APRICOT CHUTNEY…A RELISH TO RELISH!
William Shakespeare
I bought some dried Turkish Apricots to make a fruit chutney for her; then life took off in some other direction.
At that time, Ivy said of my green chutney…”This sounds lovely. This is something I would like to try when and if I find fresh coriander. Thanks for explaining what chutney means. Please post a fruit chutney.” 
Chutney is a delectable accompaniment to roasted and grilled meats, fish and Indian curry dishes. Delicious on a cracker with hard or soft cheeses. Ideal as a marinade for the grill. Although chutney is most widely known as a condiment originating in India, the concept has spread worldwide and mutated to suit local needs. The term chutney that comes from the East Indian Chatni, meaning “strongly spiced”, and is described as a condiment which usually consists of a mix of chopped fruits, vinegar, spices and sugar cooked into a chunky spread.
Apricot Chutney (Khubani ki Chutney)
Ingredients:
Dried Apricots – 200gms; soaked overnight in 1 cup of water (soaking is optional)
Golden raisins – 1/4 cup (chopped)
Water – 1/4 cup
Garam masala – 1 tsp
Brown sugar – 1/2 cup
Ginger paste – 1 tsp
Malt vinegar – 1 cup
Roasted red chili flakes – 1/2 tsp
Salt – 1 tsp
Method:
- Chop up the soaked apricots as fine or as chunky as you’d like your chutney to be.
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Put all the ingredients into a medium saucepan and mix together thoroughly. (If you haven’t soaked the apricots overnight, add a cup of water)
- Bring to boil, low the heat and simmer for 30-35 minutes, stirring occasionally.
- When the chutney has thickened to a fairly thick consistency, transfer into a clean jam jar.
- Allow to cool. Close the lid and store refrigerated.
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Note: Chutneys are very accommodating! Eyeball amounts as you like. Add or omit ingredients as you desire. Keep the vinegar as it acts as a preservative. Orange zest, candied ginger, grated apples, cranberries, pepper…anything can be added. That’s the joy of chutney. Be sure to taste it all along…it’s very satisfying of course, addictive too, but goes on to tell you if you need to balance the sweetness etc!!
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Serving suggestions : A perfect accompaniment to roasted / grilled meat and fish, game and curry dishes. Great as a marinade for grilling, or as a dip with tortilla chips. Delicious spread with hard or soft cheeses, petit four toppings etc.
This post featured on
- Chefs.com
- Reuters UK
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
15 Comments
Ivy
Deeba, this is so sweet of you to post it after all this time. To be frank I forgot about it but in the meantime reading so many blogs and I am glad to say that I have a lot of Indian friends, I have understood what chutney is. However, I did not come across a fruit chutney and I can find dried apricots so this is something I shall definitely try. Thank you so much.
noble pig
It sounds so good with the garam masala! So pretty too.
Snooky doodle
This looks nice. I ve never tried making chutney, think its time to give it a go. I ve given you an award . Please pass by my blog to collect it. 🙂
A_and_N
You are having a trip with these apricots no? 😀
Pearlsofeast
Deeba, this is a nice recipe with apricots.Hey one of my Iranian friends had given me these apricots.Was looking for some tempting recipes.This is great.Love the combo
meeso
That looks awesome, and I’m sure tastes just as great! I love the flavor of apricots!
Manggy
I’m not a big fan of apricots (except in jam), but the chutney does look delicious! Maybe I’ll sub in the usual mango 😉 Thanks for the history lesson too!
Cooking and the City
Oh that looks fabulous! great idea using dried apricots 🙂
Rosie
This looks lovely chutney Deeba and I bet it tastes just as good!! Love the idea of adding dried apricots – yum 🙂
Rosie x
Purnima
Deeba, lovely chutney with apricots..the spices used must hv enhanced the flavours greatly! Tks for sharing!
Shivani
Gosh u r simply too good..Ive never seen an Indian blog..being so good..where do u get all these things..???
I doubt that in India u get everything..like choc chips,or those lovely shades of capsicum…
How I wish I stay near u…I culd learn things from u..I'am never able to find things when I wish to make these lovely cakes..& cant I use sumthing else apart from Eggs…??I'am hardcore vegetarian..but love these cakes..u have made..!!
Kevin
This apricot chutney sounds really good!
Jeanne
Oh I *love* apricot chutney! Ad this recipe looks realyl simple, so I will definitely be trying it. I like mine with some tangy cheese, mmmm!
mimi
i love sweet chutneys, i will definitely be trying out this recipe!
sweetpea
I made this today, followed your advice and added some candied ginger and black mustard seeds. I used dark brown sugar. The result is slightly darker than the pictured chutney. It is wonderful! I can’t wait to serve it my guests coming over for an indian dinner before the USA VP debates this Thursday. It will be a great compliment to my menu!