Piping Pot Curry · by Meeta Arora★ 4.9 (17)
Fresh Apricot Chutney
NUTRITION · PER SERVING30M COOK
CAL 1%·PRO 1%
CARBS 4G72% OF CAL
1G FIBER1G ADDED2G INTRINSIC0G OTHER3G TOTAL SUGAR
FAT 1G27% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sweet, spicy, and tangy chutney made from apricots and warm spices like garam masala and cinnamon. A versatile condiment to serve with curries, grains, or as an accompaniment to savory dishes.
condimentindian🥘 pressure cooker🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1 pound Apricots
- 1 tablespoon Oil (I used avocado oil)
- 2/3 cup Onions (diced)
- 1 tablespoon Ginger (grated )
- 1 teaspoon Kashmiri red chili powder (or paprika, mild)
- 1 teaspoon Garam Masala
- 1/4 teaspoon Salt
- 2 tablespoon Apple cider vinegar
- 1/4 cup Brown Sugar
- 1 inch Cinnamon (Dalchini)
- 2 Cloves (Laung)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Fennel Seeds (Saunf)
- 1/4 teaspoon Mustard Seeds (Rai)
At a glance
PER SERVING · TIME 30M
CAL 1%·PRO 1%
CARBS 4G72% OF CAL
1G FIBER1G ADDED2G INTRINSIC0G OTHER3G TOTAL SUGAR
FAT 1G27% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 26mg
- Total sugar
- 3g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 63mg
- Calcium
- 6mg
- Iron
- 0.21mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 26MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.