Chutneys can be made with several vegetables and
fruits and each one have a unique taste. There are many types of chutney that
are prepared in the Indian cuisine. The taste
of Indian chutneys range from sweet to tangy and sometimes fiery spicy. Madappalli bring to you a Apricot
chutney and make your meal all the more
interesting.
Apricots are an excellent source of vitamin A (in the form of
pro-vitamin A carotenoids), and a good source of vitamin C, copper, dietary
fiber and potassium .
Apricot chutney is a very quick recipe which can be prepared
in just 10 minutes. They are mixed with spices like red chilli powder, Pickle
Masalas ,Sugar and salt are added to prepare the lip-smacking side dish.
Serves: 1 small bowl
Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients
Big Apricots (Chopped)
|
4 Nos.
|
Pickle Masala/ Red chili Powder
|
2 Tablespoon
|
Turmeric Powder
|
½ Teaspoon
|
Asafetida Powder
|
1 Teaspoon
|
Salt
|
To Taste
|
Oil
|
2 Table Spoon
|
Mustard Seeds
|
1 Tablespoon
|
Red Chillies
|
4 Nos.
|
Sugar
|
1 Tablespoon
|
Method:
- Wash and cut the apricot into pieces.
- Heat the oil in the pan , add mustard seeds, redchillies and Asafetida Powder.
- When the seeds splutter, add the chopped apricot pieces and fry for few minutes.
- Now add the pickle masala powder , turmeric powder , salt and sugar. Mix it well.
- Let it cook 10 minutes in simmer. (Oil will ooze out)
- Cook till you get a thick consistency.
- Once the chutney cools to room temperature, refrigerate it for 1 hour.
- Serve Apricot chutney chilled to your family and friends.
- This chutney can be refrigerated for 3-4 weeks. Use sterilized jars to store
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