Best Summers Harvest Apricot Chutney 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 Bayhill

Categories Chutneys

Time 40m

Yield 3 cups

Number Of Ingredients 13

1 apple, peeled and chopped
1 cup sugar
1 cup water
3/4 cup dried apricot halves, chopped
1/2 cup onion
1/2 cup apple cider vinegar
1/4 cup raisins
1/4 cup fresh lemon juice
1 tablespoon fresh ginger, chopped
1 teaspoon lemon rind, grated
1/2 teaspoon dry mustard
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Steps:

In a large saucepan, combine all the ingredients; bring to a boil over high heat.
Reduce heat, and simmer uncovered, 30 minutes or to desired consistency, stirring occasionally.
Cover and chill.
Serve with ham or cheese and crackers.

Nutrition Facts : Calories 426.6, Fat 0.5, SaturatedFat 0.1, Sodium 10.4, Carbohydrate 108.7, Fiber 4.7, Sugar 97.8, Protein 2.1

Apricot Chutney image

Provided by Samantha in Ut

Time 1h10m

Yield 8 ounce jars, 7 serving(s)

Number Of Ingredients 17

1 1/2 cups cider vinegar
2 tart green apples, peeled cored and finely chopped
3 cups chopped dried apricots
3 cups boiling water
2 onions, finely chopped
1 cup granulated sugar
1 cup lightly packed brown sugar
4 garlic cloves, finely chopped
1/2 cup raisins
2 tablespoons finely chopped gingerroot
2 teaspoons mustard seeds
1 1/2 teaspoons cinnamon
1 teaspoon ground allspice
1 teaspoon fresh ground black pepper
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

In a saucepan combine vinegar and apples. Add apricots, boiling water, onions, sugars, garlic, raisins and ginger. Bring to a boil over medium-high heat stirring constantly. Reduce heat and boil gently stirring occasionally for 30 minutes. Add mustard seeds, cinnamon, allspice black pepper, cloves, salt and cayenne. Boil gently stirring frequently until thick enough to mound on a spoon, about 15 minutes.
Prepare canner, jars and lids.
Ladle chutney into jars, remove air bubbles, wipe rim and place lids and rings.
Process 10 minutes.

Nutrition Facts : Calories 450.6, Fat 0.8, SaturatedFat 0.1, Sodium 109.4, Carbohydrate 113.5, Fiber 6.5, Sugar 100.5, Protein 3.1

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