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Apricot sauce for the winter at home

0
287
Kitchen Asian
Calorie content 104.1 kcal
Portions 0.5 l.
Cooking time 80 minutes
Proteins * 1 gr.
Fats * 4.1 gr.
Carbohydrates* 25.7 g
* per 100 gr. product
Apricot sauce for the winter at home
Content

This sauce belongs to Indian cuisine and is called apricot chutney. Ideal with chicken and pork dishes. It can also be served with a cheese platter. Please note that apricot chutney must be infused for at least a month, then it will fully open.

Ingredients

Cooking process

step 1 out of 9
Measure out all the ingredients you need, peel a piece of ginger.
step 2 out of 9
Rinse the apricots. Be careful not to use spoiled fruits, they will spoil not only the taste of the sauce, but also prevent it from being stored until winter. Divide each apricot in half and then cut into small pieces. Transfer to a deep bowl.
step 3 out of 9
Grind coriander seeds and ginger in a mortar until they become gruel. Peel the white onions, rinse under running water and cut into small pieces. Remove the seeds from the red chili and cut into thin strips. Cut the kaffir lime leaves into strips as well. If it is impossible to buy dried leaves of this citrus plant in your city, then simply replace them with the zest of one lime or lemongrass leaves, which are more common on the market today.
step 4 out of 9
Pour vegetable oil into a skillet and heat well over a fire. Place the ginger and coriander seed gruel in the pan. Make sure that it does not burn.
step 5 out of 9
Then add red chili, kaffir lime or lime zest and chopped onion to the pan. Fry until the onion is almost translucent.
step 6 out of 9
Then add 50-70 gr. brown sugar, try to use it as brown sugar caramelizes onions and spices better.
step 7 out of 9
The onion should turn from white transparent to beige.
step 8 out of 9
It's time to send the main ingredient to spices - apricots. Then add the remaining sugar, salt and orange juice with rice vinegar.
step 9 out of 9
Simmer over low heat for about 40 minutes. Remember to stir the sauce and wait for it to thicken. Pour the finished apricot chutney into sterilized jars, and screw the lids tightly. Sterilizing the jars will allow our sauce to last longer, and you will not require serious labor costs, just boil them or heat them in the oven. Place jars of cooled apricot sauce in a cool, dark place. Ideal if it will be a cellar or basement.
Bon Appetit!

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