SLOW-COOKER GOLDEN FRUIT CHUTNEY
Fruit, sugar, vinegar and spices blend to make a delightful condiment to serve with meat, poultry, fish or cheese.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 8h15m
Yield 72
Number Of Ingredients 8
Steps:
- Mix all ingredients in 2- to 3 1/2-quart slow cooker.
- Cover and cook on low heat setting 6 to 8 hours or until very thick. Cool about 2 hours.
- Spoon chutney into container. Cover and store in refrigerator up to 3 weeks or in freezer up to 2 months. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 25, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg
MOM'S CURRIED FRUIT
This is my favorite traditional side dish for our holiday meals... it may sound a bit on the weird side... but go for it!
Provided by Carrie
Categories Side Dish Curry Side Dish Recipes
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine. Mix the sugars and the curry powder together, sprinkle over the top of the fruit.
- Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 57.6 g, Cholesterol 6.8 mg, Fat 2.8 g, Fiber 3.1 g, Protein 0.8 g, SaturatedFat 1.6 g, Sodium 43.9 mg, Sugar 35 g
DRIED FRUIT CHUTNEY
Decades ago when I used to do a little canning, I collected a number of recipes for chutney -- Here's one of them.
Provided by Sydney Mike
Categories Chutneys
Time 35m
Yield 4 8 oz jars
Number Of Ingredients 14
Steps:
- In large saucepan, combine all ingredients & bring to boil.
- Reduce heat & simmer, uncovered 20 minutes, or until mixture has thickened.
- Ladle into hot sterilized jars & seal immediately.
Nutrition Facts : Calories 542, Fat 0.6, SaturatedFat 0.1, Sodium 614.8, Carbohydrate 138.2, Fiber 7.9, Sugar 121.4, Protein 2.3
CURRIED DRIED FRUIT CHUTNEY (CROCK POT)
Make and share this Curried Dried Fruit Chutney (Crock Pot) recipe from Food.com.
Provided by Mercy
Categories Chutneys
Time 5h15m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- In a 4- or 5-quart electric slow cooker, combine all the ingredients.
- Mix well.
- Cover and cook on the low heat setting 4 to 5 hours, or until the fruits are tender but still retain their shape; do not overcook.
- Let cool, then refrigerate.
- (To speed this up a bit, you can cook the chutney 1 1/2 hours on the low heat setting and then 1 1/2 hours on the high heat setting).
SLOW-COOKER SPICED FRUIT
My late aunt who lived in Hawaii gave me this cherished recipe. She would prepare a traditional tropical meal for us whenever we visited and always included this fruity delight. I always think of her when I make it, whether it is for the holidays or an everyday meal. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 3h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a 3- or 4-qt. slow cooker, combine the first 6 ingredients. Place cloves and cinnamon sticks on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place bag in slow cooker. In a small bowl, mix brown sugar, curry powder and wine; pour over fruit., Cook, covered, on low until heated through, 3-4 hours. Discard spice bag; sprinkle with almonds. Serve with a slotted spoon.
Nutrition Facts : Calories 323 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 72g carbohydrate (65g sugars, Fiber 4g fiber), Protein 2g protein.
DRIED FRUIT CHUTNEY
Make and share this Dried Fruit Chutney recipe from Food.com.
Provided by Sandra Hyde
Categories Chutneys
Time 40m
Yield 7-8 lbs chutney
Number Of Ingredients 10
Steps:
- Soak the apricots overnight, remove from the water and chop into small pieces.
- Put all the fruit and onions in a pan with the vinegar.
- Wrap the chillies and ginger in a piece of muslin and secure.
- Put the muslin bag in with the fruit and vinegar.
- Simmer until the apples are mushy, stirring often.
- Do not allow to stick and burn.
- Remove the muslin bag.
- Add sugar and boil for a further 10 minutes, until chutney thickens.
- Stir often to prevent sticking and burning.
- Pour into hot jars, tie down and seal when cool.
Nutrition Facts : Calories 843.4, Fat 1, SaturatedFat 0.1, Sodium 47.7, Carbohydrate 210.6, Fiber 13.9, Sugar 178.1, Protein 6.4
CROCK POT CURRIED FRUIT
This fruit goes well with ham or turkey and is also good when served alongside quiche or egg dishes. I adapted it from a recipe by Natalie Haughton.
Provided by GREG IN SAN DIEGO
Categories Sauces
Time 3h10m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Drain all fruit and gently combine in crock pot.
- Melt the butter and, in a small bowl, stir in the brown sugar and curry powder until well mixed.
- Pour mixture over the fruit mixture in the crock pot and stir gently.
- Cover and cook on high setting about 2 1/2 hours.
- Mix the cornstarch in the cold water and stir it into the fruit mixture.
- Cook uncovered on high heat 30 minutes longer, or until the fruit mixture is slightly thickened.
AFRICAN DRIED FRUIT CHUTNEY
Posting this for ZWT 2006. I can't wait to try this one myself... any excuse to make a curry dish and well if I have a good chutney I am obliged to make a Curry aren't I :-P ?? This recipe assumes knowledge of safe canning practices.
Provided by JanetB-KY
Categories Chutneys
Time 1h50m
Yield 3 pints
Number Of Ingredients 15
Steps:
- In a large (3 to 4 quart) Stainless Steel or other non-reactive pot, combine the fruits, onions, vinegar, water, sugar, spices and salt.
- Stirring frequently, bring to a boil over high heat; reduce the heat to low and simmer partially covered for about one hour or until the fruits are reduced to pulp and the chutney is thick enough to hold its shape almost solidly in a spoon; stir it frequently as it begins to thicken to prevent it from sticking.
- Remove the pan from the heat and ladle the chutney into either 1/2 pint or pint jars that have been sterilized filling to within 1/8 inch of the top; put into a boiling water bath for 10 to 15 minutes then remove from water and let cool before storing; refrigerate any jars where the lids didn't seal.
CROCK POT CURRIED TURKEY
This one is so easy to throw together and tastes so good. The only hastle is the Side Boys, SO, Invite your friends over for dinner, give them a drink and put them to work preparing Side Boys. That's why there are bar stools on the other side of the counter. In all truth, communal food preparing goes back to our prehistory, it is a great way to grow closer.
Provided by Pierre Dance
Categories Curries
Time 29m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- ***SideBoys*** grated hard boiled Eggs, some seperate the whites and yolks, some do not.
- crumbled crisp Bacon, Chutneys, hot and tart or mild and sweet, as with most things home made is best.
- Scallions, finely chopped, mostly whites plus a little green.
- chopped nuts, Peanuts, Cashews, Almonds, what have you. Mix amd match.
- very small Pineapple pieces, toasted Coconut, sliced Banana, sauted in olive oil with a bit of Garlic, Pickled Jalapenos, finely minced, remove the seeds to reduce the heat if you chose.(I suffer from JDS-- Jalapeno Deprivation Syndrome) I must constantly nibble on them or I suffer badly.
- ***NOTE***After handling chilies wash your hands with cold water and Baking Soda to nutralize the acids in the juices. You can flush your eyes with this mixture if you inadvertently get juice in them. Flush with cold water when through.
- Put everything except the Turkey and the Side Boys in the crock pot, Mix well.
- Submerge the thighs in the pot.
- Cover and cook on low heat for 4 hours.
- Carefully lift out the thighs, cool to handling temperature, debone, and cut into bite size pieces, return to the pot for 30 minutes to rewarm.
- Serve over white Basmati Rice.
- Top with your favorite Side Boys.
PEACH-GINGER CHUTNEY IN THE CROCK POT
A great gift chutney, or for yourself. Excellent with pork, lamb, and chicken. From my sister. If using frozen peaches, no need to thaw.
Provided by alijen
Categories Chutneys
Time 5h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Saute the onion in skillet, about 5 minutes.
- Place the onions and the next 8 ingredients in cooker.
- Stir together flour and vinegar, then add to the cooker.
- Cook on low for 5 hours, stirring before the last hour.
- Remove after finished and immediately transfer to sterilized jars.
- (My favorite way to serve: Mix 8 ounces cream cheese and 1 cup cheddar cheese, then divide evenly between 4 chicken breasts, pounded flat. Bake about 20 minutes, then top with chutney and continue baking until chicken is done.).
Nutrition Facts : Calories 226.8, Fat 0.5, SaturatedFat 0.1, Sodium 14.7, Carbohydrate 56.8, Fiber 2.9, Sugar 46.1, Protein 2.3
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