Best Contest Winning Winter Fruit Chutney Recipes

WINTER FRUIT CHUTNEY

Steps:

• Place prunes and apricots in saucepan; add 1 cup/250 mL water and bring to boil.
• Remove from heat; cover and let stand for 30 minutes.
• Stir in onion, apple, tomatoes, sugar, ginger, cinnamon, cloves, nutmeg, black and cayenne peppers, salt and vinegar; bring to simmer.
• Cover and simmer on low, stirring occasionally, until thickened to jamlike consistency, 50 to 60 minutes.
• Remove from heat and spoon into jar.

MIX FRUIT CHUTNEY

Steps:

• Heat oil over medium heat.
• Add onion and stir-fry 1 minute.
• Stir in curry powder until the smell is fragrant, about 2 minutes.
• Add fruit with juice, raisins and almonds. Stir to blend.
• In a small bowl, stir lemon juice into cornstarch until smooth.
• Stir into fruit mixture until sauce thickens.
• Cool before serving.
• Keep refrigerated.

CURRIED DRIED FRUIT CHUTNEY (CROCK POT)

Steps:

• In a 4- or 5-quart electric slow cooker, combine all the ingredients.
• Mix well.
• Cover and cook on the low heat setting 4 to 5 hours, or until the fruits are tender but still retain their shape; do not overcook.
• Let cool, then refrigerate.
• (To speed this up a bit, you can cook the chutney 1 1/2 hours on the low heat setting and then 1 1/2 hours on the high heat setting).

FRUIT CHUTNEY

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!

WINTER CHUTNEY

Steps:

• Put all ingredients in a large pan and cook down slowly till thick enough to draw the spoon through.
• pot up into sterilized jars when still hot and seal.
• Leave to cool then label and store or give as gifts.

SPICY CRANBERRY CHUTNEY

Steps:

• Put all of the ingredients in sauce pot and bring to a boil over medium heat. Reduce the heat and simmer until desired consistency, about 40 to 50 minutes.

WINTER FRUIT CHUTNEY

Steps:

• Using small sharp knife, cut between membranes of orange half to release segments. Set segments aside.
• Combine white wine and next 6 ingredients in large nonreactive* saucepan. Cover and simmer 15 minutes. Strain mixture; discard solids.
• Return liquid to saucepan. Add cranberries, pears, figs, raisins and ginger. Cover and simmer until fruit is tender, about 10 minutes. Add apples. Simmer until apples are just tender, about 15 minutes. Cool to lukewarm. Stir in reserved orange segments. Transfer to bowl. Cover and refrigerate. (Can be prepared 1 week ahead. Keep refrigerated.)

KIWIFRUIT CHUTNEY

Steps:

• In a saucepan mix all ingredients.
• Boil gently & stir frequently for about 1 hour or until soft & thick.
• Cool, then spoon into sterilized jars & seal.

CONTEST-WINNING WINTER FRUIT CHUTNEY

Steps:

• In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; cover and simmer for 15 minutes. , Stir in the brown sugar, pears, cranberries, apple and currants. Return to a boil. Reduce heat; simmer, uncovered, for 1 hour or until fruit is tender and mixture has thickened., Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.