Fresh Fruit Chutney Food

FRESH STONEFRUIT CHUTNEY

Steps:

• Combine all fruit in medium bowl. Add sugar, vinegar, and garam masala; toss gently. Let stand 1 hour at room temperature to allow juices to form and to blend flavors, tossing occasionally. DO AHEAD: Can be made 1 day ahead. Cover and chill. Serve chilled or at room temperature. * An Indian spice mixture; available in the spice section of many supermarkets and at Indian markets.

SOUTH AFRICAN FRUIT CHUTNEY

Steps:

• Gather the ingredients.
• Soak the dried apricots in just enough boiling water to cover; let sit for about 1 hour to allow the apricots to rehydrate and become plump.
• Chop the apricots into chunks, reserving the soaking water.
• To remove the skins from the peaches, blanch the whole fruit in boiling water and then place them in a bowl of cold water.
• Chop the peaches into large chunks, discarding the pits.
• Chop or dice the onions.
• Place all of the ingredients in a pot and cook over medium heat for 20 minutes.
• Allow the chutney to simmer at medium heat for about 1 hour, without covering, stirring occasionally. Do not worry if the mixture still appears to be runny; it will thicken once cooled.
• Allow it to cool for 10 to 15 minutes. Spoon the chutney into 3 hot, sterilized pint jars .
• Keep the jars sealed for two to four weeks prior to consuming to allow the chutney to mature.
• Enjoy.

RECIPE FRUIT CHUTNEY

Steps:

• Peel, seed and chop all fruit into small cubes (approx 1/2cm each or slightly larger).Peel and finely diced the onion and grate the fresh ginger.Add all fruit, onion and all other ingredients to a large heavy-based saucepan and cook over a medium heat until all the sugar has dissolved, stirring all the time to ensure nothing sticks to the bottom of the saucepan.Once the sugar is dissolved, reduce the heat to a gentle simmer and cook for 1/5 - 2 hours. Stirring occasionally and checking consistency. To check if the chutney has reduced enough, allow a small teaspoon of chutney to cool on a plate. If it is ready the chutney will sit in a loose spoonful rather than spilling all over the plate.Once you are happy with the thickness of the chutney, remove the cinnamon stick carefully (it will be hot) and divide the chutney between sterilised preserving jars.Leave 1.5cm between the chutney and the lid of the jar. Tighten the lid but not too tight and tip the jars upside down for 5 minutes (again be careful as the jars will be very hot).Tip the jars right way up again and set aside to cool naturally.Store in a cool, dry place. Jars should not need refrigeration if they have been correctly sterilised and prepared. Check regularly.

FRUIT CHUTNEY RECIPE

Steps:

• Put the apples and plums into a large heavy bottomed pan, or jam pan if you have one.
• Add the raisins, red chilli, garlic, onion, coriander seeds, cloves, allspice, sugar and salt.
• Add the vinegar and water and mix well.
• Over a medium heat, bring to a gentle boil, stirring until all the sugar has dissolved.
• Turn down to low, cover and simmer for 20-30 minutes until fruit is soft and thick.
• Check how much liquid is left - some fruit won't release much liquid, so if it's getting dry but you still have large, firm fruit chunks add a splash of water and cook further with the lid on.
• Some fruit, including apples, will release a lot of liquid, so you may need to cook for a further 10-30 minutes with the lid off to achieve the desired thickness.
• To test if it's ready, as with jam, put a teaspoonful onto a plate.
• Draw the spoon through the dollop, if liquid pools in the middle it needs a bit longer.
• Spoon into sterilised jars and store in a cool dark place for 6-8 weeks, it improves with age if you can wait that long.

FRUIT COCKTAIL RECIPE | FRESH FRUIT COCKTAILS FOR SUMMER | FRUIT SALAD

Steps:

• firstly, in a bowl take ½ cup cream. use heavy cream or whipping cream.
• beat for 2 minutes or until the soft peaks appear.
• also add 1 cup hung curd and 1 tsp vanilla extract. you can alternatively use greek yogurt.
• continue to beat until the mixture turns creamy.
• creamy yogurt mixture is ready. refrigerate to keep it chilled.
• to serve, in a tall glass add 2 tbsp rooh afza. you can alternatively use jelly or sabja seeds.
• now layer with fruits and creamy yogurt mixture.
• also, add 1 tbsp honey for sweetness.
• top with 2 tbsp dry fruits.
• garnish with rooh afza and cherry.
• finally, creamy fruit cocktail is ready to be served chilled.

FRESH PEACH CHUTNEY

Steps:

• In a large non-reactive pan, mix together the vinegar and sugars. Heat over medium heat and bring to a boil. Add the rest of the ingredients, except the peaches, and simmer for 10 minutes. Stir in the peaches and simmer an additional 10 minutes, or until reaching desired thickness. The peaches should no longer be firm and the liquid reduced.
• Remove from the heat and let cool at least 15 minutes before serving. Serve at room temperature. Store in an airtight container in the refrigerator for up to one week.
• Recipe Source: Chef Michael Lomonaco via Epicurious

FRUIT CHUTNEY

Steps:

• Add all ingredients to heavy bottomed saucepan and heat over low, stirring constantly, until the sugar has dissolved.
• Turn the heat to low. Simmer 20 minutes or until the fruit is cooked and thick. Check periodically to see if more liquid is needed.
• If time allows, use proper methods (check with your local cooperative extension office) to can the chutney and let sit for 6-8 weeks.
• Otherwise, cool and dig in!

THREE-FRUIT RELISH

Steps:

• In a large bowl, combine the sugar, marmalade and lemon juice; mix well. Stir in the cranberries, raspberries and apples. Cover and refrigerate until serving. Stir before serving.

QUICK PEACH CHUTNEY RECIPE

Steps:

• Saute onions + peppers: Heat oil in a medium saucepan over medium heat. Add in the onion and serrano pepper. Cook, stirring occasionally, until softened about 2-3 minutes.
• Add peaches: Add in the peaches (SEE NOTES) and sauté, about 2 minutes.
• Add liquids + seasonings: Add in the bourbon (or extract), lime juice, vinegar and sugar. Season with salt. Bring to a boil and immediately reduce to a simmer.
• Simmer: Cook, stirring occasionally, until fruit is softened, about 10-12 minutes.
• Add slurry: In a small bowl, whisk together the cornstarch with 2 teaspoons water. Add the cornstarch mixture to the pan. Stir to combine. Continue to gently simmer for 3-5 minutes or until the chutney is thickened to desired consistency.
• Add basil: Remove the pan from heat and stir in the basil. Taste and adjust for seasoning with salt and pepper. Cool: Allow to cool on the counter before serving, or transfer to a container, cover and chill until ready to serve.
• Serving options: Serve with burrata, arugula, prosciutto and toasted bread. Use as a spread for sandwiches. Or use as a topping for pork, chicken and fish!

PERSIMMON CHUTNEY

Steps:

• Place all the ingredients, except the persimmon, in a large saucepan.
• Turn up the heat until it reaches a slow simmer.
• Continue to cook for 30 minutes.
• Tip in the persimmon, stir and cook for 15 minutes, or until tender.
• Using a jam funnel, store the chutney in sterilised jars and seal.
• Enjoy with crackers and blue cheese!

FRUIT CHUTNEY

Steps:

• MethodCombine the tamarind paste, sugar and ½ cup of water in a non-stick pan, mix well and bring to a boil.Transfer the mixture into a bowl, add the fruits, chilli powder, cumin seeds powder, black salt and salt and mix well.Refrigerate for 1 hour and serve chilled.

FRUIT CHUTNEY

Steps:

• In medium saucepan, combine sugar, vinegar and ginger. Bring to a boil. Boil 1 minute; remove from heat and let cool. In large bowl, combine fruit. Pour syrup over fruit and let stand for about 30 minutes to allow flavors to meld. Use right away or transfer to an airtight container and refrigerate up to 1 week.

FRESH CHUTNEY

Steps:

• Heat oil in medium saucepan over medium heat. Add onion; cook, stirring often, until soft and translucent, about 4 minutes. Add remaining ingredients. Cook, stirring occasionally, until thickened, 20 to 25 minutes. Transfer to a medium bowl. Let cool completely.

CRANBERRY FRUIT CHUTNEY

Steps:

• Cut apricots into 1/4-inch-wide strips.
• In heavy stainless-steel Dutch oven, combine apricots, orange juice, dates, raisins and ginger.
• Cover and let stand for at least 8 hours or up to 24 hours.
• Stir in cranberries, sugar, onions, corn syrup, vinegar, mustard seeds and salt.
• Bring to a gentle boil over medium heat, stirring often.
• Reduce heat to a simmer and cook, stirring almost constantly, until thick enough to mound on a spoon.
• Cranberries will have popped; the process takes about 20 minutes.
• Ladle into one-cup hot sterilized mason jars, leaving 1/4-inch headspace.
• Cover with prepared lids; screw on bands fingertip-tight.
• Process in boiling water bath for 10 minutes.

EASY FRUIT CHUTNEY RECIPE

Steps:

• Place all the ingredients in a large pot over medium heat, stirring occasionally, until the sugar has dissolved.
• Simmer uncovered, stirring occasionally, until the chutney is reduced and thickened, about 1 hour30 minutes. It will thicken more once it is cooled so don't worry if it is a little liquid.
• Discard the cinnamon stick and pour the hot chutney into jars. It will keep for up to a year if well sealed and stored in a cool, dry place.