Apricot Orange Chutney Recipes

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APRICOT AND ORANGE CHUTNEY



Apricot and Orange Chutney image

A deliciously fruity chutney that is an attractive colour and is subtly spiced - prefect as an accompaniment to cheese and ploughman's lunches, as well as sandwiches and cold meat platters.

Categories     Condiment, Side Dish, Snack

Time P1DT2h30m

Yield 6lbs (2.75kg)

Number Of Ingredients 12

450g (1lb) dried apricots
4 oranges
450g(1lb) onions
225g ( 8oz) sultanas
175g(6oz) stem ginger in syrup, drained
3 cloves garlic
30ml(2tbsp) allspice berries, bruised
30ml (2tbsp) coriander seeds, crushed
15ml ( 1tbsp) mustard seed
15ml ( 1tbsp) coarse salt
1.15 litres (2 pints) cider vinegar
450g(1lb) demerara sugar

Steps:

  • Soak the apricots in a covering of cold water overnight. The next day, drain the apricots, chop them finely and put them in a large, un-lidded preserving pan. Finely chop the onions and put them in a small saucepan. Barely cover the onions with water, bring the pan to the boil, turn the heat down and simmer until the onions are tender.
  • Drain the onions and add them to the preserving pan. Slice or mince the ginger and sultanas. Crush the garlic cloves. Remove the zest from the oranges and remove the pulp from the oranges. Chop the pulp. Add the orange zest, pulp, ginger, sultanas, salt, garlic and cider apple vinegar to the pan. Tie up the spices in a muslin bag and add it to the pan.
  • Bring the pan slowly to the boil, then turn the heat down to a gentle simmer. Cook for about an hour, until the contents of the pan have reduced to a pulpy consistency, stirring occasionally. Add the sugar and dissolve it carefully. Continue to cook gently until the contents of the pan are thick and no "free" liquid remains. Stir frequently to prevent the chutney sticking to the bottom of the pan.
  • Remove the pan from the heat. Ladle the chutney into a glass or plastic jug. Pour the chutney into clean warm jars, filling them to within 5mm (¼") from the top. Seal the jars with new, vinegar resistant twist top lids. When the jars are cold, label them with the name, date and year made. Store in a dry cupboard for two to three months before opening.

SPICED APRICOT AND ORANGE CHUTNEY



Spiced Apricot and Orange Chutney image

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

14 oz (400 g) dried ready-to-eat apricots
1 level tablespoon salt
½ level teaspoon cayenne pepper
grated zest and juice 1 small orange
1 level teaspoon whole coriander seeds
8 oz (225 g) soft light brown sugar
15 fl oz (425 ml) cider vinegar
1 medium onion, chopped
2 oz (50 g) sultanas
2 level tablespoons finely grated fresh root ginger
2 cloves garlic, finely chopped

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/CRANBERRY CHUTNEY



Apricot/Cranberry Chutney image

A terrific recipe that my mother-in-law gave me. We have enjoyed it as an alternative to the traditional cranberry sauce! She doesn't mind sharing it!

Provided by Sher

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 30m

Yield 12

Number Of Ingredients 10

¼ cup diced dried apricots
1 (12 ounce) package fresh cranberries
½ cup raisins
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
1 pinch ground cloves
1 cup water
¾ cup white sugar
½ cup cider vinegar

Steps:

  • In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
  • In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.

Nutrition Facts : Calories 88.8 calories, Carbohydrate 22.7 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.4 g, Sodium 2.3 mg, Sugar 18.7 g

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

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

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

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-ORANGE CHUTNEY



Apricot-Orange Chutney image

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

1 tablespoon vegetable oil
1 medium white onion, diced
Coarse salt and ground pepper
1 cup dried apricots, quartered
1/4 cup cider vinegar
1/4 cup orange marmalade
3/4 teaspoon grated peeled fresh ginger

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 APRICOT CHUTNEY



Spiced apricot chutney image

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

1kg apricot
2 red onions
5cm piece ginger
2 apples
2 red chillies
1 tsp Chinese five-spice powder
1 tsp paprika
1 tsp coarsely crushed black peppercorn
1 tsp salt
400ml cider vinegar
450g granulated sugar

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 ORANGE CHUTNEY



Apricot and Orange Chutney image

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

2 lbs dried apricots, chopped and soaked
5 oranges
3 medium onions, chopped
3 cups raw sugar
2 1/2 teaspoons coriander seeds, crushed
1 tablespoon coarse salt
2/3 cup raisins
2 1/2 cups vinegar

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

DUCK BREASTS WITH APRICOT CHUTNEY



Duck Breasts with Apricot Chutney image

When serving this entree as part of a buffet, try using chafing dish to keep it warm. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 26

1-1/2 cups orange juice
2/3 cup sugar
2 packages (6 ounces each) dried apricots, chopped
1/2 cup dried cherries
1/2 cup golden raisins
2 teaspoons minced fresh gingerroot
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves
2 teaspoons lemon juice
DUCK:
12 duck breast halves with skin (5 ounces each)
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons olive oil
ORANGE SAUCE:
1/4 teaspoon minced garlic
1/2 cup Marsala wine
1/2 teaspoon cornstarch
1/2 cup orange juice
1/3 cup chicken broth
2 tablespoons grated orange zest
3 tablespoons cold butter
1 tablespoon minced fresh basil

Steps:

  • For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat until sugar is dissolved, about 3 minutes. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook until apricots are tender, about 10 minutes. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours., Season both sides of duck with salt and pepper. In a large skillet, saute duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings. , Place duck on a greased rack in a shallow roasting pan. Bake at 350° until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°), 30-35 minutes. , For orange sauce, saute garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half. In a bowl, combine the cornstarch, orange juice, broth and orange zest until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Add butter and basil; whisk until smooth. Remove skin from duck if desired before slicing. Serve with orange sauce and chutney.,

Nutrition Facts : Calories 525 calories, Fat 30g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 456mg sodium, Carbohydrate 44g carbohydrate (38g sugars, Fiber 3g fiber), Protein 18g protein.

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