About this apricot chutney recipe
Apricot chutney, also known as Khubani ki Chutney is a flavorful condiment, made from sweet and tangy apricots cooked with onions and a blend of spices. This vibrant, amber colored chutney from the Indian subcontinent is sure to tantalize your taste buds.
Recipe highlights –
- Made with fresh apricots
- Traditional Indian style chutney
- Sweet, spicy and tangy!
- Recipe for 450g apricots, scalable
- Easy, simple steps
Apricot chutney is not only delicious but also packed with the natural goodness of apricots, which are rich in vitamins and fiber. Whether paired with savory snacks, used as a spread, or served alongside main courses, this apricot chutney will add a delightful burst of flavor to any meal.
What are chutneys?
Chutneys are generally made by cooking fruits or vegetables, such as mango, apricots, or tomatoes, with a blend of spices like cumin, coriander, and mustard seeds. The mixture is balanced with sweeteners and acidic components like sugar, vinegar, or lemon juice, creating a rich and flavorful condiment.
Chutneys are an integral part of Indian cuisine, known for their diverse flavors and textures. They can be sweet, savory, tangy, or spicy, and are often used to complement and enhance the flavors of various dishes.
Each region in India has its own unique chutney recipes, reflecting local ingredients and culinary traditions, and these chutneys are savored with a wide variety of Indian dishes.
Main ingredients of apricot chutney
The following are the main ingredients used for making this easy apricot chutney –
- Fresh apricots – Fresh ripe apricots or khubani work best for this recipe. To prepare the apricots, wash them thoroughly, remove the pit and chop them into small pieces. You can also use large pieces for a more chunky consistency, or blend the chutney into a smooth puree. If using dried apricots, soak them in water for a few hours before using.
- Onions – They add a savory note that balances the sweet and tart flavors of the apricots really well. However, adding onions is optional and can be skipped.
- Ginger – Freshly grated ginger adds a sharpness to the khubani chutney. You can also use saunth powder (dry ginger powder).
- Whole spices – Mustard seeds (rai), cumin seeds (jeera) and fennel seeds (saunf) impart a mix of pungent, earthy and sweet flavors to the apricot chutney. In addition, I have also added freshly ground cloves (laung), hari elaichi and cinnamon powder. You can also add the whole spices instead of ground and remove them at the end. Or you can skip them and just add a little extra garam masala.
- Powdered spices – I have added garam masala, red chilli powder and black pepper powder for spice.
- Apple cider vinegar – This adds acidity as well as helps preserve the chutney for longer. If you do not have apple cider vinegar, you can use white vinegar, lemon juice or just skip.
- Sugar – You can use white sugar, brown sugar or jaggery for a variation in flavors.
Serving suggestions
Apricot chutney goes really well with many things –
Snacks, appetizers & kebabs – Khubani ki chutney pairs really well with savory snacks & appetizers like samosas, pakoras, bread pakoras, cutlets etc. It can also be served along with grilled or tandoori dishes like paneer tikka, tandoori gobi etc.
Parathas – You can serve it along with any spicy parathas like methi paratha, paneer paratha, mooli paratha etc.
Dry vegetable curries or dals – I also love adding a side of this sweet and tangy apricot chutney on the side of Indian sabjis and dals to enjoy along with roti or rice.
Sandwiches & Wraps – You can use this apricot chutney as a spread for toast, sandwiches, burgers and kathi rolls.
How to store apricot chutney?
To ensure your apricot chutney stays fresh and flavorful, follow these suggestions –
- Refrigerate: Let the chutney cool down completely. Then store it in an airtight container in the refrigerator. They chutney will keep well for up to two weeks if refrigerated.
- Freeze: For longer storage, you can freeze apricot chutney in small portions. Thaw as needed to enjoy whenever you like.
To make apricot chutney at home follow the detailed step by step recipe with pictures posted below.
Apricot Chutney Recipe | Khubani Ki Chutney
Recipe Info
Nutrition
Ingredients For Apricot Chutney Recipe | Khubani Ki Chutney
- 450 gm Apricots
- 1 Small Onion
- 1 Tablespoon Grated Ginger
- 1/2 Teaspoon Rai (Black Mustard Seeds)
- 1/2 Teaspoon Cumin Seeds (Jeera)
- 1/2 Teaspoon Saunf (Fennel Seeds)
- 1 Laung (Cloves) crushed
- 2 Green Cardamom (Hari Elaichi) crushed seeds
- 1/4 Teaspoon Cinnamon Powder
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Black Pepper Powder (Kali Mirch)
- 1/2 Teaspoon Salt
- 2 Tablespoon Apple Cider Vinegar
- 1/4 Cup Sugar
- 1 Tablespoon Cooking Oil
Step By Step Instructions for Apricot Chutney Recipe | Khubani Ki Chutney
- Heat oil in a pan. Add some black mustard seeds (rai) to the pan. Let them splutter for a few seconds.1 Tablespoon Cooking Oil, 1/2 Teaspoon Rai (Black Mustard Seeds)
- Then add cumin seeds to the pan. Roast them for 30 seconds.1/2 Teaspoon Cumin Seeds (Jeera)
- Add finely chopped onions to the pan.1 Small Onion
- Also add grated ginger. Saute the mixture on medium heat for 3-4 minutes till the onions are slightly browned.1 Tablespoon Grated Ginger
- Then add chopped apricots to the pan.450 gm Apricots
- Add fennel seeds (saunf), crushed laung (cloves), crushed cardamom seeds (hari elaichi), cinnamon powder (dalchini), garam masala, red chilli powder, black pepper powder and salt.1/2 Teaspoon Saunf (Fennel Seeds), 1 Laung (Cloves), 2 Green Cardamom (Hari Elaichi), 1/4 Teaspoon Cinnamon Powder, 1/2 Teaspoon Garam Masala, 1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Salt, 1/2 Teaspoon Black Pepper Powder (Kali Mirch)
- Also add apple cider vinegar. If you do not have it, you can substitute with white vinegar or lemon juice, otherwise it can be skipped. Cook the mixture for 8-10 minutes till the apricots are softened.2 Tablespoon Apple Cider Vinegar
- Add sugar, then mix well and cook for 5 more minutes.1/4 Cup Sugar
- Apricot chutney is ready. Let it cool down completely before refrigerating and enjoy with any snacks or meals.
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