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Tomato chutney with apricots

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Tomato chutney with apricots

2Whole fresh green chili
2Whole dried red chili
2.5cmFresh ginger root cut into juliennes across
4-5Dried apricots without stone cut into pieces in ½ to 1 cm
500gFresh full ripe tomatoes cut into small pieces
6Large cloves garlic moses

Instructions for Tomato chutney with apricots

To prepare the Tomato chutney with apricots recipe, please follow these instructions:

Heat the oil in a heavy pot of medium fluff. When the oil is cooked, panchpora comes in. Let the spices sew and run for a few seconds, but be sure they do not burn. Then bring the whole red chili, stir once and add garlic and ginger. Stir the spices with stirring for approx. 5 seconds. Now bring tomatoes, salt and sugar and let the whole cook over medium to low flare or until the liquid evaporates and the mixture starts to get thick. This can last ½ to 1 hour. Then the apricot pieces and the whole green chili are brought in. Let the chutney cook with low boil for a further 10 to 15 minutes or until it becomes thick, sticky and shiny. The chutney is served the lukewarm for main courses. The whole spice is not eaten normally. The dish can be stored for a few days in the refrigerator.