Khubani Chutney

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.

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