Apricot and raw mango chutney

I have an ex colleague who asked if I would share some of my chutney recipes. I had not thought of writing any of them down until then. As I started writing them down, I figured I might as well start putting them on my blog. So Matt, this one is for you!

Dried apricots – about 10-15 chopped into small pieces
Raw mango – 1 skin removed and chopped fine
Plums – 4
Crystallized ginger – about 4-5 pieces chopped fine
Orange juice – 3/4 cup
Tamarind paste – 2 tbsp ( can be substituted with 1/2 cup apple cider vinegar or 1/2 cup lemon juice added in the end. I recommend tamarind paste however.)
Jaggery/ Molasses/Brown sugar – 3/4 cup
Salt – 1 tbsp
Red chilli powder – 1 tbsp
Garam masala powder – 1 tbsp
Warm water – 1 cup

Soak the chopped fruits in orange juice for about 1 hr. Then drain and keep the juice aside.

Combine the tamarind paste, some warm water and the chopped fruits in a bowl. Bring to a boil on high, then reduce heat and cook the fruits till they are translucent – about 45 mins to an hr.

If using apple cider vinegar, add some warm water to the fruits and cook in the same manner.

If using lemon juice add it in the end after making the chutney since lemon juice can turn bitter if boiled.

Once the fruits are cooked add the jaggery or molasses or brown sugar. Add orange juice, red chilli powder, garam masala and salt and boil ti the mixture thickens and turns glossy. Let the chutney cool and then store in mason jars. This chutney will stay good at room temp for upto a week and upto a month in the refrigerator.

 

 

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