The Taste of Spice | Chutney Recipes

Easy Chutney Recipes

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Chutney Recipes - The Taste of Spice

Chutney (CHUHT-nee) is a the spicy relish originally from India. Chutney is used on a lot more dishes than just Indian Food! Based on the the word chatni, this spicy condiment contains fruit, vinegar, sugar and spices. The thick syrupy sauce ranges in texture from chunky to smooth and in degrees of spiciness from mild to hot. Chutney is a delicious accompaniment to curried dishes as well as pork chops and turkey. The sweeter chutneys also make interesting bread spreads and are delicious served with cheese.

Here is a collection of 15 Chutney recipes including:

MANGO CHUTNEY -1
MANGO CHUTNEY -2
CRANBERRY CHUTNEY
QUINCE AND CRANBERRY CHUTNEY
CRANBERRY-PINEAPPLE-DATE CHUTNEY
RHUBARB, ONION AND RAISON CHUTNEY
PINEAPPLE-BANANA CHUTNEY
GRAPE AND FIG CHUTNEY
PEAR CHUTNEY -1
PEAR CHUTNEY -2
CHUTNEY-PINEAPPLE SLAW
SUMMER PEACH AND GREEN TOMATO CHUTNEY
GOOSEBERRY CHUTNEY
TAMARILLO PEAR CHUTNEY
APPLE CHUTNEY

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Chutney Recipes

MANGO CHUTNEY -1

1/2 tbsp. Shallots or Garlic, finely diced
2 tsp. Olive Oil
4 oz. Fresh Mango, large dice
1 oz. Water
2 tbsp. Cider Vinegar
2 tbsp. Raisins
1 tbsp. Brown Sugar
1 tbsp. Honey
1/2 of an Orange, juice
1 tsp. Salt

Saute shallots/garlic in olive oil 1 to 2 min. Add mango, let cook for 1 to 2 minutes. Add water, vinegar, raisins, brown sugar, honey, orange juice, salt. Let simmer for 20 to 30 minutes, or until the mango is soft and you have a syrup-like consistency.

MANGO CHUTNEY -2

1 Tbsp. Olive Oil
1/4 Cup Chopped Onions
3 Tbsp. Seeded and Minced Jalapeno Peppers
2 C. Peeled and Diced Mangoes
1/4 C. Chopped Green Onions
1/4 C. Plus 2 Tbsp. Water
1 Tbsp. Freshly Squeezed Lime Juice
1 Tbsp. Freshly Squeezed Lemon Juice
1 Tbsp. Distilled White Vinegar
2 TTbsp. Sgar
1/4 Tps. Salt
4 Turns Fresh Fround Pepper
1 Tps. Cornstarch

Heat the oil in a large pot over high heat. Add the Onions, Jalapenos, and Mangoes. Saute for 30 seconds.

Stir in the Green Onions, 1/2 cup of the Water, the Lime and Lemon Juices, Vinegar, Sugar and Salt and Pepper. Bring to a boil, lower the heat and simmer 5 minutes.

Meanwhile, combine the Cornstarch with the remaining 2 teaspoons Water. Stir the Cornstarch mixture into the pot. Bring to a boil, and cook for 1-2 minutes. Remove from heat. Serve immediately or store, refrigerated.

CRANBERRY CHUTNEY

6 cups fresh cranberries
1 3/4 cups water
3/4 cup red wine vinegar
2 1/2 cups sugar
1 1/2 cups raisins
1/4 cup molasses
3 dashes Tabasco sauce
1 tsp. ground black pepper
2 1/2 tbsp. curry powder
1 1/2 tbsp. powdered ginger
1 1/2 tsp. salt.

Combine all of the ingredients in a large, heavy-bottomed stainless steel or enamel pot (do not use aluminum, copper or cast iron).

Bring to a boil and cook until cranberries are well popped. Lower heat and simmer for at least an hour until chutney is thick and flavors are well blended.

Stir frequently during the last 15 minutes to prevent sticking and burning.

Serve with holiday turkey, roast pork, grilled chicken or potato pancakes!

QUINCE AND CRANBERRY CHUTNEY

16 oz cranberries (frozen or fresh)
5 quinces, peeled
1-1/3 cup red bell pepper, chopped
1/3 cup firmly packed dark brown sugar
1 tsp dried red chili powder
1-1/3 tsp salt
1/3 tsp black pepper
2/3 cup currants
1/3 cup apple cider vinegar
1-1/3 Tbsps lemon zest
1-1/3 cup medium yellow onion

In a large saucepan, combine all ingredients (except onion) and simmer, stirring occasionally for 20 minutes.

Add onion and simmer another 10 minutes, or until chutney is thick.

Chutney may be made a couple days ahead and chilled covered. Serve chutney at room temperature.

CRANBERRY-PINEAPPLE-DATE CHUTNEY

Zest from one lemon
1/4 cup or 1 oz. walnuts
1 cup chopped dates
1/2 cup hot water
12 oz fresh cranberries, or 2 cups
1- 1 lb. 4 oz can of pineapple tidbits in its own juice
1 tsp. lemon juice
1/4 tsp. ginger

Grate the rind of one lemon. Chop the rind into smaller pieces to make the zest. Toast 1/4 cup of walnuts about 2 minutes in a dry frying pan, stirring once or twice to prevent burning. Set aside.

Blend 1 cup of dates and 1/2 cup of hot water about 1 minute, some little pieces will remain. Heat dates, lemon zest, pineapple and juice in a medium saucepan until boiling. Add rinsed cranberries. Bring to a boil again, and boil gently for 10 minutes. Remove from heat and cool.

Chop toasted walnuts. Add the walnuts and ginger to the cranberry mixture, stir gently and refrigerate until ready to serve.

RHUBARB, ONION AND RAISON CHUTNEY

1 1/2 pounds onions, halved lengthwise and cut crosswise into 1/4-inch slices
3 Tbsp vegetable oil
1 cup golden raisins
3 Tbsp red-wine vinegar
1/8 tsp ground cloves
1/4 cup sugar
1 pound rhubarb, trimmed and cut into 1/2-inch pieces (about 3 cups)

In a large saucepan cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened.

While the onions are cooking, in a bowl combine the raisins, 1/2 cup hot water, the vinegar, the cloves, and the sugar, let the mixture stand for 15 minutes, and stir it into the onions.

Bring the mixture to a boil, stirring, top it with the rhubarb (do not stir in the rhubarb), and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender, and season the chutney with salt and pepper.

The chutney may be made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature.

PINEAPPLE-BANANA CHUTNEY

1 cup diced fresh pineapple
1 cup diced apple banana
1/2 cup diced Maui onion
1 teaspoon ginger root, minced
1 clove minced garlic
2 teaspoons rice vinegar
1 tablespoon brown sugar
1/2 teaspoon Malaysian curry powder
1/2 teaspoon cumin
1/4 teaspoon ground cloves
1/2 teaspoon garlic chili sauce
1 teaspoon minced mint
1 teaspoon minced cilantro
Salt and black and white pepper to taste

Combine all ingredients in a stockpot except mint, cilantro, salt and peppers. Simmer until almost all the liquid has evaporated.

Stir in mint and cilantro. Adjust seasoning with salt and peppers. Makes 2 cups.

GRAPE AND FIG CHUTNEY

1/2 cup chopped onion
1/2 cup dried figs, chopped
1/2 cup red wine vinegar
1/4 cup dry red wine
1 tablespoon sugar
2 teaspoons paprika
1 teaspoon peeled and grated fresh ginger
1 3" cinnamon stick
1-1/2 cups seedless red grapes, halved

In a medium saucepan, combine onion, figs, vinegar, wine, sugar, paprika, ginger and cinnamon stick and heat to medium-high heat. Bring to a boil and cook, uncovered, for 8-10 minutes. Stir in grapes and reduce heat and simmer for 20 minutes then remove and discard cinnamon stick.

PEAR CHUTNEY -1

4-1/2 POUNDS FIRM RIPE PEARS, PEELED AND CHOPPED

1 SMALL GREEN BELL PEPPER, MINCED
1 CUP RAISINS
4 CUPS SUGAR
1 CUP CRYSTALLIZED GINGER, CHOPPED
3 CUPS WHITE VINEGAR
1 CUP WATER
1-1/2 TEASPOONS SALT
1/2 TEASPOON GROUND CINNAMON
1/4 TEASPOON GROUND CLOVES
1/4 TEASPOON GROUND NUTMEG
1/4 TEASPOON GROUND ALLSPICE
1 (3-OUNCE) PACKAGE LIQUID PECTIN

BRING FIRST 12 INGREDIENTS TO A BOIL IN A LARGE DUTCH OVEN. REDUCE HEAT, AND SIMMER, STIRRING OCCASIONALLY, 2 HOURS OR UNTIL PEARS ARE TENDER.

STIR IN LIQUID PECTIN. RETURN TO A BOIL, AND BOIL, STIRRING CONSTANTLY, 1 MINUTE. REMOVE FROM HEAT, AND SKIM OFF FOAM WITH A METAL SPOON.

POUR HOT CHUTNEY INTO HOT, STERILIZED JARS, FILLING TO 1/4 INCH FROM TOP. WIPE JAR RIMS. COVER AT ONCE WITH METAL LIDS, AND SCREW ON BANDS. PROCESS JARS IN BOILING-WATER BATH 5 MINUTES.

YIELD: 11 (6-OUNCE) JARS

IF CHUTNEY IS NOT PROCESSED IN A WATER BATH, YOU MAY STORE SEALED JARS IN REFRIGERATOR UP TO 1 WEEK. THIS CHUTNEY GOES VERY WELL WITH CURRY AND PORK DISHES.

PEAR CHUTNEY -2

2 C. sugar
1 1/4 C. white vinegar
1/4 C. white wine or apple cider
2 oranges, diced with rind
1 lemon, diced with rind
1 lime , diced with rind
1 medium onion, diced
1 clove garlic, minced
1 C. white raisins
2 3/4 ozs. crystallized ginger, diced
2 1/2 lbs. pears, unpeeled and deced

Bring sugar, vinegar and wine to a boil and simmer for 15 minutes. Add all remaining ingredients and simmer for 40 minutes.

Cool; refrigerate in covered jars for as long as 6-8 weeks.

Makes more than 1 quart.

CHUTNEY-PINEAPPLE SLAW

2 Tbsp chutney
1/2 tsp grated orange peel
2 Tbsp fresh orange juice
2 1/2 cups shredded cabbage
1/2 cup shredded carrot
1 cup coarsely fresh pineapple or one 8 oz pineapple tidbits
1/4 cup raisins

In a large bowl, combine chutney, orange peel, and orange juice. Mix well. Add shredded cabbage and carrot, pineapple, and raisins; toss to mix. Serve immediately or cover and chill until serving time.

SUMMER PEACH AND GREEN TOMATO CHUTNEY

10 ripe Kentucky Proud peaches--diced
7 Kentucky Proud green tomatoes--diced
pinch of clove, nutmeg, cinnamon, brown sugar
1 lemon
1 orange
1 lime
1/2 cup Kentucky Proud honey
1 cup toasted chopped pecans
chopped Kentucky Proud parsley and tarragon (fresh)

Marinate peaches and tomatoes gently with spices until tender. Cool.

Gently toss in a bowl with herbs, honey, pecans, juice of lemon, lime and orange.

Season with kosher salt and fresh ground black pepper.

GOOSEBERRY CHUTNEY

4 lb Gooseberries
3 medium sized onions
3 cups brown sugar, tightly packed
1 1/2 cups cider vinegar
1 1/2 cups dry white wine
1 cup seedless raisins
1 tsp salt
2 tsp dry mustard
1 tsp ground ginger
1 tsp turmeric
1/2 tsp cayenne pepper

Wash the gooseberries and remove the stems and blossoms. Chop or grind the gooseberries and onions together and place them in a preserving kettle with the remaining ingredients.

Cook this mixture uncovered over low heat, stirring frequently, until it thickens, about 2 hours.

Ladle into hot, sterilized jars and seal immediately.

TAMARILLO PEAR CHUTNEY

1 cup apple juice
1/4 cup white wine vinegar
1/3 cup packed brown sugar
5 tamarillos, peeled and chopped
2 firm-ripe pears, peeled and chopped
1 cup chopped onion
1/3 cup raisins
1 Tbsp ginger, chopped
1/2 tsp ground cinnamon

In a large saucepan, stir together juice, vinegar and brown sugar. Add remaining ingredients; bring to a boil. Reduce heat to simmer, cook, stirring occasionally, about 20 minutes, until fruit is very soft.

Drain off most of the juice. Cool; store in covered container in refrigerator.

APPLE CHUTNEY

5 cups peeled, cored and chopped apples
1 cup chopped green pepper
1 seeded lemon, chopped
1/2 cup chopped candied ginger
1/4 cup slivered almonds
2 cups vinegar
1 pound brown sugar
2 teaspoons mustard seed
1 1/2 teaspoons salt

Combine all ingredients. Cook at medium heat until sugar is dissolved. Simmer until mixture thickens and mounds in spoon when stirred. Pour into sterilized jars, seal and process in boiling water bath for 10 minutes. (Excellent served with cream cheese and a variety of meat dishes.) Yield: 4 half pints.

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