My Chutney Confession
In the past I would get excited about a recent chutney purchase from my local Indian store, served it with an Indian dish I made that day and then off to the fridge it would go where it would rot. The trouble was, I didn’t know how to use chutney or incorporate it into everyday eating. If I cooked an Indian dish, I would go buy a jar of chutney and use it once. I know, disrespectful and wasteful. Don’t let this happen to you. Embrace chutney and learn how to use it, your culinary portfolio will elevate to another level with very little effort.
What is apricot chutney?
A fresh, spicy condiment that you can use on almost anything. Think of it as a fruit salsa. Have you tried peach salsa? Apricot chutney reminds me of peach salsa. There are more spices in chutney than salsas but the goal is the same, a robust condiment to enhance other dishes. If you try this, leave a comment and let us know how you used it.
How to make apricot chutney
Since chutneys are explosions of flavor in a condiment, chutneys are best if they rest for a day so the flavors can meld into a cohesive condiment. You can freeze chutneys, I like to make a batch and freeze half of it in freezer bags. You could also freeze in canning jars, I just haven’t done this. If you have done this, leave a comment and let us know how that went. I’m kind of nervous to freeze these in jars. I just haven’t done this before and can picture an explosion of chutney and glass in my freezer. I know, I need help.
Chutneys vary greatly, they can be sweet or sour and are usually robust and have some spices in it. Just about all of them include a lot of onions. Chutneys can be very hot & spicy but I find that most are not. This golden chutney was made with bell peppers and traditional Indian spices. Below are some tips for how to serve and use this robust condiment.
How to use apricot chutney…
- slathered on ham, pork, fish, lamb, venison, elk or chicken before cooking or after. Also you can puree in a food processor with a little water for a glaze for these meats.
- sandwiches and wraps as a condiment
- spicy dishes as a condiment to help balance the strong flavors
- cheese boards, especially good served with brie, stilton and camembert
- cream cheese, just pour it over a block and serve with crackers
- as a condiment to dumplings such as samosas
- breads such as biscuits, dosa, roti, chapati, naan and parathas or any flatbread
- served along side scrambled eggs for a slightly sweet salsa kick
- on tacos or in burritos for a unique taste
- anything you would use mayo for, just stir it into some mayo
- hotdogs and hamburgers
- vegetables, just mix with chutney and roast the veggies
How do you like to use chutney? Share and let us all know your ideas by leaving a comment:)
Easy Apricot Chutney Recipe. A super easy chutney recipe where apricots and brown sugar offer a sweet contrast to red onions, ginger and Indian spices.
- 3 apricots, diced
- 1 large red onion, peeled & diced
- 1 Tbs fresh ginger, minced or grated
- 5 cardamom pods grounded or 1 tsp ground cardamom
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 small green chile, seeded and diced, stem removed
- 1/2 cup brown sugar
- 1/2 cup apple juice
- Add all ingredients to medium pot, bring up to a simmer on medium heat, lower heat and simmer 45 minutes uncovered.
- Store in airtight container in fridge.
- Serve with flatbread as a quick snack or with spicy food as a condiment. Would be great with wraps too!
- Serving Size: 2 Tbs
- Calories: 53
- Sugar: 11 g
- Sodium: 57 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg