Apricot pickle/chutney

Apricot pickle

Making achaar (pickle) is a tradition in every household in India. No matter which part of the country you came from, this condiment is sure to bring back your fond childhood memories. It is amazing how the same ingredient can end up in a totally different delicacy with a unique flavor and taste.

The recipes get passed on from generation to generation to preserve our culture and tradition. Today you can find hundreds of varieties of pickles in the stores all over but the nostalgia of craving for “Maa ke haath ka achaar” still surrounds us!

Making traditional pickles can be intriguing, as it requires time and patience. So, here is a quick pickle/chutney that can be made in jiffy and enjoyed as a condiment with appetizers as well as main meal.

Apricots (Khubani) are fragrant and sweet, golden-orange summer fruits that are loaded with health benefits. They are rich source of dietary fiber, antioxidants, vitamins, and minerals.

Apricot pickle2


 Dried apricots – 1cup

Cane Sugar- ½ cup

**Panch puran (phoran) – 1tsp

Whole red chilies -5

Water – ½ cup

Salt – ¼ tsp

Oil – 2tsp


  1. Heat oil in a small saucepan and then add panch puran. Let it crackle.
  2. Add apricot and stir for couple minutes.
  3. Add red chilies and stir for few more minutes.
  4. Add water and sugar.
  5. Let it simmer on medium low for 10-15 minutes until the syrup thickens.

Tip: Try brown sugar or gur in place of cane sugar!

**Panch puran (phoran) is a colorful blend of five seeds: fennel seed, black mustard, nigella seed, fenugreek seed and cumin seed.

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