Apricot chutney with currants (Khumani chatni) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 413) by Yamuna Devi

  • dried apricots
  • fresh ginger
  • Show all ingredients...

  • EYB Comments

    Can substitute butter for ghee, black sesame seeds for kalonji seeds, dried currants for raisins, fresh apricots for dried apricots, and brown sugar for maple sugar. Dried apricots must soak in water and lime juice overnight.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Griddle-fried cauliflower-stuffed whole wheat bread (Gobhi paratha); Cubed potatoes with fresh fenugreek (Khatte aloo methi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butter for ghee, black sesame seeds for kalonji seeds, dried currants for raisins, fresh apricots for dried apricots, and brown sugar for maple sugar. Dried apricots must soak in water and lime juice overnight.

  • Ganga108 on February 22, 2022

    This is outstanding chutney, especially when the apricots are tree-ripened, sweet and fragrant. For those of us resorting to fruits sold at supermarkets or corner grocers, look for barely ripened fruit with a fragrant smell. If they are absolutely without smell, Devi says to use dried apricots which require an overnight soaking in lime juice and water and a slight increase in cooking time. It is a chutney that is sharp, tangy and sweet at the same time. Make it the star of the meal, even though it is a chutney. It’s strong flavours should not have to compete with other dishes.

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