Apricot Chutney

Let me describe to you how to prepare apricot chutney, a sweet and spicy accompaniment that pairs well with meats, cheeses, and exotic dishes. I’ll try to add an Italian touch to the recipe!

Ingredients

• 500 g of fresh apricots (or 350 g if dried and rehydrated)
• 1 medium onion, finely chopped
• 100 g of brown sugar
• 100 ml of apple cider vinegar (or white balsamic vinegar for an Italian touch)
• 1 clove of garlic, crushed
• 1 piece of fresh ginger, grated (about 2 cm)
• 1 cinnamon stick
• A pinch of ground cloves
• A handful of raisins or pine nuts for a rather Italian version
• Salt and pepper to taste
• Chili powder (optional, for a spicy touch)

Preparation

1. Wash and dry the apricots, then cut them in half to remove the pit and further cut them into small pieces.
2. Take a medium-sized pot and put the chopped onion, crushed garlic clove, and grated ginger in it to let them wilt slightly. If you prefer, you can use a drizzle of extra virgin olive oil for frying.
3. Add the apricots, sugar, vinegar, cinnamon, and cloves. If you want a more Italian note, also add some pine nuts or raisins.
4. Season with salt and pepper, and if you like, a pinch of chili powder.
5. Let the chutney cook over medium-low heat for about 30-40 minutes, stirring occasionally until it reaches a thick consistency.
6. Remove the cinnamon and garlic before serving or storing.

This chutney can be stored in the refrigerator for a few weeks, in sterilized and tightly sealed containers.

Curiosity

Chutney is a condiment of Indian origin that has spread to many international cuisines. Its ability to combine sweetness, acidity, and spiciness makes it versatile to accompany a wide variety of dishes, from meat to cheese, enriching every bite with an explosion of flavors.