Apricot chutney

1 cup dried apricot chopped

2 tbsp ghee

1/2 tsp fennel seeds crushed

1/2 tsp cumin seeds crushed

1/2 to 1 tsp chopped green chillie

1 tsp ginger grated

3 1/2 tbsp or more sugar to taste

1 tbsp vinegar

1/2 tsp green cardamom seeds ground

Soak the chopped apricots in hot water for 1 hour and leave it aside. Reserve the water to cook with.

Heat the ghee, add the crushed fennel and cumin seeds. When it crackle add the green chillie and ginger. Sauté the apricots for 2 minutes, then pour the reserved water enough to cover the apricots. When it comes to a boil reduce the heat to low and simmer for 5 minutes until the apricots are mushy and water evaporates.

Add the sugar, vinegar and cardamom. Remove from heat and let it cool before putting it in a jar or serving.

Updated Serve chutney with rice, bread and flat breads as a side.

Recipe adapted from the book Rasoi: New Indian Kitchen by Vineet Bhatia.

This goes to EP series herbs and spices cilantro and cumin.

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