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Apricot Chutney

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. 

Course Starters
Cuisine Indian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Author Chandrima

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

  1. Discard the seeds and cut Apricots into wedges, keep aside.

  2. 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. 

  3. Let the chutney cooled in the frying pan itself at room temperature.

  4. Store in a glass jar, and keep refrigerated. 

  5. Use a dry spoon every time to scoop out the chutney, consume within 2 weeks.

  6. This chutney pairs well with veg/non-veg grills, roasts, crackers. Serve it along with the cheese platter, options are endless. Enjoy!