Dried Apricot Chutney With Star Anise Recipes

DRIED APRICOT CHUTNEY

Steps:

• If the dried fruit is very hard, the soak them whole overnight in water then drain.
• This step can be omitted if fruit is already soft.
• Mince apricots, raision, garlic and onion together.
• Add all other ingredients and boil gently for 1 hour until thick.
• Bottle and seal immediately using whichever method works best for you.

DRIED APRICOT CHUTNEY WITH STAR ANISE

Steps:

• Combine all ingredients except apricots in small saucepan & turn heat to medium.
• Bring to boil, stirring occasionally, then lower heat & cook 5 minutes.
• Add apricots & continue to cook until only a SMALL amount of liquid is left.
• If mixture is not 'jammy' or apricots not quite tender, add a little more water & cook some more.
• Taste & adjust seasoning as necessary ~ add more of any ingredient desired.
• Use within 3-4 days & serve, hot, warm or at room temperature.

APRICOT-RAISIN CHUTNEY

Steps:

• Heat oil in a medium skillet over medium heat until hot but not smoking. Add onion; cook, stirring frequently, until soft and translucent, about 4 minutes.
• Transfer onion to a large saucepan. Add apricots, sugar, honey, raisins, and vinegar. Cook over medium heat, stirring, until thickened, about 25 minutes.
• Pour chutney into a large bowl. Let cool completely. Serve at room temperature.

PEAR & DRIED APRICOT CHUTNEY

Steps:

• Combine all the ingredients, except the pears, in a large, thick-bottomed saucepan and bring to the boil. Simmer uncovered over a very low heat, stirring occasionally with a wooden spoon. Continue to cook for about 1 hr, giving it a stir every 10 mins, until the mixture is syrupy. Add the chopped pears and cook for another 30 mins, stirring occasionally. Leave to cool completely, then store in sterilised, clean jars.

APRICOT CHUTNEY

Steps:

• Mix together all the ingredients in a large saucepan.
• Bring to a boil. Reduce heat and simmer for about 1 hour, uncovered, or until juice has thickened.
• Pour into warm sterilized jars and seal.
• May be eaten immediately but the flavour improves after a few days.