Sweet and Spicy Apricot Chutney – My Indian way
I have made chutneys with clementine/oranges and mangoes but never made one with peaches or apricots. Wonder why? I have no answer for that. I wanted to pair my apricot chutney with salmon cakes that I am planning to make for my friends this. Last year I made truck load of tea cakes with the apricot I brought from the farms.
The recipe is very straight forward and simple. Just dump the ingredients and let it cook for an hour. You will end up with sloppy, sticky, delicious apricot chutney which you will lick till the last spoon. Ripe apricots are simmered with aromatic garam masala and Kashmiri chili powder. The spice kick from them complements with sweet apricots. I have used white wine vinegar and lots of ginger for an added depth in flavor. All in all, its one chutney that you will crave to make the next batch right away. Sweet-spicy apricot chutney can be served with grilled fish / chicken/ lamb / veggies and paneer (check how to make homemade paneer).
Ingredients
- 1½ lbs Fresh Apricots, pitted and quatered finely chopped
- 1
red onion finely chopped (can use vegetable chopper to easily chopped the vegetables) - ¼ cup ginger crushed, skinless
- ½ cup white raw sugar granulated
- ¼ cup
white wine vinegar - 1 tsp Kashmiri hot chili powder
- 1 tsp garam masala
- 1 tsp cumin powder
- salt
- 1 cup water
Instructions
- Dump all the ingredients and cook covered for 45-60 minutes. Cook at the lowest flame. Cool down to room temperature and seal in air tight container. Stays fresh for a month.
- I served mine with salmon cakes.
Very yummy n lipsmaking chutney… Hope U had a wonderful time
Addictive chutney & gorgeous clicks…
Simply irresistible,delicious chutney and makes me drool..
very creative Advika…love the ingredients you’ve used. i love spotting fruit trees 🙂
Never tried apricot this way…that’s an drooling one…
The apricot chutney looks delicious and mouth-watering!
Liked the narration too!
I made this recipe two weeks ago, it was fabulous, my niece then made it as she liked it so much, and today I am making more jars of it.
The only problem I had was it seemed there was two much liquid, it was still amazing as I drained some out, but today I will try less water and see what happens, its the best apricot chutney I have tried, the spices really compliment each other…..totally amazing thank you.
This sounds very tasty, but since some people have problems with really hot spices…Just wondering what the heat is like? Mild, Med or Hot?