Winter Chutney Recipes

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.

Ingredients

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

WINTER FRUIT CHUTNEY

Categories Condiment/Spread Ginger Cranberry Orange Raisin Fig Apple Pear Winter Bon Appétit

Yield Makes 3 cups

Number Of Ingredients 14

Winter Fruit Chutney image

Steps:

Using small sharp knife, cut between membranes of orange half to release segments. Set segments aside.
Combine white wine and next 6 ingredients in large nonreactive* saucepan. Cover and simmer 15 minutes. Strain mixture; discard solids.
Return liquid to saucepan. Add cranberries, pears, figs, raisins and ginger. Cover and simmer until fruit is tender, about 10 minutes. Add apples. Simmer until apples are just tender, about 15 minutes. Cool to lukewarm. Stir in reserved orange segments. Transfer to bowl. Cover and refrigerate. (Can be prepared 1 week ahead. Keep refrigerated.)

Ingredients

1/2 orange, peel and white pith removed
1 1/2 cups dry white wine
1/3 cup sugar
1 tablespoon fresh lemon juice
1 cinnamon stick
1 bay leaf
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons whole black peppercorns
1/2 cup dried cranberries
1/3 cup coarsely chopped dried pears
1/3 cup coarsely chopped dried figs
1/4 cup raisins
1 1/2 tablespoons minced crystallized ginger
2 small apples (about 8 ounces total), peeled, cored, cut into 1/2-inch pieces

WINTER FRUIT CHUTNEY

A simple little chutney you can prepare any time of the year, especially nice served with a strong cheddar, it is also delicious with our French Canadian tourtiere. Source: Homemakers Magazine

Provided by Elly in Canada

Categories Apple

Time 1h35m

Yield 2 cups

Number Of Ingredients 14

Winter Fruit Chutney image

Steps:

Place prunes and apricots in saucepan; add 1 cup/250 mL water and bring to boil.
Remove from heat; cover and let stand for 30 minutes.
Stir in onion, apple, tomatoes, sugar, ginger, cinnamon, cloves, nutmeg, black and cayenne peppers, salt and vinegar; bring to simmer.
Cover and simmer on low, stirring occasionally, until thickened to jamlike consistency, 50 to 60 minutes.
Remove from heat and spoon into jar.

Ingredients

3/4 cup quartered pitted prune
3/4 cup quartered dried apricot
1 large onion, chopped
1 large tart apple, peeled and finely chopped
1/2 cup canned tomato, chopped drained seeded
1/3 cup granulated sugar
1/2 teaspoon ground ginger (I use one teaspoon of fresh grated ginger)
1/4 teaspoon ground cinnamon
1/4 teaspoon clove
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 cup cider vinegar

WINTER CHUTNEY

This is a very tasty chutney and so easy too, it works well with just about anything but is perticularly good with cheese and crackers, or sausages. I like to give it as presents around christmas, folk are always pleased to receive some. The recipe can be easily halved or doubled with no change to the flavour it will just take a bit longer or shorter time to make. make sure you chop your apples and onion quite small.

Provided by Tea Jenny

Categories Low Protein

Time 1h

Yield 8 Jars

Number Of Ingredients 7

Winter Chutney image

Steps:

Put all ingredients in a large pan and cook down slowly till thick enough to draw the spoon through.
pot up into sterilized jars when still hot and seal.
Leave to cool then label and store or give as gifts.

Ingredients

4 lbs tart apples
1 lb red onion
1/2 lb sultana
3/4 lb dark brown sugar
1 1/2 pints cider vinegar
2 teaspoons ground ginger
2 teaspoons ground cinnamon

FALL AND WINTER CHUTNEY

Make and share this Fall and Winter Chutney recipe from Food.com.

Provided by Member 610488

Categories Chutneys

Time 20m

Yield 10 serving(s)

Number Of Ingredients 5

Fall and Winter Chutney image

Steps:

Place tomato sauce, cranberries, apricots and honey in medium saucepan; mix well.
Cook over medium heat until gently bubbling around edges; reduce heat if necessary to maintain this rate of cooking. Continue for about 10 minutes, stirring occasionally, or until most of liquid is absorbed.
Serve warm or at room temperature.

Nutrition Facts : Calories 108.6, Fat 0.2, Sodium 122.6, Carbohydrate 28.6, Fiber 2.5, Sugar 25.2, Protein 1

Ingredients

1 (8 ounce) can tomato sauce
1 (6 ounce) package dried cranberries
1 (6 ounce) package dried apricots, chopped
1/2 cup honey
1/8 teaspoon orange peel or 1/8 teaspoon lemon peel, grated and minced

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Winter Chutney Recipes

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.

WINTER FRUIT CHUTNEY

WINTER FRUIT CHUTNEY

A simple little chutney you can prepare any time of the year, especially nice served with a strong cheddar, it is also delicious with our French Canadian tourtiere. Source: Homemakers Magazine

WINTER CHUTNEY

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