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
APRICOT AND APPLE CHUTNEY
Apricot and Apple Chutney is a sweet chunky chutney packed full of fresh and dried fruit. It's easy to make with everyday ingredients and delicious with cheese and cold meats. Apricot and Apple Chutney also makes a great homemade gift.
Provided by Janice Pattie
Categories chutney preserves Side Dish
Time 55m
Number Of Ingredients 8
Steps:
- In a large stainless-steel pot combine the fruit, vinegar, raisins, garlic, salt and chilli flakes, stir well.
- Bring to the boil.
- Next, turn the heat down to low, cover the pot and simmer for about 10 minutes, or until the apricots have plumped up.
- Stir in sugar and return to a simmer, cook uncovered, stirring until the mixture is thickened.
- The chutney is thick enough when you can draw a wooden spoon through the mixture and the track made by the spoon remains.
- Ladle the chutney into sterilised jars.
- Let the chutney cool in the jar a little before sealing with a screw top lid.
Nutrition Facts : Calories 102 kcal, Carbohydrate 13 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Sodium 22 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
APPLE CHUTNEY
Provided by Ina Garten
Categories condiment
Time 1h15m
Yield makes about 3 cups
Number Of Ingredients 10
Steps:
- Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
- Set aside to cool and store covered in the refrigerator for up to 2 weeks.
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
APPLE-APRICOT CHUTNEY
I am on a fresh ginger kick, plus it's the time of year (it's autumn as I write this) to use those fresh apples! I really appreciate that this recipe makes such a small amount that you can keep it in the fridge, without the bother of processing it. Makes a great hostess gift, too.
Provided by Lennie
Categories Chutneys
Time 50m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a large heavy pot (nonaluminum), combine fruit, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; stir well.
- Over high heat, bring to a boil.
- Next, turn heat down to low, cover pot and simmer for about 10 minutes, or until you see that the apricots have plumped up.
- Stir in sugar and return to a simmer; cook, uncovered and stirring very often, for about 20 minutes; mixture should appear thickened.
- Place mixture in a clean pint (2-cup) jar and let cool a bit before screwing on lid; then keep chutney refrigerated.
- Serve, cold from fridge, with a pork roast or with chicken, or in a sandwich, or with cream cheese and crackers; keeps well in fridge for at least 2 weeks--if it lasts that long without being devoured!
Nutrition Facts : Calories 656.7, Fat 0.6, SaturatedFat 0.1, Sodium 301.7, Carbohydrate 170.2, Fiber 7.9, Sugar 155.3, Protein 3.4
PORK MEDALLIONS WITH APPLE-APRICOT CHUTNEY
Make and share this Pork Medallions With Apple-Apricot Chutney recipe from Food.com.
Provided by Lorrie in Montreal
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle both sides of the pork pieces with some of the salt and pepper.
- Set aside.
- To make the chutney, coat a large nonstick skillet with nonstick cooking spray and add the onion.
- Cover and cook over medium heat for about 3 minutes, until the onion starts to soften (add a little water if the skillet becomes too dry).
- Add the apples, apricots, vinegar, ginger, mustard, and about 1/3 cup of the apple juice.
- Cover and cook over medium heat for about 5 minutes, stirring occasionally, until the apples and onions are tender and the apricots are plumped.
- Remove the mixture from the skillet and set aside.
- Wipe out the skillet, and then coat with the olive oil and preheat over medium-high heat.
- Add the pork and cook for 2 to 3 minutes on each side, until nicely browned and no longer pink inside.
- Remove the pork from the skillet and set aside to keep warm.
- Return the apple mixture to the skillet and add the remaining apple juice.
- Bring the mixture to a boil over medium-high heat and cook for a couple of minutes, stirring frequently, until most of the liquid has evaporated.
- To serve, place 2 pork medallions on each of 4 serving plates and top with some of the chutney and a sprinkling of scallions.
- Serve hot.
PEAR & DRIED APRICOT CHUTNEY
Use up that extra fruit and make a delicious pear & dried apricot chutney
Provided by Good Food team
Categories Condiment
Time 1h55m
Yield Makes about 850ml/1½pts
Number Of Ingredients 9
Steps:
- Combine all the ingredients, except the pears, in a large, thick-bottomed saucepan and bring to the boil. Simmer uncovered over a very low heat, stirring occasionally with a wooden spoon. Continue to cook for about 1 hr, giving it a stir every 10 mins, until the mixture is syrupy. Add the chopped pears and cook for another 30 mins, stirring occasionally. Leave to cool completely, then store in sterilised, clean jars.
Nutrition Facts : Calories 78 calories, Fat 1 grams fat, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.31 milligram of sodium
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- In a medium saucepan over MEDIUM heat, bring water and sugar to a boil. Add the cranberries, dried apricots, diced apple, cinnamon, allspice, ginger, and cloves. Stir to combine. Stir in vinegar. Allow to cook until you hear a cranberry or two pop. Reduce heat to LOW and simmer for 10 minutes. Remove from heat and stir in walnuts, if using.
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- Combine all the ingredients in a heavy pan and bring to a simmer. Turn heat to medium-low and cook, keeping up a strong simmer, for about 30 minutes or until you have a thick, jam-like consistency. Stir frequently and turn the heat down slightly when the chutney thickens to prevent it from sticking to the bottom of the pan.
- Pour into a sterilised jar and cover with an air-tight lid. Store in a cool place or keep in the refrigerator.
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