Apricot Chutney Recipe

Heat the ghee or oil in a heavy saucepan over medium heat. Saute the cumin seeds until golden brown. Add the chili and minced ginger and saute for 1 minute; then add the turmeric and the sliced apricots. Stirfry for 2-3 minutes.

Reduce the heat to low and add the water, cinnamon, and nutmeg. Cook, stirring occasionally, for about 20-25 minutes or until the apricots become soft. Add the sugar and continue to cook the chutney until it becomes jam-like. Serve at room temperature or cover and refrigerate for up to a week.