APRICOT CHUTNEY
A simple South African recipe that uses apricot jam to create a lovely spiced chutney.
Provided by S
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h20m
Yield 50
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Slice the top off the half head of garlic with a sharp knife, exposing the cloves. Discard the top. Place the head of garlic on a piece of aluminum foil, drizzle with 1/4 teaspoon of olive oil, and wrap the foil around the garlic. Roast in the preheated oven until golden brown, 30 to 40 minutes.
- While garlic is roasting, place the onion and 1 tablespoon of olive oil into a saucepan over medium heat and cook and stir until the onion is browned, 10 to 15 minutes. Remove from heat. Stir in the apricot preserves, vinegar, ginger, cayenne pepper, and salt until thoroughly combined.
- Squeeze the roasted garlic cloves out of their skins, and mash them in a bowl with a spoon. Mix the garlic into the chutney; bring to a boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally. Stir carefully because any splashes of chutney will be burning hot.
- Pack the chutney into sterilized jars and process to seal.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 12.9 g, Fat 0.3 g, Fiber 0.1 g, Protein 0.2 g, Sodium 31.2 mg, Sugar 8.5 g
SPICED APRICOT AND ORANGE CHUTNEY
This is a superlative chutney: it makes an elegant accompaniment to the Terrine with Three Cheeses, is excellent with Pheasant Terrine and is the main ingredient for a wonderful sauce for Roast Loin of Pork. To sterilise the jar, wash it thoroughly in warm soapy water, rinse and heat in a moderate oven for 5 minutes.
Categories Christmas: Chutneys, Pickles and Preserves Preserves
Yield Makes a 1¾ pint (1 litre) jar
Number Of Ingredients 11
Steps:
- Begin by chopping the apricots into smallish chunks, then place them in a sieve and rinse them under cold water. Shake off the excess water and put them in a large saucepan. Now place the coriander seeds in your smallest saucepan and heat the pan whilst tossing the seeds around it - as soon as they begin to splutter transfer them to a pestle and mortar and crush them lightly before sprinkling them over the apricots. Add all the remaining ingredients to the apricots, then heat gently, stirring all the time until the sugar crystals have dissolved. Next bring everything up to simmering point and simmer the chutney (covered) for 45 minutes-1 hour. The apricots and onion need to be quite tender, but it's important not to overcook the chutney or it will be too thick - the right consistency is like chunky rather than liquid jam. Remember, too, that it does thicken as it cools down. When it's ready, spoon into the warmed, sterilised jar and seal straightaway, then label when cold. This is best kept for 1 month before eating.
SPICED APRICOT CHUTNEY
Flavour tangy chutney with Chinese five-spice powder and paprika for an Asian-influenced condiment to serve with cheese and meat
Provided by Mary Cadogan
Categories Condiment
Time 1h5m
Yield Makes 2kg
Number Of Ingredients 11
Steps:
- Halve and stone the apricots, then chop them into small pieces. Peel and coarsely chop the onions, ginger and apples, and put in a food processor. Roughly chop the chillies and add to the food processor along with the seeds. Blitz until finely chopped, then tip into a large pan and add the spices, salt and vinegar. Bring to the boil, then turn down and simmer for 10 mins, stirring occasionally.
- Add the apricots and return to the boil. Simmer for a further 10 mins until the apricots are starting to soften, then tip in the sugar and stir until dissolved. Increase the heat and boil for 15-20 mins, stirring occasionally, until the mixture is thick and leaves a brief trail when a wooden spoon is dragged across the base of the pan.
- Pot into warm clean jars and label. Store for up to a year in a cool dry place.
Nutrition Facts : Calories 24 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Sodium 0.1 milligram of sodium
SPICY APRICOT CHUTNEY PRESERVE
Number Of Ingredients 14
Steps:
- 1. Prepare the ginger-garlic paste. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the cinnamon, cardamom pods, and cloves, stirring about 1 minute. Add the onions and cook, stirring until golden, about 7 minutes. Add the kalonji, fenugreek, and fennel seeds, and then mix in the ginger-garlic paste and green chili peppers and sauté about 2 minutes2. Add the apricots, sugar, and salt, and cook, stirring over medium heat until the sugar melts, about 3 minutes. Increase the heat to medium-high and cook until the sugar caramelizes into a rich golden color, the apricots are soft, and the chutney is thick, about 15 minutes.3. Add the vinegar and boil over high heat about 2 minutes, or until the chutney thickens once again. (Do not make the chutney very thick it will thicken as it cools.) Let cool completely and put in sterile jars. This chutney does not need to be refrigerated. It stays fresh about 6 months at room temperature. The color deepens over time, but that does not affect the taste.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
More about "spicy apricot chutney preserve recipes"
SPICY APRICOT CHUTNEY RECIPE | EAT SMARTER USA
From eatsmarter.com
5/5 (1)Total Time 1 hr 10 minsServings 1
FRESH APRICOT CHUTNEY - A SUMMER RECIPE | GREEDY …
From greedygourmet.com
SPICY APRICOT CHUTNEY - EAT WELL RECIPE - NZ HERALD
From nzherald.co.nz
SWEET AND SPICY APRICOT CHUTNEY – MY INDIAN WAY
From spicesandaroma.in
APPLE PEACH APRICOT CHUTNEY RECIPE - EASY RECIPES
From recipegoulash.cc
RECIPE: SPICY APRICOT CHERRY CHUTNEY - B & R FARMS, LLC STORE
From brfarms.com
CARROT CHUTNEY - AN EASY HOMEMADE, TANGY & SPICY CARROT …
From greedygourmet.com
FRESH APRICOT CHUTNEY - PIPING POT CURRY
From pipingpotcurry.com
RECIPE: SPICY APRICOT CHERRY CHUTNEY - EASY RECIPES
From recipegoulash.cc
CHEATER'S CHUTNEY RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
RECIPE: SPICY APRICOT CHUTNEY - EASY RECIPES
From recipegoulash.cc
SPICY APRICOT CHUTNEY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPICY APRICOT CHUTNEY PRESERVE RECIPES
From tfrecipes.com
FRUIT - RHUBARB APRICOT AND GINGER CHUTNEY RECIPE
From findallrecipe.com
SPICY APRICOT CHUTNEY PRESERVE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SPICY APRICOT CHUTNEY PRESERVE - DVO.COM
From dvo.com
SIDE DISH - SPICY PEACH CHUTNEY RECIPE
From findallrecipe.com
SPICED APRICOT JAM | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love