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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: moderate
yield: 36 servings
calories: 58 kcal
diet: gluten free, vegan, vegetarian
cuisine: awadhi, Indian

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
  • 2 tsp salt
  • 2 tsp Kashmiri chilli powder

instructions

  • Combine all the ingredients in a heavy pan 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. 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: 1 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 132 mg | Potassium: 92 mg | Fiber: 1 g | Sugar: 12 g | Vitamin A: 201 IU | Vitamin C: 1 mg | Calcium: 8 mg | Iron: 1 mg