Best Bell Pepper And Dried Apricot Chutney Recipes

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PEAR & DRIED APRICOT CHUTNEY



Pear & dried apricot chutney image

Use up that extra fruit and make a delicious pear & dried apricot chutney

Provided by Good Food team

Categories     Condiment

Time 1h55m

Yield Makes about 850ml/1½pts

Number Of Ingredients 9

425g ripe tomatoes, peeled, deseeded and chopped
425g caster sugar
140g cooking apple, peeled, cored and chopped
140g onion, finely chopped
140g dried apricot, chopped
3tbsp chopped fresh root ginger
2tsp salt
450ml white wine vinegar
1 ¼kg pear, peeled, cored and cut into bite-size pieces

Steps:

  • Combine all the ingredients, except the pears, in a large, thick-bottomed saucepan and bring to the boil. Simmer uncovered over a very low heat, stirring occasionally with a wooden spoon. Continue to cook for about 1 hr, giving it a stir every 10 mins, until the mixture is syrupy. Add the chopped pears and cook for another 30 mins, stirring occasionally. Leave to cool completely, then store in sterilised, clean jars.

Nutrition Facts : Calories 78 calories, Fat 1 grams fat, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.31 milligram of sodium

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

DRIED APRICOT CHUTNEY



Dried Apricot Chutney image

Similar to using fresh fruit, but this time with dried. I have substituted other dried fruits such as peach, pear and apple with success.

Provided by Bokenpop aka Mad

Categories     Chutneys

Time 1h5m

Yield 1 litre

Number Of Ingredients 11

500 g dried apricots
1 liter water, for overnight soaking
500 g raisins
3 garlic cloves
1 large onion
500 g brown sugar
10 ml salt
10 ml ground cinnamon
5 ml whole allspice
1 ml cayenne pepper
1 liter vinegar

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.

Nutrition Facts : Calories 5833, Fat 6.9, SaturatedFat 0.7, Sodium 5128.5, Carbohydrate 1476.9, Fiber 72.3, Sugar 1243.6, Protein 44.6

COLORFUL APRICOT CHUTNEY



Colorful Apricot Chutney image

You can use this chutney as an appetizer on cracker bread...or try mixing it with cream cheese into a spread. When the local Extension office held a "Pepper Day", I entered it in the recipe contest. It ended up winning first prize. I'm a widow. My son and his three children love Grandma C.'s cookies! -Lucile Cline, Wichita, Kansas

Provided by Taste of Home

Time 35m

Yield 4 cups.

Number Of Ingredients 12

3 large sweet red peppers, diced
12 ounces dried apricots, diced
1 cup raisins
1 cup sugar
1 large onion, finely chopped
3/4 cup red wine vinegar
5 garlic cloves, minced
1-1/2 teaspoons salt
1-1/2 teaspoons crushed red pepper flakes
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon ground mustard

Steps:

  • In a large heavy saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened, stirring occasionally. Cover and refrigerate. , Serve as an accompaniment to pork or chicken. Chutney may be stored in the refrigerator for up to 1 month.

Nutrition Facts : Calories 144 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 3g fiber), Protein 1g protein.

DRIED APRICOT CHUTNEY WITH STAR ANISE



Dried Apricot Chutney With Star Anise image

Make and share this Dried Apricot Chutney With Star Anise recipe from Food.com.

Provided by Sydney Mike

Categories     Chutneys

Time 30m

Yield 2 cups, 10 serving(s)

Number Of Ingredients 10

1/4 cup vinegar (any kind)
1/2 cup water
1/4 cup sugar (or honey or other sweetener)
1 pinch salt
1/4 teaspoon black pepper, freshly ground
1 pinch chili powder
3 star anise
1 tablespoon fresh ginger, peeled, minced or 2 teaspoons ground ginger
1/2 cup onion, minced
20 dried apricots (quartered or diced smaller)

Steps:

  • Combine all ingredients except apricots in small saucepan & turn heat to medium.
  • Bring to boil, stirring occasionally, then lower heat & cook 5 minutes.
  • Add apricots & continue to cook until only a SMALL amount of liquid is left.
  • If mixture is not 'jammy' or apricots not quite tender, add a little more water & cook some more.
  • Taste & adjust seasoning as necessary ~ add more of any ingredient desired.
  • Use within 3-4 days & serve, hot, warm or at room temperature.

Nutrition Facts : Calories 60.1, Fat 0.2, Sodium 23.9, Carbohydrate 15.1, Fiber 1.4, Sugar 12.9, Protein 0.6

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