Golden Fruit Chutney Recipes

SLOW-COOKER GOLDEN FRUIT CHUTNEY

Steps:

• Mix all ingredients in 2- to 3 1/2-quart slow cooker.
• Cover and cook on low heat setting 6 to 8 hours or until very thick. Cool about 2 hours.
• Spoon chutney into container. Cover and store in refrigerator up to 3 weeks or in freezer up to 2 months. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

GOLDEN FRUIT CHUTNEY

Steps:

• Heat all ingredients to boiling in 3-quart saucepan or 4-quart Dutch oven, stirring occasionally; reduce heat. Cover and simmer 30 minutes.
• Uncover and simmer about 15 minutes, stirring occasionally, until mixture is very thick. Cool about 2 hours. Cover and refrigerate up to 2 weeks, or freeze up to 2 months.

GINGERED GOLDEN FRUIT CHUTNEY

Steps:

• In a large skillet, heat oil over medium. Add onion, apples, and raisins and cook, stirring occasionally, until onion is translucent, 4 minutes. Add ginger and coriander and cook until fragrant, 1 minute. Add brown sugar, vinegar, peppercorns, salt, and chiles (if using); bring to a simmer and cook, stirring occasionally, until fruit is tender and liquid thickens, 20 minutes. Serve warm or at room temperature.

PEACH-GINGER CHUTNEY WITH GOLDEN RAISINS

Steps:

• In a medium saucepan, combine 1 chopped onion (about 1 1/2 cups), 2 tablespoons finely chopped fresh ginger, 1 pound sliced frozen peaches (2 1/2 cups), 1 cup packed light-brown sugar, 1/3 cup white-wine vinegar, 1 cup water, and 1/2 cup golden raisins.
• Bring to boil; reduce heat to medium, and simmer, covered, 10 minutes. Uncover; simmer, stirring occasionally, until mixture is soft and syrupy, 15 to 20 minutes. Let cool before serving.

GOLDEN SHRIMP SALAD WITH FRESH FRUIT AND CHUTNEY DRESSING

Steps:

• Note: Shrimp should be 16/20 count per pound. Lime may be sub for Lemon. You may use more or less greens of any type that appeals to you.
• Cook the shrimp 2-3 minutes in 1 1/2 quarts of boiling salted water to which 2 slices of the ginger has been added. Chill immediately upon draining in an ice bath and refrigerate.
• Toss apples, jicama, onions, juice, salt and shredded ginger and mix well to make a slaw. Refridgerate.
• Puree the Chutney, juice, catsup, honey and cayenne until smooth. Slowly pour in the olive oil while running the processor.
• Sprinkle the nectarines with lime juice.
• Line a plate with salad greens. Mound the slaw on one side. Place the shrimp and Kiwi on top. On the other side of the greens arrange the nectarines and sprinkle with the raspberries. Spoon the dressing over both and sprinkle on the chives.

GOLDEN FRUIT CHUTNEY

Steps:

• 1. Heat all ingredients to boiling in 3-quart saucepan or 4-quart Dutch oven, stirring occasionally reduce heat. Cover and simmer 30 minutes.2. Uncover and simmer about 15 minutes, stirring occasionally, until mixture is very thick. Cool about 2 hours. Cover and refrigerate up to 2 weeks, or freeze up to 2 months.NUTRITION FACTS: 1 Tablespoon: Calories 30 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 0mg Carbohydrate 8g (Dietary Fiber 1g) Protein 0g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 0% Iron 2% DIET EXCHANGES: 1/2 FruitSlow Cooker Directions: Drain pineapple. Mix all ingredients in 3 1/2- to 6-quart slow cooker. Cover and cook on low heat setting 6 to 7 hours or until very thick.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CRANBERRY FRUIT CHUTNEY

Steps:

• Cut apricots into 1/4-inch-wide strips.
• In heavy stainless-steel Dutch oven, combine apricots, orange juice, dates, raisins and ginger.
• Cover and let stand for at least 8 hours or up to 24 hours.
• Stir in cranberries, sugar, onions, corn syrup, vinegar, mustard seeds and salt.
• Bring to a gentle boil over medium heat, stirring often.
• Reduce heat to a simmer and cook, stirring almost constantly, until thick enough to mound on a spoon.
• Cranberries will have popped; the process takes about 20 minutes.
• Ladle into one-cup hot sterilized mason jars, leaving 1/4-inch headspace.
• Cover with prepared lids; screw on bands fingertip-tight.
• Process in boiling water bath for 10 minutes.

GOLDEN PEAR CHUTNEY

Steps:

• Cook the pears in water to cover until they are medium-soft. Drain, saving the water, then make a syrup of the water in which the pears were cooked and the brown sugar by boiling in a large nonreactive pot until thick, about 20 to 30 minutes. While the syrup is boiling, add the remaining ingredients to the pears, then mix everything together and cook for about 30 minutes or until the raisins are softened, the onions are transparent, and the chutney has a good thick consistency. Transfer to sterilized jars and seal; process in a boiling water bath for 10 minutes.

GOLDEN PINEAPPLE CHUTNEY

Steps:

• In a large bowl, combine all of the ingredients except the allspice and the vinegar. Allow to stand for 30 minutes.
• Meanwhile, toast the allspice berries in a small saucepan until they just begin to smoke. Add the vinegar, bring to a simmer, and reduce to 1/4 cup. Strain, and discard the allspice berries.
• Combine the reduced vinegar with the fruit mixture in a large heavy saucepan and simmer over medium heat, stirring occasionally, for 20 to 30 minutes until the liquid is almost syrupy. Refrigerated, this will keep for up to 3 months.