TANGY MEETS SPICY IN THIS APRICOT CHUTNEY

August 24, 2018


Author Notes: A fiery, tangy accompaniment to bread, eggs and more!Lakshmi Sundar

Serves: 4
Prep time: 5 min
Cook time: 10 min

Ingredients

  • 4 Farm fresh apricots
  • 2 Farm fresh red onions
  • 3 Green chillies
  • 1 Garlic clove
  • 1.5 Inch piece of ginger
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Mustard seeds
  • 1 Dried red chilly
  • 1 teaspoon Hot curry powder
  • 2 tablespoons Cooking oil
  • 1 teaspoon Salt
  • 1 teaspoon Cilantro

Directions

  1. Deseed the apricot and cut into small chunks. Chop the onions, green chilies, ginger, and garlic finely.
  2. Heat the oil in a flat-bottomed pan or wok and when hot, add the cumin seeds, mustard seeds and dried red chilly. When the mustard seeds stop crackling, add the onions, green chilies, ginger, and garlic and fry till the onions turn brown.
  3. Add the chopped apricots, toss with the onion mixture and cook covered till the apricots are close to done. They should be easy to smash with a spatula.
  4. Add the salt and curry powder, mix well, turn off the stove and garnish with fresh cilantro.
  5. The chutney is ready in 15 minutes and goes beautifully with steamed rice, flatbread, as a spicy condiment with eggs and more!
  6. PS: Everyone’s spice tolerance varies, so please feel free to adjust the chilies and curry powder to suit your palate.

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