Best Apricot And Ginger Chutney Recipes

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APRICOT & GINGER CHUTNEY



Apricot & Ginger Chutney image

This my first attempt in making chutney! I chose this because I like the ingredients and I hope it comes out, how that remains to be seen! Found this originally in the Olive Magazine, August 2007; however, have tweaked it a bit!

Provided by Manami

Categories     Very Low Carbs

Time 25m

Yield 1 pretty jar, 8 serving(s)

Number Of Ingredients 12

1 teaspoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
6 1/8 ounces dried apricots, finely chopped
1 3/4 ounces sultanas, raisins
1 teaspoon grated fresh gingerroot
5 1/8 ounces pineapple juice
1 tablespoon cider vinegar
2 tablespoons light brown sugar
salt, to taste
fresh ground black pepper, to taste
2 pinches crushed red pepper flakes (optional)

Steps:

  • Heat the oil in a small non-stick pan, then cook the onion and garlic for 5 minutes until soft.
  • Stir in the aprictos, sultanas, ginger, pineapple juice and vinegar, then bubble gently for 10-15 minutes until the apricots become pulpy and most of the liquid has been absorbed.
  • Stir in the sugar and cook for 2 more minutes until chutney is sticky, then season and cool.
  • Place in a sterilized glass jar or stoneware container.

Nutrition Facts : Calories 108.5, Fat 0.7, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 26.6, Fiber 2.2, Sugar 21.6, Protein 1.2

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 CHUTNEY



Apricot Chutney image

This chutney is a beautiful colour...especially when you use the deep deep orange apricots. I just guessed at the amount of jars and it is not stated in the recipe.

Provided by luvcookn

Categories     Low Protein

Time 1h30m

Yield 12 1/2 pints, 12 serving(s)

Number Of Ingredients 10

2 1/2 lbs apricots, pitted and quartered
1 lb brown onion, peeled and diced
2 cups sultana raisins
1 lb brown sugar
2 cups cider vinegar
1 teaspoon chili powder
2 teaspoons mustard seeds
1 1/4 teaspoons salt
1 teaspoon turmeric
3/4 teaspoon cinnamon

Steps:

  • Mix together all the ingredients in a large saucepan.
  • Bring to a boil. Reduce heat and simmer for about 1 hour, uncovered, or until juice has thickened.
  • Pour into warm sterilized jars and seal.
  • May be eaten immediately but the flavour improves after a few days.

Nutrition Facts : Calories 289, Fat 0.7, SaturatedFat 0.1, Sodium 266.1, Carbohydrate 71.2, Fiber 3.6, Sugar 61.3, Protein 2.6

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.

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Chutneys are flavorful condiments that add a delicious twist to any dish, be it Indian or international. One such chutney variety that has gained popularity in recent times is apricot and ginger chutney. This chutney is an excellent blend of sweet and spicy flavors, making it a versatile addition to any meal. In this article, we will delve into the world of apricot and ginger chutney, exploring its flavor profile, health benefits, and culinary uses.

Flavor Profile

The combination of apricot and ginger in chutney results in a unique flavor profile that is both sweet and tangy. The sweetness of the apricots is balanced by the spicy flavor of ginger, and together they create a harmonious taste that is hard to resist. The chutney is further flavored with herbs and spices like cumin, coriander, and cinnamon, which add depth to the overall taste.

Health Benefits

Apricot and ginger chutney is not only delicious but also offers several health benefits. Both apricots and ginger are rich in vitamins and minerals, which are essential for our overall well-being. Apricots are a rich source of vitamin A, which is excellent for maintaining healthy skin and eyesight. They are also high in fiber, which helps regulate digestion and prevent constipation. Ginger, on the other hand, has anti-inflammatory properties and is often used to treat nausea and inflammation. It is also a natural immune booster, making it an excellent ingredient to include in your diet.

Culinary Uses

Apricot and ginger chutney can be used in a variety of ways, making it a versatile condiment to have in your kitchen. Here are some popular culinary uses of this chutney:
As a Dip:
Apricot and ginger chutney can be used as a dip for chips, crackers, and even fruit. Its sweet and spicy flavor profile makes it a great accompaniment for snacks.
As a Condiment:
This chutney can be used as a condiment for sandwiches, burgers, and wraps. Its sweet and spicy taste enhances the overall flavor of the dish, making it more enjoyable.
As a Glaze:
Apricot and ginger chutney can be used as a glaze for meats like chicken, pork, and fish. Its sweet and spicy notes add depth to the flavor of the meat and make it more succulent.
As a Sauce:
This chutney can be used as a sauce for pasta dishes or grilled vegetables. Its sweet and sour taste pairs well with the subtle flavor of pasta and vegetables, making it a delicious addition to any meal.

Conclusion

Apricot and ginger chutney is a versatile condiment that adds a unique flavor to any dish. Its sweet and spicy taste, along with its health benefits, make it a popular ingredient in many recipes. Whether you use it as a dip, condiment, glaze, or sauce, apricot and ginger chutney is sure to make your dish more flavorful and enjoyable.

If you're looking for a delicious and versatile condiment to add to your meals, apricot and ginger chutney is an excellent choice. This sweet and savory relish can be used as a topping for everything from burgers to roasted vegetables, or as a dip for crackers and chips. Plus, it's surprisingly simple to make at home. Here are some valuable tips to keep in mind when preparing your own apricot and ginger chutney recipes.

Choosing your Apricots

The quality of your apricots will greatly impact the final flavor of your chutney. Look for apricots that are ripe but not too soft, with a vibrant orange color and a sweet fragrance. If you can, try to find apricots that are locally grown and in season for the best flavor. Avoid using canned or overly processed apricots, as they can be too sweet or mushy.

Adding Ginger

Ginger is a key ingredient in apricot chutney, providing a spicy kick that complements the sweetness of the fruit. When using ginger in your recipe, it's important to use fresh ginger root rather than powdered or dried ginger. Peel the ginger root and grate it finely for the best texture and flavor. You can adjust the amount of ginger based on your preferences - if you like a milder chutney, use less ginger, and if you prefer a spicier chutney, use more.

Balancing Sweet and Savory

A well-balanced chutney should have both sweet and savory flavors, and this can be achieved through the use of different ingredients. Along with the apricots and ginger, you can add onions, garlic, brown sugar, vinegar, and spices such as cinnamon, cumin, and coriander. Experiment with different combinations of flavors to find the perfect balance for your taste buds.

Cooking and Consistency

To make apricot and ginger chutney, you'll need to simmer your ingredients until they become thick and jam-like in consistency. This can take anywhere from 30 minutes to an hour, depending on the quantity of chutney you're making and the heat of your stove. Be sure to stir your chutney frequently to prevent it from burning or sticking to the bottom of the pan. If you prefer a chunkier chutney, you can leave some pieces of fruit or ginger in the mixture, or use a stick blender to blend it to a smooth consistency.

Storing and Using Chutney

Once your chutney is cooked, let it cool to room temperature before transferring it to a clean, airtight container. Your chutney can be stored in the refrigerator for up to two weeks, or in the freezer for several months. When using your chutney, you can serve it at room temperature or heat it up for a few seconds in the microwave. Apricot and ginger chutney pairs well with a variety of dishes, including grilled meats, cheese plates, and roasted vegetables.

Conclusion

Making your own apricot and ginger chutney is a fun and rewarding way to add some spice and sweetness to your meals. By following these valuable tips, you can create a delicious and versatile chutney that will become a staple in your kitchen. Remember to experiment with different flavors and textures to find your perfect recipe.

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