Apricot Chutney (vegan)
An easy vegan Apricot Chutney
Prep Time
10 minutes
Cook Time
45 minutes
Difficulty
easy
Servings
one jar
Ingredients
600 gr of apricots chopped in slices (4 to 6 depending on the size of the apricots)
1 red onion chopped finely
50 gr of white sugar
25 gr of crushed ginger
50 ml of white wine vinegar
1 tsp of garam masala
1 tsp of cumin powder
1 tsp of chili powder
pinch of salt
200 ml of water
This chutney is amazing and so easy to make.
Put all the ingredients together and cook on low heat for 45 minutes until the texture is like jam.
You can keep it in the fridge once it has cooled down.
So far, we have had it with curry, on toasts with ricotta and duck, with a cheese platter and all by itself :)
Written by Elene Riordan
Welcome to Travelling Cooks! I’m Elene, a 50-ish-year-old British-Belgian woman living in Brussels, surrounded by my beautiful friends and family. This blog is a celebration of my three great passions—travel, restaurants, and cooking. Enjoy!