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Apricot Chutney

Try your hand at an incredibly fragrant, delicious sauce! Apricot chutney is a golden, vivid, rich, sweet-and-sour Indian-style condiment. It's easy to make and turns out amazing. It's a great way to liven up an everyday meal or a vegetarian spread — it pairs beautifully not only with Indian food but also with baked goods, flatbreads, crackers, cheese, salads, and roasted or fried chicken. In winter you can use dried apricots and currants without losing any flavor.

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Apricot chutney
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 2 % 1 g
Fats 0 % 0 g
Carbohydrates 98 % 40 g
164 kcal
GI: 15 / 15 / 70
  • You can use either fresh or dried apricots for this chutney. If using fresh, choose firm, slightly underripe fruit. Sort, wash, and pat the apricots dry with a towel, then break them in half and discard the pits. Transfer them to a suitably sized container. If using dried apricots, rinse them, cover with hot water for an hour, then drain. Peel the garlic cloves. Wash the ginger root, wipe it dry, peel it, and cut it into a few pieces. Put the prepared garlic and ginger in a blender, pour in 50 ml (about 3 tablespoons) of the vinegar, and blend everything into a puree. Transfer the apricots to a heavy-bottomed pot. Add the garlic-ginger puree, pour in the remaining vinegar, and add the salt, sugar, and cayenne pepper. Set the pot over medium heat and bring it to a boil, then reduce the heat to low. Cook fresh apricots for 20 to 25 minutes, dried ones for about 45 minutes. Stir the chutney often so it doesn't scorch or stick to the bottom. Once that time is up, add the rinsed raisins and currants (use fresh berries with fresh apricots, dried with dried). Cook the chutney for another 20 minutes, stirring often — the sauce should thicken considerably. Take the pot off the heat and let the chutney cool before serving. Stored in glass jars in the refrigerator, it keeps for a good while — though it rarely lasts long ;) Enjoy!

Caloric content of the products possible in the composition of the dish

  • Currant - 38  kcal/100g
  • Garlic - 143  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Apricots - 46  kcal/100g
  • Canned apricots - 50  kcal/100g
  • Raisins - 280  kcal/100g
  • Kishmish - 279  kcal/100g
  • Salt - 0  kcal/100g
  • Cayenne pepper - 318  kcal/100g
  • Red wine vinegar - 19  kcal/100g

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