Curried 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.

CURRIED APRICOT CHUTNEY

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.

CURRIED LAMB SAMOSAS WITH APRICOT CHUTNEY

Steps:

• Make dough
• In large bowl, whisk together flour and 1/4 teaspoon salt. Add olive oil and, using fingertips, blend until mixture resembles coarse meal. Add 1/4 cup water and stir with fork just until mixture comes together.
• Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Transfer to medium bowl, cover with towel, and set aside to rest for at least 30 minutes.
• Make filling
• In medium saucepan over moderately high heat, heat oil. Add onion, garlic, ginger, 1/4 teaspoon salt, and 1/4 teaspoon pepper and sauté until softened, about 4 minutes. Add lamb and sauté until browned, about 8 minutes.
• Stir in curry powder and cumin and sauté 2 minutes. Stir in wine and cook, stirring frequently, until liquid is almost completely absorbed, about 2 minutes. Stir in chicken stock, reduce heat to low, cover, and simmer until lamb is tender, about 30 minutes. (Lamb can be cooked ahead and refrigerated, covered, up to 24 hours.)
• While lamb is cooking, in medium saucepan over moderately high heat, combine potatoes and water to cover by 1 inch. Bring to boil, then reduce heat to moderately low and simmer, uncovered, until tender, about 15 minutes. Drain in colander, then transfer to large bowl and, using fork, gently mash. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• In small saucepan over moderately high heat, boil peas in salted water until tender, about 1 minute for frozen and 5 minutes for fresh. Drain, rinse under cold running water, and drain again. Transfer to bowl with potatoes.
• When lamb is tender, transfer to food processor and pulse until finely chopped but not puréed. Transfer to bowl with potatoes and peas. Add cilantro and fold mixture to combine. (Filling can be made ahead and refrigerated, covered, up to 8 hours.)
• Form and fry samosas
• Divide dough into 12 equal pieces and roll each piece into ball.
• On floured surface, using rolling pin, roll out 1 ball to 6-inch-diameter circle. Spoon about 2 tablespoons filling into center. Moisten finger with cold water and run around inside edge of dough circle.
• Imagining circle as face of clock, grasp edge at 2 o'clock and pull up over center of filling. Work around edge, pulling up at 4, 6, 8, 10, and 12 o'clock positions and crimping edges where they come together to seal, to form bundle resembling a truncated pyramid. Transfer to large baking sheet.
• Repeat to form remaining samosas. (Samosas can be formed ahead and refrigerated on baking sheet, loosely covered with plastic wrap, up to 2 hours.)
• In heavy 6-quart pot over moderately high heat, heat 4 inches of oil until thermometer registers 350°F. Working in batches of 3 and returning oil to 350°F between batches, fry samosas until golden brown, 4 to 5 minutes. Transfer to paper towel-lined platter to drain.
• Serve immediately with apricot chutney.

APRICOT CHUTNEY

Steps:

• In a 3 quart, non-stick frying pan, combine oil, onion, and ginger.
• Add mustard seed, curry powder, and cayenne pepper to pan and stir for 4 minutes before adding the remaining ingredients.
• Do not yet add cilantro!
• Let cook for 7 minutes, taste a sample, and add salt if desired while stirring in the cilantro.
• Remove from heat and let cool.
• Package and place in refrigerator.
• Serve with cream cheese.
• on bread slices.
• on crackers, or with Indian curries.

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.

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.)

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.