Apricot And Black Pepper Chutney An apricot preserve with traditional Indian spices. This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 04 May 2016 in Recipes Course New Update Main Ingredients Golden apricots, Crushed black peppercons Cuisine Indian Course Pickles, Jams and Chutneys Prep Time 6-10 minutes Cook time 31-40 minutes Serve 4 Taste Tangy Level of Cooking Easy Others Veg Advertisment Ingredients list for Apricot And Black Pepper Chutney 35-40 Golden apricots chopped 8-10 Crushed black peppercons crushed 1 medium Raw mango 1 cup Sugar to taste Salt 1/2 teaspoon Rock salt (sendha namak) 1 teaspoon Citric acid 1 teaspoon Cumin seeds roasted and crushed 1/2 teaspoon Garam masala powder 1/2 teaspoon Whole dry red chillies crushed Method Advertisment Heat a pan, add apricots and one cup of water and cook till the apricots become soft. Boil mango, peel and remove pulp. Puree or chop the pulp. Heat another pan, add raw mango and sugar and cook till sugar melts. Lower heat and continue to cook till the mixture thickens slightly. Drain the apricots and reserve the cooking liqueur. Add the apricots to the mango mixture and cook. Add a little of the cooking liqueur from time to time so that the mixture does not burn. Add salt and rock salt and mix. Add citric acid, crushed roasted cumin seeds, garam masala powder and mix. Add crushed black peppercorns, crushed red chillies and mix well. Cook till the chutney consistency is reached. Cool and store in a sterilized glass jar. Nutrition Info Calories 1683 Carbohydrates 394.5 Protein 15.2 Fat 4.9 Other Fiber Iron- 34.8mg #Citric acid #Cumin seeds #Garam masala powder #Golden apricots #Raw mango #Rock salt (sendha namak) #Salt #Sugar #Whole dry red chillies Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article