Apricot Chutney

I'm always looking out for recipes with apricots, in my case, dried apricots, as the fresh ones are not easily available and even if they are, are really very expensive. I can never get enough of this delicious tangy dried fruit!

This is another lovely recipe from Mridula Baljekar,  Apricot Chutney.

It is really easy and delicious with a mixture of sweet and sour. Great with rice and as a side condiment with Indian curry and freshly made bread.

Make some and have a jar of this delicious chutney, serve alongside your favourite meats, I'm sure that you will enjoy this. I did! 

I'm sharing this with these lovely sites :

Cookbook Sunday over at Mom's Sunday Cafe

Full Plate Thursday over at Miz Helen's Country Cottage

Recipe Swap Thursday over at Prairie Story

Apricot Chutney

(source from : Curry by Mridula Baljekar)

450gm dried apricots, finely diced (I use 300gm)

1 tsp garam masala

275gm light brown sugar (I use about 200gm)

450ml malt vinegar (I use 250ml)

1 tsp grated fresh ginger

1 tsp salt  (I use about 1-1/4 tsp, to taste)

75gm (1/2 cup) sultana

450ml water (I use 250ml)

1. Put all ingredients together into a saucepan and stir well to mix. Bring to the boil, then simmer for 30-35 minutes, stirring occasionally.
2. When the chutney becomes syrupy, remove from the heat. Leave to cool, then ladle into a hot sterilized jar and cover. Chill after opening.