Best 2 Tropical Dried Fruit Chutney Recipes
Embark on a culinary adventure as we delve into the delectable world of Tropical Dried Fruit Chutney. This tantalizing condiment, an exquisite symphony of tropical fruits, spices, and herbs, is a true delight for the senses. Its vibrant colors, exotic aromas, and explosion of flavors will transform your everyday meals into extraordinary culinary experiences. Prepare to embark on a taste adventure as we explore the best recipe for creating this tropical sensation at home.
Here are our top 2 tried and tested recipes!
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.
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.
Tips:
- Choose dried fruits that are plump and free of blemishes. Try to mix different kinds for a complex and flavorful chutney.
- If you can't find dried pineapple, you can use fresh pineapple. Just be sure to drain it well after chopping.
- Feel free to adjust the amount of sugar in the chutney to your liking. If you like it sweeter, add more sugar. If you prefer it less sweet, reduce the amount of sugar.
- Be careful not to overcook the chutney. You want it to be thick and syrupy, but not too thick or dry.
- Store the chutney in a sterilized jar in the refrigerator for up to 2 months.
Conclusion:
Tropical dried fruit chutney is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for adding a sweet and tangy flavor to grilled meats, fish, or poultry. You can also use it as a dipping sauce for spring rolls or samosas. Or, simply enjoy it as a spread on toast or crackers. No matter how you choose to use it, tropical dried fruit chutney is sure to please everyone at your table.
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