Roasted apricot kernels ground with dried chilli and salt into a nutty pungent condiment — the traditional Ladakhi use of apricot kernels as a culinary ingredient.
Ingredients
1/2 cup sweet apricot kernels (the kernels from inside the apricot stone — use only sweet variety, available at health food stores and Ladakhi stores; bitter kernels are unsafe for consumption)
2 dried red chillies — dry-roasted 2 minutes
3 garlic cloves — roasted briefly
1/4 tsp salt
1 tsp lemon juice
1 tbsp water if needed for blending
Method
Dry-roast sweet apricot kernels in a pan on medium-low heat for 5 to 6 minutes stirring constantly until golden and nutty-smelling.
They should smell like toasted almonds. Cool completely.
Dry-roast dried red chillies 2 minutes in the same pan.
Dry-roast garlic cloves until golden spots appear. Cool.
Grind roasted apricot kernels, dried chillies and garlic in a blender or mortar to a coarse paste.
The natural oil in the kernels will release, making the paste creamy.
Add salt and lemon juice. Mix. Add water only if needed for consistency.
Taste — the chutney should be nutty like almond, spicy from chilli and pungent from garlic.