Pulpy Apricot Sauce | Apricot Ki Chutney | Fresh Apricot Recipes


Pulpy Apricot Sauce, Apricot Ki Chutney, Fresh Apricot Recipes, Vegan recipe, quick and easy recipe, Condiment recipes, Lemon zest recipes, Chutney recipes, Rumki's Golden Spoon
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, Fresh Apricot Recipes, Vegan recipe, quick and easy recipe, Condiment recipes, Lemon zest recipes, Chutney recipes, Rumki's Golden Spoon

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?

  1. Take a large skillet and pour some water into it.
  2. Put the skillet on flame allow the water to get boiled.
  3. Add the Apricots into the boiling water and boil them for a minute.
  4. Then cover the skillet and switch off the flame.
  5. Let the Apricots rest in the boiled water for 2 minutes.
  6. Transfer the Apricots into cold water and let them cool off.
  7. Then with the help of your fingers, peel the skin of the Apricots and destoned them too.

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

  • Apricots are powerhouse of nutrients and excellent sources of Vitamin A and Vitamin C. This helps to promote the health of our eyes, skin and hair.
  • They are full of antioxidants which helps to get rid of many chronic diseases.
  • They are low in calorie and can be your good companion during the journey of weight loss.
  • Apricots contain fibre which helps to boost our digestive system.

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.

I have already shared some pulpy sauce (Chutney) recipes with you. You can check some of them like


..And Many more…
Pulpy Apricot Sauce, Apricot Ki Chutney, Fresh Apricot Recipes, Vegan recipe, quick and easy recipe, Condiment recipes, Lemon zest recipes, Chutney recipes, Rumki's Golden Spoon



Ingredients:

For sugar syrup
  • ½ cup Sugar
  • 1 Cup Water


Rest of the ingredients
  • 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


Instructions:

For the Syrup
  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.


For the Pulpy sauce
  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.


Serving Instruction
Always serve the Pulpy Apricot Sauce (Apricot Chutney) chilled or at room temperature. Transfer the Fruity Sauce into a serving bowl. Serve with your favourite Main and enjoy the refreshing condiment.

Pulpy Apricot Sauce, Apricot Ki Chutney, Fresh Apricot Recipes, Vegan recipe, quick and easy recipe, Condiment recipes, Lemon zest recipes, Chutney recipes, Rumki's Golden Spoon

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