How to make chutney?
When I started out cooking, I had never heard of chutney recipes. I grew up with Mom and Dad making jellies, jams, preserves and relishes. In the following years I began learning about and loved the flavor of the many different kinds of salsas.
Years later, I began reading about the Indian cuisine, specifically curry chicken served with chutney. First, what is chutney? I had to answer this question before I could learn how to make chutney to serve with my curry chicken.
I found through my reading that “chutney recipes” can include a very wide range of ingredients. It can have a fine or a chunky texture made with fresh or cooked ingredients. It can have a taste from sweet to bitter and mild to very spicy, but it must be very flavorful. The closest thing I could relate chutney to was our “relish”, only our relish was basically made of cucumbers, onions and peppers with a pickling spice.
India and other South Asian countries include a wide range of chutneys as condiments in their everyday cuisine. They are made with many fruits and vegetables and seasoned with a variety of different spices. As travelers and immigrants came to America, the love for chutneys has taken hold here.
Years ago, I made friends with a British lady who loved chutney with her curry chicken. She was complaining about not being able to buy good chutney here. I told her that I would make my mango chutney recipe for her. I like this recipe but I really did not know if she would like it because I had not tasted many different kinds. She loved the flavor and said it was the best she had eaten. The following is the recipe.
NOTE: For recipes with CRYSTALIZED GINGER, I find at most health food stores.
Add salt to 1 quart of water and pour over the peaches; let stand 1 day and drain.
Combine ¼ cup water, sugar, vinegar and garlic; bring to a boil.
Add peaches and mangoes; cook until they are clear about 45 minutes.
Remove peaches and mangoes with slotted spoon to a bowl; set aside.
Add onion, red pepper, lime juice and raisins to syrup; cook until thickened about 15 to 20 minutes.
Return peaches and mangoes to syrup; add ginger and black pepper.
Bring mixture to boil and ladle into hot sterilized pint size canning jars; seal with hot jar lids.
Makes about 4 pint jars.
NOTE: Serve with ham, lamb, chicken, shrimp; great with brie.
Combine all ingredients and mix well; serve with any meat dishes.
Combine cranberries, sugar and orange juice in a saucepan; bring to a boil and simmer for 15 minutes.
Stir in the raisins, walnuts, celery, apple, orange peel and ginger; remove from heat and cover.
When cool, refrigerate; will keep 2 weeks in refrigerate or can be frozen.
Makes 6 to 8 cups.
Put onion, garlic and raisins through fine blade of food processor.
In a large kettle, combine ground onion mixture with remaining ingredients; mix well.
Bring mixture to a boil stirring constantly until sugar is dissolved.
Reduce heat and simmer uncovered stirring occasionally until quite thick and deep brown; 45-60 min.
Ladle into hot sterilized pint canning jars; seal immediately with hot lids.
Makes about 5 pint jars.
Combine in a large pot the pears, green pepper, raisins, sugar, vinegar, ginger and salt.
Tie cloves, allspice and cinnamon sticks in a double thickness square of cheesecloth; place in the pot.
Heat pear mixture to a boil stirring frequently; reduce heat and simmer 1 ½ to 2 hours until thick.
Prepare hot sterilized canning fruit jars before end of cooking and keep hot.
Ladle mixture into jars and seal with hot lids; store in dark cool place.
Make 8 half pint jars.
Combine first 6 ingredients in a small bowl; set aside.
Cut onions into quarters almost to bottoms but not through bottoms.
Turn onions on side and slice thinly.
Cover and sauté onion in oil and butter until tender stirring occasionally about 15 minutes.
Uncover and cook until very tender about 30 minutes longer stirring often; add raisin mixture and apple.
Cook uncovered over medium heat about 20 minutes until liquid evaporates and apple is tender.
Stir in salt and pepper; cool and serve at room temperature.
Makes about 2 ½ cups.
Preheat oven to 350F degrees.
Bring orange juice to a boil over high heat in a nonreactive saucepan. * see below
Boil juice until reduced to 1/3 cup about 30 minutes; transfer to medium bowl, add cayenne and cool.
Toast almonds on a small baking pan about 5 minutes or until golden brown; cool.
Process almonds until finely ground or mince with a knife.
Add almonds to orange syrup along with mint, maple syrup and lemon juice.
Season with salt and pepper.
NOTE: Can be refrigerated overnight but serve at room temperature.
*WHAT IS A NONREACTIVE SAUCEPAN? Some pans produce a chemical reaction to certain acidic foods when cooking. To prevent discoloration to these foods you need to use a nonreactive pan made of nonreactive materials such as stainless steel.
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