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

Mango Custard

Mango Custard is a delectable and easy dessert which can be served on any occasion. The rich creamy custard with the flavor of mangoes ..it is a real treat to serve after dinner. It was quick to make with simple ingredients and my family relished every spoon of this tasty custard. Ingredients Milk- 2 1/2 cups Thick Mango pulp- 1 1/2 cup Egg yolk-2 Sugar- 1/2 cup condensed milk- 1/2 tin Vanilla essence-1/2 tsp   Corn starch- 2 tsp Peel and puree the mangoes, stir in condensed milk and set aside. Bring milk to a boil and add half of the sugar and stir till it dissolves and switch off  the flame. Whisk together egg yolks and rest of the sugar until light and fluffy. Now add  1/2 cup of hot milk little by little and mix well. Add this to the rest of the milk and cook in low flame till it thickens . Mix corn starch with water and make a thin paste and stir into the custard mixture. Stir constantly for one minute and switch off the flame . Add v...
38 comments
Read more

Mathanga/Pumpkin Thoran

Mathanga/Pumpkin Thoran Pumpkin stir fried with a spicy coconut mixture  is a delicious side dish for rice. Pumpkin is a very versatile vegetable. It has a special place in Kerala cooking  and we have lots of recipes with it. Every part is used,the flesh,outer skin,leaves and flowers .Thoran with mathanga/pumpkin is very quick and the only thing that you should be careful is that it should be soft but not overcooked. It is a comfort food and you will love it. Ingredients Pumpkin chopped into small cubes-3 cups Grated coconut- 3/4 cup Pearl onions- 5-6 Cumin seeds- 1/2 tsp Garlic pods- 2 Chilly flakes- 3/4 tsp Turmeric powder- a pinch Mustard seeds- 1/2 tsp Urad Dal- 1 tsp Curry leaves- a few Coconut oil- 1 tbs salt to taste Cut pumpkin into small size cubes and keep aside. Blend coconut, a pinch of turmeric,cumin and garlic into a course mixture. Heat oil in a pan and add mustard seeds and when they splutter add a pinch of cumin seeds,urad dal and saute t...
42 comments
Read more

Tangy Spring Onion Rice

Tangy Spring Onion Rice This is a pretty simple dish to make and believe me its bursting with flavor.This is a very versatile recipe and comes handy if you are short of time. You can alter this recipe in which ever way you like..add some garam masala and get an Indian flavor to this rice or you can add some Italian spices or herbs to give another unique flavor. Here I have used soya sauce and pickled chilly. Pickled chilly has vinegar and garlic in it. If you do not have it you can use chilly sauce instead.Give this recipe a try, you will surely love it. Ingredients Jasmine Rice ( cooked)- 2 cups Spring onion- One bunch Garlic clove- 3 Celery chopped- 3 tbs Soya sauce- 1 tsp Chicken bouillon powder- 1/3 tsp ( optional) Pickled ground red chilly- 1 1/3 tsp ( or chilly garlic sauce one tsp) Lemon juice- 1 tsp Chop spring onions and keep the white part and green part separately.Heat oil in a pan and add garlic cloves and stir fry for a few sec...
34 comments
Read more