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[mIEKAL aND <QAZINGULAZA@gmail.com>]

This is the recipe I settled on.  I was gonna make pickle but I ended up making a chutney.

3 lbs of chopped & cleaned apricots

1 onion

juice of one lime

5 dried chilis

2 jalapenos

2 inches of ginger

bit of wine

1 cup vinegar

1 cup sugar

fresh mint

Clean & chop apricots.  Marinate in wine for several hours.  Saute onions & add dried chilis & jalapenos.  To this mixture add the sugar & vinegar & allow to cook down a bit. Add the apricots & ginger.  Simmer for about a half hour til liquids reduce & the apricots soften a bit.  You don't want to overcook them till they turn to mush.  Allow to cool down & add fresh mint & lime juice.  Voila!

~mIEKAL

On Jul 10, 2010, at 8:54 AM, loneroc wrote:

Hi all,

 

The Japanese make salted pickles, 'umeboshi', out of a unripe Prunus mume, a Prunus armeniaca relative.  It's generally eaten for breakfast or lunch as an appetite stimulant in very small quantities.  You might want to Google umeboshi for recipes--it might lead you to a variety of different recipes for green "appies".

 

Steve H.  Lone Rock, WI, USDA zone 3/4 with good summer heat.

----- Original Message -----

From: Dr.Chiranjit Parmar

To: North American Fruit Explorers

Sent: Wednesday, July 07, 2010 11:54 PM

Subject: Re: [NAFEX] underripe apricots

Yes you can make pickles out of unripe apricots.  My wife does it and has made some in this season too.

 

If you were in India, we could have offered you.

 

Dr. Chiranjit Parmar
186/3 Jail Road
Mandi  HP  175 001
INDIA
Phones: 01905 222810; 094181 81323
Website: www.fruitipedia.com
Blog: AROUND THE WORLD FOR FRUITS, FRIENDS AND NEW EXPERIENCES
available at www.fruitipedia.blogspot.com

----- Original Message -----

From: Michele Stanton

To: 'North American Fruit Explorers'

Sent: Thursday, July 08, 2010 3:22 AM

Subject: [NAFEX] underripe apricots

I wonder if you could make Indian/Pakistani pickles (chutney) out of them?  A bitter taste there wouldn’t necessarily be undesirable.

Do you like northern Indian food?

If your tastes run to more conventional fare, why not try a test batch of jam?

 

Michele in SW Ohio

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