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Chutney
Topic Started: Oct 28 2004, 07:20 AM (45 Views)
lin1235
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Hallelujah Member
Locally Grown: Making Chutney

A chutney is a piquant relish from the cuisine of India. It is usually eaten in small amounts to add flavor and to accent a meal. There is a great difference in what is understood to be chutney in the East and the West.

A chutney in India is customarily a mixture ground fresh on a curry stone; it consists of a paste of raw ingredients, such as fresh ginger, mint, coriander (cilantro) leaves, sour fruits, Indian mango and/or coconut. In fact, local ingredients considered tasty, stimulating or refreshing to the palate are generally used. The cooks of India are free to create from what is available, within wide limits to make chutney.

Although chutney is of Indian inspiration, western recipes always seem to be cooked combining sugar and vinegar with spices and fruit. Usually mango, but sometimes apples, raisins, pears and apricots or a mixture of fruits and vegetables.

The next time you visit an authentic Indian or Asian restaurant, ask for chutney. There are generally three categories: sweet, hot, and sweet/hot. Be very careful when tasting the hot chutney, it is really very, very hot. Making your own will allow you to control the heat factor.

To can chutney, process in a boiling water bath for 15 minutes for pints and 25 minutes for quarts. The following recipe makes two pints. It is very flexible so use whichever firm fruit is available (apples, pears, nectarines, peaches or apricots).

End-of-the Harvest Chutney

1 cup prunes
1 1/2 cups apple cider vinegar
2 cups brown sugar
1 teaspoon coriander seeds, ground
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 to 1 teaspoon ground cayenne pepper
3 medium-sized (crisp) apples, peeled, cored and chopped
1 cup currants, chopped
1 cup onions, chopped
2 medium tomatoes, peeled, seeded and chopped

Cover the dried prunes with water and boil for 10 minutes. Drain and chop.
Combine vinegar, sugar, coriander, cinnamon, salt and pepper in an enameled or stainless steel pan. Heat to boiling: add prunes, apples, currants, onions and tomatoes.
Cover and boil stirring frequently with a wooden spoon for about 20 to 30 minutes.
Pour into pint jars, use two piece lids and adjust lids and process for 15 minutes.
Makes 2 pints.

Note: This recipe can be doubled or tripled with very good results.



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Title: Cranberry Chutney
Categories:
Yield: 10 Servings

1 c Water
1 c Sugar
12 oz Fresh or frozen cranberries
1/2 c Vinegar
1 c Raisins
1/2 c Peeled diced apple
1/4 ts Allspice
1/4 ts Ground ginger
1/4 ts Cinnamon
1/8 ts Ground cloves

Bring water and sugar to a boil in a medium
saucepan over medium heat. Add remaining
ingredients; return to a boil. Reduce heat and
simmer 15 minutes or until apples are tender. Pour
into a glass mixing bowl.

Place a piece of plastic wrap directly on chutney.
Cool to room temperature; then refrigerate
overnight, covered with plastic wrap, so flavors
blend. Serve at room temperature directly on
bagels or over a layer of cream cheese.

Yields 2 1/2 cups or 10 to 16 servings.


-------------------------------------------------------------------------------------


MOM'S CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Mangos, green, cut up
-(to get 2-3 cups)
1 c Raisins (or more)
1 c Walnut pieces
1 c Wine vinegar (or to taste)
2 c Brown sugar
1 t Salt (scant)
1 t Ginger, ground
1/2 c Onions, diced

Cut up mangos. Add raisins and walnut meats. Add
wine vinegar slowly, tasting for right amount. Add
sugar and salt; simmer together until done and mango
doesn't hold its shape anymore, about 30 minutes.



------------------------------------------------------------------------------


Peach Chutney

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Marinades, Salsa & Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Pounds Peaches -- underripe
1 Quart Water -- plus
1 Tablespoon Vinegar
1 Cup Firmly Packed Light Brown Sugar
3/4 Cup Seedless Raisins
3/4 Cup Honey
3/4 Cup White Vinegar
1/4 Teaspoon Mace
6 Whole Cloves
1 Cinnamon Stick -- broken in 3" pieces

Pour boiling water over peaches; let stand until skins can be easily removed.
Dip in cold water, peel.

Remove pits and red fibers; cut into chunks.

Place immediately in vinegar water to prevent browning.

In saucepan combine brown sugar and next 4 ingredients. Add cloves and cinnamo
n tied in cheesecloth bag.

Drain peaches; add to syrup. Simmer 1 hour, stirring occasionally.

Remove spice bag. Continue simmering while quickly packing 1 clean hot jar at
a time. Fill to within 1/2" of top making sure syrup covers fruit.

Seal each jar at once. Process 5 minutes in boiling-water bath.

Make 4 - 5 half-pints


--------------------------------------------------------------------------------

Title: Spiced Apricot Chutney
Categories: Indian, Relishes
Yield: 450 grams

450 g Dried apricots, finely diced
1 ts Garam masala
275 g Soft light brown sugar
450 ml Malt vinegar
1 ts Ginger pulp
1 ts Salt
75 g Sultanas (golden raisins)
450 ml Water

1. Put all the ingredients into a medium saucepan and mix together
thoroughly.

2. Bring to the boil, then turn down the heat and simmer for 30-35
minutes, stirring occassionally.

3. When the chutney has thickened to a fairly stiff consistency, transfer
into 2-3 clean jam jars and leave to cool. This chutney should be stored
in the refrigerator.


Hope this helps a bit, CE! It should be thick, almost the consistency of ketsup, except it will have bits and pieces in it (from fruit, onions etc.) It's an absolute staple in South Africa; it's hard to imagine eating hamburgers or hotdogs without chutney!

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ed-gracetoday
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Elder
Interesting. I have a friend who loves India cuisine and Asian and Thai and will ask her to comment.
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