Dried Fruit Chutney Recipes

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DRIED FRUIT CHUTNEY

Decades ago when I used to do a little canning, I collected a number of recipes for chutney -- Here's one of them.

Provided by Sydney Mike

Categories     Chutneys

Time 35m

Yield 4 8 oz jars

Number Of Ingredients 14



Dried Fruit Chutney image

Steps:

  • In large saucepan, combine all ingredients & bring to boil.
  • Reduce heat & simmer, uncovered 20 minutes, or until mixture has thickened.
  • Ladle into hot sterilized jars & seal immediately.

Nutrition Facts : Calories 542, Fat 0.6, SaturatedFat 0.1, Sodium 614.8, Carbohydrate 138.2, Fiber 7.9, Sugar 121.4, Protein 2.3

1/2 cup water
3 medium apples, tart, diced
1 cup dried pitted prunes, diced
1 cup dried apricot, diced
1 cup cider vinegar
1 1/2 cups brown sugar, packed
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/2 teaspoon ground cloves
1/2 teaspoon coriander
1/2 teaspoon curry powder
1/8 teaspoon crushed red pepper flakes
3 garlic cloves, minced

DRIED FRUIT CHUTNEY

Every year at Diwali, the Hindu New Year, my father was given boxes of dried fruit as gifts. One Thanksgiving, I was reminded of that tradition when I was given some organic dates and decided to make this chutney instead of cranberry sauce for our holiday table.

Provided by Food Network

Categories     side-dish

Yield 6 cups

Number Of Ingredients 18



Dried Fruit Chutney image

Steps:

  • Heat the oil in a heavy 6-quart pot over moderately high heat until it shimmers and cook the cinnamon, star anise, and cloves for 1 minute. Add the brown mustard seeds and chile. When the seeds pop and are fragrant, after about 30 seconds, remove the pan from the heat and carefully add the orange juice and apple cider. Bring the mixture to a boil and add the cherries, dates, zest, ginger, apricots, cranberries, fennel, yellow mustard seeds, and vinegar. Briskly simmer the mixture, uncovered, stirring occasionally, until the liquid is reduced and the fruits are softened and tender, about 1 1/2 hours. Stir in salt to taste. Let the chutney cool completely before serving. The chutney keeps in an airtight container in the refrigerator for 1 week.

1/4 cup extra virgin olive oil
1/2 cinnamon stick
3 star anise
2 cloves
1/2 teaspoon brown mustard seeds
1/4 dried pasilla de Oaxaca chile
2 cups orange juice
2 cups apple cider
1 cup dried sour cherries
2 cups sliced dates
1 teaspoon packed grated orange zest
1/4 cup julienne strips peeled ginger
2 cups quartered dried apricots
2 cups fresh cranberries
1 1/2 tablespoons fennel, preferably Lucknow
1 teaspoon yellow mustard seeds
1/4 cup cider vinegar
Kosher salt

SPICED STONE FRUIT CHUTNEY

Provided by Claire Robinson

Categories     condiment

Time 55m

Yield 6 to 8 (1/2 cup) servings

Number Of Ingredients 7



Spiced Stone Fruit Chutney image

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!

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

FRUIT CHUTNEY

An untested fresh-fruit version of South African chutney. Chutney is best served as a condiment over meat and fish. (Posted for Zaar World Tour 2011)

Provided by strawberrybird

Categories     South African

Time 50m

Yield 3 cups

Number Of Ingredients 12



Fruit Chutney image

Steps:

  • Add all ingredients to heavy bottomed saucepan and heat over low, stirring constantly, until the sugar has dissolved.
  • Turn the heat to low. Simmer 20 minutes or until the fruit is cooked and thick. Check periodically to see if more liquid is needed.
  • If time allows, use proper methods (check with your local cooperative extension office) to can the chutney and let sit for 6-8 weeks.
  • Otherwise, cool and dig in!

2 cups brown sugar
2 cups diced pears
1/2 cup dried apricot
1 cup dates, chopped
1 cup diced apple
1/2 cup golden raisin
1/2 cup water water
1 garlic clove, crushed
1/2 cup cider vinegar
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon grated ginger

LAURA'S FRUITY CHUTNEY

Chutney is one of the easiest preserves to make - and its punchy flavours bring out the best in cheese and cold meats

Provided by Angela Nilsen

Categories     Buffet, Condiment, Snack

Time 2h10m

Yield Makes about 2 litres/3½ pints

Number Of Ingredients 14



Laura's fruity chutney image

Steps:

  • Halve, stone and chop the plums (about the same size as you would for an apple pie - not too big, not too small). Drop them into a large saucepan. Core, peel and chop the apples and pears in the same way. Peel, stone and chop the mango. Put all the fruit in the pan.
  • Stir sugar, vinegar, onions, ginger, garlic, mustard seeds, coriander, crushed chillies and salt into the pan, then drop the cinnamon stick on top. Heat slowly for about 20 mins, giving an occasional stir, until the sugar has dissolved. Now leave the chutney to simmer at a steady pace, without a lid, stirring occasionally until reduced and thickened, but still with a nice balance of syrupy juice. This will take about 1½ hrs. You don't want to cook it until all the liquid has gone, as it will thicken once it cools. Discard the cinnamon stick.
  • Using a heatproof jug, pour the chutney while still hot into sterilised jars. It will keep for about a year in a cool, dry place.

Nutrition Facts : Calories 57 calories, Fat 1 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium

900g plum
2 Bramley apples (about 550g/1lb 4oz)
450g pear
1large mango
900g muscovado sugar
500ml bottle cider vinegar
2medium onions (not red)
85g chopped stem ginger (from a jar of ginger in syrup, or crystallized)
3 garlic cloves , finely chopped
1 tbsp mustard seed
1rounded tsp ground coriander
1 tsp crushed dried chillies
1 tsp salt
1 cinnamon stick

DRIED FRUIT CHUTNEY

Make and share this Dried Fruit Chutney recipe from Food.com.

Provided by Sandra Hyde

Categories     Chutneys

Time 40m

Yield 7-8 lbs chutney

Number Of Ingredients 10



Dried Fruit Chutney image

Steps:

  • Soak the apricots overnight, remove from the water and chop into small pieces.
  • Put all the fruit and onions in a pan with the vinegar.
  • Wrap the chillies and ginger in a piece of muslin and secure.
  • Put the muslin bag in with the fruit and vinegar.
  • Simmer until the apples are mushy, stirring often.
  • Do not allow to stick and burn.
  • Remove the muslin bag.
  • Add sugar and boil for a further 10 minutes, until chutney thickens.
  • Stir often to prevent sticking and burning.
  • Pour into hot jars, tie down and seal when cool.

Nutrition Facts : Calories 843.4, Fat 1, SaturatedFat 0.1, Sodium 47.7, Carbohydrate 210.6, Fiber 13.9, Sugar 178.1, Protein 6.4

1 lb seedless raisin
8 ounces cooking dates, chopped small
8 ounces currants
8 ounces dried apricots
2 lbs peeled and cored apples, sliced (measured after peeling and coring)
3 large onions, chopped
3 pints vinegar
1 ounce chile, crushed
2 ounces bruised gingerroot
1 lb soft brown sugar

CURRIED DRIED FRUIT CHUTNEY (CROCK POT)

Make and share this Curried Dried Fruit Chutney (Crock Pot) recipe from Food.com.

Provided by Mercy

Categories     Chutneys

Time 5h15m

Yield 16 serving(s)

Number Of Ingredients 12



Curried Dried Fruit Chutney (Crock Pot) image

Steps:

  • In a 4- or 5-quart electric slow cooker, combine all the ingredients.
  • Mix well.
  • Cover and cook on the low heat setting 4 to 5 hours, or until the fruits are tender but still retain their shape; do not overcook.
  • Let cool, then refrigerate.
  • (To speed this up a bit, you can cook the chutney 1 1/2 hours on the low heat setting and then 1 1/2 hours on the high heat setting).

1 lb mixed dried fruit, chopped (apricots, peaches, apples, prunes)
1 lb dried apricot, coarsely chopped
6 ounces pitted prunes, coarsely chopped (about 1 cup)
1/2 cup raisins
1 medium onion, chopped
3/4 cup sugar
2 cups water
1 1/2 cups apple cider vinegar
2 teaspoons Madras curry powder
1/4 teaspoon ground ginger
1/8 teaspoon cayenne
1/4 teaspoon salt

AFRICAN DRIED FRUIT CHUTNEY

Posting this for ZWT 2006. I can't wait to try this one myself... any excuse to make a curry dish and well if I have a good chutney I am obliged to make a Curry aren't I :-P ?? This recipe assumes knowledge of safe canning practices.

Provided by JanetB-KY

Categories     Chutneys

Time 1h50m

Yield 3 pints

Number Of Ingredients 15



African Dried Fruit Chutney image

Steps:

  • In a large (3 to 4 quart) Stainless Steel or other non-reactive pot, combine the fruits, onions, vinegar, water, sugar, spices and salt.
  • Stirring frequently, bring to a boil over high heat; reduce the heat to low and simmer partially covered for about one hour or until the fruits are reduced to pulp and the chutney is thick enough to hold its shape almost solidly in a spoon; stir it frequently as it begins to thicken to prevent it from sticking.
  • Remove the pan from the heat and ladle the chutney into either 1/2 pint or pint jars that have been sterilized filling to within 1/8 inch of the top; put into a boiling water bath for 10 to 15 minutes then remove from water and let cool before storing; refrigerate any jars where the lids didn't seal.

1 1/2 cups coarsely chopped dried apricots
1 1/2 cups coarsely chopped dried peaches
1 1/2 cups finely chopped dried dates
1 1/2 cups raisins
2 cups finely chopped onions
1 1/2 cups malt vinegar or 1 1/2 cups cider vinegar
1/2 cup water
1 cup sugar
1 tablespoon finely chopped garlic
1 tablespoon mustard seeds, slightly crushed
1 tablespoon ground ginger
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground red pepper
1 tablespoon salt

CONTEST-WINNING WINTER FRUIT CHUTNEY

The pairing of sweet and tart fruits makes this chutney a wonderful accompaniment for pork. Not only is it a consistent blue-ribbon winner at fairs, it's a natural way to capture the best of autumn's harvest in a jar.

Provided by Taste of Home

Time 40m

Yield 4 half-pints.

Number Of Ingredients 14



Contest-Winning Winter Fruit Chutney image

Steps:

  • In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; cover and simmer for 15 minutes. , Stir in the brown sugar, pears, cranberries, apple and currants. Return to a boil. Reduce heat; simmer, uncovered, for 1 hour or until fruit is tender and mixture has thickened., Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.

Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 0 protein.

2 cups cider vinegar
1 medium onion, finely chopped
1/2 cup water
1 tablespoon ground ginger
1 tablespoon grated orange zest
1-1/2 teaspoons salt
2 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
3 cups packed brown sugar
2 medium ripe unpeeled pears, finely chopped
2 cups fresh or frozen cranberries
1 large tart unpeeled apple, finely chopped
1/2 cup dried currants

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