Bell Pepper And Dried Apricot Chutney Recipes

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DRIED APRICOT CHUTNEY



Dried Apricot Chutney image

Similar to using fresh fruit, but this time with dried. I have substituted other dried fruits such as peach, pear and apple with success.

Provided by Bokenpop aka Mad

Categories     Chutneys

Time 1h5m

Yield 1 litre

Number Of Ingredients 11

500 g dried apricots
1 liter water, for overnight soaking
500 g raisins
3 garlic cloves
1 large onion
500 g brown sugar
10 ml salt
10 ml ground cinnamon
5 ml whole allspice
1 ml cayenne pepper
1 liter vinegar

Steps:

  • If the dried fruit is very hard, the soak them whole overnight in water then drain.
  • This step can be omitted if fruit is already soft.
  • Mince apricots, raision, garlic and onion together.
  • Add all other ingredients and boil gently for 1 hour until thick.
  • Bottle and seal immediately using whichever method works best for you.

Nutrition Facts : Calories 5833, Fat 6.9, SaturatedFat 0.7, Sodium 5128.5, Carbohydrate 1476.9, Fiber 72.3, Sugar 1243.6, Protein 44.6

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

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.

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