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Warm spices and sweet dried fruit are a perfect pair for rich turkey meat.
- 1 shallot, finely chopped
- 1 tablespoon coriander seeds
- 1 tablespoon ginger, peeled, finely chopped
- 1½ cups dried apricots, coarsely chopped
- 1 cup apple cider vinegar
- ¼ cup dried figs, coarsely chopped
- ¼ cup prunes, coarsely chopped
- ¼ cup robust-flavored (dark) molasses
- Kosher salt and freshly ground black pepper
Stir shallot, coriander, ginger, and oil in a medium saucepan over medium heat until fragrant, about 1 minute. Add apricots, vinegar, figs, prunes, raisins, molasses, and 1½ cups water; season with salt and pepper. Bring to a simmer and cook, adding more water if too thick, until fruit is soft and liquid is almost completely evaporated. Let cool.
Do Ahead: Chutney can be made 1 week ahead. Cover and chill.
Nutritional ContentCalories (kcal) 145 Fat (g) 1 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 34 Dietary Fiber (g) 3 Total Sugars (g) 26 Protein (g) 1.5 Sodium (mg) 10Reviews Section
Dried Fruit Chutney: The Perfect Fall Party Recipe
In the past few years I have found that my desire to gather around the table with friends and family breaking bread, sharing our lives and stories has grown. I’m not sure if it is because I have had more free time with no longer working a full time position or if it’s because I have relaxed my obsessions with a perfectly manicured home and allowed myself the freedom of imperfection. Whatever the reason entertaining is a lot more enjoyable!
I tend to be a little more indulgent during the Holiday season and with most of my friends (and me too) working at eating more healthily I was thrilled to come across NatureBox and their fine quality snacks recently. I found an amazing array of dried fruits with no sugar added and no nitrates. In fact, the ingredients for all their snacks are natural, and wholesome. NatureBox snacks have no artificial sweeteners, flavors or colors of any kind and no high fructose corn syrup. I was intrigued and when given the opportunity to choose a few snacks of my own from their large array to develop a healthy Fall holiday recipe with, I jumped at the chance. I chose fancy dried figs, dried pears, dried cherries and fuji apples. When the shipment arrived I couldn’t wait to tear into it!
Mixed Fruit Chutney Recipe
The beauty of any chutney is that no two batches are the sane. Different types of fruit in different proportions will change the flavour a little every time.
Ingredients for Mixed Fruit Chutney:
- 1 lb (450 g) onions
- 3 lb (1.4 kg) mixed fruit – apples, pears, plums, damsons etc.
- 4 oz (112 g) dried dates
- 2 cloves of garlic
- 1 teaspoon salt
- 1 teaspoon mixed spice
- 1 teaspoon dry mustard
- 1 lb (450 g) soft brown sugar
- 1 pint (570 ml) vinegar
Method for Mixed Fruit Chutney:
- Peel and chop the onions and boil in a little water until they are soft. Drain.
- Wash, peel and core the fruits and chop into pieces. Chop the dates. Crush the garlic.
- Put all the ingredients into a pan, bring to the boil, then reduce the heat and simmer, stirring frequently until the chutney is thick.
- Ladle into hot, clean, sterilized jars, cover and seal.
- Label when fully cool.
Makes about 3 lb (1.4 kg) of Mixed Fruit Chutney.
Like most chutneys, kept in properly sterilized and sealed jars this will keep for at least a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.
Dried Fruit Chutney
1-1/2 cups dried apricots, coarsely chopped
1-1/2 cups dried peaches, coarsely chopped
1-1/2 cups dates, finely chopped
1-1/2 cups raisins
2 cups chopped onions
1-1/2 cups malt vinegar
1/2 cup water
1 cup sugar
1 tablespoon minced garlic
1 tablespoon mustard seeds, crushed and ground
1 tablespoon ground ginger
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1 tablespoon salt
In a large enameled saucepan, combine the all of the ingredients. Bring to a boil over high heat, stirring frequently. Reduce the heat to low and simmer, partially covered, for about 1 hour. Chutney should be thick enough to hold its shape.
Servings Makes 3 cups (serving size: 1/4 cup)
Amount Per Serving Calories 137 Calories from Fat 0.7 % Daily Value * Total Fat 0.1g 1 % Saturated Fat 0.0g 0 % Cholesterol 0.0mg 0 % Sodium 68mg 3 % Total Carbohydrate 35g 12 % Dietary Fiber 3g 12 % Protein 0.7g 2 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Chewy spicy (dried fruit) chutney
I remember a more innocent time when i said i didn’t like garlic with fruit. and then another time when i confessed i wasn’t a chutney fan.
That was then. I think it was onionz limone that finally put me over the edge…those illicit little jars of toothsome lemony-spiced-pucker-in-your-mouth-deliciousness didn’t last long around here. so, this time i decided to unabashedly dive right in.
I’m talking fatto garlic cloves, a rotund and juicy onion, gobs of ginger, a lotta dried hot pepper and some big chewy bits of fruit. This is chutney on steroids, jersey shore chutney if you will. This chutney is damn proud to be a chutney and he’ll tell ya aboutit in every single bite.
If this chutney had hair, you wouldn’t dare run your hands through it. This chutney would hog the bathroom mirror. This chutney is a situation.
1 large red onion, diced (or yellow, or 2 large shallots)
4 plump garlic cloves, chopped
2 tablespoons grated ginger
2 dried extra hot chiles (or to taste) – crushed
2 teaspoons salt
1/2 pint or smaller mason jars
yield: approximately 3 & 1/2 pints
1. prepare jars for hot water bath processing. no need to sterilize as filled jars will be processed for 10 minutes.
2. leave dried berries and raisins whole, cut larger fruit into 1/2 inch pieces. peel and core apples, chop into hefty 1 inch pieces.
3. add everything to a non-reactive pan, stir to combine. heat on low until sugar is fully dissolved.
4. turn up the heat and bring to the boil. once boiling, lower heat to simmer. simmer until desired thickness. mine took approximately 30 minutes.
5. fill hot jars and hot water bath process for 10 minutes. you will need to run a plastic chopstick or knife around the inside rim of jar to release air bubbles before putting on lid.
this will thicken fairly quickly as far as chutneys go because of the bulky dried fruit. the apples will break down to form the base, but if you’ve cut the apples in large inch-sized pieces there should be some not-quite cooked down apple bits remaining. this will add to the chutney’s overall chunkiness.
this chutney will taste best if you let it hang out on the shelf for 3-6 weeks before opening.
and of course, if you happen to have a shelf by a mirror… tigress’ can jam december: dried fruit success!
i am a full-fledged chutney fan now – i really love this chutney! (i can’t wait to taste it after the 3 week mark!) and i am excited about the endless possibilities of dried & fresh fruit combos. while i went for texture and heat here, and did not add spices, i can see taking this basic recipe in many directions by adding spices the likes of mustard and fennel seeds, coriander, anise, etc. and of course all manner of spice powders.
learning: while this is not a new concept around these parts, again and again i am reminded how DIY just renders everything better! me thinks i was not previously enamored by bottled chutneys because even the best store-bought cannot compare to doing it yourself!
- 1 tbsp sunflower oil
- 2 red onions, sliced
- 2 garlic cloves, finely chopped
- 2 tsp finely chopped fresh root ginger (or stem ginger in syrup, drained and finely chopped)
- 200g/7oz ready to eat dried apricots, quartered
- 150g/5½oz soft dried figs, quartered
- 100g/3½oz raisins
- 150g/5½oz demerara sugar
- 150ml/5fl oz white wine vinegar
- ¼ whole nutmeg, finely grated
- 1 cinnamon stick
- 1 tsp sea salt flakes
- freshly ground black pepper
Heat the oil in a large non-reactive saucepan and fry the onions over a low heat for 10 minutes, or until very soft but not coloured.
Add the garlic and ginger, and cook for a further 2-3 minutes.
Increase the heat slightly and fry for a further 4-5 minutes, until the onions begin to brown, stirring constantly.
Add the apricots, figs and raisins to the pan and cook for 2-3 minutes, or until the dried fruit begins to plump up a little.
Sprinkle over the sugar, add the vinegar, spices and season to taste with salt and freshly ground black pepper.
Stir well and bring to a gentle simmer, and cook, uncovered, for 30 minutes, stirring occasionally. (The chutney is more likely to stick towards the end of the cooking time so pay particular attention to stirring then.)
The chutney is ready when the liquid has reduced to just 4-5 tablespoons, and the fruit looks plump and glossy. Remove from the heat and set aside to cool. As the chutney cools stir it a little to distribute the moisture.
Spoon the chutney into sterilised jars.
To sterilise the jars, wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes. The chutney will keep in the fridge, covered well, for up to one month.
Spiced Fruit Chutney
1 tablespoon olive oil
2 medium onions, coarsely chopped
1 cup cider vinegar
1/2 cup water
2 cups packed light brown sugar
4 cups (about 24 ounces) pitted dried plums (prunes)
5 cups apples and/or pears, peeled, cored and cut into 3/4-inch cubes
1/4 cup finely chopped fresh ginger
2 whole cinnamon sticks
2 large cloves garlic, finely chopped
1 teaspoon salt
Zest of 2 lemons
In large Dutch oven or saucepan, heat oil over medium-high heat until hot. Add onions cook and stir 5 to 7 minutes or until tender. Add vinegar and water stir in sugar. Add all remaining ingredients bring to a boil, covered, stirring occasionally. Reduce heat simmer, covered, 20 to 25 minutes or until apples and pears are tender, stirring occasionally. Remove from heat cool 20 minutes, uncovered. Spoon into jars with lids for gift-giving. Store, covered, in refrigerator for up to 1 month. Remove cinnamon sticks before serving. Serve warm with baked ham, pork roast or smoked turkey, if desired.
Tip: For lemon zest, use zester or vegetable peeler to remove yellow portion only from lemons. If using peeler, cut into thin strips.
Easy Green Tomato Chutney Recipe
If you grow your own tomatoes, you know what it’s like to have a mountain of green fruit at the end of summer. This year I’m looking at an entire greenhouse full and of several different varieties. I’ll take some indoors to ripen but honestly, they’re delicious if you feel adventurous enough to cook with them. I’ve tried fried green tomatoes, green tomato pasta sauce, and green tomato ketchup before. One of the best recipes though is green tomato chutney.
If I were to describe the flavor it would be sweet and sour, yet rich with a touch of heat. It pairs well with cheese, bread, and cured meats and is pretty much a British allotment preserve staple.
Preserve the last of the tomatoes in delicious and easy-to-make green tomato chutney
Making Green Tomato Chutney
Green tomato chutney is one of the simplest and quickest preserves you can make. You literally chop the ingredients up, put them in a pot and cook them together for an hour. It’s also a great way to use up green tomatoes at the end of the season. To make it you can use small tomatoes and large and it doesn’t matter if you mix and match tomato varieties.
Unlike other recipes, mine doesn’t use apples — it’s all about chunky pieces of onion and tomato. I also don’t bother with reducing the water content before cooking, since it evaporates off while boiling anyway. My recipe is versatile too. This year I made it with distilled white vinegar and a mix of white and brown sugars and it ended up just as delicious as ever.
How to Make Raisin Chutney
This raisin chutney gives a burst of flavor from one main ingredient (the raisins) and just four spices, plus salt and vinegar. It’s a simple recipe that takes only 5 minutes to prepare, an hour to soak and an hour to simmer.
And it’s just the right combination of sweet and sour to accompany curries and spiced dishes like Spiced Beef Lentil Stew.
Why is there no onion or garlic in this chutney?
Typically chutneys will contain onions and/or garlic. In fact, there are chutneys that are based on onins, garlic or both. But this one doesn’t contain either, so it can go with other elimination diet (or low-fodmap) recipes. There is so much flavor here I hardly missed the garlic!
If you want to keep the recipe low-FODMAP but still have some onion flavor, add a pinch of asafetida.
Please pin for later!
Often I see star anise suggested as an ingredient for chutneys. However, I find that just ends up as little woody bits in the chutney, so I no longer use it.
I made this recipe, like the Spiced Beef Lentil Stew, on a recent snowy day when I had to rely on what was in my pantry for ingredients. So I was lucky to have some fresh cilantro to add, but you could do without it.
What other fruit works for chutney?
Options include: unsulfured apricots, dried unsulfured cherries, whatever you have on hand.
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #amealinmind on Instagram. I’d love to see what you come up with. Thank you so much!!