When a friend shared some Himachali Apricots with me last month, I thought I should try something different with them. The fruits were sweet, fleshy not as tart as we used to get in Delhi. We ate some of them just plain, and only a few were left after that, so, the idea of making a gourmet chutney kicked in my mind. With such a small batch of fruits, what else could be made otherwise? 😀 The Apricot Chutney I made went fantastic as a side with grilled chicken, veggies, crackers, etc., tasted great on its own as well. Sweet, tangy, with the bites of mushy Apricots, soft raisins, and the hint of lemon & chilli is something so indulging that once tried you’ll make this again and again.
If you’re making this recipe don’t forget to share your experience with me.
Apricot Chutney
Sweet, tangy, with the bites of mushy Apricots, soft raisins, and the hint of lemon & chilli this Apricot Chutney is addictive. The quickest recipe which can be done under 10 minutes.
Ingredients
- 6- Apricot
- 1 tbsp- Chilli flakes
- 2tsp- Fennel seeds
- Zest of 2 lemons
- ½ tsp- Salt
- 1/3 cup- Brown sugar
- 3 tbsp- Apple cider vinegar
- 3 tbsp- Raisins
Instructions
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Discard the seeds and cut Apricots into wedges, keep aside.
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In a frying pan (nonstick preferably) add everything along with the apricots. Over medium heat, mix & stir gently for 5 minutes, or until the apricots turned mushy and the chutney thickens.
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Let the chutney cooled in the frying pan itself at room temperature.
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Store in a glass jar, and keep refrigerated.
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Use a dry spoon every time to scoop out the chutney, consume within 2 weeks.
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This chutney pairs well with veg/non-veg grills, roasts, crackers. Serve it along with the cheese platter, options are endless. Enjoy!
