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–+ servings

apple, peach and apricot chutney

Our family apple, peach and apricot chutney, or seb aroo aur kabani chutni. Sweet and spicy, it is an ideal accompaniment to almost every Indian dish.
A jar of apple, peach and apricot chutney
prepare: 15 minutes
cook: 30 minutes
cool: 1 hour
total time: 1 hour 45 minutes
difficulty: simple
yield: 36 servings
calories: 58 kcal
diet: gluten free, vegan, vegetarian
cuisine: awadhi, Indian

equipment

  • large pot

ingredients

  • 500 g green apple - peeled, cored and coarsely chopped
  • 100 g dried peaches - coarsely chopped
  • 100 g dried apricots - coarsely chopped
  • 50 g sultanas
  • 40 g ginger - finely grated
  • 400 ml white vinegar
  • 300 g jaggery
  • 1 tsp salt
  • 2 tsp Kashmiri chilli powder

instructions

  • Combine all the ingredients in a deep pot and bring to a simmer. Turn heat to medium-low and cook, keeping up a strong simmer, for about 30 minutes or until you have a thick, jam-like consistency. Stir frequently and turn the heat down slightly when the chutney thickens to prevent it from sticking to the bottom of the pan.
  • Remove from heat and let the chutney cool for about one hour. It will thicken more as it cools.
  • Pour into a sterilised jar and cover with an air-tight lid. Store in a cool place or keep in the refrigerator.

notes

This chutney will keep in the refrigerator for up to 10 days.
Never serve from the storage jar.

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nutrition

Serving: 30 g | Calories: 58 kcal | Carbohydrates: 14 g | Protein: 0.3 g | Fat: 0.1 g | Saturated Fat: 0.01 g | Polyunsaturated Fat: 0.03 g | Monounsaturated Fat: 0.02 g | Sodium: 69 mg | Potassium: 92 mg | Fiber: 1 g | Sugar: 12 g | Vitamin A: 201 IU | Vitamin C: 1 mg | Calcium: 8 mg | Iron: 0.3 mg