North Of The Border Apricot Jalapeno Chutney Recipes

Steps:

• For the polenta: In a medium size sauce pan bring milk to a boil over medium high heat. Slowly add cornmeal, whisking in. Cook for 10 minutes, stirring constantly. Remove from heat and add yolk, jalapeno and cheese. Salt and pepper to taste. Put into a greased 9 by 5 by 3-inch pan. Cover tightly and refrigerate until firm, about 10 minutes. Cut into 24 pieces. Grill or saute to heat.
• For the chutney: Combine above ingredients in a large bowl and refrigerate up to 1 hour or until ingredients absorb flavors. Spoon over polenta.

Steps:

• Combine all ingredients into a saucepan and bring to a boil. Turn the heat down and simmer for 30 minutes with the lid on. Let cool. Chill in the refrigerator for a couple of hours or overnight. Serve on turkey sandwiches or with pork chops. It is a good condiment with outdoor cooking.

Steps:

• For the chutney: Combine the apricots, lemon peel and 1/2 cup water in a small saucepan set over high heat. Cook until most of the water is absorbed, about 5 minutes. Stir in the mustard, oil, vinegar and pepper. Season with salt. Remove from the heat and reserve until ready to serve.
• For the cod: Preheat the oven to 400 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
• Stir the almond butter and olive oil together in a small bowl until smooth. Sprinkle the cod with the salt and pepper. Rub one-quarter of the almond butter mixture over the top of each piece of fish using the back of a spoon. Sprinkle the almonds evenly on top, then place the fillets on the prepared pan. Bake until the fish is opaque and the almonds are brown, 10 to 12 minutes. Serve with the 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.

Steps:

• Place the jalapenos, pepper and vinegar in a blender (or food processor).
• Pulse until small chunks remain.
• Combine apricots, sugar and the pepper/vinegar mixture in a large saucepan.
• Bring to a boil; boil rapidly for 5 minutes.
• Remove from the heat; skim off any foam that forms.
• Allow mixture to cool for 2 minutes.
• Mix in the pectin.
• Pour into sterilized jars, seal and cool.
• (At this point I turn the sealed jars over several times as they cool for about 10 minutes at a time to keep the fruit nicely distributed in the jar).
• * Note; It is an excellent idea to wear rubber gloves when working with hot peppers, they otherwise may make the hands burn. And don't rub your eyes!

Steps:

• Put the onion, ginger, apricots, sugar, vinegar, water, curry powder, cardamom and cinnamon in a medium saucepan.
• Bring to a boil, reduce the heat and simmer for 1 to 1 1/2 hours or until the chutney takes on the consistency of a jam.
• Stir the chutney from time to time to prevent it from burning. Cool. If you want a spicy chutney, add some minced chili pepper to the mixture.