APRICOT AND GINGER CHUTNEY
Sweet and Spicy Chutney Goes well with pork or ham
Provided by noble jedi
Time 30m
Yield Serves 8
Number Of Ingredients 12
Steps:
- Heat the oil in a small non-stick pan, then cook the onion and garlic for 5 minutes until soft.
- Stir in the apricots, sultanas, ginger, pineapple juice and vinegar, then bubble gently for 10-15 minutes until the apricots become pulpy and most of the liquid has been absorbed.
- Stir in the sugar and cook for 2 more minutes until chutney is sticky, then season and cool.
- Place in a sterilised glass jar or stoneware container.
APRICOT CHUTNEY
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
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 APRICOT CHUTNEY
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
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/CRANBERRY CHUTNEY
A terrific recipe that my mother-in-law gave me. We have enjoyed it as an alternative to the traditional cranberry sauce! She doesn't mind sharing it!
Provided by Sher
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
- In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.
Nutrition Facts : Calories 88.8 calories, Carbohydrate 22.7 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.4 g, Sodium 2.3 mg, Sugar 18.7 g
APRICOT & GINGER CHUTNEY
This my first attempt in making chutney! I chose this because I like the ingredients and I hope it comes out, how that remains to be seen! Found this originally in the Olive Magazine, August 2007; however, have tweaked it a bit!
Provided by Manami
Categories Very Low Carbs
Time 25m
Yield 1 pretty jar, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a small non-stick pan, then cook the onion and garlic for 5 minutes until soft.
- Stir in the aprictos, sultanas, ginger, pineapple juice and vinegar, then bubble gently for 10-15 minutes until the apricots become pulpy and most of the liquid has been absorbed.
- Stir in the sugar and cook for 2 more minutes until chutney is sticky, then season and cool.
- Place in a sterilized glass jar or stoneware container.
Nutrition Facts : Calories 108.5, Fat 0.7, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 26.6, Fiber 2.2, Sugar 21.6, Protein 1.2
COLORFUL APRICOT CHUTNEY
You can use this chutney as an appetizer on cracker bread...or try mixing it with cream cheese into a spread. When the local Extension office held a "Pepper Day", I entered it in the recipe contest. It ended up winning first prize. I'm a widow. My son and his three children love Grandma C.'s cookies! -Lucile Cline, Wichita, Kansas
Provided by Taste of Home
Time 35m
Yield 4 cups.
Number Of Ingredients 12
Steps:
- In a large heavy saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened, stirring occasionally. Cover and refrigerate. , Serve as an accompaniment to pork or chicken. Chutney may be stored in the refrigerator for up to 1 month.
Nutrition Facts : Calories 144 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 3g fiber), Protein 1g protein.
APRICOT CHUTNEY
Provided by Andrew Friedman
Categories Sauce Vegetarian Apricot Simmer
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- In small saucepan over low heat, stir together 3/4 cup water, distilled and red wine vinegars, sugar, honey, onion, ginger, cloves, salt, and pepper. Simmer, uncovered, until onions are very soft, about 5 minutes. Add apricots and simmer, uncovered, until apricots are very soft and liquid is syrupy, about 40 minutes. Cool to room temperature before serving. (Chutney can be made ahead and refrigerated, covered, up to 2 days.)
APRICOT AND DATE CHUTNEY
This is a great chutney. It's simple to make and goes well with any cold meats, grilled chops, curries or grilled chicken. It has no flour or gluten containing ingredients. Great for a gift. If you like chillies you can add a chopped fresh chilli
Provided by Jubes
Categories Fruit
Time 1h20m
Yield 6 cups, 30 serving(s)
Number Of Ingredients 9
Steps:
- Cover apricots with water and set aside to soak for one hour. Drain the apricots.
- Combine apricots, sultanas and vinegar in a large saucepan. Bring slowly to the boil and simmer for 10 minutes, or until the liquid as almost evaporated.
- Stir in all of the remaining ingredients and add one cup of water. Simmer for 5 minutes, until the chutney has thickened.
- Pour into jars and seal. Makes approx 6 cups of chutney.
Nutrition Facts : Calories 125.7, Fat 0.2, Sodium 239.5, Carbohydrate 32.3, Fiber 2.4, Sugar 27.6, Protein 1.1
APRICOT CHUTNEY
Categories Condiment/Spread Ginger Quick & Easy Dried Fruit Apricot Gourmet
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Cook garlic and ginger in oil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring, until golden, 1 to 2 minutes. Add mustard seeds and cook, stirring, until fragrant, about 1 minute. Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all liquid is absorbed, about 20 minutes (chutney should be moist). Cool to room temperature.
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25 OF THE MOST AMAZING FRESH APRICOT CHUTNEY RECIPES
From eatwineblog.com
- Easy Apricot Chutney Recipe By Fusion Craftiness. This first recipe combines the traditional Indian chutney’s recipe with spices and sweetness to give it its own unique taste and aroma.
- Apricot Chutney by Epicurious. The next chutney is incredibly simple and easy to make, with a limited method that would be difficult for anyone to get wrong.
- Apricot Chutney by Tasty Indian Recipes. This recipe uses apricots, almonds, spices, and more to provide you with an amazing amount of flavor with every bite.
- Spiced Apricot and Orange Chutney by Delia Online. The best thing about this chutney is that it yields a 1 ¾ pint of chutney, so you won’t have to worry about making it again for a while!
- Apricot Chutney by From The Grapevine. Make six cups of apricot chutney with this easy to follow recipe that only takes 15 minutes prep and 30 minutes of cooking time.
- Spiced Apricot Chutney by New Idea Food. Use Chinese five-spice powder to transform the flavor of this chutney, as well as paprika to completely cement its Asian-influenced flavor and aroma.
- Cranberry-Apricot Chutney by Delicious Living. Cranberry jelly is already a perfect combination with turkey around the holidays, but why stop there? Add apricots into the mix and you have yourself a party favorite.
- Chunky Plum and Apricot Chutney by Tinned Tomatoes. Pairing plums with apricots is a million-dollar idea – double up the sweetness by adding more of the same, but different.
- Fresh Apricot Chutney by My Recipes. This recipe only yields two cups, but the flavor of the chutney is so powerful that you won’t need that much to add to each meal.
- Apricot Chutney by Food. Another recipe with an incredibly short method, Food only requires you to follow three steps to make this simple yet brilliant apricot chutney.
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