A Recipe for India’s Tomato-Apricot Chutney

By Meg Carter, ChildFund Sponsorship Communication Specialist

Indian cuisine is noted for its samosas, curries, biryanis, vindaloos and kormas — rich, complex and savory dishes. ChildFund staff members at our International Office in Richmond, Va., went to an Indian restaurant for lunch recently, where we tried a variety of dishes, along with rice and bread (naan) and sauces, such as raita and chutney. A raita is a yogurt-based sauce that often includes cucumbers, fresh mint, pepper, coriander and cumin. It helps quench the fiery spices of some dishes. Chutney, a relish made of spices and fruits or vegetables, can be fresh, pickled, spicy or sweet. The word is derived from the Sanskrit word that means “to lick.”

We’re going to learn how to make a classic tomato-apricot chutney, which is sweet and spicy, a relish that would go well with northern Indian or even Persian cuisine. Eat it with any rice and sauce dish, like a korma or a masala, or flatbreads.

 

tomato onion chutney

This is a tomato-onion chutney we ate at lunch.

INGREDIENTS:

1 tablespoon chopped garlic

1 tablespoon fresh, grated ginger

¼ teaspoon cinnamon

¼ teaspoon cardamom

¼ cloves

Butter or coconut oil

1 cup chopped, dried apricots

3 to 5 chopped tomatoes

¼ teaspoon sea salt

2 tablespoons honey

2 tablespoons lime juice

DIRECTIONS:

Mix and sauté garlic, ginger, cinnamon, cardamom and cloves in clarified butter or coconut oil for 1 minute. Add dried apricots, tomatoes, sea salt, honey and lime juice. Simmer uncovered on low heat for 30 minutes, until apricots are soft and the chutney thickens.

Chill before serving. Store tightly covered in the refrigerator for up to three weeks or freeze, if you want to keep the chutney for longer periods.

This month, ChildFund’s blog is celebrating the harvest and traditional foods of the countries where we work. On Fridays in October, we’ll share recipes. If you try one, take a picture of your dish and share it with us on our Facebook page

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