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Video: Apricot Chutney - Recipe With Photo Step By Step
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-11-26 18:59
Spicy sweet and sour thick sauce made from aromatic apricots!
Apricots - 600 g
White onion - 110 g
Sugar - 45 g
White wine or apple cider vinegar - 90 ml
Salt - 0.5 tsp
Ground black pepper - 1 pinch
Water - 2-3 tbsp.
Dried ground ginger - 1 pinch
- 51 kcal
- 50 minutes
- 50 minutes
Photo of the finished dish
Step by step recipe with photo
Why is a bright apricot chutney good? The fact that its taste can be easily adjusted "for yourself". Since the balance of acidity and sweetness is important for chutney, the exact proportions of sugar will depend entirely on the sweetness of the apricots themselves. Choose ripe, rich fruits with a pronounced taste so that there is exactly an apricot taste, and sugar is easy to add.
In addition to these spices, you can add your own to taste, but it seems to me that ginger and pepper are quite enough. Still, I don't want to interrupt the taste of apricots.
Rinse apricots, pour boiling water for a minute and dip in ice water. Remove the skin. Where it is poorly removed - cut.
Divide apricots into halves, remove pits. Cut the pulp into small cubes. I got 480 g of minced apricots.
Transfer the apricots to a saucepan or saucepan. Add finely chopped peeled onions and water.
Bring to a boil and simmer for 15 minutes.
Add sugar, salt, pepper and ginger and half of the vinegar. Simmer for another 20 minutes.
Add the rest of the vinegar, boil for another 10 minutes. Adjust the flavor by adding sugar if necessary.
Apricot chutney is ready! It is best served when it has stood for several hours or days (keep in the refrigerator).
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