Meethi Khubani Chutney / Sweet Apricot Chutney
Ingredients
- Dried apricots 18 chopped ((you can soak them overnight in the fridge to reduce cooking time)
- Onion 1 medium chopped
- Green chili 1-2 depending on your taste, deseeded, chopped
- Apple juice 1/2 cup
- Water 3 cups
- Brown sugar 2 tbsp or more if needed
- Cardamom powder 1 tsp + Cinnamon powder 1/2 tsp NOTE: if you want to give it a typical taste then instead of cardamom and cinnamon powder, add Chaat masala 1 tsp and cumin powder 1/2 tsp
- Ginger paste 1 tsp
Instructions
- Chop the apricots, onion and green chili.
- In a pan add apple juice, along with all the other ingredients.
- Add 3 cups of water and cook on low heat for about 40-45 minutes, checking and stirring in between. When you see that everything has started to combine, taste some chutney and adjust the seasoning.
- Allow to cook on low heat until apricots are super soft and mushy.
- TIP: chutney is ready when it is shiny and sticks on the back of the spoon.
- Allow to cool to room temperature and blend to a smooth paste.
- You can store it in an airtight container for up to 2-3 weeks in the refrigerator.
- Freezing instructions: Add to the zip lock bags and freeze for up to 3 months.
- TIP: I kept my “Sweet Apricot Chutney” thick according to my family’s preference. You can thin it out while cooking if you prefer.
- Serve it over all sorts of chats, samosa, pakora etc.
- Enjoy!