Tag Archives: Apricots

Tangy meets spicy in this apricot chutney

I bought a batch of apricots from the farmers market and while they were yummy, they had a level of “new to the season” tartness to them.  Contemplating a variety of baking projects to use up the apricots, I hit upon an idea; could they take the place of tomatoes in a favorite, spicy chutney?

My excitement kicked up a couple of notches when I saw the farm fresh red onions waiting to be invited to this party.

Quickly, I assembled the ingredients.

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A few quick steps and out emerged a chutney which was fiery, tangy and super yummy!

Ingredients:

  • 4 farm fresh apricots, seeded and cut into small chunks
  • 2 farm fresh red onions, leaves removed and finely chopped
  • 3 green chilies, finely chopped
  • 1 clove garlic, finely chopped
  • 1 1/2 inch piece ginger, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 dried red chilly
  • 1 heaped teaspoon hot curry powder
  • 2 tbsps oil (I used avocado oil)
  • Salt to taste
  • 1 heaped tsp cilantro leaves for garnishing

How To:

1. Heat the oil in a flat-bottomed pan or wok and when hot, add the cumin seeds, mustard seeds and dried red chilly.  When the mustard seeds stop crackling, add the onions, green chilies, ginger, and garlic and fry till the onions turn brown.

2. Add the chopped apricots, toss with the onion mixture and cook covered till the apricots are close to done.  They should be easy to smash with a spatula.

3. Add the salt and curry powder, mix well, turn off the stove and garnish with fresh cilantro.

4. The chutney is ready in 15 minutes and goes beautifully with steamed rice, flatbread, as a spicy condiment with eggs and more!

PS: Everyone’s spice tolerance varies, so please feel free to adjust the chilies and curry powder to suit your palate.

Apricots and tomatoes create grilltopia!

The summer fresh bounty of fruits and vegetables in our part of the country leaves me drooling on so many fronts – the colors, the smells, the textures and most of all the possibilities for creating countless combinations of dishes that play magic on the tongue.

This week, two such ingredients created magic for me – apricots and Aleppo pepper. Here’s what I pulled together to assemble a plate of the most amazing, melt in your mouth salad.

2 small apricots, pitted and sliced

4 small tomatoes, sliced

4 balls of bocconcini, sliced,

4 basil leaves shredded

A couple of turns of freshly ground salt

A heaped tsp of Aleppo pepper

I grilled the apricots and tomatoes and arranged them on a plate along with the sliced bocconcini.  I spread the basil leaves over the assembled veggies and cheese.  The final touch was a couple of turns of really good salt and a sprinkling of my new culinary find….Aleppo pepper.

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