Silver Spoon Fruity Chutney Recipes

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SLOW-COOKER GOLDEN FRUIT CHUTNEY



Slow-Cooker Golden Fruit Chutney image

Fruit, sugar, vinegar and spices blend to make a delightful condiment to serve with meat, poultry, fish or cheese.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 8h15m

Yield 72

Number Of Ingredients 8

1 can (20 ounces) pineapple chunks in juice or syrup, undrained
2 packages (6 ounces each) dried apricots, coarsely chopped (2 cups)
1 cup golden raisins
1/2 cup packed brown sugar
1/2 cup cider vinegar
1 1/2 teaspoons ground ginger
1 teaspoon ground mustard
1/8 teaspoon ground red pepper (cayenne)

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.

Nutrition Facts : Calories 25, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg

GOLDEN FRUIT CHUTNEY



Golden Fruit Chutney image

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

1 cup golden raisins
1/2 cup packed brown sugar
3/4 cup pineapple or apple juice
1/2 cup cider vinegar
1 1/2 teaspoons ground ginger
1 teaspoon ground mustard
1/8 teaspoon ground red pepper (cayenne)
1 can (20 ounces) pineapple chunks in juice or syrup, undrained
2 packages (6 ounces each) dried apricots, coarsely chopped (2 cups)

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

SPICED STONE FRUIT CHUTNEY



Spiced Stone Fruit Chutney image

Provided by Claire Robinson

Categories     condiment

Time 55m

Yield 6 to 8 (1/2 cup) servings

Number Of Ingredients 7

1 1/2 cups chopped dried apricots
1 cup chopped dried cherries
1 cup pomegranate juice
2 cups water
Small pinch salt
2 chai spiced tea bags
1 cup toasted and chopped pecans

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!

LAURA'S FRUITY CHUTNEY



Laura's fruity chutney image

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

900g plum
2 Bramley apples (about 550g/1lb 4oz)
450g pear
1large mango
900g muscovado sugar
500ml bottle cider vinegar
2medium onions (not red)
85g chopped stem ginger (from a jar of ginger in syrup, or crystallized)
3 garlic cloves , finely chopped
1 tbsp mustard seed
1rounded tsp ground coriander
1 tsp crushed dried chillies
1 tsp salt
1 cinnamon stick

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



Winter Fruit Chutney image

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

3/4 cup quartered pitted prune
3/4 cup quartered dried apricot
1 large onion, chopped
1 large tart apple, peeled and finely chopped
1/2 cup canned tomato, chopped drained seeded
1/3 cup granulated sugar
1/2 teaspoon ground ginger (I use one teaspoon of fresh grated ginger)
1/4 teaspoon ground cinnamon
1/4 teaspoon clove
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 cup cider vinegar

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.

CONTEST-WINNING WINTER FRUIT CHUTNEY



Contest-Winning Winter Fruit Chutney image

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

2 cups cider vinegar
1 medium onion, finely chopped
1/2 cup water
1 tablespoon ground ginger
1 tablespoon grated orange zest
1-1/2 teaspoons salt
2 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
3 cups packed brown sugar
2 medium ripe unpeeled pears, finely chopped
2 cups fresh or frozen cranberries
1 large tart unpeeled apple, finely chopped
1/2 cup dried currants

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.

STONE-FRUIT CHUTNEY



Stone-Fruit Chutney image

Provided by Mark Bittman

Categories     condiments

Time 40m

Number Of Ingredients 9

1/4 cup brown sugar
1 1/2 pounds chopped stone fruit (peaches, nectarines, plums, cherries or apricots, for example)
1/2 cup water
1 tablespoon fresh ginger, minced
1 teaspoon curry powder
1 pinch ground cloves
1/4 cup raisins
1/4 cup toasted nuts (like macadamia)
Orange juice to taste

Steps:

  • Combine fruit, brown sugar and water in a skillet and bring to a boil.
  • Reduce heat and simmer until just tender, about 15 minutes, stirring occasionally.
  • Add orange juice and ginger, curry powder and a pinch of ground cloves. Simmer, reducing mixture to desired thickness.
  • Partly cool, then stir in raisins and toasted nuts (like macadamia), and serve.

SPRING STRAWBERRY CHUTNEY



Spring Strawberry Chutney image

Most often when you think of preserving strawberries, jam immediately springs to mind. However, this sweet and savory chutney is a fantastic way to extend the fleeting life of fresh berries. Try it with a rich, drippy triple-crème cheese. It's a magical bite.

Provided by Marisa McClellan

Time 2h

Yield 24

Number Of Ingredients 9

3 pounds strawberries, hulled and diced
1 large red onion, minced
2 cups cider vinegar
1 ½ cups white sugar
1 ½ cups dried currants
3 tablespoons yellow mustard seeds
2 teaspoons salt
2 teaspoons crushed red pepper
2 pods whole star anise

Steps:

  • Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  • Combine strawberries, onion, vinegar, sugar, currants, mustard seeds, salt, red pepper, and star anise in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
  • Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
  • Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  • Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

Nutrition Facts : Calories 106 calories, Carbohydrate 24.9 g, Fat 0.6 g, Fiber 2.1 g, Protein 1.2 g, Sodium 196.5 mg, Sugar 21.8 g

FRUITY CRANBERRY CHUTNEY



Fruity Cranberry Chutney image

An enticing blend of fruits and spices comes alive in this versatile chutney recipe from field editor Pat Stevens of Granbury, Texas. "It complements turkey and ham nicely," she says. "We also enjoy it as an appetizer, spooned over cream cheese and served with crackers."

Provided by Taste of Home

Time 1h10m

Yield about 5 cups.

Number Of Ingredients 11

2-1/4 cups packed brown sugar
1-1/2 cups cranberry juice
1/2 cup cider vinegar
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
2 packages (12 ounces each) fresh or frozen cranberries
2 medium oranges, peeled and sectioned
1 medium tart apple, peeled and coarsely chopped
1/2 cup dried currants or golden raisins
1/2 cup dried apricots, coarsely chopped
2 tablespoons finely grated orange zest

Steps:

  • In a large saucepan, combine the brown sugar, cranberry juice, vinegar, ginger and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until sugar is dissolved. , Stir in the cranberries, oranges, apple, currants, apricots and orange zest. Return to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. Cool to room temperature. Transfer to a serving bowl; cover and refrigerate until chilled.

Nutrition Facts :

SILVER SPOON FRUITY CHUTNEY



Silver Spoon Fruity Chutney image

Chock full of fruity flavours, this chutney is delicious! The recipe should make about 10 cups, so here's a chance to batch-cook enough chutney for your pantry. Delicious with curries. Actually, chutneys go with all red and grilled meats, should be an ingredient in barbecue sauces and can be added to sandwich fillings. Especially good with corned meats. Prep time is a wild guess: I haven't timed it.

Provided by Zurie

Categories     Citrus

Time 1h20m

Yield 10 cups

Number Of Ingredients 19

6 cups apples, peeled, cored and chopped (Granny Smith is best)
4 cups pears, peeled, cored and chopped (firm pears)
2 oranges, peel of, grated (okay, the grated peel of 2 oranges)
3 oranges, peeled, seeded and diced (remove all white pith)
3 lemons, large, unwaxed, sliced thin and slices quartered
3 onions, large, peeled, chopped fine
6 garlic cloves, peeled and chopped
1 lb dates, pitted, chopped
3/4 cup raisins
1 cup cider vinegar
1 cup apple juice (or use orange juice)
1/2 cup dry white wine
1/2 cup honey
3 teaspoons black pepper, coarse
1 teaspoon nutmeg
3 teaspoons ground ginger
1 teaspoon ground cloves
2 teaspoons salt
2 teaspoons hot pepper flakes (or to taste)

Steps:

  • Sterilise canning jars by putting them on an oven tin in a cold oven, and heating oven to 325 deg F/160 deg C for at least 10 - 15 minutes. Handle carefully when taking them out -- take out the entire tin with the bottles. Less mess.
  • Combine all the prepared ingredients in a large Dutch oven or heavy-bottomed pot.
  • Bring to boil over high heat, then turn heat down and simmer, stirring now and then.
  • Simmer open until the fruits are tender and the mixture has the consistency of a preserve or relish.
  • Ladle into the hot sterilised jars, and seal. Well-sealed, this will keep almost forever.

Nutrition Facts : Calories 375.8, Fat 0.9, SaturatedFat 0.2, Sodium 475.2, Carbohydrate 96.9, Fiber 11.9, Sugar 74.1, Protein 3.5

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