SOUTH AFRICAN FRUIT CHUTNEY
Steps:
- Gather the ingredients.
- Soak the dried apricots in just enough boiling water to cover; let sit for about 1 hour to allow the apricots to rehydrate and become plump.
- Chop the apricots into chunks, reserving the soaking water.
- To remove the skins from the peaches, blanch the whole fruit in boiling water and then place them in a bowl of cold water.
- Chop the peaches into large chunks, discarding the pits.
- Chop or dice the onions.
- Place all of the ingredients in a pot and cook over medium heat for 20 minutes.
- Allow the chutney to simmer at medium heat for about 1 hour, without covering, stirring occasionally. Do not worry if the mixture still appears to be runny; it will thicken once cooled.
- Allow it to cool for 10 to 15 minutes. Spoon the chutney into 3 hot, sterilized pint jars .
- Keep the jars sealed for two to four weeks prior to consuming to allow the chutney to mature.
- Enjoy.
Nutrition Facts : Calories 35 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 47 mg, Sugar 8 g, Fat 0 g, ServingSize 3 pint jars (96 servings), UnsaturatedFat 0 g
FRUIT CHUTNEY
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
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!
CONTEST-WINNING WINTER FRUIT CHUTNEY
The pairing of sweet and tart fruits makes this chutney a wonderful accompaniment for pork. Not only is it a consistent blue-ribbon winner at fairs, it's a natural way to capture the best of autumn's harvest in a jar.
Provided by Taste of Home
Time 40m
Yield 4 half-pints.
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; cover and simmer for 15 minutes. , Stir in the brown sugar, pears, cranberries, apple and currants. Return to a boil. Reduce heat; simmer, uncovered, for 1 hour or until fruit is tender and mixture has thickened., Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 0 protein.
LAURA'S FRUITY CHUTNEY
Chutney is one of the easiest preserves to make - and its punchy flavours bring out the best in cheese and cold meats
Provided by Angela Nilsen
Categories Buffet, Condiment, Snack
Time 2h10m
Yield Makes about 2 litres/3½ pints
Number Of Ingredients 14
Steps:
- Halve, stone and chop the plums (about the same size as you would for an apple pie - not too big, not too small). Drop them into a large saucepan. Core, peel and chop the apples and pears in the same way. Peel, stone and chop the mango. Put all the fruit in the pan.
- Stir sugar, vinegar, onions, ginger, garlic, mustard seeds, coriander, crushed chillies and salt into the pan, then drop the cinnamon stick on top. Heat slowly for about 20 mins, giving an occasional stir, until the sugar has dissolved. Now leave the chutney to simmer at a steady pace, without a lid, stirring occasionally until reduced and thickened, but still with a nice balance of syrupy juice. This will take about 1½ hrs. You don't want to cook it until all the liquid has gone, as it will thicken once it cools. Discard the cinnamon stick.
- Using a heatproof jug, pour the chutney while still hot into sterilised jars. It will keep for about a year in a cool, dry place.
Nutrition Facts : Calories 57 calories, Fat 1 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium
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FRESH FRUIT CHUTNEY RECIPE | EATINGWELL
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5/5 (1)Category Diabetic Low-Carb Vegetarian RecipesAuthor LauriesCalories 23 per serving
- Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until light brown, 6 to 10 minutes Add garlic and cook, stirring, until fragrant, about 30 seconds.
- Add fresh fruit, dried fruit, sugar, vinegar, water, chiles and salt. Bring to a boil over high heat, stirring often. Reduce heat to maintain a lively simmer and cook until thickened, 30 to 40 minutes. To test doneness, put a spoonful of chutney on a plate and draw a spoon through the center. If no liquid seeps into the middle, it's done. Return to a simmer to thicken more if necessary.
- If freezing or refrigerating, ladle the chutney into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Let the jars stand at room temperature until cool before refrigerating or freezing. Or process in a water bath to store at room temperature (see Tip).
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