APRICOT CHUTNEY
This chutney is a beautiful colour...especially when you use the deep deep orange apricots. I just guessed at the amount of jars and it is not stated in the recipe.
Provided by luvcookn
Categories Low Protein
Time 1h30m
Yield 12 1/2 pints, 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 289, Fat 0.7, SaturatedFat 0.1, Sodium 266.1, Carbohydrate 71.2, Fiber 3.6, Sugar 61.3, Protein 2.6
APRICOT CHUTNEY
This is sooo good with pork! To prevent the apples from browning, measure vinegar into saucepan before preparing the apples. As the apples are chipped drop them into the vinegar. This recipe is from the "Ball Complete Book of Home Preserving." The process time is for altitudes 0-1,000 ft, adjust for your area if needed.
Provided by Samantha in Ut
Categories Low Protein
Time 1h10m
Yield 8 ounce jars, 7 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 450.6, Fat 0.8, SaturatedFat 0.1, Sodium 109.4, Carbohydrate 113.5, Fiber 6.5, Sugar 100.5, Protein 3.1
ASIA NORA APRICOT CHUTNEY
From Asia Nora Restaurant in Washington. A delicious sounding chutney to go with Indian foods. amount is a "batch" as i have not made it yet. If you do before i do, please send in a correction with the amount?
Provided by MarraMamba
Categories Chutneys
Time 1h15m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Put the onion, ginger, apricots, sugar, vinegar, water, curry powder, cardamom and cinnamon in a medium saucepan.
- Bring to a boil, reduce the heat and simmer for 1 to 1 1/2 hours or until the chutney takes on the consistency of a jam.
- Stir the chutney from time to time to prevent it from burning. Cool. If you want a spicy chutney, add some minced chili pepper to the mixture.
Nutrition Facts : Calories 758.5, Fat 0.6, SaturatedFat 0.1, Sodium 38.8, Carbohydrate 195.7, Fiber 10.3, Sugar 180, Protein 4
APRICOT CHUTNEY
Simple to make Apricot Chutney Recipe Courtesey Old Monterey Inn A bed and breakfast inn located in Monterey, California.
Provided by Steve P.
Categories Chutneys
Time 30m
Yield 3 cup (approximately)
Number Of Ingredients 11
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.
APRICOT CHUTNEY
Categories Condiment/Spread Ginger Quick & Easy Dried Fruit Apricot Gourmet
Yield Makes about 3 cups
Number Of Ingredients 10
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.
APRICOT CHUTNEY
Provided by Andrew Friedman
Categories Sauce Vegetarian Apricot Simmer
Yield Makes about 1 cup
Number Of Ingredients 10
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.)
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
CURRIED APRICOT CHUTNEY
Make and share this Curried Apricot Chutney recipe from Food.com.
Provided by Boo Chef in West Te
Categories European
Time 40m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 9
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.
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