1
Prepare the apricots
5 minPut the chopped dried apricots into a pot with the water.
Fruit Recipes
A spiced preserve from Lebanese cooking, this chutney is made by simmering dried apricots with chili, ginger and mustard seeds into a sweet-and-sour thickness. It makes a spicy accompaniment to grilled meats in a picnic spread.
Step by Step
How to make it?
2
Let them soak
15 minLet the apricots soak for fifteen minutes; this speeds up their softening.
3
Add the spices
5 minAdd the chili pepper, ginger, mustard seeds and cinnamon and stir together.
4
Simmer
45 minAdd the sugar and vinegar and simmer on low heat, stirring often, for 45 minutes until thick.
5
Jar it
10 minLadle the hot chutney into clean jars, seal the lids, and turn them upside down to cool.
Reminder
Do not walk away from the pot while it simmers; the apricot's sugars can caramelise quickly and stick to the bottom.
Editor's Note Editörün Notu
If you want less heat, remove the seeds from the chili peppers; the sweet-and-sour balance stays the same while the spiciness noticeably softens.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (1)
4.5
4 reviews
%100 recommend it
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E
Esra Çelik
Marmiton
1 month ago
Tarifte 45 dakika yazıyordu ama kayısılarım daha büyük parçalar halindeydi, koyulaşması 55 dakika sürdü. Parça boyutuna göre süreyi birkaç dakika uzatmak gerekebiliyor, aksi halde sulu kalıyor.
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