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-RAISIN CHUTNEY
Historically, Indian chutneys were cooked in the sun. This apricot version, heated on the stove, has bright flavors in common with its predecessors.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 7
Steps:
- Heat oil in a medium skillet over medium heat until hot but not smoking. Add onion; cook, stirring frequently, until soft and translucent, about 4 minutes.
- Transfer onion to a large saucepan. Add apricots, sugar, honey, raisins, and vinegar. Cook over medium heat, stirring, until thickened, about 25 minutes.
- Pour chutney into a large bowl. Let cool completely. Serve at room temperature.
APRICOT AND LIME CHUTNEY/RELISH
Make and share this Apricot and Lime Chutney/Relish recipe from Food.com.
Provided by DanielFowler
Categories Chutneys
Time 2h45m
Yield 1 1/2 litres, 25 serving(s)
Number Of Ingredients 9
Steps:
- Score the apricot skin and soak in boiling water (to remove skin).
- remove skin.
- remove seeds.
- place in a pot with sugar.
- slice onion and place in pot.
- bring to boil.
- add all remaining ingredients.
- season to taste.
- reduce till very thick and syrupy (slow simmer).
- for a perfect consistency i blended this- you could leave it chunkier if you wanted to.
APRICOT AND LIME JAM
Jellies, James & Chutneys - Preserving the Harvest makes 1 pound, 2 oz - variation: use dried peaches or pears. If using dried pears, add some crystallized ginger
Provided by dicentra
Categories Fruit
Time 30m
Yield 18 oz
Number Of Ingredients 3
Steps:
- Chop the apricots coarsely and then add to a pot with 2 1/3 cup water with the lime zest and juice.
- Bring to a boil, reduce heat and simmer for 10-15 minutes until the apricots are tender.
- Add the sugar, stirring over low heat until dissolved.
- Increase the heat and simmer for 15 minutes or until the jam is thick.
- Ladle into hot sterilized jars, seal and label.
Nutrition Facts : Calories 80.8, Fat 0.1, Sodium 1.4, Carbohydrate 20.9, Fiber 1, Sugar 19.7, Protein 0.5
LIME, APRICOT, AND SOY-SAUCE CHICKEN WINGS
Steps:
- Preheat oven to 425°F. Cut off wing tips, reserving for another use, and halve wings at joint. Divide wings between 2 large roasting pans, arranging in single layers.
- Purée remaining ingredients in a blender and pour mixture over wings, dividing evenly between pans. Bake wings in upper and lower thirds of oven 50 minutes. Turn wings over and switch position of pans in oven, then bake 45 minutes to 1 hour more, or until liquid is thick and sticky.
- Serve wings warm or at room temperature.
OVEN-ROASTED TRI-TIP WITH APRICOT AND PINEAPPLE SALSA
It's too cold to grill outside, so the oven finished off this tri-tip. Served with a salsa made from dried apricots and canned pineapple tidbits, this main dish will make you think of warmer days to come. We enjoyed it with steamed white rice and broccoli.
Provided by Bibi
Time 2h30m
Yield 4
Number Of Ingredients 14
Steps:
- Combine seasoned salt, paprika, garlic powder, and black pepper in a small bowl.
- Pat tri-tip dry with paper towels and place on a cutting board or plate. Rub 1/2 of the spice mixture on one side of the tri-tip, and rub the remaining mixture on the other side. Drizzle 1 teaspoon olive oil on one side of the tri-tip and use a pastry brush to lightly coat the surface. Flip the tri-tip and repeat with 1 teaspoon olive oil on the other side.
- Tightly wrap the seasoned tri-tip in plastic wrap, or use a zip-top bag, squeezing out as much air as possible before sealing. Place in the refrigerator to marinate for at least 1 hour, or up to 8 hours.
- Meanwhile, make the salsa by combining apricots, pineapple tidbits and juice, bell pepper, cilantro, jalapeno, lime juice, garlic, and salt in a non-reactive container. Seal and refrigerate at least 1 hour, or longer, if possible, since the apricots will soften over time.
- Allow tri-tip to come to room temperature, about 30 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Heat remaining 4 teaspoons olive oil in an oven-proof, nonstick skillet over medium-high heat. Unwrap the tri-tip, and carefully place it in the hot oil. Brown each side, 3 to 4 minutes. Quickly blot any extra oil in the skillet with paper towels, held with tongs.
- Place the skillet in the preheated oven and bake until tri-tip is firm but still pink, 15 to 20 minutes, or until desired doneness is achieved. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). A higher internal temperature is not recommended, as the meat will be tough.
- Remove from the oven and tent with foil, about 10 minutes. Slice into thin slices, about 1/4-inch thick, across the grain of the meat. Serve with the chilled salsa.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 22.5 g, Cholesterol 81.6 mg, Fat 14 g, Fiber 2.7 g, Protein 30.3 g, SaturatedFat 3.4 g, Sodium 674.7 mg, Sugar 17.9 g
APRICOT CHUTNEY
Categories Condiment/Spread Onion Apricot Summer House & Garden
Yield Makes about 6 pints
Number Of Ingredients 10
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.
APRICOTS AND DUMPLINS
I have made chicken and dumplins with tortillas for some time, but had not thought of using them in sweets until I decided I had better empty the freezer of apricots before this years crop gets ready. I had about 6 tortillas left that day from the chicken so gave it a try. Have also used thick plum pulp and everyone raved about the dumplins. This is a great way to use up some of the fruit or juice we have left from last years canning or freezing. It is so easy to do, and best of all, no mess. Fresh, frozen or canned apricots may be used for this recipe.
Provided by Rose Millender
Categories Desserts Crisps and Crumbles Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Combine apricots, water, sugar, lemon juice, salt, and butter and margarine in a large pot. Cook over medium low heat till apricots are thoroughly cooked. You may need to adjust the water or sugar, depending on the tartness and the amount of cooking. The apricots need to be very sweet and very juicy.
- Cut the tortillas into 1 inch strips.
- Add tortilla strips to the apricots a few at a time. Cook about 20 minutes on very low heat.
- This cobbler can also be made in a 3 quart casserole dish, and baked in the oven at 350 degrees F (175 degrees C) for about 45 minutes.
Nutrition Facts : Calories 689.2 calories, Carbohydrate 137.6 g, Cholesterol 30.5 mg, Fat 15.4 g, Fiber 4.1 g, Protein 5.6 g, SaturatedFat 8.1 g, Sodium 548.4 mg, Sugar 113.4 g
More about "apricot and lime chutneyrelish recipes"
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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