Saturday, April 23, 2011

Apricot Chutney

After a recent weekly trip to a new favourite restaurant in Sofia, a couple of friends decided that I needed to figure out how to make the Apricot Chutney to accompany my Chapatis when preparing Indian meals at home. So, here it is…

What You'll Need:

Dried Apricots - 450 grams (about 16 oz), finely diced
Garam Masala - 1 tsp
Honey - 1 1/4 cups
Apple Cider Vinegar - 2 cups
Fresh Root Ginger - 1 tsp, grated
Salt - 1 tsp
Golden Raisins - 1/2 cup
Water - 2 cups

What You’ll Do:

Put the dried apricots and Garam Masala into a medium pot and add the honey, vinegar, ginger, salt, raisins and water. Mix thoroughly with a spoon.

Bring to the boil, then reduce the heat and simmer for 30-35 minutes, stirring occasionally.

When the chutney has thickened to a fairly stiff consistency, spoon it into 2-3 clean jars and leave it to cool.

Store it in the refrigerator.

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