Apricot-plum-tamarind chutney
Servings: 1 yield(s)
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Ingredients
  • 250 g Dry Apricot
  • 200 g Dry Plum
  • 50 g Tamarind
  • 2 tbsp Brown sugar/Jaggery
  • 2 tsp Salt
  • 1 tsp Red chili
  • 1 l Water
Instructions
  1. Wash the dried ingredients properly Soak them for 20-30 minutes in water. Now pour the soaked ingredients with water into pot and out it on fire. Add red chili, salt, brown sugar and cook for 20 minutes. Reduce heat and simmer for about 1 hour, uncovered, or until juice has thickened. Remove from heat. Let it to cool. Remove all the seeds carefully.
  2. Blend the material to roughly smooth texture.
  3. Store chutney in air tight jar.
Recipe Notes

  • All dry ingredients can also be soaked together in one pot ,choice is all yours.
  • Use wooden  ladle for chutney stirring while cooking.
  • White sugar can be a substituent of brown sugar.
  • Chutney can be stored in air tight jar for 3-4 days in refrigerator  or for couple of weeks in freezer.