APRICOT CHUTNEY
Categories Condiment/Spread Ginger Quick & Easy Dried Fruit Apricot Gourmet
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Cook garlic and ginger in oil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring, until golden, 1 to 2 minutes. Add mustard seeds and cook, stirring, until fragrant, about 1 minute. Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all liquid is absorbed, about 20 minutes (chutney should be moist). Cool to room temperature.
APRICOT & DATE CHUTNEY
Another family recipe that I have not made in years, but will hopefuly be making again soon! This is a great accompaniment to hot or cold meat, especially in sandwhiches.
Provided by Tisme
Categories Fruit
Time 55m
Yield 1 kg
Number Of Ingredients 10
Steps:
- Cover the apricots with water and leave to soak for 1 hour and then drain.
- Place the apricots in a large pan with the sultana's and vinegar and bring slowly to the boil, then simmer for 15 minutes.
- Stir in the remaining ingredients and simmer unitl thickened.
- Pour into hot sterilzed jars and seal.
Nutrition Facts : Calories 3740.6, Fat 13.7, SaturatedFat 3.1, Sodium 5439.5, Carbohydrate 949.1, Fiber 83.2, Sugar 735.5, Protein 44.3
RHUBARB, DATE & APRICOT CHUTNEY
Rhubarb (frozen or fresh) is the backbone of this lush chutney that will transform a simple ham steak into something that will have 'em asking for more, more, more! Easy and quick to make, this is a definite keeper. Recipe is from "Small-Batch Preserving" by Ellie Topps and Margaret Howard.
Provided by TheSource
Categories < 60 Mins
Time 45m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Combine rhubarb, dates, apricots, onion, brown sugar, vinegar, candied ginger, nutmeg, curry powder and salt in non-reactive saucepan. Bring to a boil over medium-high heat. Reduce heat and cook, uncovered, for 8 minutes or until thickened and fruit is soft, stirring frequently.
- Ladle into sterilized, hot pint jars to within 1/2-inch. Seal and process in boiling water canner for 15 minutes (10 minutes if using 1/2-pint jars).
Nutrition Facts : Calories 547.3, Fat 0.8, SaturatedFat 0.2, Sodium 235, Carbohydrate 139.1, Fiber 9.7, Sugar 122.3, Protein 3.9
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 AND DATE CHUTNEY
This is a great chutney. It's simple to make and goes well with any cold meats, grilled chops, curries or grilled chicken. It has no flour or gluten containing ingredients. Great for a gift. If you like chillies you can add a chopped fresh chilli
Provided by Jubes
Categories Fruit
Time 1h20m
Yield 6 cups, 30 serving(s)
Number Of Ingredients 9
Steps:
- Cover apricots with water and set aside to soak for one hour. Drain the apricots.
- Combine apricots, sultanas and vinegar in a large saucepan. Bring slowly to the boil and simmer for 10 minutes, or until the liquid as almost evaporated.
- Stir in all of the remaining ingredients and add one cup of water. Simmer for 5 minutes, until the chutney has thickened.
- Pour into jars and seal. Makes approx 6 cups of chutney.
Nutrition Facts : Calories 125.7, Fat 0.2, Sodium 239.5, Carbohydrate 32.3, Fiber 2.4, Sugar 27.6, Protein 1.1
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