Best Ginger Apricot Chutney Recipes

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APRICOT AND GINGER CHUTNEY



Apricot and Ginger Chutney image

Sweet and Spicy Chutney Goes well with pork or ham

Provided by noble jedi

Time 30m

Yield Serves 8

Number Of Ingredients 12

1 teaspoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
175g dried apricots, finely chopped
50g sultanas, raisins
1 teaspoon grated fresh ginger root
140ml pineapple juice
1 tablespoon cider vinegar
2 tablespoons light brown sugar
salt, to taste
fresh ground black pepper, to taste
0.5 teaspoon crushed red pepper flakes (optional)

Steps:

  • Heat the oil in a small non-stick pan, then cook the onion and garlic for 5 minutes until soft.
  • Stir in the apricots, sultanas, ginger, pineapple juice and vinegar, then bubble gently for 10-15 minutes until the apricots become pulpy and most of the liquid has been absorbed.
  • Stir in the sugar and cook for 2 more minutes until chutney is sticky, then season and cool.
  • Place in a sterilised glass jar or stoneware container.

APRICOT & GINGER CHUTNEY



Apricot & Ginger Chutney image

This my first attempt in making chutney! I chose this because I like the ingredients and I hope it comes out, how that remains to be seen! Found this originally in the Olive Magazine, August 2007; however, have tweaked it a bit!

Provided by Manami

Categories     Very Low Carbs

Time 25m

Yield 1 pretty jar, 8 serving(s)

Number Of Ingredients 12

1 teaspoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
6 1/8 ounces dried apricots, finely chopped
1 3/4 ounces sultanas, raisins
1 teaspoon grated fresh gingerroot
5 1/8 ounces pineapple juice
1 tablespoon cider vinegar
2 tablespoons light brown sugar
salt, to taste
fresh ground black pepper, to taste
2 pinches crushed red pepper flakes (optional)

Steps:

  • Heat the oil in a small non-stick pan, then cook the onion and garlic for 5 minutes until soft.
  • Stir in the aprictos, sultanas, ginger, pineapple juice and vinegar, then bubble gently for 10-15 minutes until the apricots become pulpy and most of the liquid has been absorbed.
  • Stir in the sugar and cook for 2 more minutes until chutney is sticky, then season and cool.
  • Place in a sterilized glass jar or stoneware container.

Nutrition Facts : Calories 108.5, Fat 0.7, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 26.6, Fiber 2.2, Sugar 21.6, Protein 1.2

GINGER-APRICOT CHUTNEY



GINGER-APRICOT CHUTNEY image

Number Of Ingredients 6

dried apricots
lemon juice
chili pepper, minced
ginger, grated
cloves
cayenne

Steps:

  • 1. Put dried apricots in a saucepan, cover with water and bring to a boil. 2. Add lemon juice, minced fresh chili, grated ginger, a couple of cloves and a pinch of cayenne. 3. Cook until thick.

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