Best 5 Fruity Pecan Chutney Recipes

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**Embrace the Harmony of Sweet and Tangy: A Culinary Journey through Fruity Pecan Chutney Recipes**

Embark on a tantalizing adventure as we delve into the world of fruity pecan chutneys, a symphony of flavors that will awaken your taste buds and transform your culinary creations. These delectable condiments, crafted with a medley of fresh fruits, crunchy pecans, and a hint of spice, offer a versatile accompaniment to a wide array of dishes, from grilled meats to creamy cheeses. Prepare to be captivated by the vibrant colors and enticing aromas that emanate from these extraordinary chutneys.

In this article, we present a collection of carefully curated fruity pecan chutney recipes, each offering a unique flavor profile that will elevate your culinary repertoire. From the classic blend of peaches, pecans, and vinegar to the exotic fusion of pineapple, habanero, and rum, these recipes cater to every palate, ensuring an unforgettable taste experience. Whether you seek a sweet and tangy chutney to complement your favorite grilled chicken or a spicy, robust chutney to add a kick to your cheese platter, you'll find the perfect recipe here.

So, gather your ingredients, prepare your taste buds, and embark on this culinary journey. Allow the fruity pecan chutneys to transport you to a realm of culinary delight, where each bite is an explosion of flavors that will leave you craving more.

Here are our top 5 tried and tested recipes!

SPICED STONE FRUIT CHUTNEY



Spiced Stone Fruit Chutney image

Provided by Claire Robinson

Categories     condiment

Time 55m

Yield 6 to 8 (1/2 cup) servings

Number Of Ingredients 7

1 1/2 cups chopped dried apricots
1 cup chopped dried cherries
1 cup pomegranate juice
2 cups water
Small pinch salt
2 chai spiced tea bags
1 cup toasted and chopped pecans

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!

FRUITY PECAN CHUTNEY



Fruity Pecan Chutney image

A wonderful chutney with an array of flavors that is perfect served warm over pork chops, chicken, or just as a condiment. This recipe is part of Recipe #282937, Bird's RSC #11 entry.

Provided by 2Bleu

Categories     Chutneys

Time 15m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 10

1 teaspoon butter
1 green onion, chopped (or shallot bulb)
2/3 cup orange juice
1/3 cup water
1 tablespoon raspberry preserves (seedless)
1/4 cup dried fruit, chopped (Sunmaid fruit bits)
2 teaspoons vinegar
1/4 teaspoon crushed red pepper flakes
1/4 cup pecans, coarsly chopped
1 tablespoon honey

Steps:

  • In a medium saucepan, over medium heat, melt butter and add green onion until soft.
  • Add Orange Juice, water, raspberry preserves, dried fruit bits, vinegar, and crushed red pepper flakes. Simmer until reduced by half, about 5-7 minutes.
  • Add chopped pecans and honey. Simmer for an additional 2-3 minutes.

Nutrition Facts : Calories 69, Fat 3, SaturatedFat 0.5, Cholesterol 1.3, Sodium 6.2, Carbohydrate 10.9, Fiber 1, Sugar 5.3, Protein 0.7

LAURA'S FRUITY CHUTNEY



Laura's fruity chutney image

Chutney is one of the easiest preserves to make - and its punchy flavours bring out the best in cheese and cold meats

Provided by Angela Nilsen

Categories     Buffet, Condiment, Snack

Time 2h10m

Yield Makes about 2 litres/3½ pints

Number Of Ingredients 14

900g plum
2 Bramley apples (about 550g/1lb 4oz)
450g pear
1large mango
900g muscovado sugar
500ml bottle cider vinegar
2medium onions (not red)
85g chopped stem ginger (from a jar of ginger in syrup, or crystallized)
3 garlic cloves , finely chopped
1 tbsp mustard seed
1rounded tsp ground coriander
1 tsp crushed dried chillies
1 tsp salt
1 cinnamon stick

Steps:

  • Halve, stone and chop the plums (about the same size as you would for an apple pie - not too big, not too small). Drop them into a large saucepan. Core, peel and chop the apples and pears in the same way. Peel, stone and chop the mango. Put all the fruit in the pan.
  • Stir sugar, vinegar, onions, ginger, garlic, mustard seeds, coriander, crushed chillies and salt into the pan, then drop the cinnamon stick on top. Heat slowly for about 20 mins, giving an occasional stir, until the sugar has dissolved. Now leave the chutney to simmer at a steady pace, without a lid, stirring occasionally until reduced and thickened, but still with a nice balance of syrupy juice. This will take about 1½ hrs. You don't want to cook it until all the liquid has gone, as it will thicken once it cools. Discard the cinnamon stick.
  • Using a heatproof jug, pour the chutney while still hot into sterilised jars. It will keep for about a year in a cool, dry place.

Nutrition Facts : Calories 57 calories, Fat 1 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium

WILD RICE-PECAN PATTIES WITH RED ONION CHUTNEY



Wild Rice-Pecan Patties with Red Onion Chutney image

Dinner ready in 40 minutes! Serve these delicious wild rice-pecan patties with red onion chutney - a crunchy meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 5

Number Of Ingredients 15

1 tablespoon canola oil
1 1/2 cups sliced red onion (1 large)
1/2 cup packed brown sugar
1/3 cup red wine vinegar
1/4 cup diced dried fruit and raisin mixture
1/4 teaspoon pumpkin pie spice
1/2 cup uncooked wild rice
1 1/4 cups water
1 cup soft bread crumbs (about 1 1/2 slices bread)
1/3 cup chopped pecans
1/2 teaspoon garlic salt
3 eggs
1 jar (2.5 oz) mushroom pieces and stems, drained, finely chopped
1 jar (2 oz) diced pimientos, drained
2 tablespoons canola oil

Steps:

  • In 2-quart saucepan, heat 1 tablespoon oil over medium heat. Cook onion in oil about 6 minutes, stirring frequently, until onion is tender. Stir in remaining chutney ingredients. Heat to boiling; reduce heat to low. Cook 20 to 25 minutes or until dried fruits are plump and mixture has thickened; remove from heat.
  • Meanwhile, cook wild rice in water as directed on package, drain if necessary. In large bowl, mix cooked wild rice and remaining patty ingredients except oil.
  • In 12-inch skillet, heat 2 tablespoons oil over medium heat. Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch. Cook about 3 minutes on each side or until light brown. Remove patties from skillet; cover and keep warm while cooking remaining patties. Serve with chutney.

Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 4 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 29 g, TransFat 0 g

CONTEST-WINNING WINTER FRUIT CHUTNEY



Contest-Winning Winter Fruit Chutney image

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

2 cups cider vinegar
1 medium onion, finely chopped
1/2 cup water
1 tablespoon ground ginger
1 tablespoon grated orange zest
1-1/2 teaspoons salt
2 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
3 cups packed brown sugar
2 medium ripe unpeeled pears, finely chopped
2 cups fresh or frozen cranberries
1 large tart unpeeled apple, finely chopped
1/2 cup dried currants

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.

Tips:

  • Use fresh, ripe fruit. This will ensure the best flavor and texture in your chutney.
  • Don't overcook the chutney. Cook it just until the fruit is softened and the chutney has thickened. Otherwise, the fruit will become mushy and the chutney will lose its vibrant color.
  • Taste the chutney as you cook it and adjust the seasonings to your liking. You may want to add more sugar, vinegar, or spices to balance the flavors.
  • Let the chutney cool completely before storing it. This will allow the flavors to meld together and develop.
  • Store the chutney in a clean, airtight container in the refrigerator for up to 2 weeks. You can also freeze the chutney for up to 6 months.

Conclusion:

Fruity pecan chutney is a delicious and versatile condiment that can be enjoyed with a variety of foods. It's perfect for adding a sweet and tangy flavor to grilled meats, poultry, or fish. It can also be used as a dipping sauce for appetizers or as a spread for sandwiches and wraps. No matter how you choose to use it, fruity pecan chutney is sure to be a hit with your family and friends. So next time you're looking for a new and exciting way to add flavor to your meals, give this recipe a try!

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