Golden Fruit Chutney Recipes

GOLDEN FRUIT CHUTNEY

Golden Fruit Chutney image

Sweet and sour fruit chutney made with fruits and spices - perfect condiment for grilled turkey or pork.

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 3h5m

Yield 72

Number Of Ingredients 9

Ingredients

1 cup golden raisins
1/2 cup packed brown sugar
3/4 cup pineapple or apple juice
1/2 cup cider vinegar
1 1/2 teaspoons ground ginger
1 teaspoon ground mustard
1/8 teaspoon ground red pepper (cayenne)
1 can (20 ounces) pineapple chunks in juice or syrup, undrained
2 packages (6 ounces each) dried apricots, coarsely chopped (2 cups)

Steps:

Heat all ingredients to boiling in 3-quart saucepan or 4-quart Dutch oven, stirring occasionally; reduce heat. Cover and simmer 30 minutes.
Uncover and simmer about 15 minutes, stirring occasionally, until mixture is very thick. Cool about 2 hours. Cover and refrigerate up to 2 weeks, or freeze up to 2 months.

Nutrition Facts : Calories 30, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 tab1espo, Sodium 0 mg

GOLDEN FRUIT CHUTNEY

Golden Fruit Chutney image

Number Of Ingredients 0

Ingredients

Steps:

1. Heat all ingredients to boiling in 3-quart saucepan or 4-quart Dutch oven, stirring occasionally reduce heat. Cover and simmer 30 minutes.2. Uncover and simmer about 15 minutes, stirring occasionally, until mixture is very thick. Cool about 2 hours. Cover and refrigerate up to 2 weeks, or freeze up to 2 months.NUTRITION FACTS: 1 Tablespoon: Calories 30 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 0mg Carbohydrate 8g (Dietary Fiber 1g) Protein 0g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 0% Iron 2% DIET EXCHANGES: 1/2 FruitSlow Cooker Directions: Drain pineapple. Mix all ingredients in 3 1/2- to 6-quart slow cooker. Cover and cook on low heat setting 6 to 7 hours or until very thick.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GINGERED GOLDEN FRUIT CHUTNEY

Gingered Golden Fruit Chutney image

This sweet-tart relish is a great accent to Herb-Crusted Standing Rib Roast. It's also tasty with pork chops.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 35m

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced medium
3 Granny Smith apples, peeled, cored, and sliced 1/2 inch thick
1/2 cup golden raisins
1 tablespoon minced peeled fresh ginger
3/4 teaspoon ground coriander
1/2 cup packed light-brown sugar
1/4 cup cider vinegar
4 black peppercorns
1/4 teaspoon coarse salt
2 small dried red chiles or 1/4 teaspoon red-pepper flakes (optional)

Steps:

In a large skillet, heat oil over medium. Add onion, apples, and raisins and cook, stirring occasionally, until onion is translucent, 4 minutes. Add ginger and coriander and cook until fragrant, 1 minute. Add brown sugar, vinegar, peppercorns, salt, and chiles (if using); bring to a simmer and cook, stirring occasionally, until fruit is tender and liquid thickens, 20 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 42 g

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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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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