Dried Apricot Chutney Food

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APRICOT CHUTNEY



Apricot Chutney image

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

½ whole head garlic
¼ teaspoon olive oil
1 large onion, chopped
1 tablespoon olive oil
3 cups apricot preserves
1 cup white vinegar
2 teaspoons ground ginger
½ teaspoon cayenne pepper
½ teaspoon salt

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

APRICOT/CRANBERRY CHUTNEY



Apricot/Cranberry Chutney image

A terrific recipe that my mother-in-law gave me. We have enjoyed it as an alternative to the traditional cranberry sauce! She doesn't mind sharing it!

Provided by Sher

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 30m

Yield 12

Number Of Ingredients 10

¼ cup diced dried apricots
1 (12 ounce) package fresh cranberries
½ cup raisins
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
1 pinch ground cloves
1 cup water
¾ cup white sugar
½ cup cider vinegar

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.

Nutrition Facts : Calories 88.8 calories, Carbohydrate 22.7 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.4 g, Sodium 2.3 mg, Sugar 18.7 g

SPICED APRICOT CHUTNEY



Spiced apricot chutney image

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

1kg apricot
2 red onions
5cm piece ginger
2 apples
2 red chillies
1 tsp Chinese five-spice powder
1 tsp paprika
1 tsp coarsely crushed black peppercorn
1 tsp salt
400ml cider vinegar
450g granulated sugar

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

BELL PEPPER AND DRIED APRICOT CHUTNEY



Bell Pepper and Dried Apricot Chutney image

Categories     Condiment/Spread     Fruit     Pepper     Thanksgiving     Quick & Easy     Apricot     Bell Pepper     Fall     Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 8

1 medium onion, chopped
1 red or orange bell pepper, cut into 1/2-inch pieces
1 cup dried apricots (6 oz), quartered
1/2 cup water
3/4 cup cider vinegar
1/4 cup plus 1 tablespoon sugar
1 1/2 teaspoons curry powder (preferably Madras)
1/4 teaspoon salt

Steps:

  • Bring all ingredients to a boil in a nonreactive 2-quart saucepan, stirring occasionally. Reduce heat and simmer, covered, until chutney is thickened but still saucy, about 50 minutes. Cool chutney, uncovered, then chill, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 1 week.

DRIED APRICOT CHUTNEY WITH STAR ANISE



Dried Apricot Chutney With Star Anise image

Make and share this Dried Apricot Chutney With Star Anise recipe from Food.com.

Provided by Sydney Mike

Categories     Chutneys

Time 30m

Yield 2 cups, 10 serving(s)

Number Of Ingredients 10

1/4 cup vinegar (any kind)
1/2 cup water
1/4 cup sugar (or honey or other sweetener)
1 pinch salt
1/4 teaspoon black pepper, freshly ground
1 pinch chili powder
3 star anise
1 tablespoon fresh ginger, peeled, minced or 2 teaspoons ground ginger
1/2 cup onion, minced
20 dried apricots (quartered or diced smaller)

Steps:

  • Combine all ingredients except apricots in small saucepan & turn heat to medium.
  • Bring to boil, stirring occasionally, then lower heat & cook 5 minutes.
  • Add apricots & continue to cook until only a SMALL amount of liquid is left.
  • If mixture is not 'jammy' or apricots not quite tender, add a little more water & cook some more.
  • Taste & adjust seasoning as necessary ~ add more of any ingredient desired.
  • Use within 3-4 days & serve, hot, warm or at room temperature.

Nutrition Facts : Calories 60.1, Fat 0.2, Sodium 23.9, Carbohydrate 15.1, Fiber 1.4, Sugar 12.9, Protein 0.6

DRIED APRICOT CHUTNEY



Dried Apricot Chutney image

Similar to using fresh fruit, but this time with dried. I have substituted other dried fruits such as peach, pear and apple with success.

Provided by Bokenpop aka Mad

Categories     Chutneys

Time 1h5m

Yield 1 litre

Number Of Ingredients 11

500 g dried apricots
1 liter water, for overnight soaking
500 g raisins
3 garlic cloves
1 large onion
500 g brown sugar
10 ml salt
10 ml ground cinnamon
5 ml whole allspice
1 ml cayenne pepper
1 liter vinegar

Steps:

  • If the dried fruit is very hard, the soak them whole overnight in water then drain.
  • This step can be omitted if fruit is already soft.
  • Mince apricots, raision, garlic and onion together.
  • Add all other ingredients and boil gently for 1 hour until thick.
  • Bottle and seal immediately using whichever method works best for you.

Nutrition Facts : Calories 5833, Fat 6.9, SaturatedFat 0.7, Sodium 5128.5, Carbohydrate 1476.9, Fiber 72.3, Sugar 1243.6, Protein 44.6

APRICOT CHUTNEY



Apricot Chutney image

Categories     Condiment/Spread     Ginger     Quick & Easy     Dried Fruit     Apricot     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 10

2 garlic cloves, finely chopped
2 teaspoons finely chopped peeled fresh ginger
1 tablespoon vegetable oil
1 teaspoon mustard seeds
3/4 cup dried apricots (6 oz), finely chopped
1/3 cup dried currants (1 1/2 oz)
3/4 cup water
1/3 cup red-wine vinegar
1/4 cup sugar
3/4 teaspoon salt

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.

DRIED FRUIT CHUTNEY



Dried Fruit Chutney image

Decades ago when I used to do a little canning, I collected a number of recipes for chutney -- Here's one of them.

Provided by Sydney Mike

Categories     Chutneys

Time 35m

Yield 4 8 oz jars

Number Of Ingredients 14

1/2 cup water
3 medium apples, tart, diced
1 cup dried pitted prunes, diced
1 cup dried apricot, diced
1 cup cider vinegar
1 1/2 cups brown sugar, packed
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/2 teaspoon ground cloves
1/2 teaspoon coriander
1/2 teaspoon curry powder
1/8 teaspoon crushed red pepper flakes
3 garlic cloves, minced

Steps:

  • In large saucepan, combine all ingredients & bring to boil.
  • Reduce heat & simmer, uncovered 20 minutes, or until mixture has thickened.
  • Ladle into hot sterilized jars & seal immediately.

Nutrition Facts : Calories 542, Fat 0.6, SaturatedFat 0.1, Sodium 614.8, Carbohydrate 138.2, Fiber 7.9, Sugar 121.4, Protein 2.3

CURRIED APRICOT CHUTNEY



Curried Apricot Chutney image

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

3 tablespoons canola oil
1 teaspoon curry powder
1 small onion, minced
1 garlic clove, minced
1 fresh ginger, 1 inch peeled and minced
3/4 cup chopped dried apricot
1/3 cup raisins
2 tablespoons fresh lime juice
2 tablespoons sugar

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 AND DATE CHUTNEY



Apricot and Date Chutney image

This is a great chutney. It's simple to make and goes well with any cold meats, grilled chops, curries or grilled chicken. It has no flour or gluten containing ingredients. Great for a gift. If you like chillies you can add a chopped fresh chilli

Provided by Jubes

Categories     Fruit

Time 1h20m

Yield 6 cups, 30 serving(s)

Number Of Ingredients 9

3 1/2 cups dried apricots, quartered
1 1/2 cups sultanas
1 1/4 cups white vinegar
1 cup brown sugar
2 cups dates, chopped
1/2 cup glace candied ginger, chopped
1 tablespoon salt
1 1/2 teaspoons mustard seeds
1 teaspoon ground red chili pepper

Steps:

  • Cover apricots with water and set aside to soak for one hour. Drain the apricots.
  • Combine apricots, sultanas and vinegar in a large saucepan. Bring slowly to the boil and simmer for 10 minutes, or until the liquid as almost evaporated.
  • Stir in all of the remaining ingredients and add one cup of water. Simmer for 5 minutes, until the chutney has thickened.
  • Pour into jars and seal. Makes approx 6 cups of chutney.

Nutrition Facts : Calories 125.7, Fat 0.2, Sodium 239.5, Carbohydrate 32.3, Fiber 2.4, Sugar 27.6, Protein 1.1

PEAR & DRIED APRICOT CHUTNEY



Pear & dried apricot chutney image

Use up that extra fruit and make a delicious pear & dried apricot chutney

Provided by Good Food team

Categories     Condiment

Time 1h55m

Yield Makes about 850ml/1½pts

Number Of Ingredients 9

425g ripe tomatoes, peeled, deseeded and chopped
425g caster sugar
140g cooking apple, peeled, cored and chopped
140g onion, finely chopped
140g dried apricot, chopped
3tbsp chopped fresh root ginger
2tsp salt
450ml white wine vinegar
1 ¼kg pear, peeled, cored and cut into bite-size pieces

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.

Nutrition Facts : Calories 78 calories, Fat 1 grams fat, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.31 milligram of sodium

DUCK BREASTS WITH APRICOT CHUTNEY



Duck Breasts with Apricot Chutney image

When serving this entree as part of a buffet, try using chafing dish to keep it warm. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 26

1-1/2 cups orange juice
2/3 cup sugar
2 packages (6 ounces each) dried apricots, chopped
1/2 cup dried cherries
1/2 cup golden raisins
2 teaspoons minced fresh gingerroot
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves
2 teaspoons lemon juice
DUCK:
12 duck breast halves with skin (5 ounces each)
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons olive oil
ORANGE SAUCE:
1/4 teaspoon minced garlic
1/2 cup Marsala wine
1/2 teaspoon cornstarch
1/2 cup orange juice
1/3 cup chicken broth
2 tablespoons grated orange zest
3 tablespoons cold butter
1 tablespoon minced fresh basil

Steps:

  • For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat until sugar is dissolved, about 3 minutes. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook until apricots are tender, about 10 minutes. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours., Season both sides of duck with salt and pepper. In a large skillet, saute duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings. , Place duck on a greased rack in a shallow roasting pan. Bake at 350° until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°), 30-35 minutes. , For orange sauce, saute garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half. In a bowl, combine the cornstarch, orange juice, broth and orange zest until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Add butter and basil; whisk until smooth. Remove skin from duck if desired before slicing. Serve with orange sauce and chutney.,

Nutrition Facts : Calories 525 calories, Fat 30g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 456mg sodium, Carbohydrate 44g carbohydrate (38g sugars, Fiber 3g fiber), Protein 18g protein.

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