Fresh Stonefruit Chutney Recipes

FRESH STONEFRUIT CHUTNEY

Fresh Stonefruit Chutney image

Provided by Jill Silverman Hough

Categories Sauce Dessert Low Fat Low Cal Back to School Backyard BBQ Condiment Nectarine Plum Summer Low Cholesterol Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 3 cups

Number Of Ingredients 6

Ingredients

2 large firm but ripe peaches or nectarines (about 12 ounces total), halved, pitted, thinly sliced
2 small firm but ripe apricots or plums (about 6 ounces total), halved, pitted, thinly sliced
1 cup quartered pitted cherries
6 tablespoons sugar
3 tablespoons white balsamic vinegar
1/2 teaspoon garam masala*

Steps:

Combine all fruit in medium bowl. Add sugar, vinegar, and garam masala; toss gently. Let stand 1 hour at room temperature to allow juices to form and to blend flavors, tossing occasionally. DO AHEAD: Can be made 1 day ahead. Cover and chill. Serve chilled or at room temperature. * An Indian spice mixture; available in the spice section of many supermarkets and at Indian markets.

STONE-FRUIT CHUTNEY

Stone-Fruit Chutney image

Provided by Mark Bittman

Categories condiments

Time 40m

Number Of Ingredients 9

Ingredients

1/4 cup brown sugar
1 1/2 pounds chopped stone fruit (peaches, nectarines, plums, cherries or apricots, for example)
1/2 cup water
1 tablespoon fresh ginger, minced
1 teaspoon curry powder
1 pinch ground cloves
1/4 cup raisins
1/4 cup toasted nuts (like macadamia)
Orange juice to taste

Steps:

Combine fruit, brown sugar and water in a skillet and bring to a boil.
Reduce heat and simmer until just tender, about 15 minutes, stirring occasionally.
Add orange juice and ginger, curry powder and a pinch of ground cloves. Simmer, reducing mixture to desired thickness.
Partly cool, then stir in raisins and toasted nuts (like macadamia), and serve.

SPICED STONE FRUIT CHUTNEY

Spiced Stone Fruit Chutney image

Provided by Claire Robinson

Categories condiment

Time 55m

Yield 6 to 8 (1/2 cup) servings

Number Of Ingredients 7

Ingredients

1 1/2 cups chopped dried apricots
1 cup chopped dried cherries
1 cup pomegranate juice
2 cups water
Small pinch salt
2 chai spiced tea bags
1 cup toasted and chopped pecans

Steps:

Put the fruit into a medium heavy bottomed pot over medium heat. Add the pomegranate juice, water, and salt and bring to a simmer. Add the tea bags and simmer for about 40 minutes, until liquid has been mostly absorbed.
Remove the tea bags and discard. Stir in the pecans and transfer to a serving bowl. Serve warm or at room temperature and enjoy!

FRESH STONEFRUIT CHUTNEY

Fresh Stonefruit Chutney image

This is a great sweet and savory chutney, perfect with grilled or roasted chicken. Recipe from epicurious...

Provided by loof751

Categories Cherries

Time 1h10m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 6

Ingredients

2 large firm but ripe fresh peaches or 2 large nectarines
2 small firm but ripe fresh apricots or 2 small plums
1 cup fresh cherries
6 tablespoons sugar
3 tablespoons white balsamic vinegar
1/2 teaspoon garam masala

Steps:

Pit and thinly slice the peaches (or nectarines) and apricots (or plums). Pit and quarter the cherries.
Combine all fruit in medium bowl. Add sugar, vinegar, and garam masala; toss gently.
Let stand 1 hour at room temperature to allow juices to form and to blend flavors, tossing occasionally.

Nutrition Facts : Calories 46.6, Fat 0.1, Sodium 0.1, Carbohydrate 11.8, Fiber 0.8, Sugar 10.9, Protein 0.5

FRUIT CHUTNEY

Fruit Chutney image

An untested fresh-fruit version of South African chutney. Chutney is best served as a condiment over meat and fish. (Posted for Zaar World Tour 2011)

Provided by strawberrybird

Categories South African

Time 50m

Yield 3 cups

Number Of Ingredients 12

Ingredients

2 cups brown sugar
2 cups diced pears
1/2 cup dried apricot
1 cup dates, chopped
1 cup diced apple
1/2 cup golden raisin
1/2 cup water water
1 garlic clove, crushed
1/2 cup cider vinegar
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon grated ginger

Steps:

Add all ingredients to heavy bottomed saucepan and heat over low, stirring constantly, until the sugar has dissolved.
Turn the heat to low. Simmer 20 minutes or until the fruit is cooked and thick. Check periodically to see if more liquid is needed.
If time allows, use proper methods (check with your local cooperative extension office) to can the chutney and let sit for 6-8 weeks.
Otherwise, cool and dig in!

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