Summers Harvest Apricot Chutney Recipes

APRICOT CHUTNEY

Apricot Chutney image

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

Ingredients

2 1/2 lbs apricots, pitted and quartered
1 lb brown onion, peeled and diced
2 cups sultana raisins
1 lb brown sugar
2 cups cider vinegar
1 teaspoon chili powder
2 teaspoons mustard seeds
1 1/4 teaspoons salt
1 teaspoon turmeric
3/4 teaspoon cinnamon

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

Apricot Chutney image

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

Ingredients

½ whole head garlic
¼ teaspoon olive oil
1 large onion, chopped
1 tablespoon olive oil
3 cups apricot preserves
1 cup white vinegar
2 teaspoons ground ginger
½ teaspoon cayenne pepper
½ teaspoon salt

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

SUMMER'S HARVEST APRICOT CHUTNEY

Summer's Harvest Apricot Chutney image

I love chutneys so it seemed like the ideal thing to make with a basket of fresh apricots which are so plentiful at this time of year. Use really ripe, sweet ones. The original recipe came from a Company's Coming book - I altered a bit to save on sugar. If you like your chutney pretty sweet then add about 1/2 a cup more sugar. If you've never cooked with this much vinegar before, be warned...it will fill your home! Note - this fills about 3 cups worth of canning jars, give or take a bit. For chutney those little 1/4 cup (125 ml) ones are ideal. Eat your chutney with a basic cheese sandwich, a fancy curry or anything in between!

Provided by magpie diner

Categories Chutneys

Time 1h30m

Yield 3 cups

Number Of Ingredients 10

Ingredients

2 lbs fresh apricots, pitted and roughly chopped
1 large red onion, diced (or 2 small or med ones)
1 cup unsulphured dried cranberries (or sub raisins)
2 cups brown sugar
2 cups apple cider vinegar
1 teaspoon mustard seeds
1 teaspoon sea salt (to taste, I added more like 2 tsp)
1/2 teaspoon curry powder
1/2 teaspoon turmeric
1/4 teaspoon ground allspice (or sub cinnamon)

Steps:

Place all ingredients into a large, heavy bottomed, pot. Stir over medium heat until the sugar dissolves.
Bring to a boil then reduce heat to a low simmer. Let it simmer away for about an hour until it's nice and thick. Keep an eye on the heat and stir often so it doesn't burn.
Fill sterilized canning jars to within 1/2 inch of the top. Screw on sterilized bands and lids securely.
Process in a boiling water bath for 5-10 minutes.

Nutrition Facts : Calories 775.2, Fat 1.7, SaturatedFat 0.1, Sodium 846, Carbohydrate 187.7, Fiber 8.6, Sugar 173.2, Protein 5.2

BELL PEPPER AND DRIED APRICOT CHUTNEY

Bell Pepper and Dried Apricot Chutney image

Categories Condiment/Spread Fruit Pepper Thanksgiving Quick & Easy Apricot Bell Pepper Fall Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 8

Ingredients

1 medium onion, chopped
1 red or orange bell pepper, cut into 1/2-inch pieces
1 cup dried apricots (6 oz), quartered
1/2 cup water
3/4 cup cider vinegar
1/4 cup plus 1 tablespoon sugar
1 1/2 teaspoons curry powder (preferably Madras)
1/4 teaspoon salt

Steps:

Bring all ingredients to a boil in a nonreactive 2-quart saucepan, stirring occasionally. Reduce heat and simmer, covered, until chutney is thickened but still saucy, about 50 minutes. Cool chutney, uncovered, then chill, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 1 week.

APRICOT CHUTNEY

Apricot Chutney image

Categories Condiment/Spread Onion Apricot Summer House & Garden

Yield Makes about 6 pints

Number Of Ingredients 10

Ingredients

5 pounds apricots, pitted and quartered
2 pounds red onions, peeled and coarsely diced
4 cups light raisins
2 pounds dark brown sugar
4 cups cider vinegar
2 teaspoons chili powder
4 teaspoons mustard seed
2 teaspoons salt
2 teaspoons turmeric
1 teaspoon cinnamon

Steps:

Combine all in a large part and simmer, uncovered, for 1 hour, or until the juice has thickened to a light syrup. Pour into hot.sterilized preserving jars, cover and seal.

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