Dried Apricot Raisin Chutney Recipes

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.

Steps:

• Heat oil in a medium skillet over medium heat until hot but not smoking. Add onion; cook, stirring frequently, until soft and translucent, about 4 minutes.
• Transfer onion to a large saucepan. Add apricots, sugar, honey, raisins, and vinegar. Cook over medium heat, stirring, until thickened, about 25 minutes.
• Pour chutney into a large bowl. Let cool completely. Serve at room temperature.

Steps:

• In a large heavy saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened, stirring occasionally. Cover and refrigerate. , Serve as an accompaniment to pork or chicken. Chutney may be stored in the refrigerator for up to 1 month.

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.

Steps:

• If the dried fruit is very hard, the soak them whole overnight in water then drain.
• This step can be omitted if fruit is already soft.
• Mince apricots, raision, garlic and onion together.
• Add all other ingredients and boil gently for 1 hour until thick.
• Bottle and seal immediately using whichever method works best for you.

Steps:

• Cook garlic and ginger in oil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring, until golden, 1 to 2 minutes. Add mustard seeds and cook, stirring, until fragrant, about 1 minute. Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all liquid is absorbed, about 20 minutes (chutney should be moist). Cool to room temperature.

Steps:

• Combine all the ingredients, except the pears, in a large, thick-bottomed saucepan and bring to the boil. Simmer uncovered over a very low heat, stirring occasionally with a wooden spoon. Continue to cook for about 1 hr, giving it a stir every 10 mins, until the mixture is syrupy. Add the chopped pears and cook for another 30 mins, stirring occasionally. Leave to cool completely, then store in sterilised, clean jars.

Steps:

• Combine all ingredients except apricots in small saucepan & turn heat to medium.
• Bring to boil, stirring occasionally, then lower heat & cook 5 minutes.
• Add apricots & continue to cook until only a SMALL amount of liquid is left.
• If mixture is not 'jammy' or apricots not quite tender, add a little more water & cook some more.
• Taste & adjust seasoning as necessary ~ add more of any ingredient desired.
• Use within 3-4 days & serve, hot, warm or at room temperature.

Steps:

• Saute Onion in Dutch Oven or Flameproof casserole dish at Med Low heat, 10 +/- Min (not brown), add Apricots, Brown and Gran Sugars plus Water Simmer 30 Min add water as needed to prevent sticking. Remove from heat & Cool. Will keep in Refrigerator for week +, Goes well with Braised Beef and Poultry