Indian Cooking Recipe: Khoobani Kee Chutney
The following are the instructions on how to cook delicious Indian food: Khoobani Kee Chutney
Ingredients:
1. 3 cups dried apricots, finely diced
a. tsp garam masala
b. tsp fennel seeds, toasted
2. 1-1/4 cups soft light brown sugar
3. 1/8 cup malt vinegar
a. tsp ginger, finely chopped
4. juice of half a lemon
5. zest of one whole lemon
a. tsp salt
6. 1/2 cup sultanas (golden raisins)
a. 1/2 cups water
Method of Preparation:
Put all the ingredients into a medium saucepan and mix together thoroughly.
Bring to a boil, turn down the heat to a low simmer and cook for 20-30 minutes, stirring occasionally.
When the chutney has thickened to a fairly stiff consistency, transfer into a jelly jar and cool. Can be stored in the refrigerator, tightly sealed and kept for several weeks.
Note: You could easily substitute the dried apricots for plums in this recipe
