FRESH STONEFRUIT CHUTNEY
Provided by Jill Silverman Hough
Categories Sauce Dessert Low Fat Low Cal Back to School Backyard BBQ Condiment Nectarine Plum Summer Low Cholesterol Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 6
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.
STONE-FRUIT CHUTNEY
Steps:
- Combine fruit, brown sugar and water in a skillet and bring to a boil.
- Reduce heat and simmer until just tender, about 15 minutes, stirring occasionally.
- Add orange juice and ginger, curry powder and a pinch of ground cloves. Simmer, reducing mixture to desired thickness.
- Partly cool, then stir in raisins and toasted nuts (like macadamia), and serve.
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!
CROCK POT NECTARINE CHUTNEY
An easy method to create a nice savory chutney for roast pork toppings and for other applications where chutney is called for. It will store nicely in the refrigerator for some time. The original recipe came from Joanna White's "Slow Cooking."
Provided by Bone Man
Categories Chutneys
Time 4h30m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Place the following in the crock pot: nectarines, brown sugar, vinegar, ginger, salt, onion, mustard, cinnamon, cloves.
- Stir and, on the low setting, allow to cook for 4 hours. Taste and adjust seasonings if desired.
- Allow chutney to cool and then add the almonds and refrigerate.
- This is a nice condiment/topping for baked pork roast or even on a small beef steak.
- This chutney can be used as a base for Henry Bain Sauce.
Nutrition Facts : Calories 113.9, Fat 2.1, SaturatedFat 0.2, Sodium 251.6, Carbohydrate 23.5, Fiber 1.5, Sugar 20.7, Protein 1.5
FRUIT CHUTNEY
An untested fresh-fruit version of South African chutney. Chutney is best served as a condiment over meat and fish. (Posted for Zaar World Tour 2011)
Provided by strawberrybird
Categories South African
Time 50m
Yield 3 cups
Number Of Ingredients 12
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!
SWEET CHERRY CHUTNEY
Make and share this Sweet Cherry Chutney recipe from Food.com.
Provided by Diana Adcock
Categories Chutneys
Time 1h50m
Yield 6 half pints
Number Of Ingredients 6
Steps:
- Add all ingredients except raisins in a large stainless or enamel pot.
- Bring to a full rolling boil stirring constantly until sugar is dissolved.
- Reduce heat a bit to a gentle boil, stirring frequently until mixture thickens, about 60 minutes.
- Stir in raisins and boil for 5 more minutes.
- Ladle into clean hot jars leaving 1/2 inch head space.
- Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.
FRESH STONEFRUIT CHUTNEY
This is a great sweet and savory chutney, perfect with grilled or roasted chicken. Recipe from epicurious...
Provided by loof751
Categories Cherries
Time 1h10m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Pit and thinly slice the peaches (or nectarines) and apricots (or plums). Pit and quarter the cherries.
- 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.
Nutrition Facts : Calories 46.6, Fat 0.1, Sodium 0.1, Carbohydrate 11.8, Fiber 0.8, Sugar 10.9, Protein 0.5
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