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Apricot (below)
Mixed FruitNectarine
Spiced FruitTamarind


Apricot Chutney

1 small lime
1 cup granulated sugar
1 cup packed brown sugar
1 cup dried currants
1 cup lemon juice
1 tablespoon fresh ginger minced
3/4 teaspoon ground ginger
1 teaspoon dry mustard
1 teaspoon ground allspice
1/4 teaspoon salt
1 dash ground cloves
3 small dried hot red chilies crushed
1 teaspoon asofoetida
4 pound apricots pitted and quartered

Rinse unpeeled lime then chop, discarding seeds. Place chopped lime in a heavy bottomed 8 to 10 quart pan. Mix in granulated sugar, brown sugar, currants, lemon juice, ginger, mustard, allspice, salt, cloves, chilies, and asofoetida. Bring to a boil over medium-high heat. Stir in apricots return to a boil, stirring constantly. Reduce heat and simmer, uncovered, stirring often to prevent sticking, until slightly thickened (for about 45 minutes).

Apricot Chutney with Raisins and Currants

1 pound dried apricots
One 3 inch piece of fresh ginger peeled and coarsely chopped
1 1/4 cup lemon juice
2 cup sugar
1/4 teaspoon salt
1/8 teaspoon cayenne pepper (or more if desired)
3/4 cup golden raisins
1/2 cup currants

Put the apricots in a bowl. Pour 4 cups of hot water over them and let them soak for an hour. Put the ginger into the container of an electric blender or a food processor along with 1/4 cup of the lemon juice. Blend until smooth. Empty the apricots and their soaking liquid into a heavy stainless-steel or porcelain-lined pot. Add the ginger mixture, the remaining lemon juice, sugar, salt, and cayenne. Bring to a boil. Simmer on a medium flame, stirring frequently, for 45 minutes. Do not let the chutney catch at the bottom of the pot. Lower heat if necessary. Add the raisins and currants and cook, stirring, another half hour or until chutney takes on a thick, glazed look. (It thickens slightly as it cools.) Let the chutney cool and store, refrigerated, in lidded glass or ceramic jars.

Apricot Orange Chutney

2 1/4 pounds fine dried apricots
4 oranges
6 ounces preserved ginger chopped
2 tablespoon coriander seeds
3 teaspoons asofoetida
2 tablespoon allspice berries
1 tablespoon white mustard seeds
8 ounces sultanas
1 pound brown sugar
2 1/2 cup lemon juice

Place the apricots in a bowl and add enough water to cover. Soak overnight. Grate the orange zest and lace oranges in saucepan and cover with water. Bring to the boil and simmer for 5 minutes. When cool enough to handle, remove pith and core and chop the flesh. Place drained apricots, zest and orange flesh in a large saucepan with the asofoetida, salt and ginger. Bruise the coriander seeds and allspice berries and tie up in a piece of muslin. Place in saucepan with remaining ingredients. Bring slowly to the boil, stirring occasionally, until the sugar has dissolved. Reduce heat to a simmer, uncovered, and cook for about 2 hours or until the mixture is of a jam like consistency. Stir occasionally to prevent the mixture from burning. Spoon chutney into sterilized jars and seal immediately. When cool, store in a dark, dry, cool place.

Apricot Raisin Chutney

1 1/2 pound dried apricots
1 quart hot water
3 teaspoons asofoetida
1 3 inch piece of fresh ginger
1 1/4 cup lemon juice
1 pound sugar
1 teaspoon salt
1/4 teaspoon cayenne
1 cup raisins

Rinse and put the apricots in a bowl with the hot water leave to soak for 4 hours. Peel and chop the ginger. Blend the ginger with a little of the lemon juice until smooth. Put the apricots with their soakings water and the ginger into a preserving kettle with the rest of the lemon juice. Add the sugar, asofoetida, salt and cayenne. Bring to a boil and simmer gently for 45 minutes, stirring occasionally to prevent burning. Add the raisins and continue cooking until the chutney thickens and begins to turn shiny. Pack into hot clean jars, cover, process and cool.

Apricot Walnut Chutney

3 pound apricots or 1 pound dried apricots
1 1/2 pint lemon juice
2 oranges (rind only)
1 pound light brown sugar
8 ounce sultanas
1-1/2 teaspoons asofoetida
2 teaspoon salt
1 teaspoon english mustard (dry or wet yellow)
1/2 teaspoon powdered allspice
8 ounce walnuts very roughly chopped

Split and stone the fresh apricots and chop roughly. If using dried apricots, put them to swell overnight in water. Put all the ingredients except the walnuts into a large preserving pan and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick and jammy. Stir in the walnuts. Pot while hot in warm sterilized jars.

Hot and Spicy Apricot Pepper Chutney

1 1/4 pound sweet red peppers cored, seeded & cut into 1/4 inch dice (3 cups)
12 ounce dried apricots cut into 1/4 inch dice
1 cup raisins
4 inch piece fresh gingerroot peeled and thin slivered
2 teaspoons asofoetida
1 1/2 teaspoon salt
1 teaspoon cumin seeds
1 1/2 teaspoon crushed red pepper flakes
3/4 teaspoon mustard seeds
1 cup sugar
3/4 cup lemon juice

Combine sweet red peppers, apricots, raisins, asofoetida, gingerroot, salt, red pepper flakes, cumin seeds, mustard seeds and sugar in large saucepan. Cook, uncovered, stirring occasionally, over medium heat until sugar dissolves, for about 5 minutes. Add lemon juice. Cook stirring often, until mixture is shiny and thick for 30- 35 minutes. Cool. Cover and refrigerate.

Sweet Apricot Peach Chutney

1 1/4 pound firm ripe apricots
1 1/4 pound firm ripe peaches
1 cinnamon stick
2 tablespoon lemon juice
2 cardamom pods
8 ounce sugar
1 ounce raisins
2 tablespoon lemon juice
Several few drops almond flavoring

Bring a large saucepan of water to the boil, then remove it from the heat. Drop in 8-12 peaches and apricots and leave for 1 minute. Remove one at a time, peel off the skin and set aside. Repeat with the rest of the fruit. Halve and stone all the fruit and chop the flesh. Combine the fruit, cinnamon, lemon juice, cardamom pods, sugar, raisins, lemon juice and almond flavoring in a large saucepan. Bring to the boil, stirring frequently, then reduce the heat and simmer, uncovered, over a low heat for 2 hours, until the mixture becomes very thick, stirring frequently. Reduce the heat further, if necessary, to prevent burning. Remove from the heat and leave to cool slightly. Remove the cinnamon sticks and cardamom pods. When the chutney is cool enough, transfer it to clean, dry jars and cover with non-metallic, airtight lids. Store in a cool, dark place.