Dried Apricot Pachadi

Dried Apricot Pachadi

Our local Afghan shop has the most gorgeous dried apricots. They are as hard as a rock and really uninviting, but once soaked, their flavour is sweet and intense. We make a range of dishes with them, often long, slow cooked dishes of a Middle Eastern style, but we also make a South Indian pachadi (pureed vegetable or fruit in yoghurt with spices).

You might expect this dish to be sweet, but the sourness of the yoghurt and the heat of the chillies counterbalances any sweetness that the apricots retain. You can also use apricots that you have dried yourself.

Similar recipes include Zucchini, Lime Leaf and Yoghurt Salad, Onion Pachadi, Bitter Melon Pachadi, Pomelo Raita, and Cucumber Pachadi.

Browse all of our Pachadi recipes and all of our Mango dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer dishes.

Dried Apricot Pachadi

Dried Apricot Pachadi

30 – 50g hard, dried apricot pieces, soaked in hot water until soft
1 green chilli
1 cup Desi (Indian) or Greek Natural Yoghurt (thin with water if necessary)
coriander leaves
sea salt

1 tspn ghee
0.5 tspn mustard seeds
1 – 2 green chillies, or to taste, chopped

Drain the apricots, discard the water, and grind the apricot pieces with the green chilli. Mix with the yoghurt and a little salt.

Make a tadka by heating the ghee in a tadka pan or other small pan and popping the mustard seeds. Add the chopped green chilli and after 15 – 30 seconds, pour the ghee and spices onto the yoghurt mixture.

Mix well and serve, garnished with coriander leaves.

Dried Apricot Pachadi

recipe notes and alternatives
Garnish with coriander leaves if desired.

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