Apricot Walnut Chutney Recipes

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

Ingredients

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/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

Ingredients

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

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

Ingredients

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