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Blueberry Chutney
Try this chutney with roasted turkey, duck or goose, meat or curries. Mixed with mayonnaise or plain yogurt it makes a piquant dressing for salads made with meat, poulty and fruits.
Place blueberries in 4 quart saucepan; add onion, vinegar, raisins,brown sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes. Bring mixture to a boil; simmer over medium heat, stirringoccasionally, for about 45 minutes, or until chutney is thick. Meanwhile, wash 4 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Ladle the hot chutney into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 15 minutes (20 minutes 1,001 to 3,000 feet; 25 minutes 3,001 to 6,000 feet; 30 minutes above 6,000 feet)
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Chutneys
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Chile Chutney with Grapefruit and Cucumber
Peel the cucumbers, scoop out the seeds, slice, sprinkle over half the salt and leave to marinate while you prepare the remaining ingredients.
Roughly chop the pickled cucumbers, finely dice the red onion, dice the tomatoes, shred the cabbage and seed and dice the chiles. Place all the vegetables in a bowl, squeeze over the citrus juices, sprinkle with salt, and stir well. Chill for up to 3 days before serving. Serve with burgers or sausages.
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Chipotle Chutney
1. Roast the poblanos on a grill or under a broiler. After they have cooled, peel off the charred skin, seed and dice.
2. Combine the poblanos with the remaining ingredients in a saucepan and cook over a moderately low heat for about 25 minutes (until the apple is tender and most of the liquid is evaporated).
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Chutney
Soak tamarind pulp in vinegar, stirring to remove seed from pulp. When soft, press through a colander. Finely chop the ginger, pepper, garlic, peeled onions and mustard seed. Boil all ingredients 30 minutes and let stand overnight. Reheat to boiling and can in boiling water bath.
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Chutney Barbecue Glaze
In a saucepan combine all ingredients. Bring to a boil; reduce heat and simmer 15 minutes. Use to baste lamb, pork or ham the last 15 minutes of grilling. Pass remainder.
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Chutneys
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Chutney In The Raw
Mince the dates, apples and onions and place in a large pan. Add the sultanas and stir in the sugar.
Add all the other ingredients and stir well, but make sure the bag of spices and the ginger are identifiable. Leave for 24 hours but stir occasionally (once every 4 hours or so).
Remove the bag of spices and ginger. Bottle and store in a coolish place. Eat.
NOTES:
* An easy chutney with no cooking -- This recipe filtered down to me through a grapevine of neighbours. You will need a supply of jam-jars, jam-jar covers and a large pan to keep the ingredients in. Yield: Makes several jars.
* I sometimes use currents in place of the stoneless dates, in which case you don't need to mince them. If the mixture appears too liquid after the 24 hour standing time, it is worth draining off some of the vinegar before bottling.
* The beauty of this recipe is that you don't have a vast pot of strange things bubbling away on the stove for hours. A big win!
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Category:
Chutneys
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Coconut Chutney
Mix all ingredients.
Makes 3/4 Cup.
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