Apricot Chutney Recipe

• 450 g Apricot
• 1½ cups Vinegar
• 400 g Sugar
• ½ tsp Red Chili Pepper
• 4 Cardamoms
• 6 tsp Raisins
• 10 Almonds
• Salt (to taste)

• Soak apricots in water in a saucepan and cook for 10 minutes.
• Peel and mash the apricots into a smooth pulp.
• Strain the pulp through a colander. Rinse the apricot stones using 1 cup of water.
• Heat a pan and cook the pulp, along with almonds and raisins, until the mixture dries up completely.
• Stir in vinegar, sugar, cardamom, red chili pepper, and salt. Simmer until the mixture thickens.