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 |
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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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