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An easy traditional chutney recipe made with apricots that cooks up in just 45 minutes! This Indian chutney will spark joy in your dishes and sandwiches. Make this easy condiment today!
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Curious about what is in an Indian cook’s pantry? I made a free printable just for you. If you are just diving into Indian cooking, this Indian pantry listwill be helpful to you. You probably already have some of these ingredients. Pro-tip, spices and sometimes vegetables, in an Indian market are much cheaper than at the supermarket.
My Chutney Confession
In the past I would get excited about a recent chutney purchase from my local Indian store, served it with an Indian dish I made that day and then off to the fridge it would go where it would rot.
The trouble was, I didn’t know how to use chutney or incorporate it into everyday eating. If I cooked an Indian dish, I would go buy a jar of chutney and use it once. I know, disrespectful and wasteful.
Don’t let this happen to you. Embrace chutney and learn how to use it, your culinary portfolio will elevate to another level with very little effort.
What is apricot chutney?
A fresh, spicy condiment that you can use on almost anything. Think of it as a fruit salsa. Have you tried peach salsa? Apricot chutney reminds me of peach salsa.
There are more spices in chutney than salsas but the goal is the same, a robust condiment to enhance other dishes. If you try this, leave a comment and let us know how you used it.
Since chutneys are explosions of flavor in a condiment, chutneys are best if they rest for a day so the flavors can meld into a cohesive condiment. You can freeze chutneys, I like to make a batch and freeze half of it in freezer bags.
You could also freeze in canning jars, I just haven’t done this. If you have done this, leave a comment and let us know how that went. I’m kind of nervous to freeze these in jars. I just haven’t done this before and can picture an explosion of chutney and glass in my freezer. I know, I need help.
Chutneys vary greatly, they can be sweet or sour and are usually robust and have some spices in it. Just about all of them include a lot of onions.
Chutneys can be very hot & spicy but I find that most are not. This golden chutney was made with bell peppers and traditional Indian spices. Below are some tips for how to serve and use this robust condiment.
I like to create recipes with apricots, pears and grapes because I have fruit trees and grape vines. They give me a lot of fruit. There is a lot of satisfaction in growing your own food.
How to use apricot chutney…
slathered on ham, pork, fish, lamb, venison, elk or chicken before cooking or after. Also you can puree in a food processor with a little water for a glaze for these meats.
sandwiches and wraps as a condiment
spicy dishes as a condiment to help balance the strong flavors
cheese boards, especially good served with brie, stilton and camembert
cream cheese, just pour it over a block and serve with crackers
as a condiment to dumplings such as samosas
breads such as biscuits, dosa, roti, chapati, naan and parathas or any flatbread
served along side scrambled eggs for a slightly sweet salsa kick
on tacos or in burritos for a unique taste
anything you would use mayo for, just stir it into some mayo
hotdogs and hamburgers
vegetables, just mix with chutney and roast the veggies
How do you like to use chutney? Have you every made chutney? How di you make it? Share and let us all know your ideas by leaving a comment:)
How to make apricot chutney
Basically you chop and grate your ingredients. Cook in a pot over medium heat and simmer for a wee bit. Store in a jar in your fridge. Easy recipe.
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Easy Apricot Chutney Recipe. A super easy chutney recipe where apricots and brown sugar offer a sweet contrast to red onions, ginger and Indian spices.
Ingredients
3 apricots, diced (1/2 cup, I use frozen)
1 large red onion, peeled & diced
1 Tbs fresh ginger, minced or grated
5 cardamom pods grounded or 1 tsp ground cardamom
1/4 tsp salt
1/2 tsp cinnamon
1 small green chile, seeded and diced, stem removed
1/2 cup brown sugar
1/2 cup apple juice
Instructions
Add all ingredients to medium pot, bring up to a simmer on medium heat, lower heat and simmer 45 minutes uncovered.
Store in airtight container in fridge.
Serve with flatbread as a quick snack or with spicy food as a condiment. Would be great with wraps too!
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Chutney is a savory condiment made from slow-cooked fruits or vegetables, vinegar, and spices. Originating from India, chutneys have traveled the globe, and every country has its own take on this versatile condiment.
Once made, chutney can be eaten immediately but the flavours improve and develop if it is left to mature for a couple of weeks or even months. Store your unopened jars in a dry and dark cupboard for best results. Once opened, keep your chutney in the fridge and eat within four weeks.
Place halves in layers, cut side down. Raw pack - Fill jars with raw fruit, cut side down, and add hot juice, syrup, or water, leaving 1/2-inch headspace. Adjust lids and process using the processing times on the table below. Remember to use the processing time for local altitude (see chart below).
Yes, you can freeze apricots. Start by cleaning, coring, and slicing the apricots into manageable chunks. Lay out the apricot chunks on a sheet pan and freeze until solid. Then, transfer the frozen apricot chunks to an airtight container, and return to the freezer.
If you have a sensitive gut, consuming too much of the fruit can cause digestive issues, such as stomach cramps and indigestion, says Jones. Remember, apricot is rich in fiber — so you might be more prone to post-apricot GI issues if you don't eat a lot of fiber in general.
Tomato chutney is common everywhere, but Bengali tomato chutney is sweet, thanks to the addition of dates or mangoes, and used to cleanse the palate between spicy and sweet courses, while Hyderabadi tomato chutney packs more heat thanks to dried chillies, and is served as a side dish with rice or flatbread.
Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.
Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.
Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot. This rule applies to all jams, jellies, pickles and chutneys.
So it is worth tasting the chutney before you transfer it to jars, to make sure that the mixture is not too acidic. Generally the vinegar in the chutney will mellow over time and we suggest that you allow 2 months for the sealed jars of chutney to "mature" in a cool, dry place.
Rehydration: Dried apricots can be quite dry and chewy, and soaking them in water helps rehydrate the fruit, making it softer and more palatable. Digestibility: Soaking dried fruits can make them easier to digest. The soaking process can break down some of the fibers and make the nutrients more accessible.
RAW PACK. Wash apricots; halve and pit but do not peel, placing fruit in colour-protection solution (Fruit Fresh ® solution: 4 tbsp/60 ml Fruit Fresh® Fruit Protector to 8 cups/2000 ml water). Prepare light or medium syrup and bring to a boil.
There are three basic ways to preserve fresh apricots: freeze them, make apricot preserves, or dry them. You could also juice, can or make syrup out of them, but for the moment we will focus on the previous three methods.
Fruits such as dried apricots, prunes, and raisins will keep at top quality in the pantry for six months. After opening, you may wish to store them tightly sealed in the refrigerator to preserve the quality for up to six additional months or freeze them for one month.
Dried fruit can boost your fiber and nutrient intake and supply your body with large amounts of antioxidants. However, they are also high in sugar and calories, and can cause problems when eaten in excess. For this reason, dried fruit should only be eaten in small amounts, preferably along with other nutritious foods.
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