Sweet & Sour Dried Apricot Pickle (Sookhi Khubani Ka Achar) Recipe – Oil-Free & Healthy!
35 minutes
1405 reads
About Sweet & Sour Dried Apricot Pickle (Sookhi Khubani Ka Achar) Recipe - Oil-Free & Healthy!
Spice up your snack game with Sookhi Khubani Ka Achar, a vibrant Indian dried apricot pickle! This unique, oil-free recipe transforms sweet dried apricots into a tangy, sweet, and spicy delight. Imagine the perfect balance of zesty orange and lemon juice, warming spices, and a touch of jaggery – it's a refreshing twist on traditional pickles.I was amazed at how easily leftover apricots transformed into this culinary gem! The natural sweetness of the apricots beautifully complements the citrus and a hint of chili for an unforgettable taste. It's a healthier alternative to oil-based pickles, making it a guilt-free indulgence.Whether you're a seasoned pickle pro or a curious beginner, this surprisingly simple recipe delivers a burst of unique flavor that deepens over time. Get ready for a taste sensation!
Stop Thinking About What to Cook Every Day
Healthy Eating, Kids Tiffin, PCOS and Weight loss meals, all planned out for you. Just follow the plan and cook. From ₹299.
Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
- 175 grams Apricots dried
- 1 cup Water for boiling apricots
- 1/2 tsp Salt for boiling apricots
- 1 cup Orange Juice
- 1 tbsp Lemon Juice
- 3/4 cup Jaggery
- 1 tsp Chili Powder adjust to taste, red
- 1/2 tsp Salt black
- 1 tsp Garam Masala
- 2 tsp Fenugreek Powder roasted
- 1/2 tsp : Fennel Seeds roasted and coarsely crushed, optional
- 1 tbsp : Vinegar for longer storage, optional, white
Instructions
Prepare the Apricots
- Boil dried apricots in salted water until completely softened. Drain thoroughly.
Combine Ingredients and Simmer
- In a saucepan, gently combine orange juice, lemon juice, jaggery, salt, black salt, red chili powder, and optional fennel seeds. Add the softened apricots and simmer for 5-10 minutes, or until the liquid slightly reduces and thickens slightly.
Add Spices and Finish
- Stir in garam masala and roasted fenugreek powder. Cook for another minute, ensuring all spices are well incorporated. Remove from heat and allow to cool completely.
Store and Serve
- Transfer the cooled pickle to a sterilized, airtight jar or container. For extended shelf life (up to 3 weeks), add a tablespoon of white vinegar. Store in the refrigerator. Allow flavors to meld for at least 24 hours before serving for optimal taste.
Recipe Notes
Expert Tips
- Apricot Selection: Choose plump, firm dried apricots for the best results. Avoid those that are overly soft or shriveled.
- Spice Level: Adjust the amount of red chili powder to your preferred spice level. Start with less and add more gradually.
- Jaggery Choice: Use good quality jaggery for the best flavor. Powdered jaggery dissolves more easily.
- Storage: Proper sterilization of the jar is crucial to prevent spoilage. Ensure the jar is completely dry before adding the pickle.
Related Posts You May Like
Recipe Nutrition
Calories: 88kcalCarbohydrates: 21gProtein: 1gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gSodium: 238mgPotassium: 108mgFiber: 1gSugar: 19gVitamin A: 447IUVitamin C: 15mgCalcium: 14mgIron: 1mg
Suman Prakash
Articles: 49
6 Comments
Leave a Reply
You must be logged in to post a comment.
Absolutely wonderful! Can’t wait to make it.
This looks perfect! Thanks for posting.
This is so inspiring! Can’t wait to cook it.
this is sweet and sour berry pickle with aroma od saunf and sp;ices,oil free.superb and innovative.
good idea now ,with my favorite apricots,i will make it for my kitty party.
mouthwatering