Pulpy Apricot Sauce | Apricot Ki Chutney | Fresh Apricot Recipes

Pulpy Apricot Sauce| Apricot Ki Chutney | Fresh Apricot Recipes

Author: Rumki Paul
Course: Condiment
Cuisine: World
Preparation Time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
Servings: 4-5 Persons

Pulpy Apricot Sauce (Apricot Ki Chutney) is a refreshing sweet and tangy condiment where fresh and ready to eat Apricots are cooked in sugar syrup with Ginger paste, Lemon zest and crushed Black Pepper. It can be served as a dip with Tacos, Nachos or as sauce with grilled Chicken, vegetables or salad.

One day, my husband brought a kilogram pouch of ready to eat Apricots. I was completely surprised because he is very lazy about consuming fresh fruits. Next day, he asked me to prepare something with those Apricots because he did not find it palatable any more after having a single piece.

I decided to prepare something new and different. Then I have come up with the idea to prepare a sweet & tangy pulpy sauce other than the regular smooth Apricot sauce.

In India and Bangladesh, it is very common to prepare pulpy sauces with different ranges of fruits, dry fruits and vegetables and they are renowned as Chutneys. Indian cuisine is very popular for different varieties of Chutneys. Every region has its own unique style, texture, flavour and taste of Chutneys. There are more than hundreds of Chutney recipes in Indian cuisine. Indian Chutneys vary across different tastes like sweet, salty, sour and chilli hot etc.

Sweet-tangy Chutneys are very famous in Bengali cuisine. It is normally served between Main Course and Dessert. In any Bong celebration, people consider it incomplete without Chutneys. In fact, any reputed Bengali restaurants would always add one sweet-tangy Chutney in their Thali meals. Sweet-tangy chutneys are mostly prepared with raw Mangoes, Pineapples, Tomatoes, Papayas, Jujube fruit, Dates and many more.

Pulpy Apricot Sauce (Apricot Ki Chutney) is a very simple and easy recipe which requires hardly few easily available elements to get prepared. It’s a very versatile and super delicious condiment which complements world cuisine as well as Indian cuisine.

In this preparation, first I have peeled and cut the raw Apricots into medium pieces. I have cooked the Apricots in Olive oil with a pinch of salt. Salt helps to release moisture from the fruit and makes it pulpy quickly.

How to Peel Apricots?

I have used Ginger paste, Lemon zest and coarsely ground Black Pepper for flavouring. The mixture of these three ingredients with juicy Apricots creates a magical and irresistible flavour.

I have prepared a sugar syrup separately and then added it into the preparation. I have added the syrup externally to get a clear visibility about taste and texture. I have slowly added the syrup and checked the consistency of the sauce and sweetness as well.

Health benefits of Apricot

The best part is this fruit is easily adoptable to our regular diet. Pulpy Apricot Sauce can be a healthy delectable addition to our diet.

Ingredients:

• ½ cup Sugar
• 1 Cup Water

• 6-7 ready to eat Apricots, stoned, peeled and roughly chopped
• 1 teaspoon Ginger paste
• 1 tablespoon Lemon Zest
• ¼ teaspoon coarsely ground Black Pepper
• A pinch of Salt
• Oil for Cooking

1. Take water into a pan and add Sugar into it.
2. Let the Sugar dissolve into the water and allow the water to boil. Stir occasionally.
3. Switch off the flame.

1. Blanch the Apricots for 2 minutes and peel the skin with the help of fingers.
   
   

2. Destone them and chop them roughly.
   
   

3. Add Oil into a yok and allow it to become hot.
   

4. Add chopped Apricots and mix them nicely.
   

5. Add a pinch of Salt and cook them in medium flame for 2 minutes.
   

6. Add Ginger paste and give a nice mix.
   

7. Cook them until the raw smell goes away. Stir occasionally.
8. Add the Sugar syrup and stir nicely.
   
   

9. Put the flame in high and allow them to boil.
10. Boil the content for 3-4 minutes.
11. Add Black Pepper, Lemon Zest and mix them thoroughly.
    
    
    

12. Switch off the flame and put the yok down.