Fruity Pecan Chutney Recipes

LAURA'S FRUITY CHUTNEY

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.

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.

PORK CHOPS STUFFED WITH A FRUITY PECAN CHUTNEY

Steps:

• Mix salt, black pepper, and rosemary together. Remove chops from brine and slice a pocket into the middle of the chops. Cut deep, but not all the way through. Rub seasoning mix inside and outside of chops. Set aside.
• In a medium saucepan, over medium heat, melt butter and add green onion until soft, about 2 minutes.
• Add orange juice, water, raspberry preserves, fruit bits, vinegar, and crushed red pepper flakes. Simmer until reduced by half, about 5-7 minutes.
• Add chopped pecans and honey. Simmer for an additional 2-3 minutes.
• Allow the chutney to cool, then strain through a strainer or sieve, reserving juices. Stuff chops with chutney. Seal using toothpicks to keep filling inside.
• Preheat broiler to low-medium, and set oven rack on 2nd from the top rail. Place chops on a broiler pan, and place in oven. Broil chops for approx 5-10 minutes per side.
• Meanwhile, re-heat the reserved juice, and let it cook down to a thick sauce. Remove chops from oven and let sit for 2-3 minutes.
• Remove toothpicks, plate up the chops and pour the sauce over top and serve.

SPICED STONE FRUIT CHUTNEY

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!

FRUITY PECAN CHUTNEY

Steps:

• In a medium saucepan, over medium heat, melt butter and add green onion until soft.
• Add Orange Juice, water, raspberry preserves, dried fruit bits, vinegar, and crushed red pepper flakes. Simmer until reduced by half, about 5-7 minutes.
• Add chopped pecans and honey. Simmer for an additional 2-3 minutes.