Yield: 1.25 qts



  1. In a 2 gal. sauce pan, sauté onion, garlic and ginger with oil on medium heat until onion transparent, not brown.
  2. Add apple cider, orange juice, water, lemon juice and honey.
  3. Add chaat masala, coriander, cardamom, curry powder and red pepper flakes.
  4. Add apricot and cherry. Bring to a boil and stir frequently until semi thick. Approx. 15 min.
  5. Drop the heat to a simmer. Keep stirring until the color turn nice brown and thick consistency.
  6. Remove from heat.
  7. Transfer the chutney to 2” hotel pan. Let it cool before wrap.