Sweet-and-Sour Chutney for Deep-Fried Foods

Name: Sweet-and-Sour Chutney for Deep-Fried Foods
Yield: Makes about 1 cup
Cuisine: India
Ingredients: ½ teaspoon salt or more to taste; 3 jalapeño chiles, stemmed, seeded, and finely chopped; 1 cup sherry vinegar; ½ cup golden raisins; ¾ cup sugar; 2 tablespoons butter; 6 ounces dried apricots, diced; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ¼ teaspoon ground cinnamon; ⅛ teaspoon ground cloves; ¼ teaspoon ground cardamom

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

This chutney is a great accompaniment not only to deep-fried foods but grilled shrimp and chicken as well. It’s traditionally served with Indian samosas, stuffed and fried dumplings.

Ingredients

¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
⅛ teasp

Asia
India
Side dish
Gluten-free
Vegetarian

Method

Combine the spices with the butter in a small saucepan and heat over low heat while stirring with a wooden spoon until fragrant, about 1 minute. Remove from the heat. Add the apricots, raisins, sugar, vinegar, chiles, and salt and simmer gently stirring occasionally for 15 minutes or until lightly syrupy. Let cool. Adjust the sweetness or sourness if necessary with sugar and vinegar. Serve cold