Apricot chutney

Chutney is a traditional Indian sauce made from fruits, vegetables, hot spices and herbs. The spicy dressing goes well with almost any dish and greatly stimulates the appetite. Peanut, mint, and coconut chutney are popular in India. But there are many more types of this dressing. You can make apricot chutney quite easily. These fruits are well boiled and combine to taste with spices.

1. Calories
   110 kcal
2. Protein
   1,06 gram
3. Fat
   3,05 gram
4. Carbohydrates
   18,89 gram
5. ~ Time
   1 H 15 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Apricot

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   300 g
2. Onions

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   70 g
3. Garlic

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   3 cloves = 15 g
4. Wine vinegar is white

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   3.5 tbsp. l. = 63 g
5. White wine

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   3 tbsp. l. = 54 g
6. Sugar

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   2 tbsp. l. = 50 g
7. Raisin

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   1 tbsp. l. = 25 g
8. Vegetable oil

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   1 tbsp. l. = 17 g
9. Chile pepper

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   0.5 pcs. = 7.5 g
10. Carnation

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    3 pcs. = 3 g
11. Badyan (star)

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    1 piece = 2 g
12. Ground ginger

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    1 tsp. = 3 g
13. Ground cinnamon

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    0.5 tsp. = 1.5 g
14. Ground coriander

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    0.5 tsp. = 1 g
15. Salt

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    to taste

Steps:

1. 
   Prepare ingredients for apricot chutney sauce. Peel the onion. Cut the rings into quarters. Remove the husks from the garlic and chop. Cut the hot pepper into thin rings. Wash the raisins and dry them. Wash the apricots, remove the pits and cut into quarters. Tip: To make the pepper even hotter, do not remove the white seeds when slicing.
2. 
   Prepare vegetables and dried fruits. Place the onion and garlic into the pan. Fry in vegetable oil for 1-2 minutes. Add hot pepper. Cook for 2 minutes. Add raisins, cloves, star anise, ginger, cinnamon, coriander. Add sugar and salt. Stir. Fry until the sugar caramelizes slightly (7-8 minutes). Add wine and vinegar. Bring to a boil.
3. 
   Prepare apricot chutney. Place apricots in a saucepan with vegetables, spices, and raisins. Reduce heat to low, cover with a lid, simmer for 40-45 minutes until the sauce becomes viscous.
4. 
   Serve the apricot chutney immediately after cooking, cooled, in bowls, rosettes, or a gravy boat.