Best Asia Nora Apricot Chutney Recipes

ASIA NORA APRICOT CHUTNEY

Steps:

• Put the onion, ginger, apricots, sugar, vinegar, water, curry powder, cardamom and cinnamon in a medium saucepan.
• Bring to a boil, reduce the heat and simmer for 1 to 1 1/2 hours or until the chutney takes on the consistency of a jam.
• Stir the chutney from time to time to prevent it from burning. Cool. If you want a spicy chutney, add some minced chili pepper to the mixture.

APRICOT CHUTNEY

Steps:

• In a saucepan combine vinegar and apples. Add apricots, boiling water, onions, sugars, garlic, raisins and ginger. Bring to a boil over medium-high heat stirring constantly. Reduce heat and boil gently stirring occasionally for 30 minutes. Add mustard seeds, cinnamon, allspice black pepper, cloves, salt and cayenne. Boil gently stirring frequently until thick enough to mound on a spoon, about 15 minutes.
• Prepare canner, jars and lids.
• Ladle chutney into jars, remove air bubbles, wipe rim and place lids and rings.
• Process 10 minutes.

APRICOT CHUTNEY

Steps:

• In a large saucepan, combine all the ingredients; bring to a boil over high heat.
• Reduce heat, and simmer uncovered, 30 minutes or to desired consistency, stirring occasionally.
• Cover and chill.
• Serve with ham or cheese and crackers.

APRICOT CHUTNEY

Steps:

• Combine all in a large part and simmer, uncovered, for 1 hour, or until the juice has thickened to a light syrup. Pour into hot.sterilized preserving jars, cover and seal.

DRIED APRICOT CHUTNEY

Steps:

• If the dried fruit is very hard, the soak them whole overnight in water then drain.
• This step can be omitted if fruit is already soft.
• Mince apricots, raision, garlic and onion together.
• Add all other ingredients and boil gently for 1 hour until thick.
• Bottle and seal immediately using whichever method works best for you.

APRICOT CHUTNEY

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.

CURRIED APRICOT CHUTNEY

Steps:

• Heat oil and curry powder in a 2-qt. saucepan over medium heat. Cook, stirring frequently, until curry powder is fragrant, about 2 minutes. Add onion, garlic, and ginger and cook, stirring occasionally, until soft, about 10 minutes.
• Add apricots and raisins along with 1 cup water, lime juice, and sugar. Cook, stirring occasionally, until thickened, about 20 minutes.
• MAKES 2 CUPS.

CRANBERRY APRICOT CHUTNEY

Steps:

• In a heavy saucepan, combine white sugar and water.
• Cook and stir over medium heat until sugar is dissolved; bring to a boil without stirring.
• Stir in cranberries, apricots, brown sugar, vinegar, and ginger; reduce heat.
• Simmer, uncovered, for about 5 minutes or until the berries have popped and mixture starts to thicken, stirring occasionally.
• Remove from heat and allow to cool if serving that day.
• Can be covered and refrigerated for up to four days.
• Makes 3 1/2 cups.