Apricot Chutney (Apricot Sauce)

APRICOT CHUTNEY (APRICOT SAUCE)

For Apricot Chutney

Ingredients

• 100 gram Dry Apricot
• Salt to taste
• 1 teaspoon Chili Flakes
• 1 teaspoon Cumin Seeds
• 2 Tablespoon Lemon Juice
• 11/2 teaspoon Red Chili Powder
• 1 teaspoon Jaggery Powder
• 1/2 Cup Water
• A pinch of Dry Ginger Powder

How To Make

Soak Apricot in the water for 4 to 5 hours or boil Apricot in 2 cups of water for 30 minutes on low flame.
keep it aside.
When it cool down,Remove the seeds from it

and blend it in a mixer.

Now keep the pan on medium flame, add oil .
When oil becomes hot add cumin seeds.
When cumin seeds are light brown in color,now add Chilli flakes and after 15 seconds add Apricot puree.
then reduce the flame of the gas.
Now add red Chilli Powder, roasted cumin powder, salt, Jaggery powder and water.
When the chutney starts to thicken. now add Dry Ginger Powder.
(Keep in mind that chutney will get thick after cooling.)
When the chutney is fully formed, put lemon juice in it and close the gas.
Chutney is ready.

Now put it in an airtight box and keep it in the refrigerator for 15 to 20 days. Use when needed.

 For More Recipes
Strawberry Sauce 
Tomato Chilli Chutney
Onion Pomegranate Chutney
Green Grapes Recipe
Meethi Chutney
Instant Khatti Meethi Chutney