Apricot And Black Pepper Chutney Recipe

• 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)

• 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.