Apricot instant pickle (Apricot oorugai)

Apricot instant pickle (Apricot oorugai) 

The other day we bought some apricots ambitious to consume more fruits but unfortunately the apricots were very sour and we didn’t like its raw taste. I decided to use them in a instant pickle. I have already tried Apple pickles and that motivated me to try apricot pickle. This worked too. The pickle looked like tomato thokku but it tasted very differently. We used up the rest of the apricots in Apricot rasam (recipe to follow) 

Apricot oorugai
Apricot oorugai

Ingredients: (For 1 cup) 

Apricots – 3 chopped into small pieces 

Pickle powder – 2 spoons 

salt – 1 tsp 

oil – 2 tsp 

mustard seeds – 1 tsp 

curry leaves – 3 or 4 


1. Heat a small pan with 2 tsp oil 

2. When the oil is hot, add mustard seeds. Once mustard splutters, add chopped apricots, curry leaves 

3. Add salt and pickle powder 

4. Saute for 5 minutes in low heat 

5. Once the pickle turns mushy, switch off and store

6. This pickle can be confirmed right away and stored for 3 to 4 days in refrigerator 


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