Thursday, June 14, 2012

Apricot Chutney

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Every year I wait for the short window of time when fresh juicy apricots start appearing on fruit stalls, and when they arrive I pick up as many as I can like a greedy kid wanting them all to himself. The season for fresh apricots is so short that you blink and you've missed it and then you wait for another year. Some may argue on why worry when the dried varieties are there in stores all year around, but my friend, a fresh juicy apricot is a thing of joy and the dried variety will always remain a distant cousin. The variety of dishes both sweet and savory that you can do with Apricots are endless and no matter what you try, I can vouch that you will not be disappointed.
The summers are here and so are the Apricots. I have already made a few trips to my fruit and vegetable vendor to pick up this juicy fruit and turn it mouth watering delicacies. This time, I bring you a simple recipe for an Indian Chutney (Relish) made with Apricots. I must warn you though, that this is only the beginning, very soon you will see more posts, but till then try this chutney out and till my next post enjoy the fruit as is. 

Apricot Chutney
(Serves 8)

Fresh Apricots, skinned, pitted and quartered - 200 gms
(To skin apricots, heat water in a large bottomed pan and drop in the apricots, as the water start to boil. Count till 7 and remove and put in an ice bath. The skin will peel easily now.) 
Onion, finely chopped - 1
Olive Oil - 2 Tblsp
Sugar, granulated - 57 gm
Honey - 58 gm
Raisins - 1/4 Cup
Cider Vinegar - 1/4 Cup
Red Chili Powder - 1 Tsp.

1. Heat olive oil in a large saucepan.
2. Add onions and saute till they turn translucent (4-5 minutes on low flame).
3. Add in the apricots and mix well. Cook for a minute.
4. Add in the granulated sugar and mix well. Cook for a couple of minutes.
5. Add in the honey and cider vinegar. Mix well.
6. Add in the raisins and red chili powder. Cook over medium heat for 20 minutes stirring, until the relish has thickened.
7. Take off flame and allow to cool.
8. Serve at room temperature or store in an air tight container ( in the refrigerator). It will stay for almost a week.


pon said...

Loved the blog…

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