Photo: The elements for spicy ginger and apricot chutney. Credit: Sarah Khan

File:Hot cross bun.jpg - WikipediaBiodiversity offers benefits on a micro in addition to macro level. The very first part of this series focused on three powerful individuals working to create a more resilient agricultural scenery in Central Asia. Within this second part, we look to delicious details: A formula for a straightforward apricot chutney links us back to ancient fruit-preserving traditions.

Two-part series about biodiversity:

What is chutney?

According to K.T. Achaya, the South Asian food historian, chutney may be the Anglicization from the Hindi term chatni, signifying a freshly surface relish comprising ingredients such as coconut, sesame, groundnuts, puffed Bengal gram, several dhals lentils, hot cross bun jamaican recipe natural mangoes, tomato, mint leaves and so on.”

Beneath the definition for relishes, Achaya areas that chutney is usually a freshly ground and uncooked item, however in later colonial times it found are a symbol of sweet preserves that included murraba (Arabic for keep). A murabba is similar to jams and jellies where a fruits can be boiled in sugar syrup, though South Asian murabbas tend to be spiced. Traditional South Asian Unani healers also prescribed murabbas to take care of an array of illnesses.

Why produce your own chutneys?

Why introduce chutneys, cooked or natural , into the culinary repertoire? First, chutneys will be the perfect solution to present spices for your palate. Homemade condiments certainly are a great way to keep meals basic and filled with flavor. When you ensure it is yourself, you control the foundation, quality and amounts of the substances. Last, it is possible to create mixtures to fit your own or your family’s preferences: sugary, spicy, sour, tart, salty or any combination.

The science of sugar in jams and chutney

Why so much sugars in chutney and jams ? Initial, sugar works as a preservative. It binds free of charge water molecules so that it decreases the possibility of mold development. When there is no refrigeration, reducing spoilage was paramount. Which means an extended shelf or refrigerator lifestyle. Second, with free of charge water molecules bound to glucose, pectin released from your fruit binds easier to each other to produce a loose network of the sought after gel consistency. A firm gel consistency distinguishes quality jams, jellies and chutneys from watery types. Finally, why make chutneys and jams at a minimal simmer? The lowest possible warmth facilitates the binding of pectin; a higher warmth destroys cells irreversibly. Simply make sure to use quality glucose. And relish these sweet condiments in affordable amounts to enhance any meal.

Apricots. Credit: Sarah Khan

If you have under no circumstances made chutneys, jams or jellies, first read some fundamental information on safety and recommendations to house canning. A good place to start is The USDA’s Complete Guideline to House Canning

Spicy Apricot and Ginger Chutney

Produces about 24 ounces of chutney or three 8-ounce jars.

½ cup fantastic raisins

3 thinly sliced bird’s eye chilies (more if you want it hotter)

1. Wash and dried out apricots, then slice in two and remove pits. Set three pits aside.

2. Crush three pits and remove the almond-looking seeds. Place 1 seed in underneath of each canning jar. (You’ll need three standard canning jars). This will impart an almond flavor to the chutney.

3. Place all the ingredients inside a copper or cast-iron skillet with a wide bottom, provide to a boil and simmer at the cheapest temperature to lessen the water content for 45 to 75 moments.

4. To test whether it’s done, take away the jam mixture from heat. Pour a small amount of boiling jam on a cold dish and place it in the freezer for a couple minutes. If the mixture gels, it is ready.

5. Ladle sizzling chutney into sterilized and cleaned jam jars and leave uncovered until cooled. Once cooled to room temperature, cover and store in refrigerator for up to a year.

Top photo: The ingredients for spicy ginger and apricot chutney. Credit: Sarah Khan


Just what a wonderful formula to try once the weather breaks! I simply can across my canning supplies in the basement.

What a good plan! My children and I will try this shortly.