Apple Apricot Chutney Recipes

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APRICOT AND APPLE CHUTNEY



Apricot and Apple Chutney image

Apricot and Apple Chutney is a sweet chunky chutney packed full of fresh and dried fruit. It's easy to make with everyday ingredients and delicious with cheese and cold meats. Apricot and Apple Chutney also makes a great homemade gift.

Provided by Janice Pattie

Categories     chutney     preserves     Side Dish

Time 55m

Number Of Ingredients 8

150 grams dried apricots (chopped)
225 grams chopped (peeled apples (about 2 apples))
180 millilitres vinegar
40 grams sultanas (or raisins)
2 cloves garlic (peeled and finely sliced)
1/4 teaspoon salt
1/4 teaspoon chilli flakes
200 grams granulated sugar

Steps:

  • In a large stainless-steel pot combine the fruit, vinegar, raisins, garlic, salt and chilli flakes, stir well.
  • Bring to the boil.
  • Next, turn the heat down to low, cover the pot and simmer for about 10 minutes, or until the apricots have plumped up.
  • Stir in sugar and return to a simmer, cook uncovered, stirring until the mixture is thickened.
  • The chutney is thick enough when you can draw a wooden spoon through the mixture and the track made by the spoon remains.
  • Ladle the chutney into sterilised jars.
  • Let the chutney cool in the jar a little before sealing with a screw top lid.

Nutrition Facts : Calories 102 kcal, Carbohydrate 13 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Sodium 22 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

APPLE CHUTNEY



Apple Chutney image

Provided by Ina Garten

Categories     condiment

Time 1h15m

Yield makes about 3 cups

Number Of Ingredients 10

6 Granny Smith apples, peeled, cored and half-inch diced
1 cup chopped yellow onion
2 tablespoons minced fresh ginger
1 cup freshly squeezed orange juice (2 oranges)
3/4 cup good cider vinegar
1 cup light brown sugar, lightly packed
1 teaspoon whole dried mustard seeds
1/4 teaspoon hot red pepper flakes
1 1/2 teaspoons kosher salt
3/4 cup raisins

Steps:

  • Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
  • Set aside to cool and store covered in the refrigerator for up to 2 weeks.

APPLE CHUTNEY



Apple Chutney image

This easy chutney is a great companion for so many dishes from turkey sandwiches to pork chops.

Provided by CATSEO

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 45m

Yield 40

Number Of Ingredients 10

15 tart apples - peeled, cored, and finely chopped
1 yellow onion, quartered
3 (1 inch) pieces fresh ginger root, peeled
1 cup white wine vinegar
½ cup white sugar
½ cup brown sugar
½ teaspoon cinnamon
½ teaspoon white pepper
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg

Steps:

  • In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.

Nutrition Facts : Calories 48.9 calories, Carbohydrate 12.7 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.2 g, Sodium 2.1 mg, Sugar 10.7 g

SPICED APRICOT CHUTNEY



Spiced apricot chutney image

Flavour tangy chutney with Chinese five-spice powder and paprika for an Asian-influenced condiment to serve with cheese and meat

Provided by Mary Cadogan

Categories     Condiment

Time 1h5m

Yield Makes 2kg

Number Of Ingredients 11

1kg apricot
2 red onions
5cm piece ginger
2 apples
2 red chillies
1 tsp Chinese five-spice powder
1 tsp paprika
1 tsp coarsely crushed black peppercorn
1 tsp salt
400ml cider vinegar
450g granulated sugar

Steps:

  • Halve and stone the apricots, then chop them into small pieces. Peel and coarsely chop the onions, ginger and apples, and put in a food processor. Roughly chop the chillies and add to the food processor along with the seeds. Blitz until finely chopped, then tip into a large pan and add the spices, salt and vinegar. Bring to the boil, then turn down and simmer for 10 mins, stirring occasionally.
  • Add the apricots and return to the boil. Simmer for a further 10 mins until the apricots are starting to soften, then tip in the sugar and stir until dissolved. Increase the heat and boil for 15-20 mins, stirring occasionally, until the mixture is thick and leaves a brief trail when a wooden spoon is dragged across the base of the pan.
  • Pot into warm clean jars and label. Store for up to a year in a cool dry place.

Nutrition Facts : Calories 24 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Sodium 0.1 milligram of sodium

APRICOT CHUTNEY



Apricot Chutney image

A simple South African recipe that uses apricot jam to create a lovely spiced chutney.

Provided by S

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 1h20m

Yield 50

Number Of Ingredients 9

½ whole head garlic
¼ teaspoon olive oil
1 large onion, chopped
1 tablespoon olive oil
3 cups apricot preserves
1 cup white vinegar
2 teaspoons ground ginger
½ teaspoon cayenne pepper
½ teaspoon salt

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Slice the top off the half head of garlic with a sharp knife, exposing the cloves. Discard the top. Place the head of garlic on a piece of aluminum foil, drizzle with 1/4 teaspoon of olive oil, and wrap the foil around the garlic. Roast in the preheated oven until golden brown, 30 to 40 minutes.
  • While garlic is roasting, place the onion and 1 tablespoon of olive oil into a saucepan over medium heat and cook and stir until the onion is browned, 10 to 15 minutes. Remove from heat. Stir in the apricot preserves, vinegar, ginger, cayenne pepper, and salt until thoroughly combined.
  • Squeeze the roasted garlic cloves out of their skins, and mash them in a bowl with a spoon. Mix the garlic into the chutney; bring to a boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally. Stir carefully because any splashes of chutney will be burning hot.
  • Pack the chutney into sterilized jars and process to seal.

Nutrition Facts : Calories 51.5 calories, Carbohydrate 12.9 g, Fat 0.3 g, Fiber 0.1 g, Protein 0.2 g, Sodium 31.2 mg, Sugar 8.5 g

SPICED APPLE-APRICOT CHUTNEY



Spiced Apple-Apricot Chutney image

Your home will be infused with a fabulous aroma while you're making this nicely spiced fruit chutney. Serve it on the side as an accompaniment for your entree. I love to spread leftovers on turkey slices or on a hot roll.-Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Time 1h30m

Yield 5 cups.

Number Of Ingredients 14

5 cups chopped peeled tart apples
3 cups chopped fresh apricots
1 cup chopped red onion
1 cup golden raisins
1 cup cider vinegar
1/2 cup packed brown sugar
1/2 cup apple cider or juice
1 tablespoon minced fresh gingerroot
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
1/2 teaspoon grated lemon zest
1/4 teaspoon pepper

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Uncover; simmer 35-45 minutes longer or until mixture reaches desired consistency, stirring occasionally. Transfer to a bowl; cool. Serve at room temperature or chilled. Cover and store in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 64mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

APPLE-APRICOT CHUTNEY



Apple-Apricot Chutney image

I am on a fresh ginger kick, plus it's the time of year (it's autumn as I write this) to use those fresh apples! I really appreciate that this recipe makes such a small amount that you can keep it in the fridge, without the bother of processing it. Makes a great hostess gift, too.

Provided by Lennie

Categories     Chutneys

Time 50m

Yield 2 cups

Number Of Ingredients 9

1 1/2 cups coarsely chopped peeled apples (typically, 2 apples are needed)
1 cup halved dried apricot (pack them into measuring cup when measuring)
3/4 cup white wine vinegar
1/4 cup golden raisin
2 tablespoons finely minced fresh ginger
2 cloves garlic, peeled and very thinly sliced
1/4 teaspoon salt
1/4 teaspoon hot pepper flakes (or less)
1 cup white sugar

Steps:

  • In a large heavy pot (nonaluminum), combine fruit, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; stir well.
  • Over high heat, bring to a boil.
  • Next, turn heat down to low, cover pot and simmer for about 10 minutes, or until you see that the apricots have plumped up.
  • Stir in sugar and return to a simmer; cook, uncovered and stirring very often, for about 20 minutes; mixture should appear thickened.
  • Place mixture in a clean pint (2-cup) jar and let cool a bit before screwing on lid; then keep chutney refrigerated.
  • Serve, cold from fridge, with a pork roast or with chicken, or in a sandwich, or with cream cheese and crackers; keeps well in fridge for at least 2 weeks--if it lasts that long without being devoured!

Nutrition Facts : Calories 656.7, Fat 0.6, SaturatedFat 0.1, Sodium 301.7, Carbohydrate 170.2, Fiber 7.9, Sugar 155.3, Protein 3.4

DUCK BREASTS WITH APRICOT CHUTNEY



Duck Breasts with Apricot Chutney image

When serving this entree as part of a buffet, try using chafing dish to keep it warm. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 26

1-1/2 cups orange juice
2/3 cup sugar
2 packages (6 ounces each) dried apricots, chopped
1/2 cup dried cherries
1/2 cup golden raisins
2 teaspoons minced fresh gingerroot
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves
2 teaspoons lemon juice
DUCK:
12 duck breast halves with skin (5 ounces each)
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons olive oil
ORANGE SAUCE:
1/4 teaspoon minced garlic
1/2 cup Marsala wine
1/2 teaspoon cornstarch
1/2 cup orange juice
1/3 cup chicken broth
2 tablespoons grated orange zest
3 tablespoons cold butter
1 tablespoon minced fresh basil

Steps:

  • For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat until sugar is dissolved, about 3 minutes. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook until apricots are tender, about 10 minutes. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours., Season both sides of duck with salt and pepper. In a large skillet, saute duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings. , Place duck on a greased rack in a shallow roasting pan. Bake at 350° until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°), 30-35 minutes. , For orange sauce, saute garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half. In a bowl, combine the cornstarch, orange juice, broth and orange zest until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Add butter and basil; whisk until smooth. Remove skin from duck if desired before slicing. Serve with orange sauce and chutney.,

Nutrition Facts : Calories 525 calories, Fat 30g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 456mg sodium, Carbohydrate 44g carbohydrate (38g sugars, Fiber 3g fiber), Protein 18g protein.

PORK MEDALLIONS WITH APPLE-APRICOT CHUTNEY



Pork Medallions With Apple-Apricot Chutney image

Make and share this Pork Medallions With Apple-Apricot Chutney recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb pork tenderloin, cut into 8 equal pieces and pounded 1/4-inch thick
1/4 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1 tablespoon extra virgin olive oil
3 tablespoons thinly sliced scallions
chutney
3/4 cup diced yellow onion
1 1/4 cups chopped peeled granny smith apples (about 2 medium)
1/4 cup chopped dried apricot, plus
2 tablespoons chopped dried apricots
1 tablespoon apple cider vinegar
3/4 teaspoon ground ginger
1/2 teaspoon dry mustard
1/2 cup apple juice, plus
2 tablespoons apple juice

Steps:

  • Sprinkle both sides of the pork pieces with some of the salt and pepper.
  • Set aside.
  • To make the chutney, coat a large nonstick skillet with nonstick cooking spray and add the onion.
  • Cover and cook over medium heat for about 3 minutes, until the onion starts to soften (add a little water if the skillet becomes too dry).
  • Add the apples, apricots, vinegar, ginger, mustard, and about 1/3 cup of the apple juice.
  • Cover and cook over medium heat for about 5 minutes, stirring occasionally, until the apples and onions are tender and the apricots are plumped.
  • Remove the mixture from the skillet and set aside.
  • Wipe out the skillet, and then coat with the olive oil and preheat over medium-high heat.
  • Add the pork and cook for 2 to 3 minutes on each side, until nicely browned and no longer pink inside.
  • Remove the pork from the skillet and set aside to keep warm.
  • Return the apple mixture to the skillet and add the remaining apple juice.
  • Bring the mixture to a boil over medium-high heat and cook for a couple of minutes, stirring frequently, until most of the liquid has evaporated.
  • To serve, place 2 pork medallions on each of 4 serving plates and top with some of the chutney and a sprinkling of scallions.
  • Serve hot.

APRICOT CHUTNEY



Apricot Chutney image

Categories     Condiment/Spread     Onion     Apricot     Summer     House & Garden

Yield Makes about 6 pints

Number Of Ingredients 10

5 pounds apricots, pitted and quartered
2 pounds red onions, peeled and coarsely diced
4 cups light raisins
2 pounds dark brown sugar
4 cups cider vinegar
2 teaspoons chili powder
4 teaspoons mustard seed
2 teaspoons salt
2 teaspoons turmeric
1 teaspoon cinnamon

Steps:

  • Combine all in a large part and simmer, uncovered, for 1 hour, or until the juice has thickened to a light syrup. Pour into hot.sterilized preserving jars, cover and seal.

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