FRUIT CHUTNEY
An untested fresh-fruit version of South African chutney. Chutney is best served as a condiment over meat and fish. (Posted for Zaar World Tour 2011)
Provided by strawberrybird
Categories South African
Time 50m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Add all ingredients to heavy bottomed saucepan and heat over low, stirring constantly, until the sugar has dissolved.
- Turn the heat to low. Simmer 20 minutes or until the fruit is cooked and thick. Check periodically to see if more liquid is needed.
- If time allows, use proper methods (check with your local cooperative extension office) to can the chutney and let sit for 6-8 weeks.
- Otherwise, cool and dig in!
SPICED STONE FRUIT CHUTNEY
Provided by Claire Robinson
Categories condiment
Time 55m
Yield 6 to 8 (1/2 cup) servings
Number Of Ingredients 7
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!
DRIED FRUIT CHUTNEY
Every year at Diwali, the Hindu New Year, my father was given boxes of dried fruit as gifts. One Thanksgiving, I was reminded of that tradition when I was given some organic dates and decided to make this chutney instead of cranberry sauce for our holiday table.
Provided by Food Network
Categories side-dish
Yield 6 cups
Number Of Ingredients 18
Steps:
- Heat the oil in a heavy 6-quart pot over moderately high heat until it shimmers and cook the cinnamon, star anise, and cloves for 1 minute. Add the brown mustard seeds and chile. When the seeds pop and are fragrant, after about 30 seconds, remove the pan from the heat and carefully add the orange juice and apple cider. Bring the mixture to a boil and add the cherries, dates, zest, ginger, apricots, cranberries, fennel, yellow mustard seeds, and vinegar. Briskly simmer the mixture, uncovered, stirring occasionally, until the liquid is reduced and the fruits are softened and tender, about 1 1/2 hours. Stir in salt to taste. Let the chutney cool completely before serving. The chutney keeps in an airtight container in the refrigerator for 1 week.
WINTER FRUIT CHUTNEY
Categories Condiment/Spread Ginger Cranberry Orange Raisin Fig Apple Pear Winter Bon Appétit
Yield Makes 3 cups
Number Of Ingredients 14
Steps:
- Using small sharp knife, cut between membranes of orange half to release segments. Set segments aside.
- Combine white wine and next 6 ingredients in large nonreactive* saucepan. Cover and simmer 15 minutes. Strain mixture; discard solids.
- Return liquid to saucepan. Add cranberries, pears, figs, raisins and ginger. Cover and simmer until fruit is tender, about 10 minutes. Add apples. Simmer until apples are just tender, about 15 minutes. Cool to lukewarm. Stir in reserved orange segments. Transfer to bowl. Cover and refrigerate. (Can be prepared 1 week ahead. Keep refrigerated.)
CONTEST-WINNING WINTER FRUIT CHUTNEY
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
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.
WINTER FRUIT CHUTNEY
A simple little chutney you can prepare any time of the year, especially nice served with a strong cheddar, it is also delicious with our French Canadian tourtiere. Source: Homemakers Magazine
Provided by Elly in Canada
Categories Apple
Time 1h35m
Yield 2 cups
Number Of Ingredients 14
Steps:
- Place prunes and apricots in saucepan; add 1 cup/250 mL water and bring to boil.
- Remove from heat; cover and let stand for 30 minutes.
- Stir in onion, apple, tomatoes, sugar, ginger, cinnamon, cloves, nutmeg, black and cayenne peppers, salt and vinegar; bring to simmer.
- Cover and simmer on low, stirring occasionally, until thickened to jamlike consistency, 50 to 60 minutes.
- Remove from heat and spoon into jar.
LAURA'S FRUITY CHUTNEY
Chutney is one of the easiest preserves to make - and its punchy flavours bring out the best in cheese and cold meats
Provided by Angela Nilsen
Categories Buffet, Condiment, Snack
Time 2h10m
Yield Makes about 2 litres/3½ pints
Number Of Ingredients 14
Steps:
- Halve, stone and chop the plums (about the same size as you would for an apple pie - not too big, not too small). Drop them into a large saucepan. Core, peel and chop the apples and pears in the same way. Peel, stone and chop the mango. Put all the fruit in the pan.
- Stir sugar, vinegar, onions, ginger, garlic, mustard seeds, coriander, crushed chillies and salt into the pan, then drop the cinnamon stick on top. Heat slowly for about 20 mins, giving an occasional stir, until the sugar has dissolved. Now leave the chutney to simmer at a steady pace, without a lid, stirring occasionally until reduced and thickened, but still with a nice balance of syrupy juice. This will take about 1½ hrs. You don't want to cook it until all the liquid has gone, as it will thicken once it cools. Discard the cinnamon stick.
- Using a heatproof jug, pour the chutney while still hot into sterilised jars. It will keep for about a year in a cool, dry place.
Nutrition Facts : Calories 57 calories, Fat 1 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium
More about "fruit chutney recipes"
FRESH FRUIT CHUTNEY RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Category Diabetic Low-Carb Vegetarian RecipesAuthor LauriesCalories 23 per serving
- Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until light brown, 6 to 10 minutes Add garlic and cook, stirring, until fragrant, about 30 seconds.
- Add fresh fruit, dried fruit, sugar, vinegar, water, chiles and salt. Bring to a boil over high heat, stirring often. Reduce heat to maintain a lively simmer and cook until thickened, 30 to 40 minutes. To test doneness, put a spoonful of chutney on a plate and draw a spoon through the center. If no liquid seeps into the middle, it's done. Return to a simmer to thicken more if necessary.
- If freezing or refrigerating, ladle the chutney into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Let the jars stand at room temperature until cool before refrigerating or freezing. Or process in a water bath to store at room temperature (see Tip).
FRESH FRUIT CHUTNEY RECIPE - WEBMD
From webmd.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory DinnerCalories 23 per serving
- Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until light brown, 6 to 10 minutes Add garlic and cook, stirring, until fragrant, about 30 seconds.
- Add fresh fruit, dried fruit, sugar, vinegar, water, chiles and salt. Bring to a boil over high heat, stirring often. Reduce heat to maintain a lively simmer and cook until thickened, 30 to 40 minutes. To test doneness, put a spoonful of chutney on a plate and draw a spoon through the center. If no liquid seeps into the middle, it’s done. Return to a simmer to thicken more if necessary.
- If freezing or refrigerating, ladle the chutney into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Let the jars stand at room temperature until cool before refrigerating or freezing. Or process in a water bath to store at room temperature (see Tip).
SOUTH AFRICAN FRUIT CHUTNEY RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (51)Total Time 2 hrs 20 minsCuisine AfricanCalories 35 per serving
APPLE CHUTNEY RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
10 BEST DRIED FRUIT CHUTNEY RECIPES | YUMMLY
From yummly.com
25 FERMENTED FRUIT & CHUTNEY RECIPES | TRADITIONAL …
From traditionalcookingschool.com
WHAT IS CHUTNEY AND 6 EASY CHUTNEY RECIPES
From masterclass.com
CHUTNEY RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
12 DELICIOUS HOMEMADE CHUTNEYS | ALLRECIPES
From allrecipes.com
FRUIT CHUTNEY - REAL RECIPES FROM MUMS
From mouthsofmums.com.au
11 BEST INDIAN CHUTNEY RECIPES - NDTV FOOD
From food.ndtv.com
WINTER FRUIT CHUTNEY | CANADIAN LIVING
From canadianliving.com
CHUTNEY RECIPES | ALLRECIPES
From allrecipes.com
FRUIT CHUTNEY RECIPE WITH APPLES AND PLUMS - A MUMMY TOO
From amummytoo.co.uk
THE BEST CHUTNEY RECIPES | FEATURES | JAMIE OLIVER
From jamieoliver.com
CHUTNEY RECIPES - BBC FOOD
From bbc.co.uk
FOOD BF-AMAZING HEALTHY FRUIT CHUTNEY- MANGO ACHAR, STREET …
From youtube.com
FRUIT CHUTNEY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FRUIT CHUTNEY RECIPE, INDIAN RECIPES
From tarladalal.com
FRUIT CHUTNEY RECIPE | DELICIOUS SUPER FRUITS | NOW FOODS
From nowfoods.com
FRUIT CHUTNEY RECIPES (PAGE 1) - FOODFERRET
From foodferret.com
18 IDEAS TO USE CHUTNEY ALONG WITH OTHER FOODS - TASTESSENCE
From tastessence.com
10 DELICIOUS WAYS TO USE CHUTNEY - THE SPRUCE EATS
From thespruceeats.com
THE ONLY FRUIT CHUTNEY RECIPE YOU’LL EVER NEED - JORJ
From jorj.com
IT'S NOT RELISH, IT'S NOT JAM, IT'S CHUTNEY! - WEBSTAURANTSTORE
From webstaurantstore.com
FAST FRUIT CHUTNEY RECIPE | EATINGWELL
From eatingwell.com
CHUTNEY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FERMENTED FRUIT CHUTNEY - ZERO-WASTE CHEF
From zerowastechef.com
ROSELLA CHUTNEY RECIPES | MYFOODBOOK
From myfoodbook.com.au
MIXED BERRY AND FRUIT CHUTNEY - RECIPE BY FOODIE'S HUT
From foodieshutrecipes.com
MIX FRUIT CHUTNEY RECIPE, HOW TO MAKE MIX FRUIT CHUTNEY
From maayeka.com
TANGY FRESH FRUIT CHUTNEY - FOOD GYPSY | EASY, DELICIOUS RECIPES …
From foodgypsy.ca
EASY FRUIT CHUTNEY RECIPE | FOOD & HOME MAGAZINE
From foodandhome.co.za
20 AMAZING QUICK AND EASY CHUTNEY RECIPES - HURRY THE FOOD UP
From hurrythefoodup.com
BASIC CHUTNEY RECIPE - HOW TO MAKE DINNER
From howtomakedinner.com
CANNED CHUTNEY RECIPES: 10 BOLD AND FLAVORFUL CHUTNEYS YOU’LL LOVE
From rusticwise.com
TROPICAL FRUIT CHUTNEY RECIPE - BRADFORD THOMPSON | FOOD & WINE
From foodandwine.com
FRUIT CHUTNEY RECIPE | DELICIOUS SUPER FRUITS | NOW FOODS
From nowfoods.ca
FRUIT CHUTNEY: 5 RECIPES TO TURN YOUR FAVOURITE FRUITS INTO HEALTHY ...
From food.ndtv.com
10 BEST SPICY FRUIT CHUTNEY RECIPES | YUMMLY
From yummly.com
#60-minutes-or-less #time-to-make #course #cuisine #preparation #low-protein #healthy #south-african #condiments-etc #african #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-in-something
You'll also love