Name: Spicy Fresh Apricot, Dates and Raisin Relish recipe by Tikuli Dogra at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: Fresh Apricots – 1/2 kg; Raisins or Sultanas or both – 1/2 cup; Medjool Dates – – 1/4 cup ( roughly chopped); Brown or White Onion – 1 Medium; Garlic – 2-3 pods ( crushed and chopped finely); Ginger – 1 inch (made into julienne) (can use glace candied ones too 1/4 cup); Red chili whole -1- 2 Small; Black Peppercorns – 5-6 crushed or whole; White vinegar/ apple cider vinegar/ malt vinegar or lemon juice – 1/4 cup or juice of one lemon; Salt – 1/2 teaspoon or to taste; Garam Masala * – 1/4 teaspoon (twist in taste); Olive Oil – 2 tablespoon; Honey – 3 tablespoons; Sugar – 1/2 cup ( as required) ( brown or white. You can add palm jaggery or sugarcane jaggery too); For the muslin spice infusion bag :; Bay leaf – 1; Peppercorns -8; Mace blade – 1; Cinnamon stick – small piece; Cloves – 3-4; All spice – 1; All spices slightly toasted and tied in the infusion bag)

ABOUT Spicy Fresh Apricot, Dates and Raisin Relish RECIPE

A delicious and a perfect condiment with cold meats, grilled meats, bread, cheese crackers, tacos etc. It sure is a great accompaniment for curries, roasts and in sandwiches. It is gluten-free, low in calorie and full of flavor. This iron rich relish with dates, raisin, apricot bursts with flavors of ginger and other spices. A treat for you.

Ingredients Serving: 6

Fresh Apricots – 1/2 kg
Raisins or Sultanas or both – 1/2 cup
Medjool Dates – – 1/4 cup ( roughly chopped)
Brown or White Onion – 1 Medium
Garlic – 2-3 pods ( crushed and chopped finely)
Ginger – 1 inch (made into julienne) (can use glace candied ones too 1/4 cup)
Red chili whole -1- 2 Small
Black Peppercorns – 5-6 crushed or whole
White vinegar/ apple cider vinegar/ malt vinegar or lemon juice – 1/4 cup or juice of one lemon
Salt – 1/2 teaspoon or to taste
Garam Masala * – 1/4 teaspoon (twist in taste)
Olive Oil – 2 tablespoon
Honey – 3 tablespoons
Sugar – 1/2 cup ( as required) ( brown or white. You can add palm jaggery or sugarcane jaggery too)
For the muslin spice infusion bag :
Bay leaf – 1
Peppercorns -8
Mace blade – 1
Cinnamon stick – small piece
Cloves – 3-4
All spice – 1
All spices slightly toasted and tied in the infusion bag)

Instructions

Wash, pat dry, pit and chop Apricots. Pit and chop dates and keep aside.
Heat oil in a heavy bottom pan over medium flame, add peppercorns and red chili. (You can remove the red chili before spooning it in jar)
Add chopped onion and let them sweat till translucent. Add ginger and garlic. Stir for a minute. Keep this on low flame. Garlic should not brown.
Add chopped apricots, dates and raisins, sultanas. Give it a good stir.
Add the dry powder spices and salt.
Add sugar and little water (about 1/4 cup) Keep stirring gently.
Add the spice infusion bag.
Bring it to boil and let it cook till the fruits becomes soft.
Keep stirring till the mixture thickens to the desired consistency. Keep the flame low. Stir from the middle of the pot too that's where it sticks.
Add honey and vinegar or lime juice. Stir constantly on medium heat so the relish doesn’t stick to the pan.
You can taste and adjust the sweetness etc as desired at this point.
This recipe takes about an hour to cook. You can use slow cooker also.
Once the relish reaches its desired consistency put out the heat and let it cool till it reaches room temperature.
Squeeze and remove the spice infusion bag.
Spoon the yummy relish in warm sterilized air tight mason jars and refrigerate. Use of lemon juice or vinegar helps in preservation.
This stays up to a month in the refrigerator.
This beautiful relish can be eaten immediately but the flavor improves after a few days.

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