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Apricot Chutney (Khubaani Chatni)
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.
Wash and dry the apricots, then halve them and remove the stones.
Place in a mortar together with coriander (cilantro), ginger and onion, and pound with the pestle to a pulp.
Stir in thew chilli powder and the salt, and pound some more.
Remove to a serving bowl, and add lemon juice if too thick.
Refrigerate and serve.
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