Fabulous Chutney Recipes
Chutney is the term for sweet or spicy condiments in Indian cuisine. It is usually eaten fresh. The Hindi word for “to make chutney” is used to define the act of crushing together the ingredients. They are usually made with various fruits and various and used as a flavoring for meat, bread, or vegetable dishes. Usually oil, lemon juice or vinegar is used to keep the ingredients fresh and storable. Chutney recipes are often quite colorful and flavorful.
Pear & Apricot Chutney
5 cups peeled and chopped pears
3 cups sugar
1/2 cup chopped dried apricots
1 teaspoon grated lemon peel
3 Tablespoons lemon juice
1/2 teaspoon ground ginger
Mix all ingredients in a medium saucepan and heat to the boiling point. Stir mixture frequently. Boil this for 30 minutes. Pour this into hot jars made for canning or storage. Leave 1/4 inch space on top, wiping the jar rims offs. Seal up jars. Cool on a wire rack for one hour. Store in refrigerator up to 2 weeks.
Spicy Pear Chutney
3/4 cup brown sugar
3/4 cup cider vinegar
3 large pears, chopped
1/2 cup onion, chopped
1/2 cup, red bell pepper, chopped
1/4 cup raisins
1 Tablespoon grated gingerroot
1/2 teaspoon coriander
1/2 teaspoon cinnamon
Mix brown sugar and vinegar in a large saucepan. Heat to boiling point and reduce heat, simmering for 10 minutes. Put in rest of ingredients, boil and reduce heat. Simmer for 45 minutes. Refrigerate this for 3 hours and then spoon into jars. Store in refrigerator for 2 weeks.
Pear & Apricot Chutney
2 ripe papayas, peeled, seeded, and chopped
3 cups sugar
1/2 cup chopped dried apricots
1 teaspoon grated lemon peel
3 Tablespoons lemon juice
1/2 teaspoon ground ginger
Mix all ingredients in a medium saucepan and heat to the boiling point. Stir mixture frequently. Boil this for 30 minutes. Pour this into hot jars made for canning or storage. Leave 1/4 inch space on top, wiping the jar rims offs. Seal up jars. Cool on a wire rack for one hour. Store in refrigerator up to 2 weeks.
Red Pepper Chutney
1 1/2 cup cider vinegar
1 cup sugar
6 red pepper, chopped
3 pears, chopped
1 red onion, chopped
1/3 cup raisins
1 1/2 teaspoon mustard seeds
1 teaspoon salt
1/8 teaspoon allspice
Mix vinegar and sugar together and boil for 10 minutes in a medium saucepan. Add rest of the ingredients and heat to boiling. Reduce the heat and simmer for 30 minutes. Refrigerate for 4 hours and then scoop into jars. Store this in the refrigerator for 2 weeks.
Cranberry & Fig Chutney
12 ounces cranberries
8 ounces dried sliced figs
1 small onion, chopped
1/2 small lemon, seeded and chopped
2 Tablespoons minced ginger
1 cup brown sugar
1 cup water
1/3 cup red wine vinegar
1/2 teaspoon salt
�¼ teaspoon ground black pepper
Mix all ingredients together in a medium saucepan and heat to boiling. Reduce heat and simmer 30 minutes. Refrigerate for 4 hours and then spoon into jars. Store in the refrigerator for 2 weeks.
