TANGY MEETS SPICY IN THIS APRICOT CHUTNEY

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.