Are you looking to create a flavorful and tangy fruit chutney to elevate your meals? With so many unique fruit chutney recipes available, it can be overwhelming to know where to start. This article will guide you through the process of selecting the perfect fruit chutney recipe, ensuring you create a delicious and memorable condiment. We'll explore the various types of fruits, spices, and techniques used in chutney making, helping you craft a chutney that is both flavorful and versatile. So, whether you're a seasoned chutney enthusiast or just starting, let's dive into the world of fruit chutneys and discover the best recipe for your taste buds!
Check out the recipes below so you can choose the best recipe for yourself!
SPICED STONE FRUIT CHUTNEY
Provided by Claire Robinson
Categories condiment
Time 55m
Yield 6 to 8 (1/2 cup) servings
Number Of Ingredients 7
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!
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
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!
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
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.
SLOW-COOKER GOLDEN FRUIT CHUTNEY
Fruit, sugar, vinegar and spices blend to make a delightful condiment to serve with meat, poultry, fish or cheese.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 8h15m
Yield 72
Number Of Ingredients 8
Steps:
- Mix all ingredients in 2- to 3 1/2-quart slow cooker.
- Cover and cook on low heat setting 6 to 8 hours or until very thick. Cool about 2 hours.
- Spoon chutney into container. Cover and store in refrigerator up to 3 weeks or in freezer up to 2 months. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 25, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg
STAR FRUIT (CARAMBOLA) CHUTNEY
This has a wonderful tang. It is and eyeopener on toast. On chicken, fish or pork you get a meal in a moment. Great on rice, too.
Provided by Ambervim
Categories Chutneys
Time 30m
Yield 2 Cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a medium saucepan and stir well.
- Bring to a simmer over medium high heat and cook 25 minutes
- Use your stick blender to make it smooth and simmer until thickened.
Nutrition Facts : Calories 189.3, Fat 0.5, SaturatedFat 0.1, Sodium 6.2, Carbohydrate 35.8, Fiber 3.7, Sugar 30.4, Protein 1.4
NUTTY CHEESE SPREAD WITH FRUIT CHUTNEY
Crunchy nuts complement the creamy cheese in an easy spread that's topped with lovely fruit chutney.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Mix all ingredients except walnuts, cream cheese and crackers in 2-quart saucepan. Cook over medium heat about 5 minutes, stirring frequently, until fruit is plump and mixture is thick. Cover and refrigerate about 1 hour or until completely cooled.
- Meanwhile, heat oven to 350°. Spread walnuts on cookie sheet. Bake 5 to 7 minutes, stirring twice, until light golden brown; cool.
- Mix walnuts and cream cheese in medium bowl. Spread cream cheese mixture in 1/2-inch-thick layer on serving plate. Top with chutney. Serve with crackers.
Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 15 mg, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 45 mg
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
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.
STONE-FRUIT CHUTNEY
Steps:
- Combine fruit, brown sugar and water in a skillet and bring to a boil.
- Reduce heat and simmer until just tender, about 15 minutes, stirring occasionally.
- Add orange juice and ginger, curry powder and a pinch of ground cloves. Simmer, reducing mixture to desired thickness.
- Partly cool, then stir in raisins and toasted nuts (like macadamia), and serve.
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
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).
WINTER FRUIT CHUTNEY
Categories Condiment/Spread Ginger Cranberry Orange Raisin Fig Apple Pear Winter Bon Appétit
Yield Makes 3 cups
Number Of Ingredients 14
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.)
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
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.
GOLDEN FRUIT CHUTNEY
Sweet and sour fruit chutney made with fruits and spices - perfect condiment for grilled turkey or pork.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 3h5m
Yield 72
Number Of Ingredients 9
Steps:
- Heat all ingredients to boiling in 3-quart saucepan or 4-quart Dutch oven, stirring occasionally; reduce heat. Cover and simmer 30 minutes.
- Uncover and simmer about 15 minutes, stirring occasionally, until mixture is very thick. Cool about 2 hours. Cover and refrigerate up to 2 weeks, or freeze up to 2 months.
Nutrition Facts : Calories 30, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 tab1espo, Sodium 0 mg
TROPICAL DRIED-FRUIT CHUTNEY
Steps:
- Scrape seeds from vanilla bean into heavy medium saucepan. Add bean, Sherry, cinnamon sticks, and star anise. Bring to simmer over medium heat. Add all dried fruits; return to simmer, stirring occasionally. Simmer until Sherry is almost evaporated, stirring occasionally, about 15 minutes. Remove from heat. Mix in enough pineapple juice by tablespoonfuls to moisten chutney. Transfer to bowl, cover, and refrigerate until cold, at least 3 hours. (Chutney can be made 1 day ahead. Keep refrigerated.)
- Remove vanilla bean, cinnamon sticks, and star anise from chutney. Mix in mint and cilantro and serve.
- *Brown star-shaped seedpods; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
CURRIED SALMON WITH SUMMER FRUIT CHUTNEY
The coolness of the fruit tastes great with the spicy salmon.
Provided by MICHELLE0011
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h45m
Yield 4
Number Of Ingredients 11
Steps:
- Mix the curry paste and lime juice together in a small baking dish. Add the salmon to the curry mixture and turn to coat evenly. Cover the dish with plastic wrap and place in refrigerator for 1 hour.
- While the salmon is marinating, make the chutney by stirring together the nectarine, plums, blueberries, onion, cayenne pepper, cilantro, lime juice, salt and pepper in a bowl. Place chutney in refrigerator until salmon is ready.
- Preheat oven to 425 degrees F (220 degrees C).
- Remove plastic wrap from salmon and bake in the preheated oven until salmon flakes easily with a fork, 12 to 15 minutes. Spoon chutney in even amounts over each fillet.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 12 g, Cholesterol 82.5 mg, Fat 16.5 g, Fiber 1.6 g, Protein 29.8 g, SaturatedFat 3.3 g, Sodium 225.7 mg, Sugar 8.3 g
CHUTNEY-GLAZED CORNISH HENS WITH HAZELNUTS AND DRIED-FRUIT STUFFING
Steps:
- Make the stuffing:
- In a large heavy skillet cook the shallot, the onion, and the garlic in the butter over moderate heat, stirring, until the vegetables are golden. Stir in the sage, the cloves, the raisins, the apricots, and salt and pepper to taste and cook the mixture, stirring, for 1 minute. Stir in the wine and boil the mixture until the liquid is evaporated. Remove the skillet from the heat and stir in the bread cubes, the hazelnuts, and salt and pepper to taste. Let the mixture cool before stuffing the hens.
- Divide the stuffing among the cavities of the hens, packing the cavities loosely. Truss the hens, sprinkle them with salt and pepper, and arrange them so that they do not touch on the rack of a large, foil-lined broiler pan. Brush the hens with the butter and roast them in the upper third of a preheated 400°F. oven for 1 hour.
- While the hens are roasting, in a small saucepan combine the lemon juice, the chutney, and salt and pepper to taste, bring the glaze just to a boil, stirring, and in a blender or food processor purée it. Brush the hens with the glaze, roast them for 15 to 25 minutes more, or until they are golden brown and cooked through, and discard the trussing string.
- To toast and skin hazelnuts:
- Toast the hazelnuts in one layer in a baking pan in a preheated 350°F. oven for 10 to 15 minutes, or until they are colored lightly and the skins blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much of the skins as possible and let them cool.
FRUIT CHUTNEY (ZWT - SOUTH AFRICA)
This recipe was entered for ZWT & has been modified slightly. My source is: http://africhef.com/Chutney-Recipe.html. The intro is short & sweet ... "This easy South African Fruit Chutney recipe is 1 of the simplest I've come across & is well worth the slight effort taken to prepare it." (Yield & times have been estimated. Times do not include standing overnight or waiting period to mature)
Provided by twissis
Categories Chutneys
Time 2h30m
Yield 1 3 lb, 1 serving(s)
Number Of Ingredients 14
Steps:
- Chop all dried fruit except the sultanas.
- Place fruit & water in a lrg mixing bowl, cover & leave overnight.
- Do not drain the fruit. Add the remaining ingredients & place in a heavy bottomed saucepan.
- Simmer over low heat (stirring constantly) till the sugar has dissolved.
- Bring to a boil & then lower heat. Allow to simmer (uncovered) for approx 1 1/2 hrs or till thick, stirring occ.
- Pour chutney mixture into sterilized jars while still hot. Fill to ½ in below the top. Cover w/an airtight plastic lid. Do not use a metal lid because the action of the spices & vinegar will cause corrosion.
- Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use.
- NOTE: This fruit chutney may be used in curries, almost any dish that has rice as an accompaniment & also to tasty up pasta dishes.
Nutrition Facts : Calories 4935.6, Fat 6.4, SaturatedFat 1.1, Sodium 519, Carbohydrate 1270.3, Fiber 84.6, Sugar 1117.3, Protein 29.9
GINGERED GOLDEN FRUIT CHUTNEY
This sweet-tart relish is a great accent to Herb-Crusted Standing Rib Roast. It's also tasty with pork chops.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium. Add onion, apples, and raisins and cook, stirring occasionally, until onion is translucent, 4 minutes. Add ginger and coriander and cook until fragrant, 1 minute. Add brown sugar, vinegar, peppercorns, salt, and chiles (if using); bring to a simmer and cook, stirring occasionally, until fruit is tender and liquid thickens, 20 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 42 g
KEY LIME CHEESECAKE WITH TROPICAL DRIED-FRUIT CHUTNEY
Provided by Allen Susser
Categories Cake Mixer Egg Bake Vegetarian Cream Cheese Lime Coconut Summer Sour Cream Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- For crust:
- Preheat oven to 350°F. Stir flour, coconut, and sugar in medium bowl to blend. Drizzle butter over and mix until crumbs stick together; press firmly onto bottom of 9-inch-diameter springform pan. Bake crust until golden brown, about 25 minutes. Cool crust. Stack 3 large sheets of 18-inch-wide heavy-duty foil on work surface. Place cake pan in center. Wrap foil snugly around pan sides. Maintain oven temperature.
- For filling:
- Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sour cream, then sugar. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in lime juice, lime peel, and vanilla. Pour batter over crust. Place wrapped cheesecake in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake pan. Cover cheesecake pan (not roasting pan) loosely with foil.
- Place cheesecake, still in water bath, into oven. Bake 1 hour. Uncover and continue to bake until just set in center when cake pan is gently shaken, about 20 minutes longer. Remove cake from water and place directly into refrigerator; chill uncovered overnight.
- Cut around cake to loosen. Remove pan sides. Slice cake; serve with chutney.
SLOW-COOKER HAM WITH FRUIT CHUTNEY
Tangy fruits cover this ham while slow cooking melds the flavors into a delicious change from the more traditional pineapple glaze.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h5m
Yield 8
Number Of Ingredients 6
Steps:
- Place ham in 3 1/2- to 4-quart slow cooker. Sprinkle with pepper. Mix remaining ingredients; pour over ham.
- Cover and cook on low heat setting 6 to 8 hours.Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 365, Carbohydrate 28 g, Cholesterol 85 mg, Fiber 2 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 2200 mg
LAMB WITH COUSCOUS AND MINTED FRUIT CHUTNEY
Steps:
- Mix oil, garlic and rosemary in 8x8x2-inch glass baking dish. Add lamb; turn to coat. Cover; refrigerate at least 2 hours and up to 4 hours, turning occasionally.
- Mix water, cherries, apricots and cranberries in heavy medium saucepan. Bring to boil. Reduce heat and simmer until water is absorbed and fruits are tender, stirring occasionally, about 20 minutes. Remove from heat. Stir in mint and vinegar. Season to taste with salt and pepper. Cool chutney slightly.
- Prepare couscous according to package instructions.
- Preheat broiler. Season lamb with salt and pepper. Transfer lamb to broiler pan. Broil to desired doneness, about 6 minutes per side for medium-rare.
- Transfer lamb to plates. Top with chutney. Spoon couscous alongside.
Tips:
- Choose the right fruit: Select fruits that are ripe and flavorful, as this will greatly impact the taste of the chutney. Consider using a variety of fruits to create a complex and interesting flavor profile.
- Prepare your fruit: Depending on the recipe and the type of fruit you are using, you may need to peel, core, or chop the fruit before cooking.
- Use fresh ingredients: Whenever possible, use fresh ingredients for the best flavor. This includes using fresh ginger, garlic, and chili peppers.
- Simmer gently: Chutneys are typically simmered gently over low heat for a period of time. This allows the flavors to meld and develop. Be patient and don't rush the process.
- Taste and adjust: As the chutney is simmering, taste it regularly and adjust the seasonings as needed. You may want to add more sugar, vinegar, or spices to suit your taste.
- Canning or preserving: If you want to store your chutney for a longer period of time, you can can or preserve it. Follow the instructions in the recipe or refer to a reliable canning guide.
Conclusion:
Fruit chutneys are a delicious and versatile condiment that can be enjoyed in a variety of ways. They can be served as a side dish with curries, grilled meats, or fish. They can also be used as a spread for sandwiches, crackers, or crostini. No matter how you choose to enjoy it, fruit chutney is a delicious and flavorful addition to any meal.
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