This apricot chutney, also known as khubani ki chutney, is an Indian-style spiced chutney made with dried apricots, ginger, and other spices. The sweetness of this dish is balanced with the kick of Indian spices which gives it a very interesting combination of flavors.
Chutney is a very important part of Indian meals. It's made in a lot of different ways- sweet, sour, spicy, some slightly bitter too.
They are served in the main course as a side dish and also as a dipping sauce with appetizers.
Today I am sharing the recipe for a sweet chutney called Apricot chutney or khubani ki chutney. Its sweetness is balanced with a kick of Indian spices which makes it very delicious.
It's vegan and gluten-free diet-friendly.
What goes in spiced apricot chutney?
To make this Indian style dried apricot and ginger chutney, you will need the ingredients shown below:
Ingredient notes and substitute suggestions
- Dried apricots: Pick the deseeded ones. If you have apricots with seeds, remove the seeds before starting the cooking process.
- Cashew nuts: Cashew nuts taste the best in apricot chutney. However, if you want you can also add chopped almonds (skinned) or any other nut of choice. You make skip nuts if you don't like them.
- Powdered jaggery: Jaggery is my preferred sweetener for most Indian recipes, especially during winter. It's a healthier sweetener option. You can easily find it in Indian grocery stores and online too. You can also use palm sugar, brown sugar, or regular white sugar in this recipe.
- Green cardamom powder: Green cardamom is a sweet spice that is used in a lot of Indian desserts and some savory dishes too to balance the flavors. Don't replace it with black cardamom as they are completely different and can't be substituted for each other. If you don't have cardamom powder but have green cardamom pods, just grind them in a spice grinder or food processor and use that in this chutney recipe.
- Garam masala: It's a very flavorful Indian spice blend used in a lot of Indian recipes.
How to make (step by step instructions)?
Step 1: Wash dried apricots and put them in a cooking pot with water and chopped ginger.
Step 2: Cook covered for around 45-50 minutes or until the apricots turn mushy.
Steps 3 and 4: Mash with a spatula or masher.
Steps 5, 6, and 7: Add raisins, chopped cashew nuts, powdered jaggery/ sugar, salt, ground black pepper, red chili powder, garam masala, cardamom powder, and vinegar.
Step 8: Mix everything and cook covered for another 5-7 minutes.
Your delicious Indian-style spiced apricot chutney is ready to be enjoyed.
Serving suggestions
Traditionally, in India, apricot chutney is served with any main course meal as a side dish.
It's also enjoyed for breakfast with Indian flatbread like paratha or spread on a toast, sandwich, or wrap.
You can also serve it alongside cheese or spread it on crackers for a quick snack.
Storing tips
Allow the chutney to reach room temperature and then transfer it to an airtight container. It will be fine in the fridge for around 2 months.
Can it be frozen?
Yes, apricot chutney can be frozen. However, freeze it in batch-size containers. Once thawed, don't freeze it again.
It will be fine for a year.
Recipe tips and tricks
- To fasten the cooking process, soak the dried apricots in water overnight or for a few hours.
- Apricots are already sweet so add additional sweetener carefully.
- Adding cashew nuts and raisins is optional but they make apricot chutney tastier.
- Instead of cashew nuts, you may also add skinned almonds.
- A few strands of saffron may also be added to the chutney for a brighter color and more flavor.
- If you prefer spicier food, add chili flakes or use a hotter version of red chili powder.
Frequently asked questions
Fresh apricots are also used to make chutneys but it tastes completely different and has a shorter shelf life. For the authentic taste of this particular recipe, use dried apricots only.
Soaking dried apricots is not necessary but if you do it will fasten the cooking process.
More easy chutney recipes
Looking for more easy chutney recipes from India? Don't miss checking the links below:
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Recipe
Apricot chutney (Khubani ki chutney)
Equipment
- 1 Cooking pot
Ingredients
- 1.5 cups dried apricots
- ½ tablespoon finely chopped ginger
- 2 tablespoons white vinegar
- ¼ cup powdered jaggery/ sugar adjust to taste
- 1 tablespoon raisins
- 7-8 cashew nuts roughly chopped
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- ½ teaspoon green cardamom powder
- ½ teaspoon ground black pepper adjust to taste
- Salt to taste
- 3 cups water or as required to cook apricots.
Instructions
- Wash the dried apricots and put them in a cooking pot. Add water and chopped ginger. Cook covered for around 45-50 minutes or until the apricots are nicely cooked and turn soft and mashable.
- Once cooked, mash the apricots with the help of a ladle or masher.
- Add raisins, chopped cashew nuts, powdered jaggery/ sugar, salt, ground black pepper, red chili powder, garam masala, cardamom powder, and vinegar.
- Mix everything and cook covered for another 5-7 minutes.
- Allow the chutney to reach room temperature and then enjoy!
Notes
- To fasten the cooking process, soak dried apricots in water overnight or for a few hours.
- Apricots are already sweet so add additional sweetener carefully.
- Adding cashew nuts and raisins is optional but they make apricot chutney tastier.
- Instead of cashew nuts, you may also add skinned almonds.
- A few strands of saffron may also be added to the chutney for a brighter color and more flavor.
- More recipe tips and tricks are given in the post above. Please follow them to make this recipe.
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