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

Thalashery Chicken Biryani

Chicken Biryani is very important for festive occasions in Kerala. Different styles like Kozhikodan Biryani, Malabar Biryani, Thalashery style, Kayees Biryani famous in Central Kerala especially Cochin....the list goes on and on..... This recipe I had noted in my recipe book some time back  from a TV show. Talasherry Biryani ingredients are not much different from the usual Kerala styles,but the preparation and taste is definitely unique. In the ingredients you will find a total absence of curd and chilly powder. The rice I has used is long grain basmathi rice, as I did not have the smaller variety which is actually used in this biryani. Give this recipe a try..you will surely feel the difference. Ingredients For the Rice Basmathi Rice- 3 cups Salt to taste Cloves- 5 Cinnamon 1 inch tick Cardamon- 3 Ghee- 1 tsp Rose water- 2 tsp Water- 6 cups For the masala Chicken- 2 lb Onions thinly sliced- 6-7 medium Tomatoes- 4 medium Ginger - 2 inch thick peice Garlic- 1...
57 comments
Read more

Kerala Chicken Curry/Home Style Chicken Curry

Kerala Chicken Curry Spicy chicken curry is a great accompaniment with rice, appam, or chapati. This chicken curry is an old comfort food recipe, simple and straight forward and you will never go wrong with this. It is a simple, easy chicken curry but tastes delicious. The flavor of earthy spices, onion tomato- masala, and coconut milk all melding into one another, to make rich and aromatic chicken curry. This home-style chicken was the first chicken curry that mom taught me. My mom is my food hero, and sometimes she got this wildly experimenting streak which drives my dad crazy, but I enjoy it the most. So let me call this home style, standardized regular curry, which she makes every Sunday. Now when I’m feeling extra nostalgic for homey taste, I make this chicken curry.  It goes well with almost anything-naans, chapatis, ghee rice, fried rice, or with freshly baked bread.   Coconut milk adds flavor and a touch of sweetness to the curry. If you like, you can add s...
45 comments
Read more

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