Ginger Apricot Chutney Recipes

SPICED APRICOT CHUTNEY

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.

APRICOT AND GINGER CHUTNEY

Steps:

• Heat the oil in a small non-stick pan, then cook the onion and garlic for 5 minutes until soft.
• Stir in the apricots, sultanas, ginger, pineapple juice and vinegar, then bubble gently for 10-15 minutes until the apricots become pulpy and most of the liquid has been absorbed.
• Stir in the sugar and cook for 2 more minutes until chutney is sticky, then season and cool.
• Place in a sterilised glass jar or stoneware container.

SWEET & SPICY APRICOT CHUTNEY

Steps:

• Dump all the ingredients and cook covered for 45-60 minutes. Cook at the lowest flame. Cool down to room temperature and seal in air tight container. Stays fresh for a month.
• I served mine with salmon cakes.

GRILLED GINGER CHICKEN WITH APRICOT CHUTNEY RECIPE

Steps:

• In a large ziplock freezer bag, combine the oil, garlic, ginger, cumin, coriander, salt and cayenne pepper. Seal the bag and use your hands to swish the mixture and combine. Add the chicken, then press the air out of the bag and seal tightly. Massage the marinade into the breasts until evenly coated; place the bag in a bowl (in case of leakage) in the refrigerator for at least 5 hours or overnight.
• Clean the grill and preheat to high heat. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Place chicken on the grill and cook, covered, for 2-3 minutes per side. Be careful not to overcook.
• Heat the oil in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until soft and translucent, about 6 minutes. Add the ginger and garlic and cook a minute more. Add the apricots, red bell peppers, cayenne pepper, honey, apple cider vinegar and water and bring to a boil. Turn the heat down to low and simmer until the apricots are tender and most of the liquid is gone, 45 minutes - 1 hour. The mixture should look "jammy." If the chutney looks dry before it's done, add a few tablespoons more water and continue cooking. Season with salt and more cayenne pepper if desired. Refrigerate until ready to serve. Serve at room temperature.

APRICOT & GINGER CHUTNEY

Steps:

• Heat the oil in a small non-stick pan, then cook the onion and garlic for 5 minutes until soft.
• Stir in the aprictos, sultanas, ginger, pineapple juice and vinegar, then bubble gently for 10-15 minutes until the apricots become pulpy and most of the liquid has been absorbed.
• Stir in the sugar and cook for 2 more minutes until chutney is sticky, then season and cool.
• Place in a sterilized glass jar or stoneware container.

APRICOT-ORANGE CHUTNEY

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.)

APRICOT CHUTNEY

Steps:

• Cook garlic and ginger in oil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring, until golden, 1 to 2 minutes. Add mustard seeds and cook, stirring, until fragrant, about 1 minute. Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all liquid is absorbed, about 20 minutes (chutney should be moist). Cool to room temperature.