Best Colorful Apricot Chutney Recipes

Apricot Chutney image

Provided by S

Time 1h20m

Yield 50

Number Of Ingredients 9

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 image

Provided by luvcookn

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 image

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.

Summer's Harvest Apricot Chutney image

Provided by magpie diner

Categories Chutneys

Time 1h30m

Yield 3 cups

Number Of Ingredients 10

2 lbs fresh apricots, pitted and roughly chopped
1 large red onion, diced (or 2 small or med ones)
1 cup unsulphured dried cranberries (or sub raisins)
2 cups brown sugar
2 cups apple cider vinegar
1 teaspoon mustard seeds
1 teaspoon sea salt (to taste, I added more like 2 tsp)
1/2 teaspoon curry powder
1/2 teaspoon turmeric
1/4 teaspoon ground allspice (or sub cinnamon)

Steps:

Place all ingredients into a large, heavy bottomed, pot. Stir over medium heat until the sugar dissolves.
Bring to a boil then reduce heat to a low simmer. Let it simmer away for about an hour until it's nice and thick. Keep an eye on the heat and stir often so it doesn't burn.
Fill sterilized canning jars to within 1/2 inch of the top. Screw on sterilized bands and lids securely.
Process in a boiling water bath for 5-10 minutes.

Nutrition Facts : Calories 775.2, Fat 1.7, SaturatedFat 0.1, Sodium 846, Carbohydrate 187.7, Fiber 8.6, Sugar 173.2, Protein 5.2