Hunza Anda Khubani Chutney Omelette

Ingredients

• 4 eggs
• 1/2 cup dried apricots (khubani), soaked 20 minutes
• 1 small onion, chopped
• 1 green chilli, chopped
• 1 tsp lemon juice
• 1 tsp honey (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp oil or butter
• Fresh coriander, chopped

Method

1. Blend the soaked apricots with onion, green chilli, lemon juice and a little water into a coarse chutney; add honey if you like it sweeter.
2. Beat the eggs with salt and pepper.
3. Heat oil or butter in a pan over medium heat.
4. Pour in the eggs and swirl to cover the pan.
5. Cook for 2 minutes, then sprinkle coriander and fold the omelette in half.
6. Slide onto a plate and spoon the apricot chutney alongside.
7. Serve immediately with bread or roti.
8. Keep any leftover chutney in the fridge for up to 3 days.