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.
Discard the seeds and cut Apricots into wedges, keep aside.
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.
Let the chutney cooled in the frying pan itself at room temperature.
Store in a glass jar, and keep refrigerated.
Use a dry spoon every time to scoop out the chutney, consume within 2 weeks.
This chutney pairs well with veg/non-veg grills, roasts, crackers. Serve it along with the cheese platter, options are endless. Enjoy!