Spiced Fruit Chutney Recipes

SPICED STONE FRUIT CHUTNEY

Spiced Stone Fruit Chutney image

Provided by Claire Robinson

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!

SPICED PEAR CHUTNEY

Spiced pear chutney image

This fruity chutney with pears, sultanas, a hint of chilli, star anise, ginger and cumin is the perfect way to preserve a taste of autumn

Provided by Tom Kerridge

Categories Condiment

Time 55m

Yield makes 1 litre

Number Of Ingredients 10

Ingredients

200g demerara sugar
200ml cider vinegar
100ml perry (pear cider)
1 star anise
1 tsp ground cumin
2 red onions, chopped
1 tsp grated ginger
10 firm pears, peeled and chopped into bite-sized pieces
red chillies, halved (and deseeded if you prefer)
50g sultanas

Steps:

Put the sugar, cider vinegar, perry, star anise, cumin, red onions and ginger in a large saucepan and bring to the boil.
Add the pears and chillies and simmer for 40 mins until the liquid is syrupy and the pears are just cooked. Stir in the sultanas, remove from the heat and leave to cool, then spoon into sterilised jars.

Nutrition Facts : Calories 25 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber

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