November 14, 2011

Apricot Apple Chutney

Being a Gujarati raised in Bengal, I just need to eat something sweet after meals. Bengalis eat some sort of chutney at the end of their meals, such as mango (fresh or fruit leather), or tomato chutney. I have made those several times, and wanted to try out something else. I had seen some dried apricot paste / apricot fruit leather from a Mediterranean speciality food market. It looked like an interesting ingredient for a chutney. Here it goes.

  • 2 1/2 cups coarsely chopped peeled apples (I used 4 small apples)
  • cup Apricot fruit leather (cut in 1 inch squares); Alternatively, dried apricots could also be used.
  • 1/4 cup lemon juice
  • 1/4 cup raisins (optional)
  • tbsp finely grated fresh ginger
  • 1/4 tsp salt
  • 1/4 tsp hot pepper flakes/ red chilli powder
  • 1/4 tsp cumin seeds/ jeera
  • 2-4 cloves
  • 1" cinnamon
  • 1 bay leaf
  • 1 tbsp oil
  • 1/4 cup jaggery or light brown sugar. You can always add more if needed. 
Chopped and peeled apples
Apricot fruit leather
Ginger, cloves, cinnamon and cumin


  • In a heavy saucepan, heat 1tbsp oil and add jeera seeds, bay leaf, cloves and cinnamon till the seeds sizzle. Add apple, apricot leather, lemon juice, raisins, ginger, salt and hot pepper flakes; Add 1/2 cup water and stir well.
  • Apples and apricot in the pan.
  • Over high heat, bring to a boil. Lower heat, cover pot and simmer for about 10 minutes.
  • Stir in jaggery/ sugar and return to a simmer; cook, uncovered and stirring very often, for about 20 minutes; mixture should appear thickened. 
  • Chilli flakes and raisins added
  • Pour chutney in a clean glass jar and let cool a bit. Keep chutney refrigerated. Enjoy with roti, paratha or simply like a sweet ending to a meal :)

Apricot Apple Chutney

Bon Apetit!

Hetal from Houston

NoteApricot leather would mostly melt away, giving the apples a distinct tartness. The spice from the red chilli flakes adds to the depth of the flavour.

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