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Apricot Chutney Featured Image

Apricot Chutney

By Mita Mondal
Apricot chutney is a delicious condiment that is made from dried apricots, raisins, and almonds mixed with a few other simple ingredients.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiments
Cuisine Indian
Servings 12
Calories 103 kcal

Ingredients
  

  • 100 grams Dry apricots (deseeded)
  • 50 grams Raisins
  • ½ tsp Red chili powder
  • ½ tsp Salt
  • 10 pieces Almonds
  • 1 cup Sugar
  • 3 cups Water
  • 2 tbsp Vinegar

Instructions
 

  • Place a wok on your gas stove. Now, pour 3 cups of water into it and put 100 gms of dry and deseeded apricots in it.
  • Then add 50 gms of raisins.
  • Now add ½ tsp of red chili powder and ½ tsp of salt to it.
  • Mix them well.
  • Bring it to boil on high heat. You may cover it at this point and let it boil for about 20 minutes. Now, add 10 pieces of soaked almonds.
  • Then add 1 cup of powdered sugar and 2 tbsp vinegar to it. You may also add orange food color to it if you want your chutney to have a nice color.
  • Mix everything nicely and let it boil on medium heat.
  • After about 10 minutes of boiling until the water will evaporate and it will gain a thick consistency. Turn the flame of your gas stove off and let it cool.
  • Pour it into a bowl and your apricot chutney is ready to be served.
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Notes

It is good to soak the almonds for some time before making the chutney. I always do it. This not only makes them soft but also helps in blending seamlessly into the chutney. This eventually enhances its flavor and texture.
Do not add too much sugar or red chili powder to the chutney. Be careful with the amounts so that both complement each other perfectly. This will offer a balanced taste to the chutney.
Though I do not prefer it, you may add food color, preferably orange, to the chutney. It is a matter of personal preference. The food color will render a more vibrant look to your chutney.
Do not transfer the chutney into the storage container if it is hot. This will spoil the rich flavor of the chutney. Transfer it into a bowl first, let it rest for a while to cool down completely, and then move on with your storing process.
I strongly recommend using a clean and dry spoon to scoop out the chutney. This will prevent moisture or contaminants spoiling the quality of the chutney.

Nutrition Info (Estimation Only)

Nutrition Facts
Apricot Chutney
Amount per Serving
Calories
 
103
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.04
g
0
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.3
g
Cholesterol
 
0.3
mg
0
%
Sodium
 
21
mg
1
%
Potassium
 
142
mg
4
%
Carbohydrates
 
25
g
8
%
Fiber
 
1
g
4
%
Sugar
 
21
g
23
%
Protein
 
1
g
2
%
Vitamin A
 
325
IU
7
%
Vitamin C
 
0.3
mg
0
%
Calcium
 
11
mg
1
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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