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Indian Style Spicy Apricot Chutney : Indian Food & Cooking Recipes
 

 
Contributed By: Sadhana Padmanabhan
Member of SeattleIndian.com
View All Recipes By Sadhana Padmanabhan  


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Ingredients

Cooking Instructions


Chutneys can be made with several vegetables andfruits and each one have a unique taste. There are many types of chutney thatare prepared in the Indian cuisine. The tasteof Indian chutneys range from sweet to tangy and sometimes fiery spicy. Madappalli  bring to you a Apricot chutney and make your meal all the moreinteresting.

Apricots are an excellent source of vitamin A (in the form ofpro-vitamin A carotenoids), and a good source of vitamin C, copper, dietaryfiber and potassium .

Apricot chutney  is a very quick recipe which can be preparedin just 10 minutes. They are mixed with spices like red chilli powder, PickleMasalas ,Sugar and salt are added to prepare the lip-smacking side dish.

Serves:                1 small bowl
Preparation time: 5 minutes
Cooking time:       10 minutes

Ingredients

Big Apricots (Chopped)
4 Nos.
Pickle Masala/ Red chili Powder
2 Tablespoon
Turmeric  Powder
½  Teaspoon
Asafetida Powder
1 Teaspoon
Salt
To Taste
Oil
2 Table Spoon
Mustard Seeds
1 Tablespoon
Red Chillies
4 Nos.
Sugar
1 Tablespoon


Method:
  • Wash and cut the apricot into pieces.
  • Heat the oil in the pan , add mustard seeds, redchillies andAsafetida Powder.
  • When the seeds splutter, add the chopped apricot pieces andfry for few minutes.
  • Now add the pickle masala powder , turmeric powder , saltand sugar. Mix it well.
  • Let it cook 10 minutes in simmer. (Oil will ooze out)
  • Cook till you get a thick consistency.
  • Once the chutney cools to room temperature, refrigerate itfor 1 hour.
  • Serve Apricot chutney chilled to your family and friends.
  • This chutney can be refrigerated for 3-4 weeks. Use sterilizedjars to store



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