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Apricot sauce | Apricot Puree | Indian (khumani / jardalu) sauce |
Tarla Dalal
06 December, 2024
Table of Content
Apricot sauce | Apricot Puree | Indian (khumani / jardalu) sauce |
This recipe yields approximately one cup of a vibrant and versatile apricot sauce, starting with the concentrated sweetness of dried apricots, known as "khumani" or "jardalu" in India. The initial step of rehydrating the dried fruit in hot water is crucial. This process not only softens the apricots, making them easier to deseed and blend, but it also plumps them up, restoring some of their original moisture and creating a smoother base for the sauce. The soaking liquid, infused with the apricot's essence, is then discarded, focusing the flavor in the fruit itself.
Once softened, the apricots are deseeded and roughly chopped, preparing them for the cooking stage. Combining the chopped fruit with sugar and fresh water in a non-stick pan allows the flavors to meld and the apricots to further break down. Cooking on a medium flame for a brief five minutes is sufficient to dissolve the sugar and initiate the softening of the fruit, creating a syrupy base. This short cooking time helps retain the bright, slightly tangy notes of the apricots, preventing the sauce from becoming overly caramelized or losing its fresh character.
The subsequent cooling period is essential before blending. Allowing the mixture to cool completely not only makes the blending process safer but also helps the sauce thicken slightly as it cools. Blending the cooked apricots creates a smooth puree, transforming the chunky mixture into a luscious sauce. However, to achieve a truly silky texture, the crucial step of straining follows. Passing the blended mixture through a fine-mesh strainer removes any remaining fibers or small pieces, resulting in a velvety-smooth apricot sauce with an elegant consistency.
Finally, a touch of fresh lemon juice is stirred into the strained sauce. The lemon juice serves a dual purpose: it brightens the overall flavor profile, adding a necessary hint of acidity that balances the sweetness of the apricots and sugar. Additionally, the natural pectin present in the apricots reacts with the slight acidity of the lemon juice, contributing to the sauce's subtle thickening. The resulting apricot sauce is a vibrant, tangy-sweet condiment ready to enhance a variety of dishes.
In Indian cooking, apricot sauce, while perhaps not as ubiquitous as tamarind or mint-coriander chutney, finds delightful applications across different culinary landscapes. Its sweet and tangy notes make it an excellent accompaniment to grilled or tandoori meats and vegetables, providing a fruity counterpoint to smoky and savory flavors. Imagine a dollop of this sauce alongside tandoori chicken tikka or paneer skewers, adding a layer of complexity and moisture.
Furthermore, apricot sauce can be incorporated into certain curries and stews to impart a unique sweet-sour depth. A small amount stirred into a vegetable curry or a meat-based dish can add an unexpected fruity undertone that elevates the overall flavor profile. It also serves as a wonderful glaze for baked goods, both sweet and savory. Think of brushing it over fruit tarts or even using it as a glaze for roasted lamb or chicken towards the end of cooking, creating a beautiful sheen and a hint of fruity sweetness. Its versatility allows for creative experimentation in both traditional and contemporary Indian cuisine.
Tags
Preparation Time
2 Mins
Cooking Time
5 Mins
Total Time
7 Mins
Makes
1 cup
Ingredients
Main Ingredients
1 cup dried apricots (khumani / jardalu)
1/4 cup sugar
1 tsp lemon juice
Method
For Apricot sauce
- Wash the apricots, add enough hot water and apricots in a deep bowl and soak for 1 hour. Drain.
- Deseed and roughly chop them.
- Combine the apricots, sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 5 minutes.
- Cool completely and blend in a mixer till smooth.
- Strain the mixture using a strainer.
- Add the lemon juice and mix well.
- Use Apricot sauce as required.
Apricot Sauce, Used in Desserts recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 37 cal |
| Protein | 0.1 g |
| Carbohydrates | 9 g |
| Fiber | 0.3 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Sodium | 0.8 mg |
Click here to view Calories for Apricot Sauce, Used in Desserts
The Nutrient info is complete
Vishmesin
March 13, 2025, midnight
very tasty sauce that tastes even better when topped over an icecream...i also tried it with pancakes...truly recommendable!
Rekha Aggarwal
March 13, 2025, midnight
Seems to be very good recipes but it would be great if we can get nutritional value of the recipes so that we can plan our meals accordingly as you know people are very calorie consious.Thanks
Deepak Jain
March 13, 2025, midnight
Hello It was great recipes but i was looking for wheat wrap recipes. Can we try in wheat roll.............
Foodie #676399
March 13, 2025, midnight
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