I am not too fond of Khubanis (dried apricot) in dry fruits. I had around 250 gms of Khubani lying with me and didn’t wanted to waste them. So tried this dish.
Khubani (dried apricot) – 250 gms
Sugar – 2 table spoons
Kala Namak (Rock Salt) – a pinch
Cinnamon – ½ stick
Black Cardamom – 4 pieces
Jaggery (Gur) – 1 small ball
Lemon juice – of half medium size lemon
Cloves – 8 -10 pieces
Oil – 1 tb spoon
Wash and soak the khubanis in water overnight.
In the morning mash the soaked khumbanis with hand into a coarse paste. Don’t remove the seeds. In a non stick pan, heat oil. When the oil is hot, add cinnamon, cloves and black cardamom. When they start to crackle add the khubani mash. Add 1 & ½ cup of water (you can use the same water in which the khubanis were soaked). Add sugar, jiggery and salt. After a boil, simmer the flame and let it cook till the consistency of the mixture is jam like. Now add lemon juice and cook for 2-3 minutes.
Let the chutney cool and then store it in glass bottles in a refrigerator. This chutney in a refrigerator has a shelf life of around 6 months. This chutney could be a good accompaniment to paranthas, puris etc.