Spicy Apricot Chutney Preserve Recipes

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.

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.

SPICY PEACH CHUTNEY

Steps:

• In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.
• Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
• Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.

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.

SPICED APRICOT AND ORANGE CHUTNEY

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.

HOW TO MAKE SPICY APRICOT DIPPING SAUCE

Steps:

• Mix all of the ingredients together in a small bowl. Stir until well combined.
• Serve. Place the bowl out for dipping. This mixture is suitable for dipping kebabs, meatballs, veggie balls and so forth. It also makes a great sauce for burgers, including veggie burgers.

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.

PEACH CHUTNEY (SWEET AND SPICY)

Steps:

• Peaches - Sore an X at the bottom of the peaches and drop them in hot boiling water. Blanch them for 3 to 5 minutes. Let cool for 5 minutes then peel and roughly chop them.Pro tip - scoring an X at the bottom will make it easier to peel them as the skin shrinks.
• Combine - In a medium saucepan or small skillet over medium heat add all the ingredients except chili flakes. Pro tip - I find adding the chili flakes later preserves the color of the peaches.
• Boil - Cook on medium until all the sugar has dissolved then bring to a boil and let it boil for 2 minutes.Pro tip - At first the mixture will appear dry. As the sugar melts it will become thick and syrupy.
• Mash - Use a potato masher to mash the fruit. Reduce the heat to a low simmer or medium-low. Pro tip - mashing the fruit will help squeeze all the juice from the fiber of the fruit.
• Simmer - Continue to cook on a low simmer for 10 to 20 minutes. Then add the chili flakes and continue to simmer for another 10 minutes until thick. Pro tip - to make it less spicy omit the chili flakes. You can even throw in a handful of raisins for added sweetness.
• Cool - when most of the moisture has dried out, cool in the pan for 10 minutes then transfer to a sterilized mason jar and store in the fridge.

SPICY APRICOT CHUTNEY PRESERVE

Steps:

• 1. Prepare the ginger-garlic paste. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the cinnamon, cardamom pods, and cloves, stirring about 1 minute. Add the onions and cook, stirring until golden, about 7 minutes. Add the kalonji, fenugreek, and fennel seeds, and then mix in the ginger-garlic paste and green chili peppers and sauté about 2 minutes2. Add the apricots, sugar, and salt, and cook, stirring over medium heat until the sugar melts, about 3 minutes. Increase the heat to medium-high and cook until the sugar caramelizes into a rich golden color, the apricots are soft, and the chutney is thick, about 15 minutes.3. Add the vinegar and boil over high heat about 2 minutes, or until the chutney thickens once again. (Do not make the chutney very thick it will thicken as it cools.) Let cool completely and put in sterile jars. This chutney does not need to be refrigerated. It stays fresh about 6 months at room temperature. The color deepens over time, but that does not affect the taste.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.