Khubani ki chutney is very popular fruit chutney made with apricot, ginger, salt, sugar spiced with chili and vinegar added to enhance and give a zing to the dish. Khubani ki chutney or Apricot chutney is great with any grilled meat or as a spread on sandwiches etc. Combination of apricot with ginger is excellent and refreshing and taste delectable served with grilled fish, meat or poultry.
Apricot, stone fruit of the family Rosaceae, closely related to peaches, almonds, plums, and cherries. They are eaten fresh or cooked and are preserved by canning or drying. They are categorized as one of the most beneficial and healthy fruits. Shaped as stone fruit, apricot is similar to peach and has a velvety skin, golden orange in color and has a seed nut in it. The fruit is also widely made into jam and is often used to flavor liqueurs. Their flavor is almost musky, with a faint tartness that is more pronounced when the fruit is dried. Some people think of the flavor as being somewhere between a peach and a plum, fruits to which they're closely related. The apricots permeate a luscious tang, sublime flavor and invigorating aroma. It has a soft and crunchy taste as it glides down your mouth. Though it is not appropriate for making juice, the fruit can definitely be blended with other fruit juices. Some yummy recipes of this amazing fruits are Kubani ka meetha, Apricot and orange Crepe, etc.
Ginger is native to India and China. It takes its name from the Sanskrit word stringa-vera, which means “with a body like a horn”, as in antlers. Ginger has been important in Chinese medicine for many centuries, and is mentioned in the writings of Confucius. It is also named in the Koran, the sacred book of the Moslems, indicating it was known in Arab countries as far back as 650 A.D. It was one of the earliest spices known in Western Europe, used since the ninth century. It became so popular in Europe that it was included in every table setting, like salt and pepper. b is almost always used fresh, minced, crushed or sliced. Fresh ginger is essential to Asian and oriental cookery. It is used in pickles, chutneys and curry pastes. Ginger is also used in puddings, jams, preserves and in some drinks like ginger beer, ginger wine and tea.
The word Chutney is derived from an Indian term Chatni meaning crushed. Chutneys are generally dry or wet which has a rough to fine consistency. Chutneys can be very spicy, mild or sweet and by toasting the spices, the essential oils are released which is what gives the spices their unique aroma making them more pungent and flavorful. A traditional chutney is made from numerous spices and veggie ground in the specific order to a rough moist paste and seasoned with mustard seeds, curry leaves and urad dal sautéed either in veggie oil or gingerly oil. There's no limit to the amount of chutneys which can be produced from almost any vegetable/fruit/herb/spices or a mix of them. Chutneys are available in two main categories, sweet and hot; each type generally include numerous spices, such as chili, but vary by their key taste. It is an important ingredient for serving idli, dosa, vada, uttapam, Sandwiches or most chat items like samosa, pakora, aloo paratha and so on. in short, it is the main component for Indian snack item. Most of the famous chutney recipes are made using coconut, mint, coriander, ginger, mango, tamarind, red chilli, green chilli, peanut, tomato and lots more….
Spicy chutneys bring balance to mild dishes and sweet chutneys bring balance to spicy dishes. Try this sweet chutney with zing of ginger and vinegar to tickle your taste buds.