Ladakh Apricot Kernel Oil Nut Based Ladakhi Traditional Use

Method

1. 1

   Dry-roast sweet apricot kernels in a pan on medium-low heat for 5 to 6 minutes stirring constantly until golden and nutty-smelling.

2. 2

   They should smell like toasted almonds. Cool completely.

3. 3

   Dry-roast dried red chillies 2 minutes in the same pan.

4. 4

   Dry-roast garlic cloves until golden spots appear. Cool.

5. 5

   Grind roasted apricot kernels, dried chillies and garlic in a blender or mortar to a coarse paste.

6. 6

   The natural oil in the kernels will release, making the paste creamy.

7. 7

   Add salt and lemon juice. Mix. Add water only if needed for consistency.

8. 8

   Taste — the chutney should be nutty like almond, spicy from chilli and pungent from garlic.

9. 9

   Serve as a condiment with any Ladakhi meal.