Fresh Stonefruit Chutney Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRESH STONEFRUIT CHUTNEY



Fresh Stonefruit Chutney image

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

2 large firm but ripe peaches or nectarines (about 12 ounces total), halved, pitted, thinly sliced
2 small firm but ripe apricots or plums (about 6 ounces total), halved, pitted, thinly sliced
1 cup quartered pitted cherries
6 tablespoons sugar
3 tablespoons white balsamic vinegar
1/2 teaspoon garam masala*

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



Stone-Fruit Chutney image

Provided by Mark Bittman

Categories     condiments

Time 40m

Number Of Ingredients 9

1/4 cup brown sugar
1 1/2 pounds chopped stone fruit (peaches, nectarines, plums, cherries or apricots, for example)
1/2 cup water
1 tablespoon fresh ginger, minced
1 teaspoon curry powder
1 pinch ground cloves
1/4 cup raisins
1/4 cup toasted nuts (like macadamia)
Orange juice to taste

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



Spiced Stone Fruit Chutney image

Provided by Claire Robinson

Categories     condiment

Time 55m

Yield 6 to 8 (1/2 cup) servings

Number Of Ingredients 7

1 1/2 cups chopped dried apricots
1 cup chopped dried cherries
1 cup pomegranate juice
2 cups water
Small pinch salt
2 chai spiced tea bags
1 cup toasted and chopped pecans

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



Crock Pot Nectarine Chutney image

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

2 1/2 lbs nectarines (peeled, pitted and sliced)
1 1/2 cups brown sugar
1 cup cider vinegar
2 tablespoons prepared ginger (from a jar)
2 teaspoons kosher salt
1/4 cup onion, chopped
1 teaspoon dry mustard
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 cup almonds (slivered, toasted)

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



Fruit Chutney image

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

2 cups brown sugar
2 cups diced pears
1/2 cup dried apricot
1 cup dates, chopped
1 cup diced apple
1/2 cup golden raisin
1/2 cup water water
1 garlic clove, crushed
1/2 cup cider vinegar
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon grated ginger

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



Sweet Cherry Chutney image

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

10 cups pitted sweet cherries (about 7 pounds)
1 cup dark brown sugar
2 1/2 teaspoons ground allspice
1 1/4 cups white vinegar
4 teaspoons corn syrup
1 1/2 cups raisins

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



Fresh Stonefruit Chutney image

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

2 large firm but ripe fresh peaches or 2 large nectarines
2 small firm but ripe fresh apricots or 2 small plums
1 cup fresh cherries
6 tablespoons sugar
3 tablespoons white balsamic vinegar
1/2 teaspoon garam masala

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

More about "fresh stonefruit chutney food"

FRESH STONE-FRUIT CHUTNEY RECIPE | BON APPéTIT
fresh-stone-fruit-chutney-recipe-bon-apptit image
2008-07-01 Preparation. Step 1. Combine all fruit in medium bowl. Add sugar, vinegar, and garam masala; toss gently. Let stand 1 hour at room …
From bonappetit.com
Servings 3
Author Jill Silverman Hough


GRILLED STONEFRUIT FERMENTED CHUTNEY - MOUNTAIN FEED
grilled-stonefruit-fermented-chutney-mountain-feed image
Chop the remaining two uncooked nectarines. When the grilled ingredients are cool, chop the stonefruit, and slice the corn off the cob. Combine all prepared ingredients in a mixing bowl and toss to combine. Add the sea salt and mix …
From mountainfeed.com


EVERMADE FOODS | USDA AND FDA FOOD PRODUCTION | NORTHERN …
We provide full-service, scalable USDA and FDA food production and contract manufacturing with reasonable minimums. #Let'sMakeIt. We help ambitious creators bring unique, innovative …
From evermadefoods.com


THE VIRGINIA CHUTNEY COMPANY
The Virginia Chutney Co. 113 A Aileen Rd. Flint Hill, VA 22627 (540) 675-1984
From virginiachutney.com


SPICED STONE FRUIT CHUTNEY RECIPE - FOOD NEWS
How to make apricot chutney with apricots? Recipe Preparation Stir shallot, coriander, ginger, and oil in a medium saucepan over medium heat until fragrant, about 1 minute. Add apricots, …
From foodnewsnews.com


FRESH STONE FRUIT CHUTNEY - COOKEATSHARE
Fresh stone fruit chutney. Recipes / Fresh stone fruit chutney (1000+) Fresh Stone Fruit Trifle. 1082 views. Fresh Stone Fruit Trifle, ingredients: 1 x 200 g pack trifle sponges or. Sangria. …
From cookeatshare.com


FRESH STONE-FRUIT CHUTNEY | RECIPE | STONE FRUIT, CHUTNEY, FRUIT ...
Jun 17, 2013 - Fresh Stone-Fruit Chutney Recipe. Jun 17, 2013 - Fresh Stone-Fruit Chutney Recipe. Jun 17, 2013 - Fresh Stone-Fruit Chutney Recipe. Pinterest. Today. Explore. When …
From pinterest.com


FRESH FRUIT CHUTNEY RECIPE - WEBMD
Add fresh fruit, dried fruit, sugar, vinegar, water, chiles and salt. Bring to a boil over high heat, stirring often. Reduce heat to maintain a lively simmer and cook until thickened, 30 to 40 ...
From webmd.com


STONE-FRUIT CHUTNEY - PREVENTION
2016-03-09 1/2 fresh jalapeno pepper, seeded and coarsely chopped 3 cloves garlic, chopped 2 tsp. curry powder
From prevention.com


THE CHUTNEY IS MACERATED IN VINEGAR AND SUGAR, CREATING A SYRUPY ...
Aug 14, 2016 - The chutney is macerated in vinegar and sugar, creating a syrupy sauce that also softens the fruit. Pinterest. Today. Explore. When autocomplete results are available use up …
From pinterest.com


FAUQUIER REACHES FOR EXCELLENCE IN SCHOOL HEALTH | FAUQUIER FRESH ...
The mission of Fauquier FRESH is to inspire and promote healthy choices in our schools and community. Nutrition, movement, and literacy enrichment are essential for supporting …
From fauquierfresh.org


Related Search