Apricots are one of my favourite fruits. As it is now summer and full season for local apricots, I decided to experiment my green mango chutney recipe (to be published soon) with apricots. The result is really yummy. Chutney are adding a little kick to some not-so-spicy dishes and can be used instead of butter or mayonnaise in sandwiches (mmmhhh… try to spead some chutney on a slice of wholemeal bread, then add some cheese or mozzarella cheese…) Here we go:
Ingredients for 2 small glass containers (smaller than a cup size)
10-12 firm apricots, washed and chopped in 4 pieces
1 teaspoon of cumin seeds
1 teaspoon of mustard seeds
1/2 teaspoon of black onion seeds (nigella)
1 tablespoon of freshly grated ginger
1 teaspoon of hot paprika
1 pinch of red chilli powder
2 pinches of salt
1/2 cup of raw cane sugar (you can add normal sugar, if you wish)
1 small chopped green chili
1 tablespoon lemon juice
2 tablespoons white vinegar (if you don-t have white vinegar, use balsamic vinegar, but the colour of the chutney will become darker, or sushi vinegar)
1 tablespoon sunflower oil
2 tablespoons of water
Heat the oil for 1-2 minutes and add the cumin and mustard seeds, stir until seeds start to pop. Add the grated ginger and stir for one more minute. Add the apricots. Stir well and then, add all the other ingredients except the black onion seeds. Stir. Bring to the boil and then lower the heat, cover the pot and simmer for about 25 minutes. Add the black oninon seed and stirr. Cook for 5 more minutes. The consistency should be like a thick jam. If it is too watery, you can finish the cooking with a higher temperature so that the water will reduce. Transfer while hot into glass jars. Immediately close the lid and put them upside down to cool down.
This chutney can be kept for 1 or 2 weeks in the fridge. In order to keep it, I would advise to sterilize the glass jar in which you pour it.
How to sterilize jars?
Sterilizing glass jars is easy. Place the jars and their lids in a pot. Cover with water. Bring water to the boil and boil for at least 15 minutes. Carefully take them out of the boiling water and put them upside down on a clean kitchen cloth.