Spiced Dried Fruit Chutney Recipes

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SPICED DRIED-FRUIT CHUTNEY



Spiced Dried-Fruit Chutney image

Categories     Sauce     Side     Thanksgiving     Prune     Fig     Apricot     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 12

1 finely chopped shallot
1 tablespoon coriander seeds
1 tablespoon finely chopped peeled ginger
1 teaspoon vegetable oil
1 1/2 cups coarsely chopped dried apricots
1 cup apple cider vinegar
1/4 cup coarsely chopped dried figs
1/4 cup coarsely chopped prunes
1/4 cup golden raisins
1/4 cup robust-flavored (dark) molasses
1 1/2 cups water
Salt and pepper

Steps:

  • Stir 1 finely chopped shallot, 1 tablespoon coriander seeds, 1 tablespoon finely chopped peeled ginger, and 1 teaspoon vegetable oil in a medium saucepan over medium heat until fragrant, about 1 minute. Add 1 1/2 cups coarsely chopped dried apricots, 1 cup apple cider vinegar, 1/4 cup coarsely chopped dried figs, 1/4 cup coarsely chopped prunes, 1/4 cup golden raisins, 1/4 cup robust-flavored (dark) molasses, and 1 1/2 cups water; season with salt and pepper.
  • Bring to a simmer and cook, adding more water if too thick, until fruit is soft and liquid is almost completely evaporated. Let cool.

DRIED FRUIT CHUTNEY



Dried Fruit Chutney image

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

1/4 cup extra virgin olive oil
1/2 cinnamon stick
3 star anise
2 cloves
1/2 teaspoon brown mustard seeds
1/4 dried pasilla de Oaxaca chile
2 cups orange juice
2 cups apple cider
1 cup dried sour cherries
2 cups sliced dates
1 teaspoon packed grated orange zest
1/4 cup julienne strips peeled ginger
2 cups quartered dried apricots
2 cups fresh cranberries
1 1/2 tablespoons fennel, preferably Lucknow
1 teaspoon yellow mustard seeds
1/4 cup cider vinegar
Kosher salt

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.

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!

DRIED FRUIT CHUTNEY



Dried Fruit Chutney image

Make and share this Dried Fruit Chutney recipe from Food.com.

Provided by Sandra Hyde

Categories     Chutneys

Time 40m

Yield 7-8 lbs chutney

Number Of Ingredients 10

1 lb seedless raisin
8 ounces cooking dates, chopped small
8 ounces currants
8 ounces dried apricots
2 lbs peeled and cored apples, sliced (measured after peeling and coring)
3 large onions, chopped
3 pints vinegar
1 ounce chile, crushed
2 ounces bruised gingerroot
1 lb soft brown sugar

Steps:

  • Soak the apricots overnight, remove from the water and chop into small pieces.
  • Put all the fruit and onions in a pan with the vinegar.
  • Wrap the chillies and ginger in a piece of muslin and secure.
  • Put the muslin bag in with the fruit and vinegar.
  • Simmer until the apples are mushy, stirring often.
  • Do not allow to stick and burn.
  • Remove the muslin bag.
  • Add sugar and boil for a further 10 minutes, until chutney thickens.
  • Stir often to prevent sticking and burning.
  • Pour into hot jars, tie down and seal when cool.

Nutrition Facts : Calories 843.4, Fat 1, SaturatedFat 0.1, Sodium 47.7, Carbohydrate 210.6, Fiber 13.9, Sugar 178.1, Protein 6.4

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

SPICED CRANBERRY AND DRIED-FRUIT CHUTNEY



Spiced Cranberry and Dried-Fruit Chutney image

Provided by Jan Schroeder

Categories     Condiment/Spread     No-Cook     Christmas     Cranberry     Spice     Fall     Winter     Edible Gift     Bon Appétit     Oregon

Yield Makes 2 1/2 cups

Number Of Ingredients 10

2 cups fresh cranberries
16 dried apricot halves
1/2 cup dried blueberries
1/3 cup (packed) golden brown sugar
1/4 cup chopped crystallized ginger
1/4 cup frozen concentrated cranberry juice cocktail, thawed
1/4 cup water
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
2 teaspoons balsamic vinegar

Steps:

  • Stir all ingredients except vinegar in medium saucepan over medium-high heat until sugar dissolves. Increase heat to high; boil until thick, stirring often, about 4 minutes. Transfer to bowl. Mix in vinegar, then season with salt and pepper. (Can be made 2 weeks ahead. Cover; chill.)

DRIED FRUIT CHUTNEY



Dried Fruit Chutney image

Decades ago when I used to do a little canning, I collected a number of recipes for chutney -- Here's one of them.

Provided by Sydney Mike

Categories     Chutneys

Time 35m

Yield 4 8 oz jars

Number Of Ingredients 14

1/2 cup water
3 medium apples, tart, diced
1 cup dried pitted prunes, diced
1 cup dried apricot, diced
1 cup cider vinegar
1 1/2 cups brown sugar, packed
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/2 teaspoon ground cloves
1/2 teaspoon coriander
1/2 teaspoon curry powder
1/8 teaspoon crushed red pepper flakes
3 garlic cloves, minced

Steps:

  • In large saucepan, combine all ingredients & bring to boil.
  • Reduce heat & simmer, uncovered 20 minutes, or until mixture has thickened.
  • Ladle into hot sterilized jars & seal immediately.

Nutrition Facts : Calories 542, Fat 0.6, SaturatedFat 0.1, Sodium 614.8, Carbohydrate 138.2, Fiber 7.9, Sugar 121.4, Protein 2.3

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