Chutney is a wonderful sweet and spicy fruit based condiment of Indian origin. It is great with many vegan and non-vegan dishes, cooked or raw. It is a perfect complement to any cheese platter, and can be used to make sauces, dips, and marinades.
The traditional chutneys are usually cooked with a lot of sugar, but like with many cooked dishes, you can always make a raw, healthier version. You can use fresh fruits or choose any dried ones. In my recipe I used dried wild, unsulfured, unsweetened, organic Turkish apricots. They are a little smaller than the cultivated ones, and have a rather tart taste, which is perfect. I did not add any sugar, but used medjol dates and raw organic balsamic date vinegar.
.jpg "Passionately Raw! - Spicy Raw Wild Apricot Chutney")
Ingredients:
- 1 cup of dried wild apricots, soaked in water
- 2 medjol dates, pitted and soaked in water
- 1 tsp grated fresh ginger root
- 1 clove garlic
- 1 small hot chili pepper, chopped (I used 1/2 habanero pepper)
- 1 tsp garam masala spice
- pinch Himalayan pink salt
- 1/4 cup virgin olive oil
- 3 Tbsp raw balsamic vinegar
Method:
- Roughly chop the soaked apricots, set aside. Make sure all pits are removed.
- In a food processor whiz 1 Tbsp chopped apricots, soft medjol dates, ginger, garlic, and chili pepper. Add spices, olive oil and balsamic vinegar, and whiz again into a smooth paste. Adjust the taste to your personal liking. Add more spices as needed.
- Pour the mass into a bowl, add chopped apricots, and mix well. The chutney should have a nice chunky texture, but it should also have a spreadable consistency.
- Transfer the chutney into a sterilized jar, store in the refrigerator, and enjoy in good company!
Tip: This chutney will store well in fridge for at least one week. Since it is very easy to prepare, make small batches if you don't want to worry about your food going bad.
In radiant health, passionately raw - Dominique
Dominique Allmon©2022