FRUIT CHUTNEY
An untested fresh-fruit version of South African chutney. Chutney is best served as a condiment over meat and fish. (Posted for Zaar World Tour 2011)
Provided by strawberrybird
Categories South African
Time 50m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Add all ingredients to heavy bottomed saucepan and heat over low, stirring constantly, until the sugar has dissolved.
- Turn the heat to low. Simmer 20 minutes or until the fruit is cooked and thick. Check periodically to see if more liquid is needed.
- If time allows, use proper methods (check with your local cooperative extension office) to can the chutney and let sit for 6-8 weeks.
- Otherwise, cool and dig in!
SOUTH AFRICAN FRUIT CHUTNEY
Steps:
- Gather the ingredients.
- Soak the dried apricots in just enough boiling water to cover; let sit for about 1 hour to allow the apricots to rehydrate and become plump.
- Chop the apricots into chunks, reserving the soaking water.
- To remove the skins from the peaches, blanch the whole fruit in boiling water and then place them in a bowl of cold water.
- Chop the peaches into large chunks, discarding the pits.
- Chop or dice the onions.
- Place all of the ingredients in a pot and cook over medium heat for 20 minutes.
- Allow the chutney to simmer at medium heat for about 1 hour, without covering, stirring occasionally. Do not worry if the mixture still appears to be runny; it will thicken once cooled.
- Allow it to cool for 10 to 15 minutes. Spoon the chutney into 3 hot, sterilized pint jars .
- Keep the jars sealed for two to four weeks prior to consuming to allow the chutney to mature.
- Enjoy.
Nutrition Facts : Calories 35 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 47 mg, Sugar 8 g, Fat 0 g, ServingSize 3 pint jars (96 servings), UnsaturatedFat 0 g
SPICED STONE FRUIT CHUTNEY
Provided by Claire Robinson
Categories condiment
Time 55m
Yield 6 to 8 (1/2 cup) servings
Number Of Ingredients 7
Steps:
- Put the fruit into a medium heavy bottomed pot over medium heat. Add the pomegranate juice, water, and salt and bring to a simmer. Add the tea bags and simmer for about 40 minutes, until liquid has been mostly absorbed.
- Remove the tea bags and discard. Stir in the pecans and transfer to a serving bowl. Serve warm or at room temperature and enjoy!
DRIED FRUIT CHUTNEY
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
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.
WINTER FRUIT CHUTNEY
A simple little chutney you can prepare any time of the year, especially nice served with a strong cheddar, it is also delicious with our French Canadian tourtiere. Source: Homemakers Magazine
Provided by Elly in Canada
Categories Apple
Time 1h35m
Yield 2 cups
Number Of Ingredients 14
Steps:
- Place prunes and apricots in saucepan; add 1 cup/250 mL water and bring to boil.
- Remove from heat; cover and let stand for 30 minutes.
- Stir in onion, apple, tomatoes, sugar, ginger, cinnamon, cloves, nutmeg, black and cayenne peppers, salt and vinegar; bring to simmer.
- Cover and simmer on low, stirring occasionally, until thickened to jamlike consistency, 50 to 60 minutes.
- Remove from heat and spoon into jar.
LAURA'S FRUITY CHUTNEY
Chutney is one of the easiest preserves to make - and its punchy flavours bring out the best in cheese and cold meats
Provided by Angela Nilsen
Categories Buffet, Condiment, Snack
Time 2h10m
Yield Makes about 2 litres/3½ pints
Number Of Ingredients 14
Steps:
- Halve, stone and chop the plums (about the same size as you would for an apple pie - not too big, not too small). Drop them into a large saucepan. Core, peel and chop the apples and pears in the same way. Peel, stone and chop the mango. Put all the fruit in the pan.
- Stir sugar, vinegar, onions, ginger, garlic, mustard seeds, coriander, crushed chillies and salt into the pan, then drop the cinnamon stick on top. Heat slowly for about 20 mins, giving an occasional stir, until the sugar has dissolved. Now leave the chutney to simmer at a steady pace, without a lid, stirring occasionally until reduced and thickened, but still with a nice balance of syrupy juice. This will take about 1½ hrs. You don't want to cook it until all the liquid has gone, as it will thicken once it cools. Discard the cinnamon stick.
- Using a heatproof jug, pour the chutney while still hot into sterilised jars. It will keep for about a year in a cool, dry place.
Nutrition Facts : Calories 57 calories, Fat 1 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium
WINTER FRUIT CHUTNEY
Categories Condiment/Spread Ginger Cranberry Orange Raisin Fig Apple Pear Winter Bon Appétit
Yield Makes 3 cups
Number Of Ingredients 14
Steps:
- Using small sharp knife, cut between membranes of orange half to release segments. Set segments aside.
- Combine white wine and next 6 ingredients in large nonreactive* saucepan. Cover and simmer 15 minutes. Strain mixture; discard solids.
- Return liquid to saucepan. Add cranberries, pears, figs, raisins and ginger. Cover and simmer until fruit is tender, about 10 minutes. Add apples. Simmer until apples are just tender, about 15 minutes. Cool to lukewarm. Stir in reserved orange segments. Transfer to bowl. Cover and refrigerate. (Can be prepared 1 week ahead. Keep refrigerated.)
FRESH STONEFRUIT CHUTNEY
Provided by Jill Silverman Hough
Categories Sauce Dessert Low Fat Low Cal Back to School Backyard BBQ Condiment Nectarine Plum Summer Low Cholesterol Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Combine all fruit in medium bowl. Add sugar, vinegar, and garam masala; toss gently. Let stand 1 hour at room temperature to allow juices to form and to blend flavors, tossing occasionally. DO AHEAD: Can be made 1 day ahead. Cover and chill. Serve chilled or at room temperature. * An Indian spice mixture; available in the spice section of many supermarkets and at Indian markets.
CONTEST-WINNING WINTER FRUIT CHUTNEY
The pairing of sweet and tart fruits makes this chutney a wonderful accompaniment for pork. Not only is it a consistent blue-ribbon winner at fairs, it's a natural way to capture the best of autumn's harvest in a jar.
Provided by Taste of Home
Time 40m
Yield 4 half-pints.
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; cover and simmer for 15 minutes. , Stir in the brown sugar, pears, cranberries, apple and currants. Return to a boil. Reduce heat; simmer, uncovered, for 1 hour or until fruit is tender and mixture has thickened., Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 0 protein.
More about "fruitchutney recipes"
FRESH FRUIT CHUTNEY RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Category Diabetic Low-Carb Vegetarian RecipesAuthor LauriesCalories 23 per serving
- Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until light brown, 6 to 10 minutes Add garlic and cook, stirring, until fragrant, about 30 seconds.
- Add fresh fruit, dried fruit, sugar, vinegar, water, chiles and salt. Bring to a boil over high heat, stirring often. Reduce heat to maintain a lively simmer and cook until thickened, 30 to 40 minutes. To test doneness, put a spoonful of chutney on a plate and draw a spoon through the center. If no liquid seeps into the middle, it's done. Return to a simmer to thicken more if necessary.
- If freezing or refrigerating, ladle the chutney into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Let the jars stand at room temperature until cool before refrigerating or freezing. Or process in a water bath to store at room temperature (see Tip).
10 BEST STAR FRUIT CHUTNEY RECIPES | YUMMLY
From yummly.com
4/5 (3)
THE BEST CHUTNEY RECIPES | FEATURES | JAMIE OLIVER
From jamieoliver.com
WINTER FRUIT CHUTNEY | CANADIAN LIVING
From canadianliving.com
TROPICAL FRUIT CHUTNEY RECIPE - BRADFORD THOMPSON | FOOD & WINE
From foodandwine.com
EASY SUGAR-FREE MANGO CHUTNEY – NUTRICIOUSLY
From nutriciously.com
HOW TO MAKE PEACH CHUTNEY (QUICK RECIPE!) - NO SPOON NECESSARY
From nospoonnecessary.com
20 AMAZING QUICK AND EASY CHUTNEY RECIPES - HURRY THE …
From hurrythefoodup.com
NOVA SCOTIA FRUIT CHUTNEY RECIPE | SILVER
From silvermagazine.ca
25 FERMENTED FRUIT & CHUTNEY RECIPES | TRADITIONAL …
From traditionalcookingschool.com
CHUTNEY RECIPES | ALLRECIPES
From allrecipes.com
12 DELICIOUS HOMEMADE CHUTNEYS | ALLRECIPES
From allrecipes.com
FRUIT CHUTNEY RECIPE, INDIAN RECIPES - TARLA DALAL
From tarladalal.com
CHUTNEY RECIPES - BBC FOOD
From bbc.co.uk
CHUTNEY RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
10 BEST SPICY FRUIT CHUTNEY RECIPES | YUMMLY
From yummly.co.uk
CANNED CHUTNEY RECIPES: 10 BOLD AND FLAVORFUL CHUTNEYS YOU’LL LOVE
From rusticwise.com
FRUIT CHUTNEY WITH SPICED CHIPS | BETTER HOMES & GARDENS
From bhg.com
FRUIT CHUTNEY RECIPE | DELICIOUS SUPER FRUITS | NOW FOODS
From nowfoods.com
HOME MADE FRUITY CHUTNEY | RECIPES MADE EASY
From recipesmadeeasy.co.uk
10 BEST SPICY FRUIT CHUTNEY RECIPES | YUMMLY
From yummly.com
FRUIT CHUTNEY - REAL RECIPES FROM MUMS
From mouthsofmums.com.au
TANGY FRESH FRUIT CHUTNEY - FOOD GYPSY | EASY, DELICIOUS RECIPES …
From foodgypsy.ca
CHUTNEY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST FRUIT CHUTNEY RECIPE - HOW TO MAKE FRUIT CHUTNEY
From 177milkstreet.com
11 BEST INDIAN CHUTNEY RECIPES - NDTV FOOD
From food.ndtv.com
FRESH FRUIT CHUTNEY RECIPE - WEBMD
From webmd.com
FRUIT CHUTNEY RECIPE | DELICIOUS SUPER FRUITS | NOW FOODS
From nowfoods.ca
FRUIT CHUTNEY RECIPE WITH APPLES AND PLUMS - A MUMMY TOO
From amummytoo.co.uk
HOMEMADE KIWIFRUIT CHUTNEY RECIPE - THE SPRUCE EATS
From thespruceeats.com
22 CHUTNEY RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
EASY FRUIT CHUTNEY RECIPE - FOOD & HOME MAGAZINE
From foodandhome.co.za
MIX FRUIT CHUTNEY RECIPE, HOW TO MAKE MIX FRUIT CHUTNEY
From maayeka.com
FRUITCHUTNEY | SWEET AND SPICY, REAL FOOD RECIPES, FOOD
From pinterest.ca
WHAT IS CHUTNEY AND 6 EASY CHUTNEY RECIPES - MASTERCLASS
From masterclass.com
THE ONLY FRUIT CHUTNEY RECIPE YOU’LL EVER NEED | JORJ MORGAN …
From jorj.com
NIGEL SLATER’S DARK AND STICKY FRUIT CHUTNEY | KITCHN
From thekitchn.com
FRUIT CHUTNEY RECIPE - CLEAN EATING
From cleaneatingmag.com
HOW TO MAKE SWEET AUTUMN FRUIT CHUTNEY - DAYS OF JAY
From daysofjay.com
FERMENTED FRUIT CHUTNEY - ZERO-WASTE CHEF
From zerowastechef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love