Best 5 Apricot And Lime Chutneyrelish Recipes

APRICOT AND LIME CHUTNEY/RELISH

Steps:

• Score the apricot skin and soak in boiling water (to remove skin).
• remove skin.
• remove seeds.
• place in a pot with sugar.
• slice onion and place in pot.
• bring to boil.
• add all remaining ingredients.
• season to taste.
• reduce till very thick and syrupy (slow simmer).
• for a perfect consistency i blended this- you could leave it chunkier if you wanted to.

LIME CHUTNEY

Steps:

• Cut 10 ripened yellowed limes into eight wedges each. Place in large glass bowl, sprinkle with 2 tablespoons cooking salt and stir well, cover with plastic wrap or lid and leave for 48 hours in cool dark place, stirring occasionally.
• Drain, rinse well and mix with raisins and sultanas. Process in batches in food processor until coarsely chopped.
• Heat 3 tablespoons peanut oil in large heavy based pan, add cumin, coriander, mustard seeds, chilli powder, black pepper, garlic and ginger (don't overcook ginger or it will become bitter.).
• Cook over medium heat for 2-3 minutes, or until very aromatic.
• Add the lime mixture, vinegar and soft brown sugar. Bring to the boil, stirring until the sugar dissolves.
• Reduce the heat and simmer for 1½ hours, stirring occasionally. Pour into warm, sterilized jars and seal.
• Refrigerate after opening. Makes about 2½ cups (600ml).

APRICOT CHUTNEY

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Slice the top off the half head of garlic with a sharp knife, exposing the cloves. Discard the top. Place the head of garlic on a piece of aluminum foil, drizzle with 1/4 teaspoon of olive oil, and wrap the foil around the garlic. Roast in the preheated oven until golden brown, 30 to 40 minutes.
• While garlic is roasting, place the onion and 1 tablespoon of olive oil into a saucepan over medium heat and cook and stir until the onion is browned, 10 to 15 minutes. Remove from heat. Stir in the apricot preserves, vinegar, ginger, cayenne pepper, and salt until thoroughly combined.
• Squeeze the roasted garlic cloves out of their skins, and mash them in a bowl with a spoon. Mix the garlic into the chutney; bring to a boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally. Stir carefully because any splashes of chutney will be burning hot.
• Pack the chutney into sterilized jars and process to seal.

SPICED APRICOT CHUTNEY

Steps:

• Halve and stone the apricots, then chop them into small pieces. Peel and coarsely chop the onions, ginger and apples, and put in a food processor. Roughly chop the chillies and add to the food processor along with the seeds. Blitz until finely chopped, then tip into a large pan and add the spices, salt and vinegar. Bring to the boil, then turn down and simmer for 10 mins, stirring occasionally.
• Add the apricots and return to the boil. Simmer for a further 10 mins until the apricots are starting to soften, then tip in the sugar and stir until dissolved. Increase the heat and boil for 15-20 mins, stirring occasionally, until the mixture is thick and leaves a brief trail when a wooden spoon is dragged across the base of the pan.
• Pot into warm clean jars and label. Store for up to a year in a cool dry place.

APRICOT AND ORANGE CHUTNEY

Steps:

• Put the oranges whole into boiling water. Boil for 5 minutes. Remove from water and cool.
• Peel oranges and remove pith. Cut peel into thin strips.
• Chop the oranges into small bits. Be sure to collect all the juice. Remove seeds.
• Strain the apricots and put them in a saucepan with the oranges and remaining ingredients. Mix well.
• Bring to a boil. Reduce heat and simmer for about 1 hour or until the chutney is thick and the apricots are soft. Stir frequently.
• Pour the chutney into warm sterilized jars and seal.
• Keep for a couple of days before eating.