Fresh Apricot Chutney
User Reviews
4.9
45 reviews
Excellent
Fresh Apricot Chutney
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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 so many things.
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Ingredients
- 1 pound apricots
- 1 tablespoon oil I used canola 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
Whole Spices
- 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
- Wash and dry the apricots. Half them and remove the seeds. If they are large in size, then chop them into small pieces. I had about 3 cups (12oz) apricots after removing seeds
- Heat oil in a saucepan on stove-top on medium heat. One hot, add all the whole spices and let them sizzle.
- Add onions, ginger, and let them cook for about 3 minutes until the onions soften.
- Add the apricots, red chili powder, salt, 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.
- Add brown sugar and cook uncovered for 5 minutes so that the chutney thickens. Keep stirring at regular intervals. You can also mush the apricots using a spatula.
- Remove the pan from the heat. Discard cinnamon stick. Let the chutney cool, then transfer to an airtight container and enjoy.
Instant Pot Method
- 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.
Notes
- How to store: Transfer to a glass mason jar and store it for up to two weeks in the refrigerator. You can also freeze the chutney.
- Consistency: This chutney thickens as it cools, so it is best to stop cooking once it has a paste-like consistency.
Nutrition Information
Show Details
Calories
423kcal
(21%)
Carbohydrates
80g
(27%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Sodium
430mg
(18%)
Potassium
1028mg
(29%)
Fiber
9g
(36%)
Sugar
67g
(134%)
Vitamin A
6233IU
(125%)
Vitamin C
36mg
(40%)
Calcium
117mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 24tablespoons
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 80g | 27% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 430mg | 18% |
| Potassium | 1028mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 67g | 134% |
| Vitamin A | 6233IU | 125% |
| Vitamin C | 36mg | 40% |
| Calcium | 117mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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