Sweet and spicy apricot chutney – My Indian way

Summer is here in the full swing. One ritual which every family does at this time point is to visit farms to pick seasonal fruits. Yes, you heard it right. You can pick it yourself, fill your basket, walk out and pay for it. There are good number of farms in Brentwood, CA, which is about 45 minutes drive from where I live. If you are living in SFO / Bay area, then its time for you to plan a visit to the farms before the trees run out of fresh, ripe fruits. Each farms grow either cherries or apricots or peaches or nectarines or strawberries.  When the long weekend begins in May, the first outing I plan will be to a farm in Brentwood. This year we missed being out on that weekend as the weather was cold and I felt its better to stay indoor with my kid. We ended up doing some BBQ that day. Want to know what we grilled? You can read here.
Couple of weeks later the plan finally materialized. It was second weekend in June. The weather was perfect, hot and bright. Well, it was so hot. We stopped at Lopez farm but unfortunately all the cherries ran out. We did find some bunches at the tree top. We plucked and ate them right away. We didn’t find enough cherries to bring home some. The sun was burning high on our head and all we needed was some chilly popsicle to cool our senses.   A colorful ice cream truck was right outside the farm and as we shopped, the lady who owned it suggested us few other farms where we could find some fruits. I was so glad that we had a conversation with her otherwise I would have missed these delicious apricots and peaches which I plucked and bought from Arata farms. There was no one on this farm which made me wonder whether it was a U-pick farm. Way inside the shed, sat two young girls in their teens. I waved a hi and confirmed with them whether I could pluck the fruits by myself. She said we have peaches, apricots and nectarines. I picked one iron bucket and was all set to hunt my target. Juicy, juicy red peaches were clinging down the branches waiting for me to bring them home. I ended up with two pounds each of ripe apricots and peaches.

First thing I wanted to make was home-made apricot chutney that I tasted in a food show. I have made chutneys with clementine/oranges and mangoes but never made one with peaches or apricots. Wonder why? I have no answer for that. I wanted to pair my apricot chutney with salmon cakes that I am planning to make for my friends this. Last year I made truck load of tea cakes with the apricot I brought from the farms. You can see the recipe here.
The recipe is very straight forward and simple. Just dump the ingredients and let it cook for an hour. You will end up with sloppy, sticky, delicious apricot chutney which you will lick till the last spoon. Ripe apricots are simmered with aromatic garam masala and Kashmiri chili powder. The spice kick from them complements with sweet apricots. I have used white wine vinegar and lots of ginger for an added depth in flavor. All in all, its one chutney that you will crave to make the next batch right away. Sweet-spicy apricot chutney can be served with grilled fish / chicken/ lamb / veggies and paneer.
Sweet – spicy apricot chutney – Indian way
Makes 2 (8oz jar)
Source: Self
Ingredients
1.5 pounds fresh apricots, pitted and quartered – finely chopped
1 red onion – finely chopped
1/4 cup – ginger, crushed (skinless)
1/2 cup white raw sugar, granulated + more if needed
1/4 cup white wine vinegar
1 teaspoon Kashmiri hot chili powder
1 teaspoon garam masala +  a teaspoon more if you like its flavor
1 teaspoon cumin powder
Pinch of salt
1 cup waterMethod
Dump all the ingredients and cook covered for 45-60 minutes. Cook at the lowest flame. Cool down to room temperature and seal in air tight container. Stays fresh for a month.
I served mine with salmon cakes.

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11 Comments

  1. Very yummy n lipsmaking chutney… Hope U had a wonderful time

  2. I don't have Kashmiri hot chili powder and garam masala… No alternative?

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