When Apricots are in season I love to prepare this spread for my family. As an Indian I enjoy it as a #chutney with #lunch and #dinner too. #khubanichutney is what it is called as in northern India and is enjoyed by many.
Ingredients
15 fresh apricots (preferably seasonal or even canned will do fine)
1/2 cup still water
1/2 tsp red chilli
3 whole black pepper
2 cloves
A pinch of cinnamon
1/2 tsp cumin seeds
1 green cardamom
1 black cardamom
2 tbsp brown/cane sugar
Pinch of salt
Recipe
Simply boil around apricots in water. Cook them until soft in low 🔥 and gently mash them with a spoon. Now add red chilli 🌶, black peppers, cloves, cinnamon , cumin seeds , a green and a black cardamom. Cook well until transparent and shiny. Finally add brown sugar (I prefer Xylit sugar )or more based on your taste , salt and let it cook on a low flame 🔥 for 1 more minute
Prep in Cooks in Total
10 min. 20 min 25 min
This can be stored for up to 5-6 days in a glass airtight jar in refrigerator and used as a quick spread on a pancake 🥞 , bread 🍞 of your choice.
😃😃😃 If you like the recipe or have any questions please consider writing a comment. It will help me and other readers who are looking for a recipe online. 😃 😃😃
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