Apricot Chutney (Khubaani Chatni-India)

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Apricot Chutney (Khubaani Chatni-India)

 

1/2 lb. half-ripe apricots

2 tbsps. green coriander, chopped

1/2 tsp. ginger root, sliced

1 tsp. onion, chopped

1 tsp. red chilli powder

sea salt to taste

lemon juice, as needed

 

Use half-rip apricots for this chutney, and chill

before serving. You may also serve it with western

foods. As an alternative, you may make a similar

chutney with unripe pears. Wash and dry the apricots,

then halve them and remove the stones. Place in a

mortar together with coriander (cilantro), ginger and

onion, and pound with the pestle to a pulp. Stir in

thew chilli powder and the salt, and pound some more.

Remove to a serving bowl, and add lemon juice if too

thick. Refrigerate and serve.

 

 

 

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