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Apricot Cranberry Chutney Recipe

Ingredients for Apricot Cranberry Chutney:

1/4 cup Apricots (Khumani)
1 1/2 cup fresh cranberries (karaunda)
1/2 cup raisins (Kishmish)
1 t-spoon ginger, chopped
1/2 t-spoon cinnamon, grounded (Dalchini)
1 clove, grounded
1/2 cup Vinegar (Sirka)
3/4 cup Sugar
1/4 t-spoon Red chilli powder
1 cup Water

 

How to make Apricot Cranberry Chutney

  • Chop half of the cranberriers and keep the remaining half as whole. Keep cranberries aside.
  • Boil water in a pan and add articots to it. Cook apricots on high heat until apricots gets soft.
  • Then, peel the apricots and take out its pulp, mash apricot pulp properly. Wash the stones of apricot in one cup water, and keep this water aside.
  • Now take a thick bottom pan and add cranberries, ginger, apricot pulp, washed stones water, clove, cinnamon, sugar and raisins, cook them on low heat, stirring occasionally, until all the water is gone.
  • Then, add vinegar, red chilli powder. Cook them further for 10 mins on low heat. Then, turn off the heat.
  • Allow Apricot Cranberry Chutney to get cool at room temperature. Then, put Apricot Cranberry Chutney in a air tight glass jar.
  • Apricot Cranberry Chutney is ready to serve. You can also keep Apricot Chutney in a refrigerator.