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Apricot Chutney

Kebab.King's picture
  Dried apricots 250 Gram
  Malt vinegar 500 Milliliter
  Sultanas 125 Gram (Stoned)
  Raisins 125 Gram
  Salt 1 Teaspoon
  Grated lime rind 1 Teaspoon, grated
  Cooking apple 500 Gram
  Brown sugar 500 Gram
  Dry red chilies 4
  Ginger piece 1 Small
  Garlic 2 Clove (10 gm)
  Peppercorns 10
  Mustard seeds 1 Tablespoon
  Nigella 1 Teaspoon

1 Cut the dried apricots in small pieces, discarding the seeds. Soak in water for 4-5 hours alongwith the sultanas, chopped and raisins.
2 Peel, core and dice apples. Drain and put the apricots, sultanas and raisins into a stainless steel saucepan with a little of the vinegar and all the other ingredients except apples and sugar. Add the muslin cloth containing the spices.
3 Boil steadily for 30 minutes adding the vinegar; then add the apple and sugar. Stir until the sugar dissolves.
4 Boil on medium heat, stirring well for another 30 minutes or until thick. Remove the spice bag squeezing well to extract maximum flavour.
5 Pour into hot, sterilised jars, put on the lid when the chutney cools.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3824 Calories from Fat 74

% Daily Value*

Total Fat 9 g13.6%

Saturated Fat 0.78 g3.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2007.9 mg83.7%

Total Carbohydrates 1009 g336.4%

Dietary Fiber 47.1 g188.3%

Sugars 904.9 g

Protein 24 g48.4%

Vitamin A 228.6% Vitamin C 76.8%

Calcium 43.9% Iron 82.6%

*Based on a 2000 Calorie diet


Apricot Chutney Recipe