Frequently asked questions
If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest. 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.
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.
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. 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. It will be fine for a year.
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