SPICED DRIED-FRUIT CHUTNEY
Categories Sauce Side Thanksgiving Prune Fig Apricot Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 12
Steps:
- Stir 1 finely chopped shallot, 1 tablespoon coriander seeds, 1 tablespoon finely chopped peeled ginger, and 1 teaspoon vegetable oil in a medium saucepan over medium heat until fragrant, about 1 minute. Add 1 1/2 cups coarsely chopped dried apricots, 1 cup apple cider vinegar, 1/4 cup coarsely chopped dried figs, 1/4 cup coarsely chopped prunes, 1/4 cup golden raisins, 1/4 cup robust-flavored (dark) molasses, and 1 1/2 cups water; season with salt and pepper.
- Bring to a simmer and cook, adding more water if too thick, until fruit is soft and liquid is almost completely evaporated. Let cool.
DRIED FRUIT CHUTNEY
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
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
DRIED FRUIT CHUTNEY
Make and share this Dried Fruit Chutney recipe from Food.com.
Provided by Sandra Hyde
Categories Chutneys
Time 40m
Yield 7-8 lbs chutney
Number Of Ingredients 10
Steps:
- Soak the apricots overnight, remove from the water and chop into small pieces.
- Put all the fruit and onions in a pan with the vinegar.
- Wrap the chillies and ginger in a piece of muslin and secure.
- Put the muslin bag in with the fruit and vinegar.
- Simmer until the apples are mushy, stirring often.
- Do not allow to stick and burn.
- Remove the muslin bag.
- Add sugar and boil for a further 10 minutes, until chutney thickens.
- Stir often to prevent sticking and burning.
- Pour into hot jars, tie down and seal when cool.
Nutrition Facts : Calories 843.4, Fat 1, SaturatedFat 0.1, Sodium 47.7, Carbohydrate 210.6, Fiber 13.9, Sugar 178.1, Protein 6.4
SPICED STONE FRUIT CHUTNEY
Provided by Claire Robinson
Categories condiment
Time 55m
Yield 6 to 8 (1/2 cup) servings
Number Of Ingredients 7
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!
DRIED FRUIT CHUTNEY
Every year at Diwali, the Hindu New Year, my father was given boxes of dried fruit as gifts. One Thanksgiving, I was reminded of that tradition when I was given some organic dates and decided to make this chutney instead of cranberry sauce for our holiday table.
Provided by Food Network
Categories side-dish
Yield 6 cups
Number Of Ingredients 18
Steps:
- Heat the oil in a heavy 6-quart pot over moderately high heat until it shimmers and cook the cinnamon, star anise, and cloves for 1 minute. Add the brown mustard seeds and chile. When the seeds pop and are fragrant, after about 30 seconds, remove the pan from the heat and carefully add the orange juice and apple cider. Bring the mixture to a boil and add the cherries, dates, zest, ginger, apricots, cranberries, fennel, yellow mustard seeds, and vinegar. Briskly simmer the mixture, uncovered, stirring occasionally, until the liquid is reduced and the fruits are softened and tender, about 1 1/2 hours. Stir in salt to taste. Let the chutney cool completely before serving. The chutney keeps in an airtight container in the refrigerator for 1 week.
TROPICAL DRIED-FRUIT CHUTNEY
Steps:
- Scrape seeds from vanilla bean into heavy medium saucepan. Add bean, Sherry, cinnamon sticks, and star anise. Bring to simmer over medium heat. Add all dried fruits; return to simmer, stirring occasionally. Simmer until Sherry is almost evaporated, stirring occasionally, about 15 minutes. Remove from heat. Mix in enough pineapple juice by tablespoonfuls to moisten chutney. Transfer to bowl, cover, and refrigerate until cold, at least 3 hours. (Chutney can be made 1 day ahead. Keep refrigerated.)
- Remove vanilla bean, cinnamon sticks, and star anise from chutney. Mix in mint and cilantro and serve.
- *Brown star-shaped seedpods; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
LAURA'S FRUITY CHUTNEY
Chutney is one of the easiest preserves to make - and its punchy flavours bring out the best in cheese and cold meats
Provided by Angela Nilsen
Categories Buffet, Condiment, Snack
Time 2h10m
Yield Makes about 2 litres/3½ pints
Number Of Ingredients 14
Steps:
- Halve, stone and chop the plums (about the same size as you would for an apple pie - not too big, not too small). Drop them into a large saucepan. Core, peel and chop the apples and pears in the same way. Peel, stone and chop the mango. Put all the fruit in the pan.
- Stir sugar, vinegar, onions, ginger, garlic, mustard seeds, coriander, crushed chillies and salt into the pan, then drop the cinnamon stick on top. Heat slowly for about 20 mins, giving an occasional stir, until the sugar has dissolved. Now leave the chutney to simmer at a steady pace, without a lid, stirring occasionally until reduced and thickened, but still with a nice balance of syrupy juice. This will take about 1½ hrs. You don't want to cook it until all the liquid has gone, as it will thicken once it cools. Discard the cinnamon stick.
- Using a heatproof jug, pour the chutney while still hot into sterilised jars. It will keep for about a year in a cool, dry place.
Nutrition Facts : Calories 57 calories, Fat 1 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium
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- Stir shallot, coriander, ginger, and oil in a medium saucepan over medium heat until fragrant, about 1 minute. Add apricots, vinegar, figs, prunes, raisins, molasses, and 1½ cups water; season with salt and pepper. Bring to a simmer and cook, adding more water if too thick, until fruit is soft and liquid is almost completely evaporated. Let cool.
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