Stone Fruit Chutney Recipes

STONE-FRUIT CHUTNEY

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.

SLOW-COOKER GOLDEN FRUIT CHUTNEY

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.

FRESH STONEFRUIT CHUTNEY

Steps:

• Combine all fruit in medium bowl. Add sugar, vinegar, and garam masala; toss gently. Let stand 1 hour at room temperature to allow juices to form and to blend flavors, tossing occasionally. DO AHEAD: Can be made 1 day ahead. Cover and chill. Serve chilled or at room temperature. * An Indian spice mixture; available in the spice section of many supermarkets and at Indian markets.

STONE FRUIT GALETTE

Steps:

• Preheat the oven to 425 degrees F.
• Unfold the puff pastry sheet and, using a rolling pin, lightly roll the pastry out. Using a sharp knife, cut out a 10-inch round, using a dinner plate as a guide. Transfer the round to a tart pan with a removable bottom.
• Sprinkle 1 tablespoon sugar on the bottom of the tart and arrange the fruit wedges over the sugar, packing them in tightly and making 1 big circle. Sprinkle with the remaining 2 tablespoons sugar and with the sliced almonds. Bake until the edges are golden brown, 25 to 30 minutes. Cool on a rack.
• Just before serving, heat the apricot jam with 2 tablespoons water in a small pot over moderate heat. Using a pastry brush, paint the tart with the melted jam.
• BYOC: Trying serving this with your favorite stone fruit ice cream, such as peach, or with freshly whipped cream.

SPICED STONE FRUIT CHUTNEY

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!

STONE-FRUIT COMPOTE

Steps:

• In a small saucepan, combine fruit, honey, pinch of salt, water, and desired flavor combination (optional). Cook over medium-high, stirring occasionally, until fruit is soft, 8 to 12 minutes. Transfer to a pint-size jar and let cool.

CURRIED PINEAPPLE AND STONE FRUIT CHUTNEY

Steps:

• Heat oil in a large nonstick skillet over medium high heat. Add ginger and garlic; saute 30 seconds. Add onions and peppers; saute 4 minutes or until tender. Stir in curry powder and cook 1 minute more.
• Add pineapple and remaining ingredients; bring to a boil. Reduce heat and simmer 30 minutes or until the mixture thickens.
• Serve at room temperature or chilled.

FRESH STONEFRUIT CHUTNEY

Steps:

• Pit and thinly slice the peaches (or nectarines) and apricots (or plums). Pit and quarter the cherries.
• Combine all fruit in medium bowl. Add sugar, vinegar, and garam masala; toss gently.
• Let stand 1 hour at room temperature to allow juices to form and to blend flavors, tossing occasionally.