Apricot Chutney Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

APRICOT CHUTNEY



Apricot Chutney image

This chutney is a beautiful colour...especially when you use the deep deep orange apricots. I just guessed at the amount of jars and it is not stated in the recipe.

Provided by luvcookn

Categories     Low Protein

Time 1h30m

Yield 12 1/2 pints, 12 serving(s)

Number Of Ingredients 10

2 1/2 lbs apricots, pitted and quartered
1 lb brown onion, peeled and diced
2 cups sultana raisins
1 lb brown sugar
2 cups cider vinegar
1 teaspoon chili powder
2 teaspoons mustard seeds
1 1/4 teaspoons salt
1 teaspoon turmeric
3/4 teaspoon cinnamon

Steps:

  • Mix together all the ingredients in a large saucepan.
  • Bring to a boil. Reduce heat and simmer for about 1 hour, uncovered, or until juice has thickened.
  • Pour into warm sterilized jars and seal.
  • May be eaten immediately but the flavour improves after a few days.

Nutrition Facts : Calories 289, Fat 0.7, SaturatedFat 0.1, Sodium 266.1, Carbohydrate 71.2, Fiber 3.6, Sugar 61.3, Protein 2.6

APRICOT CHUTNEY



Apricot Chutney image

Categories     Condiment/Spread     Ginger     Quick & Easy     Dried Fruit     Apricot     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 10

2 garlic cloves, finely chopped
2 teaspoons finely chopped peeled fresh ginger
1 tablespoon vegetable oil
1 teaspoon mustard seeds
3/4 cup dried apricots (6 oz), finely chopped
1/3 cup dried currants (1 1/2 oz)
3/4 cup water
1/3 cup red-wine vinegar
1/4 cup sugar
3/4 teaspoon salt

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.

ALMOND CRUSTED COD WITH APRICOT CHUTNEY



Almond Crusted Cod with Apricot Chutney image

The perfect meal when stress levels go over the top. Omega-3s in the cod fight stress and improve your mood and almonds contain vitamin E and magnesium, which produce happy-maker serotonin. To top it all off, the apricots in the chutney reduce stress-making hormone cortisol.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1/2 cup dried apricots, diced
One 2-inch lemon peel
4 teaspoons whole-grain mustard
1 tablespoon olive oil
2 teaspoons white wine vinegar
Pinch ground black pepper
Kosher salt
1 tablespoon unsalted almond butter
1/2 teaspoon olive oil
Four 6-ounce cod fillets
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
3/4 cup sliced, blanched almonds

Steps:

  • For the chutney: Combine the apricots, lemon peel and 1/2 cup water in a small saucepan set over high heat. Cook until most of the water is absorbed, about 5 minutes. Stir in the mustard, oil, vinegar and pepper. Season with salt. Remove from the heat and reserve until ready to serve.
  • For the cod: Preheat the oven to 400 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
  • Stir the almond butter and olive oil together in a small bowl until smooth. Sprinkle the cod with the salt and pepper. Rub one-quarter of the almond butter mixture over the top of each piece of fish using the back of a spoon. Sprinkle the almonds evenly on top, then place the fillets on the prepared pan. Bake until the fish is opaque and the almonds are brown, 10 to 12 minutes. Serve with the apricot chutney.

Nutrition Facts : Calories 354 calorie, Fat 16.1 grams, SaturatedFat 1.7 grams, Cholesterol 94 milligrams, Sodium 594 milligrams, Carbohydrate 7.2 grams, Fiber 3.1 grams, Protein 43.8 grams, Sugar 2.7 grams

NORTH OF THE BORDER APRICOT JALAPENO CHUTNEY



North of the Border Apricot Jalapeno Chutney image

Provided by Food Network

Time 43m

Yield about 24 ounces

Number Of Ingredients 9

1 packet salsa seasoning mix
1 (6-ounce) package dried apricots, chopped
3/4 cup sugar
1 cup vinegar
1 cup sweet or red onion, chopped
3/4 cup apples or pears, chopped
1 teaspoon mustard seed
1/2 teaspoon cinnamon
1 cup water

Steps:

  • Combine all ingredients into a saucepan and bring to a boil. Turn the heat down and simmer for 30 minutes with the lid on. Let cool. Chill in the refrigerator for a couple of hours or overnight. Serve on turkey sandwiches or with pork chops. It is a good condiment with outdoor cooking.

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/CRANBERRY CHUTNEY



Apricot/Cranberry Chutney image

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

¼ cup diced dried apricots
1 (12 ounce) package fresh cranberries
½ cup raisins
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
1 pinch ground cloves
1 cup water
¾ cup white sugar
½ cup cider vinegar

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

CURRIED APRICOT CHUTNEY



Curried Apricot Chutney image

Make and share this Curried Apricot Chutney recipe from Food.com.

Provided by Boo Chef in West Te

Categories     European

Time 40m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons canola oil
1 teaspoon curry powder
1 small onion, minced
1 garlic clove, minced
1 fresh ginger, 1 inch peeled and minced
3/4 cup chopped dried apricot
1/3 cup raisins
2 tablespoons fresh lime juice
2 tablespoons sugar

Steps:

  • Heat oil and curry powder in a 2-qt. saucepan over medium heat. Cook, stirring frequently, until curry powder is fragrant, about 2 minutes. Add onion, garlic, and ginger and cook, stirring occasionally, until soft, about 10 minutes.
  • Add apricots and raisins along with 1 cup water, lime juice, and sugar. Cook, stirring occasionally, until thickened, about 20 minutes.
  • MAKES 2 CUPS.

COLORFUL APRICOT CHUTNEY



Colorful Apricot Chutney image

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

3 large sweet red peppers, diced
12 ounces dried apricots, diced
1 cup raisins
1 cup sugar
1 large onion, finely chopped
3/4 cup red wine vinegar
5 garlic cloves, minced
1-1/2 teaspoons salt
1-1/2 teaspoons crushed red pepper flakes
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon ground mustard

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



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.

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.

APRICOT-RAISIN CHUTNEY



Apricot-Raisin Chutney image

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

2 tablespoons olive oil
1/2 small onion, finely chopped (about 1/2 cup)
1 pound apricots, peeled, quartered, and pitted
1/2 cup sugar
1/2 cup good-quality honey
1/3 cup raisins
1/4 cup cider vinegar

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.

More about "apricot chutney recipes"

FRESH APRICOT CHUTNEY RECIPE | MYRECIPES
fresh-apricot-chutney-recipe-myrecipes image
2012-05-14 Directions. Instructions Checklist. Step 1. Combine all ingredients in a medium saucepan over medium-high heat; bring to a simmer, stirring …
From myrecipes.com
5/5 (2)
Calories 63 per serving
Servings 2


10 BEST FRESH APRICOT CHUTNEY RECIPES | YUMMLY
10-best-fresh-apricot-chutney-recipes-yummly image
2022-05-14 Moroccan Spice Rubbed Leg of Lamb with Apricot Chutney Food Network. apricots, rub, Hungarian paprika, cumin, jalapeno, light brown sugar and 19 more.
From yummly.com


APRICOT MANGO CHUTNEY RECIPE - COOKING WITH RUTHIE
2021-11-03 ginger, freshly grated. orange zest. sea salt. How to make Apricot Mango Chutney Recipe. In a stock pot over high heat, boil vinegar and sugar for 3 minutes, stirring. Add all other ingredients. Turn heat down to medium low and slowly simmer for 30-45 minutes or until the consistency of porridge.
From cookingwithruthie.com


CURRIED APRICOT CHUTNEY RECIPE - COUNTRY GROCER
Add all ingredients to a small pot or fry pan and cook on medium heat until most of the liquid has evaporated and you have a moist, but sticky consistency. Remove from heat and set aside to cool. Serve at room temperature. PREP 7 mins. COOK 7 mins.
From countrygrocer.com


PEAR APRICOT CHUTNEY | CANADIAN LIVING
2006-12-28 In saucepan, combine pears, apricots, sugar, vinegar, onion, currants, ginger, mustard seeds, coriander, salt and pepper; bring to boil. Reduce heat and simmer, stirring occasionally, until thick enough to mound on spoon, about 25 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week.)
From canadianliving.com


CHUTNI SHAFTOLU/ZARD OLU (PEACH OR APRICOT CHUTNEY)
Dec 29, 2017 - Watch & make the best Afghan recipe collections for rise dishes, desserts, drinks, main & side dishes. Quick , easy & simple recipes : afghankitchenrecipes.com Quick , easy & simple recipes : afghankitchenrecipes.com
From pinterest.ca


APRICOT CHUTNEY | AKIS PETRETZIKIS
Remove the apricot pits and cut them into 2 cm pieces. Cut the onion, the chili pepper into thin slices and grate the ginger. Heat the olive oil in a pot over medium heat. Saute the onion, the chili pepper, and the grated ginger for 1 minute. Deglaze the pot with the vinegar and add the apricots, cardamom, salt, cinnamon, sugar, and apple juice.
From akispetretzikis.com


HOW TO MAKE APRICOT CHUTNEY, RECIPE BY MASTERCHEF SANJEEV KAPOOR
Step 3. Add the apricot mixture and vinegar. Bring to a boil, reduce heat, and simmer for ten minutes. Remove from heat and allow to cool for five minutes.
From sanjeevkapoor.com


EASY SPICED APRICOT AND ALMOND CHUTNEY - LARDER LOVE
Ingredients for this apricot chutney. Fresh apricots, onions (you must have onions for a good chutney), garlic, apple, yellow pepper, sultanas. And all those gorgeous spicy bits; ginger, chilli, paprika, cinnamon, salt and pepper.
From larderlove.com


10 BEST APRICOT CHUTNEY FRESH APRICOTS RECIPES | YUMMLY
2022-05-11 Moroccan Spice Rubbed Leg of Lamb with Apricot Chutney Food Network. jalapeno, chopped cilantro, garlic, cider vinegar, salt, light brown sugar and 19 more.
From yummly.com


25 OF THE MOST AMAZING FRESH APRICOT CHUTNEY RECIPES
2021-07-21 Make six cups of apricot chutney with this easy to follow recipe that only takes 15 minutes prep and 30 minutes of cooking time. All of the spices used in this recipe are sweet so as not to overpower the flavor of the fruit and push the apricots to the background. 6. Spiced Apricot Chutney by New Idea Food.
From eatwineblog.com


HOME MADE APRICOT CHUTNEY WINKYFARM
2019-02-27 In a large hot pot, gently cook all the spices to release its aroma. Then add the diced apple, onion, ginger and apple cider vinegar, and bring to the boil, stirring occasionally. Then add the remainder of the ingredients and let the mixture stew on low heat till all fruit has softened and the liquid has thickened.
From winkyfarm.com


DRIED APRICOT CHUTNEY - GREAT WITH CHEESE! | GREEDY GOURMET
2021-08-29 Apricot and ginger chutney. Using the recipe below, add 30cm (12in) of fresh ginger root and 200g (7oz) blanched whole almonds to the mix before cooking for 1½ hours. Alternatively, you can use 300g (10½ oz) preserved stem ginger [finely chopped] instead of fresh ginger. Apricot and banana chutney
From greedygourmet.com


APRICOT CHUTNEY RECIPE - LEVANA COOKS
Instructions. Grind the onions, apricots and ginger coarsely in the food processor, using the pulse button. Place in a wide bottom stainless steel pot, with all remaining ingredients, and bring to a boil. Reduce the heat to medium-low and cook, covered, for about 30 minutes. The mixture will thicken as it cools.
From levanacooks.com


CRANBERRY, APRICOT AND PEAR CHUTNEY | RICARDO
Ingredients. 1 pear, peeled and diced; 3/4 cup (80 g) fresh cranberries; 1/2 cup (100 g) dried apricots, diced; 1/4 cup (55 g) sugar; 1/4 cup (60 ml) water
From ricardocuisine.com


BERNARDIN HOME CANNING: BECAUSE YOU CAN: APRICOT CHUTNEY
Ladle chutney into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for ...
From bernardin.ca


APRICOT CHUTNEY RECIPE. - INDIANFOODSITE.COM
Apricot Chutney is a sweet and spicy condiment made with dry apricots and enhanced with ginger and Indian spices. Great with appetizers, Indian breads or toasts.
From indianfoodsite.com


RECIPE: APRICOT CHUTNEY - GREEN PROPHET
2010-05-10 1. Rinse, halve, and pit the apricots. 2. Slice the onion and garlic thinly. 3. Put all the ingredients into a large pan. Boil till the apricots are very soft. 4. Remove the apricots from the pan with a slotted spoon and put them into clean, dry jars.
From greenprophet.com


SPICY APRICOT CHUTNEY RECIPE | EAT SMARTER USA
Blanch apricots, peel, halve and pit. Cut apricots into quarters, then cut 1/3 of apricots into small pieces. Peel ginger and onion, chop finely.
From eatsmarter.com


SWEET AND SPICY APRICOT CHUTNEY – MY INDIAN WAY - SPICES AND …
2022-02-11 The recipe is very straight forward and simple. Just dump the ingredients and let it cook for an hour. You will end up with sloppy, sticky, delicious apricot chutney which you will lick till the last spoon. Ripe apricots are simmered with aromatic garam masala and Kashmiri chili powder. The spice kick from them complements with sweet apricots.
From spicesandaroma.in


FRESH APRICOT CHUTNEY - PIPING POT CURRY
2021-07-29 Instant Pot Method. You can also make this chutney in the instant pot. Pressure cook on high pressure for 2 minutes, and release the pressure 5 minutes after the instant pot beeps (5 minute NPR). Add the sugar after pressure cooking, and sauté for 4 …
From pipingpotcurry.com


SPICED APRICOT AND ORANGE CHUTNEY | RECIPES | DELIA ONLINE
2022-02-14 Delia's Spiced Apricot and Orange Chutney recipe. This is a superlative chutney: it makes an elegant accompaniment to the Terrine with Three Cheeses, is excellent with Pheasant Terrine and is the main ingredient for a wonderful sauce for Roast Loin of Pork. To sterilise the jar, wash it thoroughly in warm soapy water, rinse and heat in a moderate oven for …
From deliaonline.com


QUICK APRICOT CHUTNEY RECIPE | MYRECIPES
In a 10- to 12-inch frying pan, combine jam, vinegar, mustard seed, and ginger. Advertisement. Step 2. Stirring often, bring mixture to a boil over high heat. Continue boiling, stirring often, until reduced to 2 cups, about 8 minutes. Step 3. Let the apricot chutney cool, then serve. Or pour into a jar, cover airtight, and chill.
From myrecipes.com


APRICOT CHUTNEY RECIPE | CHELSEA SUGAR
1kg Chelsea Soft Brown Sugar. 6 good sized Onions (well chopped) 1 Tbsp Mustard. 1 Tbsp Ground Cloves. Method. 1 : Boil all ingredients hard for 3/4 hour. 2 : Cool. Pour into warm sterilised jars and seal.
From chelsea.co.nz


CRANBERRY APRICOT CHUTNEY | VALERIE'S KITCHEN
2012-11-21 Instructions. In a medium saucepan over MEDIUM heat, bring water and sugar to a boil. Add the cranberries, dried apricots, diced apple, cinnamon, allspice, ginger, and cloves. Stir to combine. Stir in vinegar. Allow to cook until you hear a cranberry or two pop. Reduce heat to LOW and simmer for 10 minutes.
From fromvalerieskitchen.com


APRICOT CHUTNEY - UNPACKED
Apricot Chutney Recipe Print. Prep 15 mins. Cook Time 30 mins. Yield 6 cups. Ingredients. 2 lbs ripe apricots (5 cups) 10 ounces brown sugar (1 1/2 cups) 1 medium onion; 4 ounces golden raisins (just under 1 cup) 1 tsp fresh, grated ginger root; 1 tbsp salt; 1 cup cider vinegar; 1 tsp coriander seeds; 3 cloves garlic; Instructions. Rinse, halve and pit the apricots. Slice the onion …
From jewishunpacked.com


30 FRESH APRICOT RECIPES - INSANELY GOOD
2022-01-30 23. Apricot Turkey Burgers. These burgers are a healthier alternative to beef burgers this summer. The patties are made from turkey, apricots, chickpeas, shallots, and seasonings. Toast your buns and add a little tzatziki sauce for a final dish that’s crunchy, juicy, tender, zesty, creamy, and full of flavor. 24.
From insanelygoodrecipes.com


EASY APRICOT CHUTNEY RECIPE – FUSION CRAFTINESS
2017-11-08 Instructions. Add all ingredients to medium pot, bring up to a simmer on medium heat, lower heat and simmer 45 minutes uncovered. Store in airtight container in fridge. Serve with flatbread as a quick snack or with spicy food as a condiment.
From fusioncraftiness.com


LEONE'S APRICOT CHUTNEY - TUI GARDEN
Leone's Apricot Chutney Like. Print This delicious chutney is ideal for using up an abundance of fresh apricots and can be enjoyed with cheese and crackers, in sandwiches or as a tasty accompaniment to grilled meat off the BBQ. Ingredients. 400 g fresh apricots; 2 onions finely chopped; 4 cloves garlic crushed; 1 whole red capsicum finely chopped; 2 teaspoons ginger; 2 …
From tuigarden.co.nz


SPICED APRICOT CHUTNEY RECIPE | NEW IDEA MAGAZINE
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.
From newidea.com.au


CHEATER'S CHUTNEY RECIPE - GRACE PARISI | FOOD & WINE
Step 1. In a small saucepan, combine the vinegar, raisins, ginger and curry powder and simmer over low heat until the vinegar has evaporated, about 2 …
From foodandwine.com


APRICOT CHUTNEY…A RELISH TO RELISH!
2008-09-03 Put all the ingredients into a medium saucepan and mix together thoroughly. ( If you haven’t soaked the apricots overnight, add a cup of water) Bring to boil, low the heat and simmer for 30-35 minutes, stirring occasionally. When the chutney has thickened to a fairly thick consistency, transfer into a clean jam jar.
From passionateaboutbaking.com


SOUTH AFRICAN FRUIT CHUTNEY RECIPE - THE SPRUCE EATS
2022-02-02 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.
From thespruceeats.com


APRICOT CHUTNEY - CHUTNEY RECIPES
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.
From worldrecipes.org


FRESH APRICOT CHUTNEY - A SUMMER RECIPE | GREEDY …
2021-07-20 Place all the ingredients in a large, heavy bottomed pot and bring to a boil. Lower the heat to a simmer and cook uncovered for 1 hour. Give it a stir every now and then. If the chutney hasn’t thickened, cook for 10 minutes more or until no excess liquid is detected. Spoon into hot, sterilised jars.
From greedygourmet.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #condiments-etc     #easy     #european     #english     #3-steps-or-less

Related Search