Name: Spiced Apricot Chutney
Total time: 2 h 50 min
Ingredients: 1½ cups plus 2 tablespoons water; 1 shallot , chopped fine; Salt and pepper; 1 teaspoon garam masala; 1 pound ripe but firm apricots , halved, pitted, and cut into ½-inch pieces; ½ cup dried apricots , chopped; 3 tablespoons sugar , plus extra as needed; 1 teaspoon lemon zest; 1½ tablespoons bottled lemon juice

Why This Recipe Works

Fresh apricots have a wonderfully smooth texture that turns creamy when cooked, but their flavor is milder than that of their dried equivalent. To boost the apricot flavor and add textural contrast, we chopped up dried apricots and stirred them in right along with the fresh apricots so they would plump up during cooking. The simmering time also gave the dried fruit a chance to absorb the aromatic flavors. To give our chutney savory notes, we started by softening a finely chopped shallot, which melded seamlessly into the chutney; we also added garam masala for its blend of warm spices, which includes black peppercorns, cardamom, and cinnamon. We added just enough to give the chutney a hint of spice without overwhelming the delicate flavor of the apricots. Lemon juice and zest proved a better complement to the flavor of the apricots than the assertive flavor of vinegar.

Before You Begin

For safety reasons, be sure to use bottled lemon juice, not fresh-squeezed juice, in this recipe. This chutney can be processed for long-term storage; see the instructions in this article.

Instructions

Combine 2 tablespoons water, shallot, and ½ teaspoon salt in large saucepan. Cover and cook over medium heat until shallot begins to soften, about 3 minutes. Uncover, stir in garam masala and ⅛ teaspoon pepper, and cook until fragrant, about 1 minute.

Stir in fresh and dried apricots, sugar, and remaining 1½ cups water. Cover and simmer, stirring occasionally, until apricots are just softened, 10 to 15 minutes.

Stir in lemon zest and lemon juice. Increase heat to medium-high and simmer uncovered until mixture is thickened, 5 to 8 minutes. Season with salt, pepper, and sugar to taste, and let cool slightly.

Using funnel and spoon, portion chutney into two 1-cup jars. Let cool to room temperature and serve. (Chutney can be refrigerated for up to 2 months.)