Best Spicy Apricot Chutney Preserve Recipes

Apricot Chutney image

Yield Makes about 6 pints

Number Of Ingredients 10

5 pounds apricots, pitted and quartered
2 pounds red onions, peeled and coarsely diced
4 cups light raisins
2 pounds dark brown sugar
4 cups cider vinegar
2 teaspoons chili powder
4 teaspoons mustard seed
2 teaspoons salt
2 teaspoons turmeric
1 teaspoon cinnamon

Steps:

Combine all in a large part and simmer, uncovered, for 1 hour, or until the juice has thickened to a light syrup. Pour into hot.sterilized preserving jars, cover and seal.

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

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