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Indianhealthy

Fresh Apricot Chutney

Sweet, spicy and tangy Apricot Chutney is so easy to make on the stovetop or in the instant pot. This vegan and gluten-free chutney is so versatile and great on a variety of things.

Fresh Apricot Chutney
Prep time
10 min
Cook time
20 min
Yield
24 servings
Difficulty
MEDIUM

Ingredients

Quantities are shown as originally provided.

  • 1 pound Apricots
  • 1 tablespoon Oil (I used avocado oil)
  • 2/3 cup Onions (diced)
  • 1 tablespoon Ginger (grated )
  • 1 teaspoon Kashmiri red chili powder (or paprika, mild)
  • 1 teaspoon Garam Masala
  • 1/4 teaspoon Salt
  • 2 tablespoon Apple cider vinegar
  • 1/4 cup Brown Sugar
  • 1 inch Cinnamon (Dalchini)
  • 2 Cloves (Laung)
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1/2 teaspoon Fennel Seeds (Saunf)
  • 1/4 teaspoon Mustard Seeds (Rai)

Instructions

  1. 1

    Wash and dry the apricots. Cut them in half and remove the seeds. If they are large in size, then chop them into small pieces. I had about 3 cups (12oz) of apricots after removing the seeds.

  2. 2

    Heat oil in a saucepan on medium heat. One hot, add all the whole spices and let them sizzle.

  3. 3

    Add onions and ginger, and let them cook for about 3 minutes until the onions soften.

  4. 4

    Add the apricots, red chili powder, salt, and apple cider vinegar. Cover the saucepan with a lid and cook on medium heat until the apricots are cooked and softened. This will take about 8-10 minutes.

  5. 5

    Add brown sugar and cook uncovered for 5 minutes so that the chutney thickens. Keep stirring at regular intervals. You can also mash the apricots using a spatula.

  6. 6

    Remove the pan from the heat. Discard cinnamon stick. Let the chutney cool, then transfer to an airtight container and enjoy.

  7. 7

    Instant Pot Method

  8. 8

    You can also make this chutney in the Instant Pot. Pressure cook on high pressure for 2 minutes, and release the pressure 5 minutes after the instant pot beeps (5-minute NPR). Add the sugar after pressure cooking, and sauté for 4-5 minutes to thicken the chutney.If you are using an 8qt Instant Pot, you might want to add some water (about ⅓ cup) as it has a bigger surface area.

Original from pipingpotcurry.com

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