Africandriedfruitchutney Recipes

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SOUTH AFRICAN FRUIT CHUTNEY



South African Fruit Chutney image

Fruit chutney is a condiment that is often used as an ingredient in South African kitchens. This recipe includes peaches, apricots, and raisins.

Provided by Freda Muyambo

Categories     Condiment     Dinner     Brunch     Lunch     Side Dish     Condiment

Time 2h20m

Number Of Ingredients 10

1/2 pound/250 grams dried apricots
1 1/2 cups water (boiling)
1 pound/500 grams peaches
1 pound/500 grams red onions
1/2 pound/250 grams raisins
1 pound/500 grams sugar
8 ounces/250 milliliters vinegar
2 teaspoons chili powder
2 teaspoons coriander
2 teaspoons salt

Steps:

  • Gather the ingredients.
  • Soak the dried apricots in just enough boiling water to cover; let sit for about 1 hour to allow the apricots to rehydrate and become plump.
  • Chop the apricots into chunks, reserving the soaking water.
  • To remove the skins from the peaches, blanch the whole fruit in boiling water and then place them in a bowl of cold water.
  • Chop the peaches into large chunks, discarding the pits.
  • Chop or dice the onions.
  • Place all of the ingredients in a pot and cook over medium heat for 20 minutes.
  • Allow the chutney to simmer at medium heat for about 1 hour, without covering, stirring occasionally. Do not worry if the mixture still appears to be runny; it will thicken once cooled.
  • Allow it to cool for 10 to 15 minutes. Spoon the chutney into 3 hot, sterilized pint jars .
  • Keep the jars sealed for two to four weeks prior to consuming to allow the chutney to mature.
  • Enjoy.

Nutrition Facts : Calories 35 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 47 mg, Sugar 8 g, Fat 0 g, ServingSize 3 pint jars (96 servings), UnsaturatedFat 0 g

AFRICAN DRIED FRUIT CHUTNEY



African Dried Fruit Chutney image

Posting this for ZWT 2006. I can't wait to try this one myself... any excuse to make a curry dish and well if I have a good chutney I am obliged to make a Curry aren't I :-P ?? This recipe assumes knowledge of safe canning practices.

Provided by JanetB-KY

Categories     Chutneys

Time 1h50m

Yield 3 pints

Number Of Ingredients 15

1 1/2 cups coarsely chopped dried apricots
1 1/2 cups coarsely chopped dried peaches
1 1/2 cups finely chopped dried dates
1 1/2 cups raisins
2 cups finely chopped onions
1 1/2 cups malt vinegar or 1 1/2 cups cider vinegar
1/2 cup water
1 cup sugar
1 tablespoon finely chopped garlic
1 tablespoon mustard seeds, slightly crushed
1 tablespoon ground ginger
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground red pepper
1 tablespoon salt

Steps:

  • In a large (3 to 4 quart) Stainless Steel or other non-reactive pot, combine the fruits, onions, vinegar, water, sugar, spices and salt.
  • Stirring frequently, bring to a boil over high heat; reduce the heat to low and simmer partially covered for about one hour or until the fruits are reduced to pulp and the chutney is thick enough to hold its shape almost solidly in a spoon; stir it frequently as it begins to thicken to prevent it from sticking.
  • Remove the pan from the heat and ladle the chutney into either 1/2 pint or pint jars that have been sterilized filling to within 1/8 inch of the top; put into a boiling water bath for 10 to 15 minutes then remove from water and let cool before storing; refrigerate any jars where the lids didn't seal.

DRIED FRUIT CHUTNEY



Dried Fruit Chutney image

Every year at Diwali, the Hindu New Year, my father was given boxes of dried fruit as gifts. One Thanksgiving, I was reminded of that tradition when I was given some organic dates and decided to make this chutney instead of cranberry sauce for our holiday table.

Provided by Food Network

Categories     side-dish

Yield 6 cups

Number Of Ingredients 18

1/4 cup extra virgin olive oil
1/2 cinnamon stick
3 star anise
2 cloves
1/2 teaspoon brown mustard seeds
1/4 dried pasilla de Oaxaca chile
2 cups orange juice
2 cups apple cider
1 cup dried sour cherries
2 cups sliced dates
1 teaspoon packed grated orange zest
1/4 cup julienne strips peeled ginger
2 cups quartered dried apricots
2 cups fresh cranberries
1 1/2 tablespoons fennel, preferably Lucknow
1 teaspoon yellow mustard seeds
1/4 cup cider vinegar
Kosher salt

Steps:

  • Heat the oil in a heavy 6-quart pot over moderately high heat until it shimmers and cook the cinnamon, star anise, and cloves for 1 minute. Add the brown mustard seeds and chile. When the seeds pop and are fragrant, after about 30 seconds, remove the pan from the heat and carefully add the orange juice and apple cider. Bring the mixture to a boil and add the cherries, dates, zest, ginger, apricots, cranberries, fennel, yellow mustard seeds, and vinegar. Briskly simmer the mixture, uncovered, stirring occasionally, until the liquid is reduced and the fruits are softened and tender, about 1 1/2 hours. Stir in salt to taste. Let the chutney cool completely before serving. The chutney keeps in an airtight container in the refrigerator for 1 week.

NORTH AFRICAN INSPIRED RUB FOR FISH AND CHICKEN



North African Inspired Rub for Fish and Chicken image

Provided by Bobby Flay

Categories     main-dish

Time 14m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon ground cumin
1 tablespoon kosher salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
Pinch cayenne powder
4 (6-ounce) fish fillets or boneless, skinless chicken breasts
Canola oil

Steps:

  • Preheat the grill to medium-high.
  • Combine all the spices in a small bowl. Brush both sides of fish fillets or chicken breasts with oil. Rub 1 side of the fish fillets or chicken breasts with the rub and grill, rub side down, until golden brown and a crust has formed, about 4 minutes. Flip over and continue cooking for 3 to 5 minutes.
  • Click here for Bobby's Buttermilk Southwestern Grilled Chicken.

LAURA'S FRUITY CHUTNEY



Laura's fruity chutney image

Chutney is one of the easiest preserves to make - and its punchy flavours bring out the best in cheese and cold meats

Provided by Angela Nilsen

Categories     Buffet, Condiment, Snack

Time 2h10m

Yield Makes about 2 litres/3½ pints

Number Of Ingredients 14

900g plum
2 Bramley apples (about 550g/1lb 4oz)
450g pear
1large mango
900g muscovado sugar
500ml bottle cider vinegar
2medium onions (not red)
85g chopped stem ginger (from a jar of ginger in syrup, or crystallized)
3 garlic cloves , finely chopped
1 tbsp mustard seed
1rounded tsp ground coriander
1 tsp crushed dried chillies
1 tsp salt
1 cinnamon stick

Steps:

  • Halve, stone and chop the plums (about the same size as you would for an apple pie - not too big, not too small). Drop them into a large saucepan. Core, peel and chop the apples and pears in the same way. Peel, stone and chop the mango. Put all the fruit in the pan.
  • Stir sugar, vinegar, onions, ginger, garlic, mustard seeds, coriander, crushed chillies and salt into the pan, then drop the cinnamon stick on top. Heat slowly for about 20 mins, giving an occasional stir, until the sugar has dissolved. Now leave the chutney to simmer at a steady pace, without a lid, stirring occasionally until reduced and thickened, but still with a nice balance of syrupy juice. This will take about 1½ hrs. You don't want to cook it until all the liquid has gone, as it will thicken once it cools. Discard the cinnamon stick.
  • Using a heatproof jug, pour the chutney while still hot into sterilised jars. It will keep for about a year in a cool, dry place.

Nutrition Facts : Calories 57 calories, Fat 1 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium

SPICED DRIED-FRUIT CHUTNEY



Spiced Dried-Fruit Chutney image

Categories     Sauce     Side     Thanksgiving     Prune     Fig     Apricot     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 12

1 finely chopped shallot
1 tablespoon coriander seeds
1 tablespoon finely chopped peeled ginger
1 teaspoon vegetable oil
1 1/2 cups coarsely chopped dried apricots
1 cup apple cider vinegar
1/4 cup coarsely chopped dried figs
1/4 cup coarsely chopped prunes
1/4 cup golden raisins
1/4 cup robust-flavored (dark) molasses
1 1/2 cups water
Salt and pepper

Steps:

  • Stir 1 finely chopped shallot, 1 tablespoon coriander seeds, 1 tablespoon finely chopped peeled ginger, and 1 teaspoon vegetable oil in a medium saucepan over medium heat until fragrant, about 1 minute. Add 1 1/2 cups coarsely chopped dried apricots, 1 cup apple cider vinegar, 1/4 cup coarsely chopped dried figs, 1/4 cup coarsely chopped prunes, 1/4 cup golden raisins, 1/4 cup robust-flavored (dark) molasses, and 1 1/2 cups water; season with salt and pepper.
  • Bring to a simmer and cook, adding more water if too thick, until fruit is soft and liquid is almost completely evaporated. Let cool.

DRIED FRUIT CHUTNEY



Dried Fruit Chutney image

Decades ago when I used to do a little canning, I collected a number of recipes for chutney -- Here's one of them.

Provided by Sydney Mike

Categories     Chutneys

Time 35m

Yield 4 8 oz jars

Number Of Ingredients 14

1/2 cup water
3 medium apples, tart, diced
1 cup dried pitted prunes, diced
1 cup dried apricot, diced
1 cup cider vinegar
1 1/2 cups brown sugar, packed
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/2 teaspoon ground cloves
1/2 teaspoon coriander
1/2 teaspoon curry powder
1/8 teaspoon crushed red pepper flakes
3 garlic cloves, minced

Steps:

  • In large saucepan, combine all ingredients & bring to boil.
  • Reduce heat & simmer, uncovered 20 minutes, or until mixture has thickened.
  • Ladle into hot sterilized jars & seal immediately.

Nutrition Facts : Calories 542, Fat 0.6, SaturatedFat 0.1, Sodium 614.8, Carbohydrate 138.2, Fiber 7.9, Sugar 121.4, Protein 2.3

DRIED FRUIT CHUTNEY



Dried Fruit Chutney image

Make and share this Dried Fruit Chutney recipe from Food.com.

Provided by Sandra Hyde

Categories     Chutneys

Time 40m

Yield 7-8 lbs chutney

Number Of Ingredients 10

1 lb seedless raisin
8 ounces cooking dates, chopped small
8 ounces currants
8 ounces dried apricots
2 lbs peeled and cored apples, sliced (measured after peeling and coring)
3 large onions, chopped
3 pints vinegar
1 ounce chile, crushed
2 ounces bruised gingerroot
1 lb soft brown sugar

Steps:

  • Soak the apricots overnight, remove from the water and chop into small pieces.
  • Put all the fruit and onions in a pan with the vinegar.
  • Wrap the chillies and ginger in a piece of muslin and secure.
  • Put the muslin bag in with the fruit and vinegar.
  • Simmer until the apples are mushy, stirring often.
  • Do not allow to stick and burn.
  • Remove the muslin bag.
  • Add sugar and boil for a further 10 minutes, until chutney thickens.
  • Stir often to prevent sticking and burning.
  • Pour into hot jars, tie down and seal when cool.

Nutrition Facts : Calories 843.4, Fat 1, SaturatedFat 0.1, Sodium 47.7, Carbohydrate 210.6, Fiber 13.9, Sugar 178.1, Protein 6.4

FRUIT CHUTNEY (ZWT - SOUTH AFRICA)



Fruit Chutney (Zwt - South Africa) image

This recipe was entered for ZWT & has been modified slightly. My source is: http://africhef.com/Chutney-Recipe.html. The intro is short & sweet ... "This easy South African Fruit Chutney recipe is 1 of the simplest I've come across & is well worth the slight effort taken to prepare it." (Yield & times have been estimated. Times do not include standing overnight or waiting period to mature)

Provided by twissis

Categories     Chutneys

Time 2h30m

Yield 1 3 lb, 1 serving(s)

Number Of Ingredients 14

1 lb brown sugar
1/2 lb dried pears
1/2 lb dried apricot
1/2 lb dates
1/2 lb dried apple ring
1/2 lb sultana
1 cup onion (chopped)
4 cups water
3 garlic cloves (crushed)
2 cups cider vinegar
1 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon nutmeg (freshly grated)
1/2 teaspoon ginger (freshly ground)

Steps:

  • Chop all dried fruit except the sultanas.
  • Place fruit & water in a lrg mixing bowl, cover & leave overnight.
  • Do not drain the fruit. Add the remaining ingredients & place in a heavy bottomed saucepan.
  • Simmer over low heat (stirring constantly) till the sugar has dissolved.
  • Bring to a boil & then lower heat. Allow to simmer (uncovered) for approx 1 1/2 hrs or till thick, stirring occ.
  • Pour chutney mixture into sterilized jars while still hot. Fill to ½ in below the top. Cover w/an airtight plastic lid. Do not use a metal lid because the action of the spices & vinegar will cause corrosion.
  • Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use.
  • NOTE: This fruit chutney may be used in curries, almost any dish that has rice as an accompaniment & also to tasty up pasta dishes.

Nutrition Facts : Calories 4935.6, Fat 6.4, SaturatedFat 1.1, Sodium 519, Carbohydrate 1270.3, Fiber 84.6, Sugar 1117.3, Protein 29.9

FRUIT CHUTNEY



Fruit Chutney image

An untested fresh-fruit version of South African chutney. Chutney is best served as a condiment over meat and fish. (Posted for Zaar World Tour 2011)

Provided by strawberrybird

Categories     South African

Time 50m

Yield 3 cups

Number Of Ingredients 12

2 cups brown sugar
2 cups diced pears
1/2 cup dried apricot
1 cup dates, chopped
1 cup diced apple
1/2 cup golden raisin
1/2 cup water water
1 garlic clove, crushed
1/2 cup cider vinegar
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon grated ginger

Steps:

  • Add all ingredients to heavy bottomed saucepan and heat over low, stirring constantly, until the sugar has dissolved.
  • Turn the heat to low. Simmer 20 minutes or until the fruit is cooked and thick. Check periodically to see if more liquid is needed.
  • If time allows, use proper methods (check with your local cooperative extension office) to can the chutney and let sit for 6-8 weeks.
  • Otherwise, cool and dig in!

SOUTH AFRICAN CHUTNEY CHICKEN



South African chutney chicken image

Top chicken thighs with garlic, chilli and mango chutney for an easy meal that takes just 5 minutes to prep - then simply roast in the oven

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 9

1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 red chilli, deseeded and finely chopped
6 tbsp mango chutney
1 tbsp Worcestershire sauce
6 tbsp mayonnaise
8 chicken thighs, skin on and bone in
green salad, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan over a medium heat and cook the onion, garlic and chilli for a few mins until softened. Stir in the chutney, Worcestershire sauce and mayonnaise. Taste and season.
  • Arrange the chicken on a foil-lined baking tray and spoon over the chutney mixture. Roast the chicken in the oven for 40-45 mins until cooked through and sticky. Serve with a green salad.

Nutrition Facts : Calories 450 calories, Fat 35 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Protein 21 grams protein, Sodium 1.3 milligram of sodium

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SKIP THE SEARCHING: 5 AFRICAN SPICE BLENDS TO MAKE YOURSELF
2012-08-21 You can even sprinkle them over popcorn or use them to coat nuts or chickpeas before toasting. • Ras el Hanout: Popular in Moroccan cooking, this blend often features cardamom, clove, cinnamon, paprika, coriander, cumin, nutmeg, peppercorn, and turmeric, although every spice seller has his own custom recipe. → Recipe: Ras el Hanout at ...
From thekitchn.com


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