Ingredients /nutrition
- 500 g finely chopped dried apricots
- 270 g soft light brown sugar
- 410 ml white wine vinegar
- 1 finely grated root ginger
- 1 tsp chili powder
- 3/4 tsp salt
- 450 ml water
- 1 cinnamon stick
- 1/2 tsp coriander seeds
- 1/2 tsp fennel seeds
- 1 tsp cumin seeds
Methods / instructions
- Combine the first 8 ingredients into a heavy saucepan over high heat and bring to boil.
- Reduce heat, simmer, uncovered, until chutney thickens.
- Meanwhile, in a separate pan, cook the remaining spices until aromatic.
- Crush the cooked spice using a stone mortar and pestle.
- Stir in crushed spice into chutney.
- Allow to cool before transfer to an air tight and sterilized jar.
- Chill in refrigerator for at least an hour prior using.
Servings: 4
Authentic Asia Cuisines:
Indian Gourmet | Bengali Food
|