How to make Apricot And Black Pepper Chutney -
An apricot preserve with traditional Indian spices.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Golden apricots (गोल्डन अप्रीकौट ), Crushed black peppercons
Cuisine : Indian
Course : Pickles, Jams and Chutneys
You can also find more Pickles, Jams and Chutneys recipes like Chilli Jam Greek Skordalia Annaraser Chatni Mutton Pickle
Apricot And Black Pepper Chutney Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Apricot And Black Pepper Chutney Recipe
Golden apricots chopped 35-40
Crushed black peppercons crushed 8-10
Raw mango 1 medium
Sugar 1 cup
Salt to taste
Rock salt (sendha namak) 1/2 teaspoon
Citric acid 1 teaspoon
Cumin seeds roasted and crushed 1 teaspoon
Garam masala powder 1/2 teaspoon
Whole dry red chillies crushed 1/2 teaspoon
Method
Step 1
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.
Step 2
Heat another pan, add raw mango and sugar and cook till sugar melts. Lower heat and continue to cook till the mixture thickens slightly.
Step 3
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.
Step 4
Cook till the chutney consistency is reached.
Step 5
Cool and store in a sterilized glass jar.
Nutrition Info
Calories : 1683 Kcal
Carbohydrates : 394.5 gm
Protein : 15.2 gm
Fat : 4.9 gm
Other : Iron- 34.8mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
