Ladakhi Apricot Kernel Chutney
A nutty, tangy chutney made from roasted apricot kernels, a resourceful Nubra valley tradition that uses every part of the fruit.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 130 kcal
Equipment
- •Mortar and pestle or grinder
- •Pan
Nutrition
Per serving, approximate
- Calories
- 130 kcal
- fat
- 11 g
- carbs
- 6 g
- fibre
- 2 g
- protein
- 3 g
- calories
- 130 kcal
Instructions
- 1
Toast the apricot kernels in a dry pan over low heat. Cook until lightly golden and fragrant.
- 2
Let the kernels cool down slightly.
- 3
Grind the roasted kernels with green chilli, garlic and salt into a rough paste.
- 4
Add the soaked dried apricot if using. Grind again briefly.
- 5
Add a little water as needed. Blend until it becomes a thick, spoonable paste.
- 6
Heat the mustard oil until it starts smoking. Let it cool for a few seconds.
- 7
Stir the warm oil into the chutney to soften the strong kernel flavour.
- 8
Spoon the chutney into a bowl and serve fresh.
Chef's tips
Only use kernels from sweet apricot varieties, as some bitter kernels are unsafe to eat in large quantities. Taste a small piece first.
Ingredient substitutions
- apricot kernels → almonds, for a similar nutty base
Storage
Refrigerate in a sealed container for up to 3 days.
Reheating
Not required; serve at room temperature.
Common mistakes to avoid
- •Using unroasted kernels, which makes the chutney taste harsh and overly bitter.
Serving suggestions
Cooked Ladakhi Apricot Kernel Chutney?
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