GOLDEN FRUIT CHUTNEY
Sweet and sour fruit chutney made with fruits and spices - perfect condiment for grilled turkey or pork.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 3h5m
Yield 72
Number Of Ingredients 9
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.
Nutrition Facts : Calories 30, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 tab1espo, Sodium 0 mg
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.
MUSTARD FRUIT CHUTNEY
A spicy-sweet chutney, good with poultry. This can be put into sterilized 1/2 pint or pint jars, sealed with lids and rings, and processed in 10-minute water bath.
Provided by Outta Here
Categories Chutneys
Time 50m
Yield 3-4 cups, 18 serving(s)
Number Of Ingredients 12
Steps:
- Stir water into mustard in small cup.
- Combine the sugar and vinegar in a medium-size saucepan. Bring to a boil, stirring to dissolve sugar. Boil gently 10 minutes.
- Add remaining ingredients, including mustard mixture. Boil gently, stirring occasionally, until most of the liquid evaporates and the fruit is tender, about 30 minutes.
- Cool completely.
- Refrigerate, covered, for up to 1 week.
- Serve cold.
Nutrition Facts : Calories 60.1, Fat 0.2, Sodium 33.7, Carbohydrate 15, Fiber 1.3, Sugar 12.4, Protein 0.5
MANGO-AND-MUSTARD CHUTNEY
Provided by Molly O'Neill
Categories easy, condiments, side dish
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the mangoes, chili pepper, onion and orange juice and cook over medium heat, stirring occasionally, until fruit is softened, about 10 minutes. Remove from heat and stir in the lime juice, vinegar, mustard and salt. Serve warm or at room temperature, stirring in the cilantro and mint before serving.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 181 milligrams, Sugar 34 grams, TransFat 0 grams
CHUTNEY MUSTARD
Use this sweet and spicy spread on your favorite sandwich.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 2
Steps:
- In a food processor, combine chutney and mustard; process until smooth.
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!
CRANBERRY FRUIT CHUTNEY
Make and share this Cranberry Fruit Chutney recipe from Food.com.
Provided by Lennie
Categories Chutneys
Time P1DT16h30m
Yield 9 cups
Number Of Ingredients 12
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.
Nutrition Facts : Calories 433.2, Fat 0.7, SaturatedFat 0.1, Sodium 73.3, Carbohydrate 111.3, Fiber 8, Sugar 82.8, Protein 2.9
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