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Mediterranean Apricot & Date Chutney

Prep Time:

2 1/2 Hours

Cook Time:

Process ½ Pints:

10 minutes at 0 – 1,000 feet
15 minutes at 1,001 – 6,000 feet
20 minutes at 6,001 + feet


About 12 1/2 Pints



About the Recipe

Wonderfully thick and rich fruit flavors where sweetness is tamed from the spices


2 Lbs Dried Apricots Water

3 C Lightly Packed Brown Sugar

2 ½ C Chopped Pitted Dates

2 ½ C Raisins

2 C White Wine Vinegar

1 Tbls Mustard Seeds

1 Tbsp Salt

2 Tsp Ground Ginger

1 Tsp Ground Coriander

Tools Needed:





Jar Lifter

Lid Lifter

Headspace tool



  1. In a large bowl, combine apricots with water to cover. Let stand for 30 minutes. Drain, chop and place in large stainless steel saucepan. Add 2 cups water, brown sugar, dates, raisins, vinegar, mustard seeds, salt, ginger and coriander. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until thick enough to mound on a spoon about 20 minutes.

  2. Prepare canner, jars and lids

  3. Ladle chutney into jot jars, leaving ½ inch headspace. Wipe rim, Center lid on jar, Screw band down until resistance is met, then increase to fingertip-tight.

  4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Fill Jar – ½ Inch Headspace

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Additional Resources:

National Center for Home Food Preservation -

Ball/Kerr Website -

Food Safety Hotline - 800-354-7319

Ask An Expert! -

Pick-Your-Own -

Local University Extension Service

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