Apricot Honey Chutney

Does anyone else experience the problem of summer produce? The tendency to totally overbuy – “just look at these berries, I have to buy ALL of them!” – and then later in the week the realization that the fruit flies have taken over your kitchen and that fruit has seen better days?

Don’t worry. We’ve all been there.

Of course, throwing them in the compost would be an insult to the beauty of summer fruit, not to mention, just another contribution to our huge problem of food waste. All fruit and vegetables must be put to good use.

A Recipe for Apricot Honey Chutney on Foodie Underground

That is what this recipe is for, perfect for apricots that have gone a couple of days past their prime, whether that’s in your kitchen or at the market. A bruised apricot never hurt anyone, and there’s no reason you should skip over it for its younger, better looking counterpart.

Chutney is wonderful because it basically gives you the excuse to eat jam with every meal. And who doesn’t want that?

This sweet, yet slightly tart, chutney pairs excellently with goat cheese, or on grilled vegetables.