Apricot Walnut Chutney Recipes

APRICOT CHUTNEY

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.

APRICOT CHUTNEY

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.

APRICOT-RAISIN CHUTNEY

Steps:

• Heat oil in a medium skillet over medium heat until hot but not smoking. Add onion; cook, stirring frequently, until soft and translucent, about 4 minutes.
• Transfer onion to a large saucepan. Add apricots, sugar, honey, raisins, and vinegar. Cook over medium heat, stirring, until thickened, about 25 minutes.
• Pour chutney into a large bowl. Let cool completely. Serve at room temperature.

APRICOT WALNUT CHUTNEY

Steps:

• Soak dried apricots overnight in water.
• Drain apricots and chop.
• Boil the chopped onions for a few minutes to soften them; drain.
• Cut zest from oranges in long strips, and dice strips into 1 inch pieces.
• Put all the ingredients except the walnuts into a large non-aluminium kettle and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick.
• Stir in the walnuts. Pour while hot into warm sterilized jars. Seal with lids and rings.
• Process in boiling water for 10 minutes. Cool on wire rack. Lids will ping if sealed properly. If any jars fail to seal, refrigerate and use within a few days. Store sealed jars in cool, dark place.

APRICOT AND WALNUT CHUTNEY - LOW GLYCEMIC NO ADDED SUGAR

Steps:

• Split and stone the fresh apricots and chop roughly.
• Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits. Drain.
• Put all the ingredients except the walnuts into a large preserving pan and bring to the boil.
• Turn down the heat and cook gently, stirring regularly, for 1.5 hours until the mixture is thick and jammy.
• Stir in the walnuts.
• Put into in warm sterilized jars or freeze.

APRICOT CHUTNEY

Steps:

• Put all of the ingredients into a large pan and cook gently to a soft mush, about 1½ hours. Add the walnuts. Pack into sterilized jars. Process in a boiling water bath; pints 25 minutes; quarts 30 minutes. Keep the chutney for at least one month before using it.