Chutneys can be made with several vegetables andfruits and each one have a unique taste. There are many types of chutney thatare prepared in the Indian cuisine.The tasteof Indian chutneys range from sweet to tangy and sometimes fiery spicy.Madappalli bring to you a Apricot chutney and make your meal all the moreinteresting.
Apricots are an excellent source of vitamin A (in the form ofpro-vitamin A carotenoids), and a good source of vitamin C, copper, dietaryfiber and potassium .
Apricot chutney is a very quick recipe which can be preparedin just 10 minutes. They are mixed with spices like red chilli powder, PickleMasalas ,Sugar and salt are added to prepare the lip-smacking side dish.
Serves: 1 small bowl
Preparation time: 5 minutes
Cooking time: 10 minutes
Big Apricots (Chopped)
Pickle Masala/ Red chili Powder
2 Table Spoon
Wash and cut the apricot into pieces.
Heat the oil in the pan , add mustard seeds, redchillies andAsafetida Powder.
When the seeds splutter, add the chopped apricot pieces andfry for few minutes.
Now add the pickle masala powder , turmeric powder , saltand sugar. Mix it well.
Let it cook 10 minutes in simmer. (Oil will ooze out)
Cook till you get a thick consistency.
Once the chutney cools to room temperature, refrigerate itfor 1 hour.
Serve Apricot chutney chilled to your family and friends.
This chutney can be refrigerated for 3-4 weeks. Use sterilizedjars to store
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