Apricot Chutney


  • 3 cups dried Apricots, finely diced
  • 1/2 cup Golden raisins (Kishmish)
  • 2 cups Water
  • 1 tsp. Garam masala
  • 11/4 cups light brown sugar
  • 1 tsp. ginger paste
  • 2 cups malt vinegar
  • 1 tsp. salt
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Preparation :

  • Put all the ingredients into a medium saucepan and mix together thoroughly.
  • Bring to boil, low the heat and simmer for 30-35 minutes, stirring occasionally.
  • When the chutney is tickened to a farily thick consistency, transfer into 2-3 clean jam jars and allow to cool.
  • Close the lid and store in the refrigerator.

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