Apricot Chutney


  • 4kg ripe juicy apricots
  • 1 ½ kg onions
  • 500g seeded raisins
  • 60g (about 5 large) cloves garlic, peeled
  • 3 tablespoons salt
  • 2kg sugar
  • 1 tablespoon ground ginger
  • 1 bottle Wild’s Ezy-Sauce


Remove stones from apricots and chop flesh, along with onions, garlic and raisins. Add to a large saucepan with salt, ginger, sugar and Wild’s Ezy-Sauce. Mix well and bring to a gentle boil, breaking up with spoon, for about 2 hours or until chutney is a thick, jam-like consistency. Using a small jug or ladle, fill into sterilised jars and cover loosely. Allow to cool before sealing.

Makes approximately 5 litres.

Note: If mixture begins sticking to base of pan, add a cup or more of water to correct consistency.