Hot & Spicy Pepper & Apricot Chutney

This Hot & Spicy Pepper & Apricot Chutney is a vibrant condiment that perfectly balances sweet, fruity notes with a robust kick of heat. The combination of sweet red peppers, dried apricots, and raisins creates a rich, jammy texture, while cumin, mustard seeds, and red pepper flakes provide an authentic Indian-inspired warmth. It is an excellent accompaniment for curries, grilled meats, or as a sharp contrast to rich cheeses. Easy to prepare with pantry staples, this chutney keeps well in the refrigerator, making it a versatile addition to any meal.

Cuisine: Indian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 44.0

Dietary: Gluten-free

Description

This Hot & Spicy Pepper & Apricot Chutney is a vibrant condiment that perfectly balances sweet, fruity notes with a robust kick of heat. The combination of sweet red peppers, dried apricots, and raisins creates a rich, jammy texture, while cumin, mustard seeds, and red pepper flakes provide an authentic Indian-inspired warmth. It is an excellent accompaniment for curries, grilled meats, or as a sharp contrast to rich cheeses. Easy to prepare with pantry staples, this chutney keeps well in the refrigerator, making it a versatile addition to any meal.

Ingredients

1 1/4 pound Sweet red peppers cored

Directions

1
Core and seed the sweet red peppers, then cut them into 1/4-inch dice.
2
Dice the dried apricots into 1/4-inch pieces.
3
Finely chop the large onion.
4
Thinly sliver the garlic cloves.
5
Peel the fresh gingerroot and slice it thinly.
6
Combine the diced red peppers, diced apricots, raisins, chopped onion, slivered garlic, sliced ginger, salt, red pepper flakes, cumin seeds, mustard seeds, and sugar in a large saucepan.
7
Cook the mixture uncovered over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.
8
Add the red wine vinegar to the saucepan.
9
Continue cooking, stirring often, until the mixture is shiny and thick, about 30 to 35 minutes.
10
Remove from heat and allow the chutney to cool to room temperature.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 44.0kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 5.7mg1%
Total Carbohydrate 9.9g4%
Dietary Fiber 3.5g15%
Sugars 6.0g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store the cooled chutney in an airtight jar in the refrigerator. It should keep for several weeks.

Ensure all peppers are thoroughly seeded and cored before dicing to control the heat level and texture.

For a smoother consistency, you can blend the chutney briefly after cooking, though a chunky texture is traditional for this style.

Keywords: chutney, apricot, pepper, spicy, indian, sauce, vegan, condiment, sweet, heat, cumin, mustard seeds, red wine vinegar, raisins, ginger, garlic, onion, preserve, side dish

Read it online: https://www.chefs-mate.com/recipe/hot-spicy-pepper-apricot-chutney/