Apricot Ginger Chutney Recipes

APRICOT AND GINGER CHUTNEY

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 & GINGER CHUTNEY

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.

APRICOT CHUTNEY

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.

APRICOT CHUTNEY

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.

APRICOT-ORANGE CHUTNEY

Steps:

• In a medium skillet, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft, 6 minutes (do not let brown). Season with salt and pepper. Add apricots and 1/2 cup water; cook until apricots soften and onion begins to brown, about 5 minutes. Add vinegar, marmalade, and ginger; cook, stirring occasionally, until liquid is syrupy and apricots are plump, 3 to 5 minutes. Season to taste with salt and pepper. (To store, refrigerate in an airtight container, up to 2 weeks.)

APRICOT/CRANBERRY CHUTNEY

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.

APRICOT CHUTNEY

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.)

COLORFUL APRICOT CHUTNEY

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.

APRICOT AND DATE CHUTNEY

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.

SPICED APRICOT CHUTNEY

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.