Рецепт Apricot, Another Summer Chutney.
Last year we were in the process of moving, and I was virtually kitchenless, so this Summer I'm making up for lost canning time. I've already bottled my mango chutney, my plum chutney and now it's time for apricots to get their turn. I've been making this apricot chutney for close to 25 years now. Usually I make it with fresh apricots in season, but the great thing about it is if you can't get fresh apricots it works just as well with the dried variety. The recipe comes from one of the first Indian cookbooks I ever owned, Lord Krishnas' Cuisine and it's definitely a keeper which is why I have continued to make it for 25 years. It was my first venture into canning, but one can also make it, keep it in the fridge and serve it without canning. The ingredients are likely already in your kitchen, so all one needs are the apricots.
Apricot Chutney
Here's What You Need:
2 lbs of fresh apricots, or 1/2 lb dried apricot halves.
- (If you are using dried apricots soak them overnight in 3 Tbs lime juice and 2 cups of hot water.)
- 3 Tbs lime juice
- 1/2 cup water
- 3 inch piece of cinnamon stick
- 1/2 tsp black onion seeds (aka kalonji) or black sesame seeds
- 1/2 Tbs finely chopped peeled ginger root
- 2 Tbs ghee or unsalted butter
- 2/3 cup dark raisins or currants
- 1/2 cup dark brown sugar
- 1/4 tsp salt
- 1/8 to 1/4 tsp Kashmiri chili or cayenne
Here's What To Do:
If you are using dried apricots drain the soaked fruit and save the soaking liquid.
If using fresh apricots wash and slice them.
Put them in a bowl and set them aside.
In a large pot or skillet melt the ghee or butter. Add in the cinnamon, black onion seeds, and ginger.
Sizzle the spice for about 1/2 a minute then add in the apricots...
...lime juice...
...water...
...and everything else.
Bring the mixture to a boil, then lower the heat and simmer.
Stir it every now and then so nothing sticks.
You want the chutney to become thick and glossy. This usually takes about 30 minutes for fresh, 45 for dried.
You can serve it at room temperature, or store it covered in the fridge for 2 or 3 days.
If you are planning on canning sterilize your jars and equipment, fill them...
...and process according to canning instructions. I process pint jars for about 20 minutes in a boiling water canning bath.
Then I remove them, wait for the familiar "pop" that tells me they're safely sealed, and as soon as they've cooled down, off to the larder they go.
This chutney has always been a crowd pleaser at our house, and is especially good in the fall, at Thanksgiving.
Coming up next, I explore some novel, beautiful, and eco-friendly serveware sent to me by Restaurantware which certainly jazzes up Summertime entertaining. Follow along on Twitter @kathygori