APRICOT CHUTNEY
A simple South African recipe that uses apricot jam to create a lovely spiced chutney.
Provided by S
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h20m
Yield 50
Number Of Ingredients 9
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.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 12.9 g, Fat 0.3 g, Fiber 0.1 g, Protein 0.2 g, Sodium 31.2 mg, Sugar 8.5 g
SPICED APRICOT CHUTNEY
Flavour tangy chutney with Chinese five-spice powder and paprika for an Asian-influenced condiment to serve with cheese and meat
Provided by Mary Cadogan
Categories Condiment
Time 1h5m
Yield Makes 2kg
Number Of Ingredients 11
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.
Nutrition Facts : Calories 24 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Sodium 0.1 milligram of sodium
APRICOT AND LIME CHUTNEY/RELISH
Make and share this Apricot and Lime Chutney/Relish recipe from Food.com.
Provided by DanielFowler
Categories Chutneys
Time 2h45m
Yield 1 1/2 litres, 25 serving(s)
Number Of Ingredients 9
Steps:
- Score the apricot skin and soak in boiling water (to remove skin).
- remove skin.
- remove seeds.
- place in a pot with sugar.
- slice onion and place in pot.
- bring to boil.
- add all remaining ingredients.
- season to taste.
- reduce till very thick and syrupy (slow simmer).
- for a perfect consistency i blended this- you could leave it chunkier if you wanted to.
APRICOT CHUTNEY
Categories Condiment/Spread Onion Apricot Summer House & Garden
Yield Makes about 6 pints
Number Of Ingredients 10
Steps:
- Combine all in a large part and simmer, uncovered, for 1 hour, or until the juice has thickened to a light syrup. Pour into hot.sterilized preserving jars, cover and seal.
APRICOT-ORANGE CHUTNEY
This is the perfect condiment for our Tandoori-Style Chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 7
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.)
Nutrition Facts : Calories 66 g, Fat 1 g, Fiber 1 g, Protein 1 g
APRICOT AND LIME JAM
Jellies, James & Chutneys - Preserving the Harvest makes 1 pound, 2 oz - variation: use dried peaches or pears. If using dried pears, add some crystallized ginger
Provided by dicentra
Categories Fruit
Time 30m
Yield 18 oz
Number Of Ingredients 3
Steps:
- Chop the apricots coarsely and then add to a pot with 2 1/3 cup water with the lime zest and juice.
- Bring to a boil, reduce heat and simmer for 10-15 minutes until the apricots are tender.
- Add the sugar, stirring over low heat until dissolved.
- Increase the heat and simmer for 15 minutes or until the jam is thick.
- Ladle into hot sterilized jars, seal and label.
Nutrition Facts : Calories 80.8, Fat 0.1, Sodium 1.4, Carbohydrate 20.9, Fiber 1, Sugar 19.7, Protein 0.5
COLORFUL APRICOT CHUTNEY
You can use this chutney as an appetizer on cracker bread...or try mixing it with cream cheese into a spread. When the local Extension office held a "Pepper Day", I entered it in the recipe contest. It ended up winning first prize. I'm a widow. My son and his three children love Grandma C.'s cookies! -Lucile Cline, Wichita, Kansas
Provided by Taste of Home
Time 35m
Yield 4 cups.
Number Of Ingredients 12
Steps:
- In a large heavy saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened, stirring occasionally. Cover and refrigerate. , Serve as an accompaniment to pork or chicken. Chutney may be stored in the refrigerator for up to 1 month.
Nutrition Facts : Calories 144 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 3g fiber), Protein 1g protein.
SPICED APPLE-APRICOT CHUTNEY
Your home will be infused with a fabulous aroma while you're making this nicely spiced fruit chutney. Serve it on the side as an accompaniment for your entree. I love to spread leftovers on turkey slices or on a hot roll.-Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Time 1h30m
Yield 5 cups.
Number Of Ingredients 14
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Uncover; simmer 35-45 minutes longer or until mixture reaches desired consistency, stirring occasionally. Transfer to a bowl; cool. Serve at room temperature or chilled. Cover and store in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 64mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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25 OF THE MOST AMAZING FRESH APRICOT CHUTNEY RECIPES
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- Easy Apricot Chutney Recipe By Fusion Craftiness. This first recipe combines the traditional Indian chutney’s recipe with spices and sweetness to give it its own unique taste and aroma.
- Apricot Chutney by Epicurious. The next chutney is incredibly simple and easy to make, with a limited method that would be difficult for anyone to get wrong.
- Apricot Chutney by Tasty Indian Recipes. This recipe uses apricots, almonds, spices, and more to provide you with an amazing amount of flavor with every bite.
- Spiced Apricot and Orange Chutney by Delia Online. The best thing about this chutney is that it yields a 1 ¾ pint of chutney, so you won’t have to worry about making it again for a while!
- Apricot Chutney by From The Grapevine. Make six cups of apricot chutney with this easy to follow recipe that only takes 15 minutes prep and 30 minutes of cooking time.
- Spiced Apricot Chutney by New Idea Food. Use Chinese five-spice powder to transform the flavor of this chutney, as well as paprika to completely cement its Asian-influenced flavor and aroma.
- Cranberry-Apricot Chutney by Delicious Living. Cranberry jelly is already a perfect combination with turkey around the holidays, but why stop there? Add apricots into the mix and you have yourself a party favorite.
- Chunky Plum and Apricot Chutney by Tinned Tomatoes. Pairing plums with apricots is a million-dollar idea – double up the sweetness by adding more of the same, but different.
- Fresh Apricot Chutney by My Recipes. This recipe only yields two cups, but the flavor of the chutney is so powerful that you won’t need that much to add to each meal.
- Apricot Chutney by Food. Another recipe with an incredibly short method, Food only requires you to follow three steps to make this simple yet brilliant apricot chutney.
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