Apricot chutney

 

    
Iam not an IT professional or a "tech savvy" person so the thought of blogging was a bit overwhelming in the beginning. Now that time has flown by and in two months, this blog will be a year old, it surprises me but I also feel a sense of accomplishment. I am very grateful to the people who encouraged me and that is what kept me going (Thank you :D). It would be an understatement to say that I love food. I think and dream of food and my conversations keeping coming back to food but I did not think I could handle blogging. It was (is) not an easy feat for me. A few years back I did not even know what blogging meant!  The purpose of this blog was to organize my recipes and share with friends and family a bit of my life through it. However, I soon realized that it is a therapeutic experience for me and I have begun to enjoy this new-found love of blogging. 


This is yet another simple recipe from my kitchen that I enjoyed cooking and clicking

 

Ingredients

1 cup dry apricots

1/4 tsp each of mustard, cumin, fennel and fenugreek seeds

3-4 cloves

1/2 tsp ground fennel seeds

1 small cardamom

1/2 tsp smoked paprika or red chili powder

2-3 whole dry red chilies

a sprig of curry leaves

a pinch of turmeric

1/4 tsp brown sugar

salt to taste

1 tbsp oil

Method

Soak the dry apricots in water for about half and hour. Drain and chop them in a blender to fine pieces. Heat oil in a pan and drop all the seeds in. Cover the pan and let the seeds splutter. Add the cloves, cardamom, red chili pieces and curry leaves. Stir for a few seconds and add the chopped apricots to it. Add in the turmeric, salt, sugar, paprika, ground fennel seeds and let it cook for about 5 minutes. Cool and serve.  I used it as a spread in sandwich or a relish with crackers and cheese or just with plain old roasted papad.