Low Fat Apricot Chutney
Brighten up your meals with this irresistibly flavorful Low Fat Apricot Chutney, a simple yet sophisticated condiment that's perfect for adding a tangy-sweet twist to any dish. Crafted from naturally sweet dried apricots, aromatic spices like mustard seeds, ground ginger, and a hint of cinnamon, this chutney is simmered to perfection with apple cider vinegar for a delightful balance of tartness and warmth. It's lightly spiced with a touch of red chili flakes, creating a gentle kick without overpowering its well-rounded flavor profile. Ready in under an hour, this guilt-free chutney pairs wonderfully with curries, grilled meats, or cheese platters, making it a versatile addition to your culinary repertoire. Plus, its low-fat content and homemade goodness make it a healthy alternative to store-bought varieties. Store it in the fridge for up to a month and enjoy this flavorful jewel whenever inspiration strikes!
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Recipe Information
Ingredients
- 250 grams dried apricots
- 1 medium-sized onion
- 120 ml apple cider vinegar
- 120 ml water
- 80 grams brown sugar
- 1 teaspoon mustard seeds
- 1 teaspoon ground ginger
- 1 cinnamon stick
- 1 teaspoon salt
- 0.5 teaspoon red chili flakes
Instructions
Begin by finely chopping the dried apricots into small pieces. This will help them break down and blend with the other ingredients more easily.
Peel and finely dice the onion.
In a medium saucepan, combine the chopped apricots, diced onion, apple cider vinegar, and water. Stir to mix well.
Place the saucepan over medium heat and bring the mixture to a gentle simmer.
Once simmering, add the brown sugar, mustard seeds, ground ginger, cinnamon stick, salt, and red chili flakes. Stir until the sugar is fully dissolved.
Reduce the heat to low and let the chutney simmer uncovered for about 40-50 minutes, stirring occasionally to prevent sticking. The chutney should thicken and the ingredients should be fully softened.
Once the chutney has reached your desired consistency, remove it from heat and let it cool slightly.
Remove the cinnamon stick from the mixture.
Transfer the chutney to sterilized jars for storage. Seal and allow to cool completely before refrigerating.
Store in the refrigerator for up to one month. Serve as a condiment with curry dishes, grilled meats, or cheese platters.
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2405 mg | 105% | |
| Total Carbohydrate | 255.5 g | 93% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 191.8 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3159 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
