Best Spiced Dried Fruit Chutney Recipes

Spiced Cranberry and Dried-Fruit Chutney image

Provided by Jan Schroeder

Yield Makes 2 1/2 cups

Number Of Ingredients 10

2 cups fresh cranberries
16 dried apricot halves
1/2 cup dried blueberries
1/3 cup (packed) golden brown sugar
1/4 cup chopped crystallized ginger
1/4 cup frozen concentrated cranberry juice cocktail, thawed
1/4 cup water
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
2 teaspoons balsamic vinegar

Steps:

Stir all ingredients except vinegar in medium saucepan over medium-high heat until sugar dissolves. Increase heat to high; boil until thick, stirring often, about 4 minutes. Transfer to bowl. Mix in vinegar, then season with salt and pepper. (Can be made 2 weeks ahead. Cover; chill.)

Spiced Dried-Fruit Chutney image

Yield Makes about 2 cups

Number Of Ingredients 12

1 finely chopped shallot
1 tablespoon coriander seeds
1 tablespoon finely chopped peeled ginger
1 teaspoon vegetable oil
1 1/2 cups coarsely chopped dried apricots
1 cup apple cider vinegar
1/4 cup coarsely chopped dried figs
1/4 cup coarsely chopped prunes
1/4 cup golden raisins
1/4 cup robust-flavored (dark) molasses
1 1/2 cups water
Salt and pepper

Steps:

Stir 1 finely chopped shallot, 1 tablespoon coriander seeds, 1 tablespoon finely chopped peeled ginger, and 1 teaspoon vegetable oil in a medium saucepan over medium heat until fragrant, about 1 minute. Add 1 1/2 cups coarsely chopped dried apricots, 1 cup apple cider vinegar, 1/4 cup coarsely chopped dried figs, 1/4 cup coarsely chopped prunes, 1/4 cup golden raisins, 1/4 cup robust-flavored (dark) molasses, and 1 1/2 cups water; season with salt and pepper.
Bring to a simmer and cook, adding more water if too thick, until fruit is soft and liquid is almost completely evaporated. Let cool.