Apricot Chutney

Apricot Chutney with Curry, Ginger, and Coconut

The Apricot Chutney from Fink's Delikatessen is a fruity, exotic chutney made from Weinviertel apricots, seasoned with curry, ginger, and coconut. Sweet, spicy, with a subtle kick.

Apricot Chutney is a fruity, savory chutney preserved by Bettina Fink-Haberl. Forty-four percent fully ripe apricots are cooked with apples, onions, and raisins in white balsamic vinegar from Gölles and seasoned with ginger, curry, coconut, and chili. The apricot gives the chutney its velvety sweetness, while the spices provide exotic depth—it is not a fiery condiment, but rather a fruity companion for savory dishes. It is packaged in a convenient 105-gram jar, just right for a cheese board.

Sweet, spicy, with a subtle kick

In the jar, the chutney smells of ripe apricot and warm curry. That alone makes you hungry for more.

The sweet apricot comes first, followed by curry spices, ginger, and coconut, and finally a gentle chili heat. Apple and onion provide structure, while the balsamic vinegar adds a fine acidity. It is not a spicy chutney, but rather a warm, well-rounded one. Sweet, savory, exotic.

A chutney that tastes of the south yet comes from Austria. The raisins add a second, darker sweetness, and the coconut a creamy note. This transforms the local apricot into a worldly companion without losing its character.

For smoked fish, hard cheese, and poultry

Apricot Chutney thrives on the contrast to savory and spicy flavors.

Smoked fish and hard cheese bring its spice to the fore, as do fondue, grilled poultry, and rice dishes. A spoonful on a cheese board, a dollop with a curry – it adds fruit where you least expect it. It also finds its place alongside cold roasts or a poultry terrine. In a chicken sandwich or next to a warm quiche, it shows a completely different side. On a cheese board, it complements both strong mountain cheese and mild cream cheese, and for a curry evening, it serves as a fresh counterpoint to the heat.

The Redcurrant Onion Chutney has a more tart and onion-forward profile. You can find both in the Pesto & Chutney collection by Fink's Delikatessen.

Apricots from Wolfgang Hackl in the Weinviertel

The apricots don't come from just anywhere, but from a renowned fruit farmer.

Wolfgang Hackl cultivates about 23,000 apricot trees around Atzelsdorf in the Weinviertel; his 2009 slogan is: the apricot that truly tastes like an apricot. Summer pruning, early thinning, and composting ensure a full flavor. Hackl took over his parents' farm in the Mistelbach district and coined the slogan himself. Bettina Fink-Haberl, who founded her own manufacture in 2002, then processes the fruit by hand in Walkersdorf near Ilz.

Good fruit, clever spicing, craftsmanship—this makes for a chutney with character. You can taste that the apricot is the star here, not filler material. She has been creating her specialties this way for over 20 years. You can find more from Bettina's kitchen in the entire assortment of Fink's Delikatessen.

On hard cheese with a walnut

The small 105-gram jar is opened quickly and emptied just as fast.

Once opened, the chutney should be kept in the refrigerator. Serve it at room temperature so the spices can fully unfold. On a piece of hard cheese with a walnut, it is a little treat in itself, and a fresh contrast to smoked fish. The small jar also makes a great gift and is never out of place on a well-stocked cheese board. Fruity, savory, versatile.