Best 2 Tropical Dried Fruit Chutney Recipes

Indulge in a tropical extravaganza with our collection of dried fruit chutney recipes, a delightful symphony of flavors that will transport your taste buds to paradise. From the tangy zest of pineapple to the sweet allure of mango, these chutneys capture the vibrant essence of tropical fruits, offering a delectable complement to your culinary creations. Embark on a culinary journey through sun-kissed orchards, where each recipe unveils a unique blend of sweet, sour, and savory notes, tantalizing your palate with every bite. Whether you're seeking a zesty accompaniment for grilled meats, a tangy addition to cheese platters, or a vibrant relish to elevate your favorite dishes, these tropical dried fruit chutneys will add a burst of flavor and color to your meals. From classic pineapple chutney to exotic mango-coconut chutney, our recipes cater to diverse tastes and preferences, ensuring there's a chutney perfect for every occasion. So, gather your ingredients, let your taste buds wanderlust, and embark on a culinary adventure with our tropical dried fruit chutney recipes.

Let's cook with our recipes!

TROPICAL DRIED-FRUIT CHUTNEY

Tropical Dried-Fruit Chutney image

Provided by Allen Susser

Categories Sauce Dessert Low Fat Vegetarian Raisin Mango Papaya Pineapple Mint Vanilla Sherry Summer Chill Vegan Anise Cinnamon Cilantro Simmer Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 11

Ingredients

1 vanilla bean, split lengthwise
1 cup imported dry Sherry
2 cinnamon sticks
2 whole star anise*
1 cup 1/2-inch dice dried mango (about 4 1/2 ounces)
1 cup 1/2-inch dice dried papaya (about 4 1/2 ounces)
1/2 cup 1/2-inch dice dried pineapple (about 3 ounces)
1/2 cup raisins
Pineapple juice
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh cilantro

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

Key Lime Cheesecake with Tropical Dried-Fruit Chutney image

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

Ingredients

Crust
2/3 cup all purpose flour
2/3 cup sweetened flaked coconut
1/3 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling
3 8-ounce packages cream cheese, room temperature
1/2 cup sour cream
1 cup sugar
5 large eggs
3 tablespoons fresh Key lime juice
2 teaspoons finely grated Key lime peel
3/4 teaspoon vanilla extract
Tropical Dried-Fruit Chutney

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:

Use a variety of dried fruits. This will give your chutney a more complex flavor and texture.
Chop the dried fruits into small pieces. This will help them to distribute evenly throughout the chutney.
Use a good quality vinegar. The vinegar will add a tartness to the chutney that will help to balance out the sweetness of the dried fruits.
Simmer the chutney for at least 30 minutes. This will allow the flavors to meld together and develop.
Serve the chutney with your favorite foods. It can be used as a condiment for meats, fish, or vegetables. It can also be used as a spread for sandwiches or crackers.

Conclusion:

Tropical dried fruit chutney is a delicious and versatile condiment that can be used in a variety of ways. It is easy to make and can be stored in the refrigerator for up to two weeks. So next time you are looking for a new and exciting way to add flavor to your meals, give tropical dried fruit chutney a try.