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 (check how to make homemade panner).
Sweet & Spicy Apricot Chutney
- 1½ lbs Fresh Apricots, pitted and quatered finely chopped
red onion finely chopped (can use vegetable chopper to easily chopped the vegetables)
- ¼ cup ginger crushed, skinless
- ½ cup white raw sugar granulated
- ¼ cup
white wine vinegar
- 1 tsp Kashmiri hot chili powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 cup water
- 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.