SPICY APRICOT CHUTNEY PRESERVE

Spicy Apricot Chutney Preserve image

Number Of Ingredients 14

1/4 cup Basic Ginger-Garlic Paste or store-bought
3 tablespoons vegetable oil
3 sticks cinnamon (1-inch each)
6 to 8 black cardamom pods, crushed lightly to break the skin
8 whole cloves
3 small onions, cut in half lengthwise and thinly sliced
1 teaspoon kalonji seeds
3/4 teaspoon ground fenugreek seeds
1 tablespoon ground fennel seeds
5 to 7 fresh green chili peppers, such as serrano, minced with seeds
2 pounds fresh unripe apricot, pitted and cut into wedges
2 tablespoons salt, or to taste
1 1/2 cups sugar
1/4 to 1/3 cup distilled white vinegar

Steps:

1. Prepare the ginger-garlic paste. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the cinnamon, cardamom pods, and cloves, stirring about 1 minute. Add the onions and cook, stirring until golden, about 7 minutes. Add the kalonji, fenugreek, and fennel seeds, and then mix in the ginger-garlic paste and green chili peppers and sauté about 2 minutes2. Add the apricots, sugar, and salt, and cook, stirring over medium heat until the sugar melts, about 3 minutes. Increase the heat to medium-high and cook until the sugar caramelizes into a rich golden color, the apricots are soft, and the chutney is thick, about 15 minutes.3. Add the vinegar and boil over high heat about 2 minutes, or until the chutney thickens once again. (Do not make the chutney very thick it will thicken as it cools.) Let cool completely and put in sterile jars. This chutney does not need to be refrigerated. It stays fresh about 6 months at room temperature. The color deepens over time, but that does not affect the taste.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves