Dried Fruit Chutney Recipes Recipe For Shrimp

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DRIED FRUIT CHUTNEY



Dried Fruit Chutney image

Every year at Diwali, the Hindu New Year, my father was given boxes of dried fruit as gifts. One Thanksgiving, I was reminded of that tradition when I was given some organic dates and decided to make this chutney instead of cranberry sauce for our holiday table.

Provided by Food Network

Categories     side-dish

Yield 6 cups

Number Of Ingredients 18

1/4 cup extra virgin olive oil
1/2 cinnamon stick
3 star anise
2 cloves
1/2 teaspoon brown mustard seeds
1/4 dried pasilla de Oaxaca chile
2 cups orange juice
2 cups apple cider
1 cup dried sour cherries
2 cups sliced dates
1 teaspoon packed grated orange zest
1/4 cup julienne strips peeled ginger
2 cups quartered dried apricots
2 cups fresh cranberries
1 1/2 tablespoons fennel, preferably Lucknow
1 teaspoon yellow mustard seeds
1/4 cup cider vinegar
Kosher salt

Steps:

  • Heat the oil in a heavy 6-quart pot over moderately high heat until it shimmers and cook the cinnamon, star anise, and cloves for 1 minute. Add the brown mustard seeds and chile. When the seeds pop and are fragrant, after about 30 seconds, remove the pan from the heat and carefully add the orange juice and apple cider. Bring the mixture to a boil and add the cherries, dates, zest, ginger, apricots, cranberries, fennel, yellow mustard seeds, and vinegar. Briskly simmer the mixture, uncovered, stirring occasionally, until the liquid is reduced and the fruits are softened and tender, about 1 1/2 hours. Stir in salt to taste. Let the chutney cool completely before serving. The chutney keeps in an airtight container in the refrigerator for 1 week.

DRIED FRUIT CHUTNEY



Dried Fruit Chutney image

Decades ago when I used to do a little canning, I collected a number of recipes for chutney -- Here's one of them.

Provided by Sydney Mike

Categories     Chutneys

Time 35m

Yield 4 8 oz jars

Number Of Ingredients 14

1/2 cup water
3 medium apples, tart, diced
1 cup dried pitted prunes, diced
1 cup dried apricot, diced
1 cup cider vinegar
1 1/2 cups brown sugar, packed
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/2 teaspoon ground cloves
1/2 teaspoon coriander
1/2 teaspoon curry powder
1/8 teaspoon crushed red pepper flakes
3 garlic cloves, minced

Steps:

  • In large saucepan, combine all ingredients & bring to boil.
  • Reduce heat & simmer, uncovered 20 minutes, or until mixture has thickened.
  • Ladle into hot sterilized jars & seal immediately.

Nutrition Facts : Calories 542, Fat 0.6, SaturatedFat 0.1, Sodium 614.8, Carbohydrate 138.2, Fiber 7.9, Sugar 121.4, Protein 2.3

DRIED FRUIT CHUTNEY



Dried Fruit Chutney image

Make and share this Dried Fruit Chutney recipe from Food.com.

Provided by Sandra Hyde

Categories     Chutneys

Time 40m

Yield 7-8 lbs chutney

Number Of Ingredients 10

1 lb seedless raisin
8 ounces cooking dates, chopped small
8 ounces currants
8 ounces dried apricots
2 lbs peeled and cored apples, sliced (measured after peeling and coring)
3 large onions, chopped
3 pints vinegar
1 ounce chile, crushed
2 ounces bruised gingerroot
1 lb soft brown sugar

Steps:

  • Soak the apricots overnight, remove from the water and chop into small pieces.
  • Put all the fruit and onions in a pan with the vinegar.
  • Wrap the chillies and ginger in a piece of muslin and secure.
  • Put the muslin bag in with the fruit and vinegar.
  • Simmer until the apples are mushy, stirring often.
  • Do not allow to stick and burn.
  • Remove the muslin bag.
  • Add sugar and boil for a further 10 minutes, until chutney thickens.
  • Stir often to prevent sticking and burning.
  • Pour into hot jars, tie down and seal when cool.

Nutrition Facts : Calories 843.4, Fat 1, SaturatedFat 0.1, Sodium 47.7, Carbohydrate 210.6, Fiber 13.9, Sugar 178.1, Protein 6.4

SMOKED PORK LOIN WITH DRIED FRUIT CHUTNEY RECIPE



Smoked Pork Loin with Dried Fruit Chutney Recipe image

Provided by MooK

Number Of Ingredients 19

Pork
1/2 cup packed light brown sugar
1/4 cup Kosher salt
1 (3 1/2- to 4-pound) blade-end boneless pork loin roast, trimmed
2 cups wood chips
1 disposable 13 by 9-inch aluminum roasting pan, (if using charcoal) or 1 (9-inch) disposable aluminum pie plate (if using gas)
Chutney
3/4 cup dry white wine
1/2 cup dried apricots, diced
1/2 cup dried cherries
1/4 cup white wine vinegar
3 tablespoons water
3 tablespoons packed light brown sugar
1 shallot, minced
2 tablespoons grated fresh ginger
1 tablespoon unsalted butter
1 tablespoon Dijon mustard
1 1/2 teaspoons dry mustard
Kosher salt

Steps:

  • FOR THE PORK: Combine sugar and salt in small bowl. Tie roast with twine at 1-inch intervals. Rub sugar-salt mixture over entire surface of roast, making sure roast is evenly coated. Wrap roast tightly in plastic wrap, set roast in rimmed baking sheet, and refrigerate for at least 6 hours or up to 24 hours. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in 8 by 4 1/2-inch foil packet. (Make sure chips do not poke holes in sides or bottom of packet.) Cut 2 evenly spaced 2-inch slits in top of packet. FOR A CHARCOAL GRILL: Open bottom vent halfway. Arrange 25 unlit charcoal briquettes over half of grill and place disposable pan filled with 3 cups water on other side of grill. Light large chimney starter two-thirds filled with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour evenly over unlit briquettes. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes. FOR A GAS GRILL: Remove cooking grate and place wood chip packet directly on primary burner. Place disposable pie plate filled with 1 inch water directly on other burner(s). Set grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 300 degrees.) Clean and oil cooking grate. Unwrap roast and pat dry with paper towels. Place roast on grill directly over water pan about 7 inches from heat source. Cover (position lid vent over roast if using charcoal) and cook until meat registers 140 degrees, 1 1/2 to 2 hours, rotating roast 180 degrees after 45 minutes. FOR THE CHUTNEY: Combine wine, apricots, cherries, vinegar, water, sugar, shallot, and ginger in medium saucepan. Bring to simmer over medium heat. Cover and cook until fruit is softened, 10 minutes. Remove lid and reduce heat to medium-low. Add butter, Dijon, and dry mustard and continue to cook until slightly thickened, 4 to 6 minutes. Remove from heat and season with salt. Transfer to bowl and let stand at room temperature. 6. Transfer roast to cutting board, tent with foil, and let stand for 30 minutes. Remove and discard twine. Slice roast 1/4 inch thick and serve with chutney.

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