Fruity Pecan Chutney Recipes

FRUITY PECAN CHUTNEY

Fruity Pecan Chutney image

A wonderful chutney with an array of flavors that is perfect served warm over pork chops, chicken, or just as a condiment. This recipe is part of Recipe #282937, Bird's RSC #11 entry.

Provided by 2Bleu

Categories Chutneys

Time 15m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon butter
1 green onion, chopped (or shallot bulb)
2/3 cup orange juice
1/3 cup water
1 tablespoon raspberry preserves (seedless)
1/4 cup dried fruit, chopped (Sunmaid fruit bits)
2 teaspoons vinegar
1/4 teaspoon crushed red pepper flakes
1/4 cup pecans, coarsly chopped
1 tablespoon honey

Steps:

In a medium saucepan, over medium heat, melt butter and add green onion until soft.
Add Orange Juice, water, raspberry preserves, dried fruit bits, vinegar, and crushed red pepper flakes. Simmer until reduced by half, about 5-7 minutes.
Add chopped pecans and honey. Simmer for an additional 2-3 minutes.

Nutrition Facts : Calories 69, Fat 3, SaturatedFat 0.5, Cholesterol 1.3, Sodium 6.2, Carbohydrate 10.9, Fiber 1, Sugar 5.3, Protein 0.7

CONTEST-WINNING WINTER FRUIT CHUTNEY

Contest-Winning Winter Fruit Chutney image

The pairing of sweet and tart fruits makes this chutney a wonderful accompaniment for pork. Not only is it a consistent blue-ribbon winner at fairs, it's a natural way to capture the best of autumn's harvest in a jar.

Provided by Taste of Home

Time 40m

Yield 4 half-pints.

Number Of Ingredients 14

Ingredients

2 cups cider vinegar
1 medium onion, finely chopped
1/2 cup water
1 tablespoon ground ginger
1 tablespoon grated orange zest
1-1/2 teaspoons salt
2 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
3 cups packed brown sugar
2 medium ripe unpeeled pears, finely chopped
2 cups fresh or frozen cranberries
1 large tart unpeeled apple, finely chopped
1/2 cup dried currants

Steps:

In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; cover and simmer for 15 minutes. , Stir in the brown sugar, pears, cranberries, apple and currants. Return to a boil. Reduce heat; simmer, uncovered, for 1 hour or until fruit is tender and mixture has thickened., Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.

Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 0 protein.

SPICED STONE FRUIT CHUTNEY

Spiced Stone Fruit Chutney image

Provided by Claire Robinson

Categories condiment

Time 55m

Yield 6 to 8 (1/2 cup) servings

Number Of Ingredients 7

Ingredients

1 1/2 cups chopped dried apricots
1 cup chopped dried cherries
1 cup pomegranate juice
2 cups water
Small pinch salt
2 chai spiced tea bags
1 cup toasted and chopped pecans

Steps:

Put the fruit into a medium heavy bottomed pot over medium heat. Add the pomegranate juice, water, and salt and bring to a simmer. Add the tea bags and simmer for about 40 minutes, until liquid has been mostly absorbed.
Remove the tea bags and discard. Stir in the pecans and transfer to a serving bowl. Serve warm or at room temperature and enjoy!

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