Fresh Apricot Chutney Recipe

Apricot Chutney

Apricot chutney is a sweet and tangy condiment, and there is nothing better than delicious home-cooked chutney. Chutney is simple and delicious fruity preserve and a must-have in your kitchen. There are days when I like to do elaborate cooking and some days where I want to spend as little time as possible in the kitchen. This chutney comes in handy, and there are so many ways you can use this chutney. Apricot chutney has that sweet and savory combination and a pretty color too. It works well with grilled chicken, veggies, beef, or pork. The Apricot chutney I made went fantastic with roasted duck. It is also perfect with toast, cheese, and crackers. This recipe is adapted, from Martha Stewart's recipe collection.

Chutney is a must-have in Indian cuisine, and savory and spicy chutneys can be paired, with practically everything. Indian chutneys can be cooked, or raw and served with breakfast or snacks. Chutney originated in India and made its way to England, France Caribbean, and Africa. Apricot chutney is a condiment of preserved fruits. The technique is simple. Fruits are simmered, along with sugar, vinegar, and spices, till thickened, and glossy. Just like any pickle or condiment, let the chutney rest for a few days for the flavors to meld and mature. This chutney is incredibly versatile, and the possibilities are endless. Want to know ways to use apricot chutney.

How to use apricot chutney?
Apricot chutney tastes delicious with toast, cheese, and crackers.
Mix into marinades for a delicious and intriguing flavor.
Serve as a condiment for spicy fried snacks like onion or vegetable fritters, curried puffs, samosas, etc.
Mix it with mayonnaise for a delicious wrap or sandwich spread.
Serve it with crackers along with cream cheese.
It tastes delicious with grilled chicken, pork, or grilled vegetables.
Serve it with biscuits, flatbread, or dumplings.
Use as a glaze for roasted duck or pork.

Fresh Apricot Chutney Recipe

Ingredients
Pitted and chopped apricot- 4 cup
Onion- 1 small
Ginger chopped- 1 tsp
Brown sugar- 1/3 cup
Honey - 2 tsp
Paprika- 1 tsp
Cumin powder- a pinch
Clove-2
Apple cider vinegar- 1/2 cup
Mustard powder- 1/2 tsp
salt to taste
Oil- 2 tsp

Discard the seeds and cut apricots into wedges. If you are using dried apricots, soak the apricots in cold water overnight. The next day, drain the apricots, chop them finely.
Heat oil in a heavy bottom pan. Add chopped onion and ginger and stir till the onion turns translucent. Add the chopped apricot and saute until the apricots turn mushy. Now add the rest of the ingredients and simmer on low flame for 25-30 minutes. When the chutney thickens, switch off the flame. Transfer to sterilized jars. Let cool completely and store in the fridge. Use a dry spoon every time to scoop out the chutney. Chutney can be refrigerated, for up to three weeks.
Serve it along with grilled meat, crackers, or cheese.