SPICED APRICOT CHUTNEY
Flavour tangy chutney with Chinese five-spice powder and paprika for an Asian-influenced condiment to serve with cheese and meat
Provided by Mary Cadogan
Categories Condiment
Time 1h5m
Yield Makes 2kg
Number Of Ingredients 11
Steps:
- Halve and stone the apricots, then chop them into small pieces. Peel and coarsely chop the onions, ginger and apples, and put in a food processor. Roughly chop the chillies and add to the food processor along with the seeds. Blitz until finely chopped, then tip into a large pan and add the spices, salt and vinegar. Bring to the boil, then turn down and simmer for 10 mins, stirring occasionally.
- Add the apricots and return to the boil. Simmer for a further 10 mins until the apricots are starting to soften, then tip in the sugar and stir until dissolved. Increase the heat and boil for 15-20 mins, stirring occasionally, until the mixture is thick and leaves a brief trail when a wooden spoon is dragged across the base of the pan.
- Pot into warm clean jars and label. Store for up to a year in a cool dry place.
Nutrition Facts : Calories 24 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Sodium 0.1 milligram of sodium
SPICED APRICOT AND ORANGE CHUTNEY
This is a superlative chutney: it makes an elegant accompaniment to the Terrine with Three Cheeses, is excellent with Pheasant Terrine and is the main ingredient for a wonderful sauce for Roast Loin of Pork. To sterilise the jar, wash it thoroughly in warm soapy water, rinse and heat in a moderate oven for 5 minutes.
Categories Christmas: Chutneys, Pickles and Preserves Preserves
Yield Makes a 1¾ pint (1 litre) jar
Number Of Ingredients 11
Steps:
- Begin by chopping the apricots into smallish chunks, then place them in a sieve and rinse them under cold water. Shake off the excess water and put them in a large saucepan. Now place the coriander seeds in your smallest saucepan and heat the pan whilst tossing the seeds around it - as soon as they begin to splutter transfer them to a pestle and mortar and crush them lightly before sprinkling them over the apricots. Add all the remaining ingredients to the apricots, then heat gently, stirring all the time until the sugar crystals have dissolved. Next bring everything up to simmering point and simmer the chutney (covered) for 45 minutes-1 hour. The apricots and onion need to be quite tender, but it's important not to overcook the chutney or it will be too thick - the right consistency is like chunky rather than liquid jam. Remember, too, that it does thicken as it cools down. When it's ready, spoon into the warmed, sterilised jar and seal straightaway, then label when cold. This is best kept for 1 month before eating.
APRICOT CHUTNEY
This chutney is a beautiful colour...especially when you use the deep deep orange apricots. I just guessed at the amount of jars and it is not stated in the recipe.
Provided by luvcookn
Categories Low Protein
Time 1h30m
Yield 12 1/2 pints, 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix together all the ingredients in a large saucepan.
- Bring to a boil. Reduce heat and simmer for about 1 hour, uncovered, or until juice has thickened.
- Pour into warm sterilized jars and seal.
- May be eaten immediately but the flavour improves after a few days.
Nutrition Facts : Calories 289, Fat 0.7, SaturatedFat 0.1, Sodium 266.1, Carbohydrate 71.2, Fiber 3.6, Sugar 61.3, Protein 2.6
APRICOT CHUTNEY
A simple South African recipe that uses apricot jam to create a lovely spiced chutney.
Provided by S
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h20m
Yield 50
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Slice the top off the half head of garlic with a sharp knife, exposing the cloves. Discard the top. Place the head of garlic on a piece of aluminum foil, drizzle with 1/4 teaspoon of olive oil, and wrap the foil around the garlic. Roast in the preheated oven until golden brown, 30 to 40 minutes.
- While garlic is roasting, place the onion and 1 tablespoon of olive oil into a saucepan over medium heat and cook and stir until the onion is browned, 10 to 15 minutes. Remove from heat. Stir in the apricot preserves, vinegar, ginger, cayenne pepper, and salt until thoroughly combined.
- Squeeze the roasted garlic cloves out of their skins, and mash them in a bowl with a spoon. Mix the garlic into the chutney; bring to a boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally. Stir carefully because any splashes of chutney will be burning hot.
- Pack the chutney into sterilized jars and process to seal.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 12.9 g, Fat 0.3 g, Fiber 0.1 g, Protein 0.2 g, Sodium 31.2 mg, Sugar 8.5 g
APRICOT-ORANGE CHUTNEY
This is the perfect condiment for our Tandoori-Style Chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 7
Steps:
- In a medium skillet, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft, 6 minutes (do not let brown). Season with salt and pepper. Add apricots and 1/2 cup water; cook until apricots soften and onion begins to brown, about 5 minutes. Add vinegar, marmalade, and ginger; cook, stirring occasionally, until liquid is syrupy and apricots are plump, 3 to 5 minutes. Season to taste with salt and pepper. (To store, refrigerate in an airtight container, up to 2 weeks.)
Nutrition Facts : Calories 66 g, Fat 1 g, Fiber 1 g, Protein 1 g
SPICED APPLE-APRICOT CHUTNEY
Your home will be infused with a fabulous aroma while you're making this nicely spiced fruit chutney. Serve it on the side as an accompaniment for your entree. I love to spread leftovers on turkey slices or on a hot roll.-Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Time 1h30m
Yield 5 cups.
Number Of Ingredients 14
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Uncover; simmer 35-45 minutes longer or until mixture reaches desired consistency, stirring occasionally. Transfer to a bowl; cool. Serve at room temperature or chilled. Cover and store in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 64mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
APRICOT AND ORANGE CHUTNEY
This recipe is a little more involved than regular chutneys but it is well worth the time and effort. Not sure of the amount of jars for this as the recipe did not state how many...so I guessed. The prep/cook time does not take into account the soaking time of the apricots.
Provided by luvcookn
Categories Low Protein
Time 2h
Yield 12 1/2 pint, 12 serving(s)
Number Of Ingredients 8
Steps:
- Put the oranges whole into boiling water. Boil for 5 minutes. Remove from water and cool.
- Peel oranges and remove pith. Cut peel into thin strips.
- Chop the oranges into small bits. Be sure to collect all the juice. Remove seeds.
- Strain the apricots and put them in a saucepan with the oranges and remaining ingredients. Mix well.
- Bring to a boil. Reduce heat and simmer for about 1 hour or until the chutney is thick and the apricots are soft. Stir frequently.
- Pour the chutney into warm sterilized jars and seal.
- Keep for a couple of days before eating.
Nutrition Facts : Calories 447.6, Fat 0.6, Sodium 591.8, Carbohydrate 113.3, Fiber 7.7, Sugar 101.5, Protein 3.6
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