Love Making Tips - Side dish | Chutneys - [1]

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Apple and Green Tomato Chutney

Wash, core and chop the apples; wash, blanch, peel and chop the apples and chop the onions. Place apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt, red pepper and curry powder. Put the pickling spices in a cheesecloth bag and add to the kettle. Boil, stirring occasionally, for 25 minutes, or until apples are transparent.
Remove fruit with a slotted spoon. Boil syrup rapidly until it thickens.
Discard pickling spices, return the fruit to the syrup and bring to a boil.
Remove from the heat and ladle into hot, sterilized jars and seal immediately. Process in boiling water bath for 10 minutes. This recipe makes approximately 24 half-pints.

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Apple Chutney

* Apples are to be peeled, quartered and cored.
** Chili peppers are to be seeded and chopped.
*** Pears should be peeled, cored and cut into strips.
In large preserving kettle mix the vinegar, sugar, raisins, apples, garlic cloves, gingerroot, peppers, and salt. Bring to a boil and simmer until the apples are mushy and transparent. If neccessary, add a little more vinegar. Taste and add sugar and cayenne as desired. Then add the pears and simmer until the pears are tranparent but not overcooked. Spoon into hot jars and seal.
Makes 8 - 10 Pints.

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Apple Chutney With Sultanas

1. Place vinegar and pickling spice in a saucepan, boil 5 minutes; drain.
2. Combine apples and raisins in a large saucepan. Add strained vinegar and bring to a gentle boil.
3. Combine crushed coriander and peppercorns in a cheesecloth square together with the dried chilies, tie securely and add to saucepan with brown sugar and salt. Simmer until mixture has thickened. Remove cheesecloth bag.
4. Have ready some sterilized jars, pour in mixture, seal. Makes 3 (1 pound) jars.

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Apple Chutney Seb ki Chatni

In a heavy saucepan, combine all ingredients and mix well. Bring to a boil over medium heat. Reduce heat and simmer for about 45 mins, stirring occasionally or until mixture is thick. Remove saucepan from heat and cool chutney to room temperature.
Pour chutney into a non-metallic, covered container and refrigerate until ready to use.

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Apple Ginger Mixed Chutney

* You will need 6 one-pint jars and about 4 to 5 pounds of tart apples for this recipe. Prepare all ingredients before beginning.
Peel, core and dice apples. Chop and remove seeds from lemons, but do not peel. Peel and chop onions. Peel and roughly chop garlic; do not mince. Peel and finely chop ginger root. Bring cider vinegar to a boil over low heat, using a large saucepan. Add apples and cook until the mixture returns to a simmer. Add remaining ingredients and cook gently for 20 minutes, stirring often. Spoon chutney into glass jars which have been washed in hot soapy water and rinsed with boiling water. Seal tightly. Cool and store in refrigerator.
Yield: 6 pints.

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Apple Mint Chutney

Pare outer rind from lemons and cut in thin strips. Squeeze and strain lemons into stainless pan. Stir in remaining ingredients; bring to boil. Reduce heat to low; simmer for 1 1/2 hours or until thickened. Fill and seal jars according to Bath Basics.
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Apple Or Green Tomato Chutney

Simmer all the ingredients until the fruit is tender. Put the chutney in sterile jars and seal. May add 1 cup chopped onions and 1 cup chopped nuts if desired. Makes about 1 1/2 quarts.
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Apple Red Chile Chutney

To prepare the chutney, place apples and chilies in a heavy saucepan with sugar, vinegar, garlic and water. Bring to boiling over medium heat, lower the heat, partially cover the pan and simmer, stirring occasionally, for 30 minutes.
Stir in marjoram and add pine nuts. Allow to cool, then refrigerate. Use within a few days.
Makes about two cups.

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Apple and Green Pear Chutney

In a large, nonreactive pot, bring vinegar and brown sugar to a boil over high heat. Add all other ingredients and turn heat to a simmer. Cook, stirring occasionally, until thickened, about 45 minutes. Pour into sterilized jars and seal.
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Apple and Prune Chutney

Delicious with pork, ham or cheese.
About 6 cups
Bring all the ingredients to the boil in a fairly large pan. Reduce the heat. Simmer (with a lid on the pan) for approximately 2 hours. When the mixture is thick enough, pour the chutney in sterilized jars and close them immediately.

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Apple Cranberry Chutney

Combine All Ingredients in A Nonaluminum Saucepan. Place Over High Heat. Bring To A Boil, Stir Constantly. Reduce Heat & Simmer Uncovered 15 Min. OR Until Apples Are Tender. Remove From Heat & Let Cool. With Knife Blade in Processor, Add Cranberry Mixture. Process, Pulsing 1 OR 2 Times Until Combined. Place in A Medium Bowl. Cover& Chill.
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Apple Ginger Chutney

In pan bring 1st seven ingredients to boil. Simmer 10 minutes. Add rest of ingredients and cook for l hour. Ladle into prepared jars and process. Give 1 month to mature.
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Apple Pear Chutney

In a large, nonreactive pot, bring vinegar and brown sugar to a boil over high heat. Add all other ingredients and turn heat to a simmer. Cook, stirring occasionally, until thickened, about 45 minutes. Pour into sterilized jars and seal.
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Apricot And Raisin Chutney

Makes 5 lbs. Rinse and put the apricots in a bowl with the hot water (I add the juice of 1 lemon and the cut up lemon peel) Leave to soak for 4 hours. Chop the garlic. Peel and chop the ginger. Blend the garlic and ginger with a little of the vinegar until smooth. Put the apricots with their soakings water, the onions, the ginger and garlic mixture into an preserving kettle with the rest of the vinegar. Add the sugar, salt and cayenne. Bring to a boil and simmer gently for 45 minutes, stirring occasionally to prevent burning. Add the raisins and continue cooking until the chutney thickens and begins to turn shiny. Pack into hot clean jars, cover, process and cool. ~-Note : I use brown sugar and regular raisins for a dark chutney - I use white sugar and golden raisins for a golden chutney. I don't blend the garlic and ginger mixture - I simply mince very small or put through a garlic press. You can substitute dried ginger for fresh ginger. Chutney is not supposed to require a hot water bath, because of the acid level from the vinegar - but I give it a hot water bath anyway. You can use apple cider vinegar in this recipe. I use a gas cooktop - and I cook the simmer the mixture with a simmer plate between the pot and the burners. Be sure you use a heavy bottomed pan - to prevent scorching or burning. PS: I always refrigerate the Chutney after opening the jar. "Sweet chutneys provide a delicious finishing touch to cold cuts, cheese and salads. This slightly hot, spicy way of dealing with dried apricots and raisins is an original and ever popular addition to cold, simple fare?
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Apricot And Walnut Chutney

Split and stone the fresh apricots and chop roughly. If using dried apricots, put them to swell overnight in water. Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits. Drain. Put all the ingredients except the walnuts into a large preserving pan and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick and jammy. Stir in the walnuts. Pot while hot in warm sterilised jars. Seal. Makes about 6 lbs.
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Apricot Chutney

Put all of the ingredients into a large pan and cook gently to a soft mush, about 1-1/2 hours.
Add the walnuts.
Pack into sterilized jars.
Process in a boiling water bath; pints 25 minutes; quarts 30 minutes. Keep the chutney for at least one month before using it.

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Autumn Chutney

Mix the fruit and vegetables together. Put into an preserving pan (Note: these books call for an aluminum pan - I just don't use aluminum with acid food ) Add the remaining ingredients, except the sugar. Simmer for about 30 minutes until tender. Add the sugar and stir until dissolved. Simmer gently, stirring frequently, until thick. (Note: how long this takes depends on the water content of the fruits). Cool, then pack the chutney into clean jars. Cover and seal.
PS: I always refrigerate after opening the jar. "Gathering the produce of the season as the days shorten, as the sun travels lower in the sky and the earth quietens, is a deeply satisfying pastime. Making the most of the produce is a pleasure, too, and this chutney brings several of the fruits of the season together in a mouthwatering way.

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Banana and Mango Chutney

1. Combine vinegar, sugar, curry powder, all three peppers, salt, cinnamon and minced garlic in a 4-quart non-reactive saucepan. Heat to simmer, stirring, and cook for 1 minute.
2. Peel 4 bananas, slice and add to saucepan. Add 1 cup diced mangos. Heat fruit mixture and simmer, uncovered, 10 minutes, stirring occasionally until mixture thickens.
3. Slice and add remaining bananas to chutney. Add remaining diced mangos and raisins. Stir to mix well, remove from heat, cover and let stand 30 minutes.
4. Serve hot or cold with curries or as a condiment with meat, fish or poultry dishes.

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Basil Avocado Chutney

In a food processor blend together the basil, the almond, the garlc, and the lemon juice, pulsing the motor once or twice, until the almonds are ground fine. Add the avocado, cut into chunks, and salt to taste and blend the mixture until it is combined well. Serve the chutney with grilled meats and fish. Makes about 1 1/2 cups.
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Beetroot Chutney

Chop apples and boil 20 minutes in vinegar to which sugar, lemon juice, salt, ginger and chopped onions have been added. Add beetroot which should be cut up in small pieces, boil fruther 15 minutes. When cool put into jars and cover.
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