Avocado Fries with Apricot Chutney Recipe
This Avocado Fries with Apricot Chutney recipe brings together crispy oven‑baked avocado wedges and a fragrant, sweet‑spicy apricot chutney for a fun, vibrant appetizer perfect for parties, snacking, and summer entertaining. Featured on A Is For Apple 2, this recipe pairs creamy avocado with tart apricots, aromatic spices, and crunchy panko for a fresh, flavour‑packed dish that’s easy to recreate at home.
The Inspiration
Inspired by modern fusion cuisine and the natural pairing of creamy and tart flavours, this dish reflects Robert Jewell’s creative approach to transforming everyday produce into bold, exciting recipes. Avocados and apricots—both stars of the episode—offer a contrast in texture and acidity. The chutney draws from Indian and Middle Eastern chutney traditions, using ginger, five‑spice, mustard seeds, and vinegar to create depth and brightness. Meanwhile, the avocado fries take cues from Japanese panko‑crusted appetizers, achieving an irresistible crunch without frying. This recipe showcases how global flavours can come together in a playful, accessible way—perfect for anyone looking to elevate appetizers with fresh produce.
Ingredients
Apricot Chutney
- 1 small red onion, chopped
- 1 teaspoon (5ml) peeled and grated ginger
- ¼ teaspoon (2ml) ground cloves
- 1 teaspoon (5ml) Chinese five-spice powder
- 1 teaspoon (5ml) mustard seeds
- ½ teaspoon (3ml) cinnamon
- 1 teaspoon (5ml) salt
- 2/3 cup (160ml) apple cider vinegar
- 1lb. (450g) fresh apricots, pitted and chopped
- 1/2 cup (120ml) water
- 1 cup (240ml) brown sugar
Method
- Place onion and ginger in a food processor and process until finely chopped.
- Transfer onion and ginger mix to a large pan over medium heat.
- Add spices, salt, vinegar, water and apricots.
- Bring to a boil and simmer for 20 minutes.
- Add brown sugar, stirring continually until it has dissolved.
- Bring to a boil once again and cook for 35-40 minutes, stirring occasionally.
- Once ready, the mixture should stick nicely to the back of a wooden spoon.
- If still too loose, cook for another 15-20 minutes.
- Remove from heat and place in refrigerator to cool completely.
- Reserve for plating.
Ingredients
Avocado Fries
- ½ cup (120ml) flour
- 1 teaspoon (5ml) salt
- 1 teaspoon (5ml) black pepper
- 4 large semi-firm avocadoes, peeled, pitted and cut into 8 strips each
- 2 eggs, beaten
- 2 ½ cups (600ml) panko breadcrumbs
- 2 tablespoons (30ml) olive oil, divided
- Apricot chutney (see recipe)
Method
- Preheat oven to 400 degrees.
- Mix together flour, salt and pepper.
- Run avocado slices through flour mix.
- Remove from flour and place in egg mix.
- Remove from egg mix and place in panko breadcrumbs until completely coated.
- Repeat process until all avocado slices have been breaded.
- Pour half of the olive oil on a baking sheet and spread to coat evenly.
- Arrange breaded avocado slices on baking sheet, making sure they do not touch.
- Use remaining olive oil to drizzle on top.
- Place baking tray in oven and cook for 10 minutes.
- Flip avocado fries and cook for another 10 minutes.
- Once golden brown, remove avocado fries from oven and serve hot with apricot chutney on the side.
Serving Suggestions
Avocado Fries with Apricot Chutney is a perfect appetizer for summer parties, game nights, or modern multi‑course meals. Serve the fries hot and crispy alongside the chilled chutney for contrast. Pair with citrus cocktails, sparkling water with mint, or crisp white wines like Sauvignon Blanc. Add them to appetizer boards with fresh vegetables, dips, cheeses, and crackers. For a more substantial plate, serve the fries over mixed greens with extra chutney as dressing, or pair alongside grilled chicken or fish for a vibrant, fruit‑forward meal. The sweet‑tart chutney also works beautifully spooned over roasted meats or as a sandwich spread.