To prepare chutney:
Place peppercorns on cutting
Make chilli apricot chutney: Heat oil in a saucepan
Prepare favorite pastry for 2 crust pie; line pie plate.
Fill with 3 cups fresh apricot halves.
Combine 1 cup sugar, 3 tablespoons flour and 1/4 teaspoon nutmeg; sprinkle over apricots. Drizzle 1 tablespoon lemon juice over fruit and dot with 1 tablespoon butter.
Adjust top crust, cutting slits for escape of steam.
Bake at 425\u00b0 for 25 to 30 minutes.
Make Mango Chutney: Mix together all ingredients; adjust
Cook pasta in boiling water for 10 to 20 minutes or as package directs.
Drain and let cool (you'll get about 2 cups pasta). Combine pasta, apricots, chicken, zucchini, red pepper and basil in bowl.
Pour Fresh Apricot-Basil Dressing over.
Toss gently. Serves 4.
To make chutney, combine apricots, 1/2 cup
br>Mix together the mayonnaise, apricot chutney and the cooled curry mixture
side.
To make the chutney, coat a large nonstick skillet
rom heat. Stir in the apricot preserves, vinegar, ginger, cayenne pepper
crewing on lid; then keep chutney refrigerated.
Serve, cold from
ccasionally, 30 minutes.
Make chutney while shrimp marinate:
Toast
Heat oven to 450 degrees F.
Combines crumbs and rosemary.
Season chops with salt& pepper.
Spread each side of the chops with 1/2 tsp chutney and dip into the crumbs, coat well Place on a baking sheet and bake until golden brown 15 minutes for medium rare.
Serve.
read spread 1 tablespoon of apricot chutney. Top with 2 slices of
In a saucepan combine vinegar and apples. Add apricots, boiling water, onions, sugars, garlic, raisins and ginger. Bring to a boil over medium-high heat stirring constantly. Reduce heat and boil gently stirring occasionally for 30 minutes. Add mustard seeds, cinnamon, allspice black pepper, cloves, salt and cayenne. Boil gently stirring frequently until thick enough to mound on a spoon, about 15 minutes.
Prepare canner, jars and lids.
Ladle chutney into jars, remove air bubbles, wipe rim and place lids and rings.
Process 10 minutes.
omegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
Preheat oven to 350\u00b0F. Line a sheet tray with foil. Coat foil in oil.
Place ham, cut-side down, in prepared pan. Whisk together apricot preserves, mustard, orange zest, orange juice, garlic, vinegar, rosemary and cinnamon. Spread 1/2 of the glaze over ham then roast for 30 mins. Baste with pan juices and roast for another 30 mins.
Skim fat from pan juices. Whisk pan juices into glaze then brush over ham before serving. Garnish with cinnamon sticks, fresh rosemary and apricots.
yrup is absorbed.
Make apricot glaze: In small saucepan, melt
br>Spread 1/2 teaspoon apricot chutney over cut side of each
Mix preserves, apple, onion, raisins, salt, allspice and cider vinegar in small saucepan and heat to boiling.
Reduce heat and cook 12 to 15 minutes, stirring often until onion is soft and sauce is slightly thickened.
Preheat grill (broiler).
Place salmon stakes on grill-safe pan and cook 6-8 minutes until salmon flakes easily with a fork.
Serve with chutney.
Place sausage in skillet, cover with water. Bring to a slow boil; boil for 10 minutes.
Drain and return to heat.
Add apricot jam and orange juice. Simmer for at least 1/2 hour, or until liquid has thickened. Keep a lid on skillet and turn sausage several times while cooking. Serve hot.
Garnish with orange slices.