Recipe courtesy of Gayther Gonzales

North of the Border Apricot Jalapeno Chutney

  • Level: Easy
  • Total: 43 min
  • Prep: 10 min
  • Inactive: 3 min
  • Cook: 30 min
  • Yield: about 24 ounces
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1 packet salsa seasoning mix

1 (6-ounce) package dried apricots, chopped

3/4 cup sugar

1 cup vinegar

1 cup sweet or red onion, chopped

3/4 cup apples or pears, chopped

1 teaspoon mustard seed

1/2 teaspoon cinnamon

1 cup water


  1. Combine all ingredients into a saucepan and bring to a boil. Turn the heat down and simmer for 30 minutes with the lid on. Let cool. Chill in the refrigerator for a couple of hours or overnight. Serve on turkey sandwiches or with pork chops. It is a good condiment with outdoor cooking.
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