Apricot Ginger Delight Chutney
This Apricot Ginger Delight Chutney hails from the renowned Asia Nora Restaurant in Washington and is designed to enhance your Indian meals with its vibrant flavors. Perfectly blending the sweetness of apricots with a hint of spice from ginger and curry, this chutney transforms any dish into a culinary masterpiece. Whether served alongside curries, grilled meats, or even as a spread for sandwiches, it's sure to become a staple in your kitchen. The recipe allows for customization, especially with the optional chili pepper for those who enjoy a kick of heat. Dive into this delightful chutney that balances sweet and savory notes beautifully!
8
Servings
100
Calories
10
Ingredients
Ingredients
Onion
1 medium (chopped)
Gingerroot
1 inch piece (peeled and minced)
Canned Apricots
2 cups (drained and sliced in half or into 1/2-inch pieces (about 3/4 of a pound, preferably unsulphured))
White Sugar or Brown Sugar
1/2 cup
Apple Cider or Rice Wine Vinegar
1 cup
Water
3 cups
Curry Powder
1 teaspoon
Cardamom Pods
4
Cinnamon Sticks
2 inches
Chili Pepper
to taste (minced (optional))
Instructions
1
In a medium saucepan, combine the chopped onion, minced ginger, drained apricots, sugar, apple cider or rice wine vinegar, water, curry powder, cardamom pods, and cinnamon sticks.
2
Place the saucepan over medium-high heat and bring the mixture to a rolling boil.
3
Once boiling, reduce the heat to low and allow the mixture to simmer gently for 1 to 1.5 hours. Stir occasionally to ensure that the chutney does not stick to the bottom of the pan and burn.
4
As the chutney cooks, it will thicken and take on a jam-like consistency. Keep an eye on it and stir more frequently towards the end of the cooking time.
5
Once the desired consistency is reached, remove the saucepan from the heat and let the chutney cool completely.
6
If a spicy flavor is desired, fold in the minced chili pepper at this stage.
7
Transfer the chutney to sterilized jars and store in the refrigerator. It can be served immediately or allowed to mature for a day for deeper flavors.
Nutrition Information
0.125g
Fat
25g
Carbs
0.625g
Protein
Frequently Asked Questions
Frequently Asked Questions
Where does the Apricot Ginger Delight Chutney recipe originate from?
This recipe hails from the renowned Asia Nora Restaurant in Washington.
What is the primary flavor profile of this chutney?
It perfectly blends the sweetness of apricots with a hint of spice from ginger and curry for a vibrant flavor.
How many servings does this recipe yield?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains 100 calories.
What type of apricots are recommended?
The recipe calls for 2 cups of canned apricots, drained and sliced, preferably unsulphured.
How much ginger is needed and how should it be prepared?
You will need a 1-inch piece of gingerroot, peeled and minced.
What kind of vinegar can be used in this recipe?
You can use either apple cider vinegar or rice wine vinegar.
Is there a choice of sugar for this chutney?
Yes, you can use either white sugar or brown sugar.
How much water is required for the cooking process?
The recipe requires 3 cups of water.
What spices are used in this chutney?
The spice blend includes curry powder, cardamom pods, and cinnamon sticks.
How many cardamom pods should be added?
The recipe specifies using 4 cardamom pods.
What size cinnamon stick is needed?
You should use a 2-inch cinnamon stick.
How do I make the chutney spicy?
You can fold in minced chili pepper to taste after the chutney has cooled.
What is the total number of ingredients in this recipe?
There are 10 ingredients in total.
What is the first step in the instructions?
In a medium saucepan, combine the onion, ginger, apricots, sugar, vinegar, water, curry powder, cardamom, and cinnamon.
At what temperature should I start cooking the mixture?
Place the saucepan over medium-high heat and bring the mixture to a rolling boil.
How long should the chutney simmer?
Once boiling, reduce the heat to low and simmer gently for 1 to 1.5 hours.
How often should I stir the mixture while it simmers?
Stir occasionally to ensure it does not stick, and stir more frequently towards the end of the cooking time.
What consistency should the chutney reach?
The chutney should thicken and take on a jam-like consistency.
Should the chutney be cooled before storage?
Yes, remove from heat and let the chutney cool completely before transferring to jars.
How should the finished chutney be stored?
Transfer the chutney to sterilized jars and store it in the refrigerator.
Can the chutney be eaten right away?
It can be served immediately, but allowing it to mature for a day results in deeper flavors.
Is this recipe suitable for vegetarians?
Yes, the recipe is tagged as vegetarian.
What are some serving suggestions for this chutney?
It pairs well with Indian meals, curries, grilled meats, or as a spread for sandwiches.
What is the fat content of this chutney?
The fat content is very low, at 0.125g per serving.
How many carbohydrates are in each serving?
Each serving contains 25g of carbohydrates.
How much protein is in a serving?
There is 0.625g of protein per serving.
What size onion is recommended?
The recipe calls for 1 medium chopped onion.
Does this recipe contain cholesterol or sodium?
According to the nutrition data provided, cholesterol and sodium levels are not specified (null).
Is the chili pepper required?
No, the chili pepper is optional and used only if a spicy flavor is desired.