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
APRICOT/CRANBERRY CHUTNEY
A terrific recipe that my mother-in-law gave me. We have enjoyed it as an alternative to the traditional cranberry sauce! She doesn't mind sharing it!
Provided by Sher
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
- In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.
Nutrition Facts : Calories 88.8 calories, Carbohydrate 22.7 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.4 g, Sodium 2.3 mg, Sugar 18.7 g
APRICOT CHUTNEY
This chutney is a beautiful colour...especially when you use the deep deep orange apricots. I just guessed at the amount of jars and it is not stated in the recipe.
Provided by luvcookn
Categories Low Protein
Time 1h30m
Yield 12 1/2 pints, 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 289, Fat 0.7, SaturatedFat 0.1, Sodium 266.1, Carbohydrate 71.2, Fiber 3.6, Sugar 61.3, Protein 2.6
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-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 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.
MANGO-ORANGE CHUTNEY
Make and share this Mango-Orange Chutney recipe from Food.com.
Provided by seahorse73
Categories Mango
Time 50m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Cut away the peel and pith from the orange, and segment over a bowl to catch the juice.
- In a saucepan over medium heat, heat the oil.
- Add the onions, bell peppers, jalapenos, curry, salt and cayenne, and cook stirring for 2 minutes.
- Add the mango and cook, stirring for 2 minutes.
- Add the orange segments, vinegar, sugar and zest, and bring to a boil.
- Lower the heat and simmer, stirring occasionally, until thickened, 20 to 25 minutes.
- Remove from heat and adjust the seasoning, to taste.
- Pour into a decorative bowl and let cool completely before serving.
Nutrition Facts : Calories 509.5, Fat 7.9, SaturatedFat 1.1, Sodium 321.3, Carbohydrate 112, Fiber 9.6, Sugar 98.2, Protein 3.6
HOT ORANGE CHUTNEY
Make and share this Hot Orange Chutney recipe from Food.com.
Provided by 2Bleu
Categories Chutneys
Time 2h10m
Yield 6 pints
Number Of Ingredients 16
Steps:
- Grate peel of oranges and lemon. Remove and discard all white pith. Cut fruit into quarters (reserve juices) and chop into cubes, discarding seeds. Peel, core and coarsely chop apples. Transfer all fruit and juice to a large heavy dutch oven.
- Add remaining ingredients and bring to simmer over medium-high heat. Reduce heat and continue simmering until mixture is thick, about 1 to 1 1/2 hours, stirring occasionally.
- Ladle hot chutney into 6 clean, hot pint jars to 1/2-inch from top. Run plastic knife or spatula between chutney and jar to release any air bubbles. Clean rim and threads of jar with damp cloth. Seal with new, scalded, very hot lid. Repeat with remaining jars.
- Transfer jars to gently simmering (180°F to 190F.) water bath and process for 10 minutes.
- Let cool on rack. Test for seal. Store in cool dry place.
Nutrition Facts : Calories 542.3, Fat 1.3, SaturatedFat 0.3, Sodium 36.1, Carbohydrate 136.1, Fiber 14.4, Sugar 108.5, Protein 5.3
APRICOT AND ORANGE CHUTNEY
This recipe is a little more involved than regular chutneys but it is well worth the time and effort. Not sure of the amount of jars for this as the recipe did not state how many...so I guessed. The prep/cook time does not take into account the soaking time of the apricots.
Provided by luvcookn
Categories Low Protein
Time 2h
Yield 12 1/2 pint, 12 serving(s)
Number Of Ingredients 8
Steps:
- Put the oranges whole into boiling water. Boil for 5 minutes. Remove from water and cool.
- Peel oranges and remove pith. Cut peel into thin strips.
- Chop the oranges into small bits. Be sure to collect all the juice. Remove seeds.
- Strain the apricots and put them in a saucepan with the oranges and remaining ingredients. Mix well.
- Bring to a boil. Reduce heat and simmer for about 1 hour or until the chutney is thick and the apricots are soft. Stir frequently.
- Pour the chutney into warm sterilized jars and seal.
- Keep for a couple of days before eating.
Nutrition Facts : Calories 447.6, Fat 0.6, Sodium 591.8, Carbohydrate 113.3, Fiber 7.7, Sugar 101.5, Protein 3.6
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.
DUCK BREASTS WITH APRICOT CHUTNEY
When serving this entree as part of a buffet, try using chafing dish to keep it warm. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 26
Steps:
- For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat until sugar is dissolved, about 3 minutes. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook until apricots are tender, about 10 minutes. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours., Season both sides of duck with salt and pepper. In a large skillet, saute duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings. , Place duck on a greased rack in a shallow roasting pan. Bake at 350° until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°), 30-35 minutes. , For orange sauce, saute garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half. In a bowl, combine the cornstarch, orange juice, broth and orange zest until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Add butter and basil; whisk until smooth. Remove skin from duck if desired before slicing. Serve with orange sauce and chutney.,
Nutrition Facts : Calories 525 calories, Fat 30g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 456mg sodium, Carbohydrate 44g carbohydrate (38g sugars, Fiber 3g fiber), Protein 18g protein.
APRICOT CHUTNEY
I love the sweet and tangy flavors of chutney. They are great served with cheese and crackers, or they add a wonderful flavor to chicken or tuna salad.
Provided by Bayhill
Categories Chutneys
Time 40m
Yield 3 cups
Number Of Ingredients 13
Steps:
- In a large saucepan, combine all the ingredients; bring to a boil over high heat.
- Reduce heat, and simmer uncovered, 30 minutes or to desired consistency, stirring occasionally.
- Cover and chill.
- Serve with ham or cheese and crackers.
Nutrition Facts : Calories 426.6, Fat 0.5, SaturatedFat 0.1, Sodium 10.4, Carbohydrate 108.7, Fiber 4.7, Sugar 97.8, Protein 2.1
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