Sweet-and-Sour Chutney for Deep-Fried Foods

Preparation info
  • Makes about

    1 cup

    • Difficulty


Appears in

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.


  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • teasp


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