Skip to main content

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.

You might also like,

Spiced Apple Chutney
Sweet Mango Chutney
Apricot Mango Juice
Pineapple Sweet Chili Sauce
Green Chutney Stuffed Eggplant- Ravaiya


Try this
Hope you will all enjoy!

Labels:

Comments

Post a Comment

Popular Posts

Mutton Kola Urundai- Mutton Meat Balls/ Spicy Mutton Keema Balls

   Mutton Kola Urandai- Mutton Meat Balls Mutton Kola Urundai/ Mutton Keema Balls is a delicious snack that you cannot stop munching!  Are you are, looking for delightful crispy snacks for entertaining? Why not try this local delicacy of the Madhurai and Chettinadu region in South India. It is an old-fashioned, rustic meatball that is a very versatile recipe. It is often fried and then served in a number of different ways, as a snack with a cup of tea, an appetizer, a side dish for lunch, or added to gravy to make a delicious curry. It is a customizable meal for any day of the week, and this recipe is a keeper. Mutton balls are deep-fried, bite-sized finger food, crisp on the outside and soft and juicy inside. It is so addictive! Trust me, it will be gone before you realize it. Meatballs are comfort food in many cuisines, and there are so many variations. Mutton Kola Urandai is a regional specialty.   You can find it in the menu of restaurants, local canteens in...
6 comments
Read more

Kada Mutta - Quail Eggs Pepper Fry

Kada Mutta - Quail Eggs Pepper Fry Today's recipe is a spicy and healthy quail egg fry with the spicy kick of black pepper. This recipe is all about keeping it simple- quick and easy to make and very appetizing. You can serve this as an appetizer, or serve with rice or laced pancake/appam. Gently fried quail eggs with sweet caramelized onions, fennel, curry leaves, and coconut oil add lots of flavors and it is finger-licking delicious. Quail eggs are my kid's new snacking favorite and are fun to eat. These dainty, pretty eggs are cute as well as nutritious. It is considered a delicacy in Kerala. There is a popular saying  “Aayiram kozhikku ara kaada”  or   half quail is equivalent to thousand chickens.   Now we don't need to take it in a literal sense but it just means that quail and quail eggs have lots of health benefits. Yes it is more nutritious than your regular eggs! No wonder it is making quite a stir in the health world. If you are looking for he...
8 comments
Read more

Kerala Black Halwa/ Karutha Halwa/ Rice Flour Halwa

Kerala Black Halwa/ Karutha Halwa/ Rice Flour Halwa December has finally arrived and it means it is almost Christmas time! How many of you look forward to the Season of Joy! My birthday also comes in December, so it is a double celebration for me :) How is the Christmas planning coming along for everyone? It is exactly three weeks for Christmas and I am planning to share a few recipes for the holidays this year. This is the first one I wanted to share with all of you -Kerala style sweet delicacy- a real nostalgia, the Black Halwa. Halwas has always amazed me with its simplicity, unique texture and taste. It is a gel-like sweet candy that you can never stop eating. When making halwa there is a time-honored cooking technique and halwa making is time-consuming. So people simply prefer to buy it from the shop. But making your own is a rewarding experience. Now many of the traditional sweets are forgotten or get overlooked for fancier ones in bakeries. But that is not the case w...
7 comments
Read more