The idea with the chutney arose from the visit of an organic Indian restaurant. As I don’t know much about the Indian cuisine, I found it very interesting to look at all those cookbooks laying around in the restaurant. I noticed that each one contained at least one chutney recipe.
The menu was mostly vegan and our food was just delicious. As a starter, we received a hot chutney containing exotic fruits, lemon rind and Indian spices. We combined it with all the other meals that were brought to our table. Among others, these were Indian pasties, lentils, fried vegetable balls, rice, grilled vegetables, papadam (fried flat bread), potatoes.
Before, I used to associate chutneys with barbecues, where they are served with grilled meat. A completly different use. So I realized the huge potential of chutney. Totally different and even very simple meals can become real taste expiriences if combined with a good chutney.
Furthermore, the variety of chutneys is at least as large as the one of icecream flavours. They can be based on nearly all kinds of fruits, vegetables, herbs and spieces. Why is there such a big choice of icecream flavours in the supermarket but no chutney section??
During the weeks after the restaurant visit, I had many ideas and tried chutneys with different combinations of ingriedients, always without using sugar. The result I like the most is clearly this strong, fruity and slightly hot apricot chutney that I’m going to share with you today.
First, slightly cover the dried apricots with water. Soak them like this for at least one hour.
Chop the fresh ginger and mix it with the cumin seeds. Heat the coconut oil and fry this mixutre.
Chop the chili. Before the ginger and the cumin seeds burn, pour the soaking water of the dried apricots into the pan and add the chili.
Cut the soaked apricots into small pieces. Add the cut apricots, the raisins and the molasses to the liquid in your pan. Flavour well with salt and garam masala. Then, let your chutney simmer for at least 15 minutes. At the end, add the balsamico and stir well.
plant-based (vegan), lactose-free, gluten-free, soy-free, sugar-free
Level of difficulty: easy
- 15 dried apricots
- 2 tbsp raisins
- 1 tbsp coconut oil
- 15 g/0.5 oz fresh ginger
- 2 small chilis
- 50 ml red balsamico
- 1 tbsp molasses (more information in this post)
- 1 tbsp cumin seeds
- 2 tbsp garam masala (more information in this post)
First, slightly cover the dried apricots with water. Soak them like this for at least one hour. Chop the fresh ginger. Heat the coconut oil in a pan and fry the ginger as well as the cumin seeds. Before this burns, pour the soaking water of the dried apricots into the pan. Cut the soaked apricots into small pieces. Add the apricot, the raisins and the molasses to the liquid in your pan. Flavour well with salt and garam masala and let your chutney simmer for at least 15 minutes. Finish by adding the balsamico and stirring well.
This is just some brown rice with steamed vegetables, but in combination with the chutney it is so tasty!! (Of course you could also serve it with roasted cashews, some chickpeas or something similar.)
Ok. I think I don’t need to say more. You already know I’m in love with this chutney….
Here is the recipe as a PDF:
I would be glad if you like or share the recipe!
Did you try it? Which is your favourite combination for this chutney?
P.S. We would be glad if you share the recipe on social media in case you like it.