Best Spiced Fruit Chutney Recipes

Spiced Stone Fruit Chutney image

Provided by Claire Robinson

Time 55m

Yield 6 to 8 (1/2 cup) servings

Number Of Ingredients 7

1 1/2 cups chopped dried apricots
1 cup chopped dried cherries
1 cup pomegranate juice
2 cups water
Small pinch salt
2 chai spiced tea bags
1 cup toasted and chopped pecans

Steps:

Put the fruit into a medium heavy bottomed pot over medium heat. Add the pomegranate juice, water, and salt and bring to a simmer. Add the tea bags and simmer for about 40 minutes, until liquid has been mostly absorbed.
Remove the tea bags and discard. Stir in the pecans and transfer to a serving bowl. Serve warm or at room temperature and enjoy!

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.

CROWN PORK ROAST W/SPICED FRUIT CHUTNEY image

Yield 8 People

Number Of Ingredients 7

1 8Lb. Crown Pork Roast
Salt
Pepper
1t. - Dried Thyme, Crumbled
1/2 Cup - Dark Unsulphured Molasses
1/2 Cup - Light Soy Sauce
Red / Green Grapes

Steps:

Position rack in the center of oven and preheat to 350. Season Pork Roast inside and out with salt and pepper, rub with Thyme. Place Pork Roast on a rack set in a large roasting pan. Mix Molasses and Soy Sauce in a small bowl. Brush some of mixture over roast. Roast 2 hours for Medium, basting occasionally with molasses. Transfer Pork Roast to platter, tent with foil and let stand 20 minutes at room temp.. Save juices When ready to serve fill with grapes.

SPICED FRUIT CHUTNEY image

Yield 6 cups

Number Of Ingredients 18

2 cups of cider vinegar
1 medium onion, finely chopped
1/2 cup water
1 tbs ground ginger
1 tsp grated orange peel
1 tsp salt
1/2 tsp ground cinnamon
1 clove garlic minced
1/4 tsp dried crushed red pepper
1/2 cup orange juice
1 cup grand mariner or triple sec
3 cups firmly cup golden brown sugar
2 small Bartlet pares
1 large granny smith apple
2 cups cranberries
2 cups golden raisin
1 orange, chopped
1/2 cup dried currants

Steps:

Combine first 11 ingredients in heavy sauce pan over medium heat. Bring to boil stirring occasionally. Add sugar and fruit. Cook until fruits are soft and liquid thickens slightly. Stir occasionally. About 1 hour. Cool to room temperature. Chutney will thicken as it cools. Serve as an accompaniment to roast, duck, turkey or chicken.