Friday, July 5, 2013

Apricot Raisin Chutney Recipe- Sugar Free, Gluten Free

Apricot raisin chutney with mung bean curry and Indian spiced cabbage
I love chutneys- they are the Indian version of ketchup, the condiment that you eat with your foods to make it taste either sweet and sour or spicy (and often a mixture of them all) in addition to whatever other base flavor your curries have. I haven't tasted a chutney that tastes bad with any Indian food, they're always a welcome addition.
The one thing about Indian food- it's so unphotogenic! Sorry about that!
I hope you like this recipe for apricot raisin chutney. You can probably also make the same thing with peaches without any adjustments (other than the quantity of peaches, because they're bigger than apricots, so fewer are needed). I made this without refined sugar, but you can use white sugar instead if you want to make it cheaper.

Apricot Raisin Chutney Recipe- Sugar Free, Vegan, Gluten Free

1 tablespoon oil
1 onion
1 tablespoon ginger (fresh)
30 apricots (yes, 30- they're small and this makes a lot)
5 heaping tablespoons honey or equivalent amount of sugar
4-5 tablespoons vinegar (apple cider vinegar or kombucha vinegar or white vinegar would work best, but lemon juice can also be used)
1 teaspoon mustard seeds
1 teaspoon salt
1/2 teaspoon garlic
1/2 teaspoon cinnamon
1/2 cup raisins
1/3-1/4 cup potato starch (optional- as a thickener)

1. Chop up onions and saute until golden.

2. Remove seeds of apricots, and put in the pot with the onions. Cover, and cook until softened and they release their liquids.

3. Add the rest of the ingredients, and cook until thickened.

4. Serve cold.

Do you like chutneys? What is your favorite type of chutney? How do you make it?

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