Apricot And Lime Chutneyrelish Recipes

APRICOT AND LIME CHUTNEY/RELISH

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.

LIME CHUTNEY

Steps:

• Cut 10 ripened yellowed limes into eight wedges each. Place in large glass bowl, sprinkle with 2 tablespoons cooking salt and stir well, cover with plastic wrap or lid and leave for 48 hours in cool dark place, stirring occasionally.
• Drain, rinse well and mix with raisins and sultanas. Process in batches in food processor until coarsely chopped.
• Heat 3 tablespoons peanut oil in large heavy based pan, add cumin, coriander, mustard seeds, chilli powder, black pepper, garlic and ginger (don't overcook ginger or it will become bitter.).
• Cook over medium heat for 2-3 minutes, or until very aromatic.
• Add the lime mixture, vinegar and soft brown sugar. Bring to the boil, stirring until the sugar dissolves.
• Reduce the heat and simmer for 1½ hours, stirring occasionally. Pour into warm, sterilized jars and seal.
• Refrigerate after opening. Makes about 2½ cups (600ml).

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.

APRICOT AND LIME JAM

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.

LIME, APRICOT, AND SOY-SAUCE CHICKEN WINGS

Steps:

• Preheat oven to 425°F. Cut off wing tips, reserving for another use, and halve wings at joint. Divide wings between 2 large roasting pans, arranging in single layers.
• Purée remaining ingredients in a blender and pour mixture over wings, dividing evenly between pans. Bake wings in upper and lower thirds of oven 50 minutes. Turn wings over and switch position of pans in oven, then bake 45 minutes to 1 hour more, or until liquid is thick and sticky.
• Serve wings warm or at room temperature.