Harvest Chutney Recipes
HARVEST CHUTNEY
Seal autumn flavors into a condiment that's delicious any time of year. The gem-colored chutney is sweet and slightly spicy.
Provided by Taste of Home
Time 50m
Yield 3-1/2 cups.
Number Of Ingredients 16
Steps:
- In a large saucepan, bring sugar and water to a boil over medium heat. Stir in apples, cranberries, shallots, brown sugar, vinegar, cranberry juice, orange juice, zest and seasonings., Return to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until desired thickness, stirring occasionally. Stir in pecans. Cool. Spoon into jars. Cover and store in the refrigerator up to 3 weeks.
Nutrition Facts : Calories 108 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 1g protein.
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.
SUMMER'S HARVEST APRICOT CHUTNEY
I love chutneys so it seemed like the ideal thing to make with a basket of fresh apricots which are so plentiful at this time of year. Use really ripe, sweet ones. The original recipe came from a Company's Coming book - I altered a bit to save on sugar. If you like your chutney pretty sweet then add about 1/2 a cup more sugar. If you've never cooked with this much vinegar before, be warned...it will fill your home! Note - this fills about 3 cups worth of canning jars, give or take a bit. For chutney those little 1/4 cup (125 ml) ones are ideal. Eat your chutney with a basic cheese sandwich, a fancy curry or anything in between!
Provided by magpie diner
Categories Chutneys
Time 1h30m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Place all ingredients into a large, heavy bottomed, pot. Stir over medium heat until the sugar dissolves.
- Bring to a boil then reduce heat to a low simmer. Let it simmer away for about an hour until it's nice and thick. Keep an eye on the heat and stir often so it doesn't burn.
- Fill sterilized canning jars to within 1/2 inch of the top. Screw on sterilized bands and lids securely.
- Process in a boiling water bath for 5-10 minutes.
Nutrition Facts : Calories 775.2, Fat 1.7, SaturatedFat 0.1, Sodium 846, Carbohydrate 187.7, Fiber 8.6, Sugar 173.2, Protein 5.2
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