Best 4 Spiced Stone Fruit Chutney Recipes
Spiced stone fruit chutney is a delicious and versatile condiment that can be used to add a sweet, tangy, and slightly spicy flavor to a variety of dishes. Made from a combination of fresh stone fruit, such as peaches, apricots, plums, or cherries, vinegar, sugar, and an array of spices, this chutney is a perfect accompaniment to grilled meats, roasted vegetables, or even as a spread on sandwiches or crackers. Whether you are looking for a unique way to preserve your stone fruit harvest, or simply want to add a delicious and flavorful twist to your meals, spiced stone fruit chutney is a must-try recipe.
Here are our top 4 tried and tested recipes!
FRESH STONEFRUIT CHUTNEY
Provided by Jill Silverman Hough
Categories Sauce Dessert Low Fat Low Cal Back to School Backyard BBQ Condiment Nectarine Plum Summer Low Cholesterol Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Combine all fruit in medium bowl. Add sugar, vinegar, and garam masala; toss gently. Let stand 1 hour at room temperature to allow juices to form and to blend flavors, tossing occasionally. DO AHEAD: Can be made 1 day ahead. Cover and chill. Serve chilled or at room temperature. * An Indian spice mixture; available in the spice section of many supermarkets and at Indian markets.
SPICED DRIED-FRUIT CHUTNEY
Categories Sauce Side Thanksgiving Prune Fig Apricot Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 12
Steps:
- Stir 1 finely chopped shallot, 1 tablespoon coriander seeds, 1 tablespoon finely chopped peeled ginger, and 1 teaspoon vegetable oil in a medium saucepan over medium heat until fragrant, about 1 minute. Add 1 1/2 cups coarsely chopped dried apricots, 1 cup apple cider vinegar, 1/4 cup coarsely chopped dried figs, 1/4 cup coarsely chopped prunes, 1/4 cup golden raisins, 1/4 cup robust-flavored (dark) molasses, and 1 1/2 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.
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
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.
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.
Tips:
- To make the most flavorful chutney, use ripe, in-season stone fruit. If the fruit is too tart, you can add a little sugar to taste.
- Be sure to toast the spices before using them. This will help to release their flavor and make the chutney more aromatic.
- If you don't have any fresh ginger on hand, you can use 1/2 teaspoon of ground ginger instead.
- Let the chutney simmer for at least 30 minutes, or until it has thickened and the fruit is softened. The longer you simmer the chutney, the more flavorful it will be.
- Once the chutney is finished cooking, let it cool slightly before serving. It will thicken as it cools.
Conclusion:
Spiced stone fruit chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes. It is perfect for adding a sweet and tangy flavor to grilled meats, fish, or poultry. It can also be used as a dipping sauce for appetizers or spread on sandwiches and wraps. No matter how you choose to use it, this chutney is sure to be a hit.
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