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

15 Easy-To-Cook Kerala Vishu Sadhya Recipes

Happy Vishu to all my friends and Readers! How is the Vishu Sadhya planning coming along for everyone? For all my Malayalee friends who are planning to celebrate this joyous festival, I am sharing a guide to preparing an easy  and tasty Sadhya. Vishu celebrations are real nostalgia, the fully blossomed Kani Konna trees (Cassia fistula), Vishu Kani, new clothes, and Sadhya. Vishu Kani is beautifully arranged the night before, and the sight you see on the morning of the New year brings luck throughout the year. Vishu celebration is not complete without the traditional vegetarian feast- Sadhya. It is served on a banana leaf, and there is a colorful array of vegetarian curries, rice, and desserts. Vishu Kanji, vishu katta or ada is served for breakfast. Sometimes non-vegetarian food is also part of the feast in some regions. In Southern Kerala, Vishu Sadhya is not so elaborate as the Onam sadhya. It is cooked with simple ingredients and seasonal vegetables. Mango, golden cucumber, ja...
1 comment
Read more

Malabar Pathiri

Pathiri is part of the cuisine of the Muslims of the Malabar region of Kerala. It is fluffy and soft flat bread made with roasted rice flour and coconut paste. There are different varieties of pathiris and some have more  elaborate procedures. This is a simple basic pathiri and it is a delicious combo with spicy chicken or mutton curry. Ingredients Roasted rice flour- 2 cups Water- 2 1/2 cups salt -to taste sugar- 1 tsp coconut oil/butter- 1 1/2 tsp Grated coconut- 3/4cup shallots- 2 cumin - a pinch Rice flour- 1/3 cup Make a fine paste of coconut, shallots and cumin.  Bring water to a boil. Add salt, sugar and butter and the coconut paste and stir well. Now add the rice powder little by little and mix in till all the water is absorbed by the flour and it comes to one mass. Close with a lid and switch off the flame. Let is rest and cool down.  Now knead this into a smooth dough by greasing your hands with little oil. Make lemon shaped balls and flatten...
47 comments
Read more

Mambazham Pulissery/Mango and Spiced Yogurt Curry

Mambazha Pulissery/Mango and Spiced Yogurt Curry Mambazham/ Mango Pulisherri is a sweet and spicy curry made with ripe sweet mangoes. It is an old-fashioned recipe still made and served in many homes in Kerala. Whenever I get ripe mangoes, I cannot resist making mambazham pulisherri. It is absolute comfort food and goes well with steamed rice. Cooked mangoes are mixed with cumin flavored yogurt to make this delicious curry. There is a beautiful balance between the sweetness of mangoes and the sourness of spiced yogurt. The heat is from the green chilies and red chili powder and the earthiness from turmeric, fenugreek seeds, and cumin. Does it sound simple? And yes, it is a simple curry. If you are on a time crunch, this is a perfect recipe for you. Pulisheri is the most common yogurt-based dish in Kerala cuisine. Pulisheri is made both with vegetables and fruits.  Ripe sweet mangoes make delicious curries like pulisherri, pachadi, or manga curry with coconut paste. Freshl...
47 comments
Read more