Asia Nora Apricot Chutney Recipes

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 CHUTNEY

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.

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.

ASIA NORA APRICOT CHUTNEY

Steps:

• Put the onion, ginger, apricots, sugar, vinegar, water, curry powder, cardamom and cinnamon in a medium saucepan.
• Bring to a boil, reduce the heat and simmer for 1 to 1 1/2 hours or until the chutney takes on the consistency of a jam.
• Stir the chutney from time to time to prevent it from burning. Cool. If you want a spicy chutney, add some minced chili pepper to the mixture.

NORTH OF THE BORDER APRICOT JALAPENO CHUTNEY

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.