Spicy Apricot Chutney Khubani Chutney

  • Yield: 4 cups 1kg
  • Prep time: 10 m
  • Cook time: 30 m
  • Ready in: 40 m
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Sweet and spicy, this chutney goes well with grilled chicken or fish. I particularly enjoy it with Five Spice Blackened Salmon  and Salmon Kebabs And it tastes equally good on plain toasted bread. It is very simple to make and will keep in the refrigerator, stored in an airtight container, for six to eight weeks, ready for use whenever you wish. This chutney makes a great takeaway gift for your guests.

Ingredients

Step by Step Methods

  • Step No 1

    Drain the soaked apricots and squeeze out the excess 1 moisture

  • Step No 2

    Grind the ginger and mint into a smooth paste using a 2 spice grinder or mortar and pestle.

  • Step No 3

    Cook the apricot, ginger and mint paste, sugar and 3 lemon juice in a small saucepan over medium heat for 5 minutes. Add the rest of the ingredients and cook on low heat until it thickens, stirring occasionally, for about 20 to 30 minutes.

  • Step No 4

    Remove from the heat and let cool. Place the chutney in 4 a sterilized jar. Seal the jar with a tight-fitting lid and store in the refrigerator.

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