Title: Apricot Chutney (Khubaani Chatni)
Categories: Relish
Yield: 4 Servings

1/2	lb	Half-ripe apricots
2	tb	Green coriander; chopped
1/2	ts	Ginger root; sliced
1	ts	Onion; chopped
1	ts	Red chilli powder
		Sea salt; to taste
		Lemon juice; as needed

Use half-rip apricots for this chutney, and chill before serving. You may also serve it with western foods. As an alternative, you may make a similar chutney with unripe pears.

1. Wash and dry the apricots, then halve them and remove the : stones.

2. Place in a mortar together with coriander (cilantro), : ginger and onion, and pound with the pestle to a pulp.

3. Stir in thew chilli powder and the salt, and pound some : more.

4. Remove to a serving bowl, and add lemon juice if too thick.

5. Refrigerate and serve

Michael Pandya "Indian Chutneys, Raitas, Pickles, Preserves" Typed, but not tested, by Greg Mayman, 09-17-97

From: Greg Mayman Date: 09-20-97 (04:40) The Pine Tree Bbs (222) Cooking(F)

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