Qurbani Ki Chutney
Veg
Vegan
A sweet and tangy chutney made from dried apricots, often served as an accompaniment to biryanis and kebabs.
Cuisines
Hyderabadi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
2-3 servings
Ingredients
|
1 cup | Dried Apricot |
|
1 cup | Sugar |
|
2 tablespoons | Lemon juice |
|
1 teaspoon | Red chili powder |
|
1 pinch | Salt |
|
1 cup | Water |
|
1 tablespoon | Mint , chopped fresh leaves |
|
1 tablespoon | Cilantro , chopped, fresh |
Instructions
- 1 Rinse the dried apricots thoroughly under cold water.
- 2 Soak the apricots in 1 cup of water for at least 4 hours or overnight until they become soft.
- 3 Drain the apricots, reserving the soaking water.
- 4 In a blender, add the soaked apricots, sugar, lemon juice, red chili powder, and a pinch of salt.
- 5 Blend the mixture into a smooth paste, adding the reserved soaking water gradually to achieve the desired consistency.
- 6 Transfer the chutney to a serving bowl.
- 7 Garnish with chopped mint and coriander leaves before serving.
Tips
Adjust the sugar and chili powder according to your taste preference. The chutney can be stored in the refrigerator for up to a week.