Apricot Chutney Recipe

Name: Apricot Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon salad oil; 1 large onion (chopped); 1 tablespoon grated ginger; 1 tablespoon mustard seeds; 1 teaspoon curry powder; 1/2 teaspoon cayenne pepper; 2 cups coarsely chopped dried apricots; 2/3 cup golden raisin; 1/2 cup vinegar; 1/3 cup sugar; 1/3 cup chopped cilantro

Servings: persons

1 tablespoon salad oil
1 large onion (chopped)
1 tablespoon grated ginger
1 tablespoon mustard seeds
1 teaspoon curry powder
1/2 teaspoon cayenne pepper
2 cups coarsely chopped dried apricots
2/3 cup golden raisin
1/2 cup vinegar
1/3 cup sugar
1/3 cup chopped cilantro

1
In a 3 quart, non-stick frying pan, combine oil, onion, and ginger.
2
Add mustard seed, curry powder, and cayenne pepper to pan and stir for 4 minutes before adding the remaining ingredients.
3
Do not yet add cilantro!
4
Let cook for 7 minutes, taste a sample, and add salt if desired while stirring in the cilantro.
5
Remove from heat and let cool.
6
Package and place in refrigerator.
7
Serve with cream cheese.
8
on bread slices.
9
on crackers, or with Indian curries.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon salad oil, 1 large onion (chopped), 1 tablespoon grated ginger, 1 tablespoon mustard seeds, and more.

Yes, Apricot Chutney falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Apricot Chutney

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