Pakistan Apricot Chutney recipe
information
Chutneys can add zest to most meals, and in Pakistan you will usually find a selection of different kinds served in tiny bowls for people to choose from Dried apricots are readily available from supermarkets or health food shops.
ingredients
450 g (1 lb) 3 cups dried apricots, finely chopped
5 ml (1 tsp) garam masala
275 g (l0 oz) 1 1/4 cups soft light brown sugar
450 ml (16 fl oz) scant 2 cups malt vinegar
5 ml (1 tsp) ginger pulp
5 ml (1 tsp) salt
75 g (3 oz) 1/2 Cup sultanas
450 ml (16 fl oz) scant 2 cups water
5 ml (1 tsp) garam masala
275 g (l0 oz) 1 1/4 cups soft light brown sugar
450 ml (16 fl oz) scant 2 cups malt vinegar
5 ml (1 tsp) ginger pulp
5 ml (1 tsp) salt
75 g (3 oz) 1/2 Cup sultanas
450 ml (16 fl oz) scant 2 cups water
method
1. Put all of the ingredients into a medium saucepan and mix them together thoroughly.
2. Bring the mixture to the boil, then turn down the heat and simmer for about 30—35 minutes, stirring occasionally as it cooks.
3. When the chutney has thickened to a fairly stiff consistency, transfer it to 2 - 3 clean jam jars and leave to cool thoroughly. This chutney should be covered tightly with a lid and stored in the fridge.
2. Bring the mixture to the boil, then turn down the heat and simmer for about 30—35 minutes, stirring occasionally as it cooks.
3. When the chutney has thickened to a fairly stiff consistency, transfer it to 2 - 3 clean jam jars and leave to cool thoroughly. This chutney should be covered tightly with a lid and stored in the fridge.
serving amount
makes about 450 g (1 lb)
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
