Apricot Chutney Food

APRICOT CHUTNEY

Steps:

• Mix together all the ingredients in a large saucepan.
• Bring to a boil. Reduce heat and simmer for about 1 hour, uncovered, or until juice has thickened.
• Pour into warm sterilized jars and seal.
• May be eaten immediately but the flavour improves after a few days.

APRICOT CHUTNEY

Steps:

• In a 3 quart, non-stick frying pan, combine oil, onion, and ginger.
• Add mustard seed, curry powder, and cayenne pepper to pan and stir for 4 minutes before adding the remaining ingredients.
• Do not yet add cilantro!
• Let cook for 7 minutes, taste a sample, and add salt if desired while stirring in the cilantro.
• Remove from heat and let cool.
• Package and place in refrigerator.
• Serve with cream cheese.
• on bread slices.
• on crackers, or with Indian curries.

ALMOND CRUSTED COD WITH APRICOT CHUTNEY

Steps:

• For the chutney: Combine the apricots, lemon peel and 1/2 cup water in a small saucepan set over high heat. Cook until most of the water is absorbed, about 5 minutes. Stir in the mustard, oil, vinegar and pepper. Season with salt. Remove from the heat and reserve until ready to serve.
• For the cod: Preheat the oven to 400 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
• Stir the almond butter and olive oil together in a small bowl until smooth. Sprinkle the cod with the salt and pepper. Rub one-quarter of the almond butter mixture over the top of each piece of fish using the back of a spoon. Sprinkle the almonds evenly on top, then place the fillets on the prepared pan. Bake until the fish is opaque and the almonds are brown, 10 to 12 minutes. Serve with the apricot chutney.

APRICOT CHUTNEY

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.

APRICOT CHUTNEY

Steps:

• Combine all in a large part and simmer, uncovered, for 1 hour, or until the juice has thickened to a light syrup. Pour into hot.sterilized preserving jars, cover and seal.

PEAR & DRIED APRICOT CHUTNEY

Steps:

• Combine all the ingredients, except the pears, in a large, thick-bottomed saucepan and bring to the boil. Simmer uncovered over a very low heat, stirring occasionally with a wooden spoon. Continue to cook for about 1 hr, giving it a stir every 10 mins, until the mixture is syrupy. Add the chopped pears and cook for another 30 mins, stirring occasionally. Leave to cool completely, then store in sterilised, clean jars.

CURRIED APRICOT CHUTNEY

Steps:

• Heat oil and curry powder in a 2-qt. saucepan over medium heat. Cook, stirring frequently, until curry powder is fragrant, about 2 minutes. Add onion, garlic, and ginger and cook, stirring occasionally, until soft, about 10 minutes.
• Add apricots and raisins along with 1 cup water, lime juice, and sugar. Cook, stirring occasionally, until thickened, about 20 minutes.
• MAKES 2 CUPS.

APRICOT CRANBERRY CHUTNEY

Steps:

• Place tomato sauce, cranberries, apricots and honey in medium saucepan; mix well.
• Cook over medium heat until gently bubbling around edges; reduce heat if necessary to maintain this rate of cooking. Continue for about 10 minutes, stirring occasionally, or until most of liquid is absorbed.
• Serve warm or at room temperature with roasted turkey, chicken or pork.

APRICOT CHUTNEY

Steps:

• In a saucepan combine vinegar and apples. Add apricots, boiling water, onions, sugars, garlic, raisins and ginger. Bring to a boil over medium-high heat stirring constantly. Reduce heat and boil gently stirring occasionally for 30 minutes. Add mustard seeds, cinnamon, allspice black pepper, cloves, salt and cayenne. Boil gently stirring frequently until thick enough to mound on a spoon, about 15 minutes.
• Prepare canner, jars and lids.
• Ladle chutney into jars, remove air bubbles, wipe rim and place lids and rings.
• Process 10 minutes.

APRICOT CHUTNEY

Steps:

• In small saucepan over low heat, stir together 3/4 cup water, distilled and red wine vinegars, sugar, honey, onion, ginger, cloves, salt, and pepper. Simmer, uncovered, until onions are very soft, about 5 minutes. Add apricots and simmer, uncovered, until apricots are very soft and liquid is syrupy, about 40 minutes. Cool to room temperature before serving. (Chutney can be made ahead and refrigerated, covered, up to 2 days.)

COLORFUL APRICOT CHUTNEY

Steps:

• In a large heavy saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened, stirring occasionally. Cover and refrigerate. , Serve as an accompaniment to pork or chicken. Chutney may be stored in the refrigerator for up to 1 month.

APRICOT/CRANBERRY CHUTNEY

Steps:

• In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
• In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.

SPICED APRICOT CHUTNEY

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.

APRICOT CHUTNEY

Steps:

• Cook garlic and ginger in oil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring, until golden, 1 to 2 minutes. Add mustard seeds and cook, stirring, until fragrant, about 1 minute. Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all liquid is absorbed, about 20 minutes (chutney should be moist). Cool to room temperature.