Molasses and Dried Fruit Chutney
This unique appetizer recipe from Golden Barrel customer, Holly High, is a great addition for your next party. Molasses and Dried Fruit Chutney goes well with crackers and savory meats and can be made a week in advance.
But what exactly is a chutney anyway? Well it is the name for a type of condiment containing a variety of spices, vegetables and fruits. It is often associated with South Asian cuisine.
Holly puts her own twist on chutney by using our Supreme Baking Molasses as one of the main ingredients.
Molasses is a healthy byproduct of the sugar industry. It is loaded with minerals such as calcium, iron, magnesium, and potassium. Molasses was primarily used as the American sweetener of choice until World War II when table sugar became less expensive. Although molasses is often forgotten today, it is still a perfect sugar substitute.
Most people associate molasses with baking, but Holly frequently bends the definition of baking and cooking by mixing sweet and savory.
The hardest part about making Molasses and Dried Fruit Chutney is gathering the ingredients, the rest is simple.
Stir shallot (a type of onion), coriander seeds (similar to cilantro), ginger and oil in a medium sauce pan. Heat until fragrant.
All dried fruit should be coarsely chopped. Add apricots, vinegar, figs, prunes, and raisins.
Add molasses and 1/2 cup of water.
Bring to a simmer and cook. Add more water if too thick. Chutney is ready when the liquid is almost evaporated.
Put chutney into a bowl for serving.
Molasses and Dried Fruit Chutney is good with any kind of cheese and cracker. Shown here with Brie.
Recipe by: Holly High
Photos by: Jenny Foster
- 1 shallot
- 1 tbsp coriander seeds
- 1 tbsp ginger peeled and coarsely chopped
- 1 tsp vegetable oil
- 1 cup apple cider vinegar
- 1-1/2 cups dried apricots
- 1/4 cup prunes
- 1/4 cup raisins
- 1/4 cup dried figs
- 1 pinch salt & pepper
- 1/3 cup Golden Barrel Supreme Baking Molasses
- 1-1/2 cups water
- Stir shallot, coriander, ginger, and oil in a medium sauce pan.
- Heat until fragrant.
- Coarsely chop dried fruit.
- Add apricots, vinegar, figs, prunes, raisins, molasses, and water.
- Season with salt & pepper.
- Bring to simmer, add more water if too thick.
- Finished when liquid is almost evaporated.
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