Apricot And Black Pepper Chutney Recipe

Apricot And Black Pepper Chutney Recipe
Photo Credit: http://www.jarsandbottles-store.co.uk/blog/recipes/roast-lemon-and-apricot-chutney/
Apricot And Black Pepper Chutney is a tasty apricot chutney with a touch of Indian spices. Learn how to make/prepare Apricot And Black Pepper Chutney by following this easy recipe.
Apricot And Black Pepper Chutney Recipe
Preparation Time 10 Minutes
Cooking Time 35 Minutes
Difficulty Average
Recipe Type Veg.
Serves 4
  • 35-40 Golden Apricots (chopped)
  • 8-10 Black Peppercorns (crushed)
  • 1 medium Raw Mango (boiled and pureed)
  • 1 cup Sugar
  • Salt to taste
  • 1/2 tsp Rock Salt (Sendha Namak)
  • 1 tsp Citric Acid
  • 1 tsp Cumin Seeds (roasted and crushed)
  • 1/2 tsp Garam Masala Powder
  • 1/2 tsp whole dry Red Chillies (crushed)
How to make Apricot And Black Pepper Chutney:
  • In a pan, heat water and cook the apricots till done.
  • In another pan take the raw mango and sugar and cook till the sugar melts completely. Cook on a lower flame till the mixture thickens.
  • Add the apricots to the mango mixture and cook, adding a little cooking liqueur to avoid the mixture sticking to the bottom of the pan.
  • Add salt and rock salt and mix well.
  • Now, add a little citric acid, crushed roasted cumin seeds, and garam masala powder to the mango, and mix.
  • Add crushed black peppercorns, crushed red chillies and mix well.
  • Remove from heat and store in a sterilized jar.