#15
   ...
So these goodies don't get lost in the middle of another thread, thot I'd repost them here - it's that time of year!!

This is from Lorraine - I've made this one and it's so good.

CRANBERRY-APPLE CHUTNEY - LORRAINE

Lorraine: "I made this one to give away as gifts last Christmas. Now, I always have some on hand. It goes well with chicken , turkey, duck, pork. I used it on the cheese and fruit platter last weekend."

2 tsp (10 ml) vegetable oil
1/2 cup (125 ml) finely chopped onion
1 Tbsp (15 ml) minced peeled ginger
2 garlic cloves, minced
2 1/2 cups (625 ml) cranberries about 10 oz (300g) bag
1 medium apple, peeled, cored and roughly chopped
3/4 cup (175 ml) brown sugar
1/2 cup (75 ml) apple cider
1/4 cup (50 ml) cider vinegar
1/2 tsp (2ml) salt
1/4 tsp (1 ml) ground ginger i use 1 Tbsp fresh grated
Pinch of hot red chili flakes
2 star anise
1 cinnamon stick

Heat oil in medium saucepan over medium heat. Add oinion, ginger, and garlic, cook for several minutes until softened slightly. Add remaining ingredients.

Cover, increase heat and bring to a boil. Then reduce heat and simmer uncovered, stirring occasionally for 25 - 35 minutes, or until chutney has thickened. Let cool.

Makes 2 cups.

I quadruple the batch, sterilize 250 ml jars, add hot chutney to hot jar, process in water bath 10 minutes.
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this one is really a keeper!


This one is from Dollop -

Here is a recipe that we enjoy with chicken or pork:

Red Onion Jam Yields about 1-1/2 cups.
Make this a day ahead and refrigerate; warm it gently before serving.

7 T unsalted butter
2 medium-large red onions, halved and thinly sliced crosswise (about 6 cups)
1/2 cup dry white wine
6 T honey
3 T Balsamic vinegar
Sea salt and freshly ground black pepper

Melt the butter in a heavy-bottomed (3- or 4-quart) saucepan over medium heat.
Add the onions and cook, stirring occasionally, until they're very soft but not brown, 12 to 15 minutes.
Reduce the heat to medium low if they start to brown.
Add the wine and honey, reduce the heat to medium low and simmer, stirring occasionally, until the mixture is thick and jammy, another 20 to 30 minutes.
Remove from heat and stir in the vinegar; season with salt and pepper to taste



This one is from Esgunn -

Tomato Chutney - Medium Hot

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 medium tomato -- peeled and chopped
4 medium onion -- chopped
2 large green pepper -- chopped
6 medium Granny Smith apples -- peeled and chopped
2 cloves garlic -- minced
2 tablespoons ginger -- grated
3 large jalapeno -- seeded and chopped
3 cups brown sugar
3 cups cider vinegar
1 cup dried cherries
2 teaspoons salt
1 teaspoon cayenne
1 teaspoon chili powder
1 teaspoon cinnamon

Place all of the ingredients in a large non-reactive stockpt and bringthe
mixture to a boil.

Reduce the heat to low and simmer, uncovered, strring occasionally for 20
minutes or until chutney is thick.

Spoon or ladle the chutney into clean, hot jars. Cap the jars and process
in a hot water bath for 10 minutes.

Description:
"Serve with grilled meats, on a sandwich or as an appetizer with cream
cheese or brie"
Yield:
"8 pints"
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NOTES : Use a combinations of cherries and golden raisins

Use a combination of Walla Walla and regular yellow
onions.

let's see some more...
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#16
  Chutneys, Relishes, Etc. cjs So these goodies don...
Great idea, Jean! Here's one I made this weekend:

Curried Apple Chutney

9 cups (2.2 L) peeled, cored, chopped apples
2 cups (475 ml) finely chopped onion
2 cups (475 ml) golden raisins
2 cups (475 ml) brown sugar
1 1/2 cups (360 ml) cider vinegar
1 Tbsp (15 ml) mustard seeds
1 1/2 tsp (7.5 ml) salt
1 tsp (5 ml) dried chili flakes
1 tsp (5 ml) garam masala
1/2 tsp (2.5 ml) EACH turmeric, cumin, coriander,cardamom and ginger

Prepare preserving jars.

Combine all the ingredients in your preserving pot. Bring to a boil over medium - high heat, stirring occasionally. Reduce hear to medium and simmer for 1 - 1 1/2 hours, or until thickened, stirring often. Stir almost constantly during the last 15 - 20 minutes to prevent scorching.

Remove from the heat. Ladle the chutney into hot, sterilized jars, leaving 1/2 inch headspace. Remove air bubbles. Re-adjust head space. Wipe the rims clean. Seal according to manufacturer's directions. Process in a boiling water bath for 10 minutes.

I added a bit more garam masala than called for, and some chopped candied ginger to it.

Makes 7 to 8 8oz (250 ml) jars.

From Well Preserved. Mary Ann Draga
Practice safe lunch. Use a condiment.
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#17
  Re: Chutneys, Relishes, Etc. Lorraine Great idea, Jean! H...

* Exported from MasterCook *

Baked Apple and Brown Sugar Chutney

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large granny Smith apple, cored and peeled -- cubed
3 large red delicious apples, cored and peeled -- cubed
3 large red bell peppers, seeded -- sliced
3 large yellow bell peppers, seeded -- sliced
3 large red onions -- sliced
4 large green onions -- sliced
3 cloves garlic -- minced
2 tablespoons freshly ground coriander seeds
1 tablespoon freshly ground cumin seeds
3 cups packed brown sugar
1/2 cup red wine vinegar
1/2 cup balsamic vinegar
salt and freshly ground black pepper -- to taste

Combine all the ingredients in a large non-reactive saucepan that is oven proof and place it on the stove over moderate heat. Cover loosely and bring to the boil. All of the fruit and vegetables should start to break down just slightly. Reduce heat and cook on the stove top for 1 hours. Preheat the oven to 350F and bake, covered, for another 2 hours, or until thick and saucey. Cool completely and refrigerate. This is best served at room temperature, although it can be served hot.



* Exported from MasterCook *

Mango Chutney

Recipe By :cliveb - C2C
Serving Size : 1 Preparation Time :0:00
Categories : Condiments-Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds mangos, slightly underripe
6 cloves garlic
1 1 inch piece fresh ginger
6 fresh chiles (cayenne?) -- seeded and deveined
1 pound dark brown sugar
1 pinch ground cinnamon
1 pinch ground cloves
1 teaspoon ground black pepper
1 teaspoon salt
1 cup white wine vinegar

Peel the mangoes and chop into small cubes.

Peel the garlic cloves, and place in a blender with the ginger, chilies and vinegar; pulse until thoroughly blended.

Mix all the ingredients in a heavy pan and bring to a boil, stirring occasionally; reduce heat. Simmer for about 30 minutes, stirring more frequently towards the end (the chutney can stick to the bottom of the pan). Allow to cool and bottle. Should make about four 10 oz jars.

It will take about 30 days for the full flavor to develop.







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* Exported from MasterCook *

Peach Chutney

Recipe By Tongueaul Silva - C2C
Serving Size : 1 Preparation Time :0:00
Categories : Condiments-Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds peaches -- peeled and chopped
2 tablespoons garlic -- minced
2 tablespoons ginger -- minced
1 teaspoon cardamom -- ground
2 tablespoons pickling spice -- ground
6 medium limes -- juiced
2 medium lemons -- juiced
1/2 cup brown sugar
salt and freshly ground black pepper -- to taste
1/2 bunch cilantro -- chopped fine

1. In a medium saucepot, combine all the ingredients except for the cilantro. Bring to a boil and reduce to a simmer. If more liquid is needed, add more lime juice.
2. Cook for about 15 minutes, or until it thickens up (remember it will continue to thicken up as it cools).
3. Fold in the cilantro and let cool completely

Makes 6 cups









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* Exported from MasterCook *

Pineapple Chutney

Recipe By :cliveb - C2C
Serving Size : 1 Preparation Time :0:00
Categories : Condiments-Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds fresh pineapple -- chopped
4 cloves garlic -- chopped
2 inches fresh ginger -- minced
1 1/2 cups wine vinegar
1 cup golden raisins
1 pound sugar
6 large fresh chili peppers -- minced

Put all ingredients in a heavy bottomed pan and bring to the boil. Turn to a simmer, then cook for around 40 minutes.

You may find there's too much liquid at the end for your liking. Bottle your chutney and save the liquid. Put it in the refrigerator. It goes great with anything fried, or as an exotic addition to an Asian Salad. Or, just find some fresh farmer's white cheese....fry til it begins to melt then bathe with pineapple chutney juice.

I've made all of these, and they are tasty. Made the Mango Chutney about 4 times and have one pint left.
Don't wait too long to tell someone you love them.

Billy
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#18
  Re: Chutneys, Relishes, Etc. bjcotton ...
These all sound very good indeed. Is there a way to tell how many pint or quart jars each recipe will make??
Cis
Empress for Life
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#19
  Re: Chutneys, Relishes, Etc. farnfam These all sound very...
If I remember right, all the ones I listed make about 5-6 cups.
Don't wait too long to tell someone you love them.

Billy
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#20
  Re: Chutneys, Relishes, Etc. bjcotton If I remember right,...
Plum Chutney
From Pickles, Relishes & Chutneys Gail Duff

The recipe does not say to process in a water bath, but I have always processed the 250 ml jars for 10 minutes.

Prepare jars according to manufacturer's instructions.

5 cups pitted and chopped plums ( about 2 lbs whole)
2 large cooking apples, peeled, cored, and chopped (about 4 cups)
4 onions, chopped
3 cups raisins
2 1/2 cups packed brown sugar
1 tsp ground ginger
1 tsp ground allspice
1/2 tsp ground cloves
1/4 tsp cayenne pepper
2 1/2 cups white vinegar

Put all ingredients into preserving pot or non reactive saucepan, and bring to a boil. Simmer about 1 hour, or until chutney is thick, stirring occasionaly.

Ladle hot chutney into preserving jars to within 1/2 inch of top. Remove air bubbles. Re-adjust head space. Wipe rims clean. Seal. Process in hot water bath 10 minutes. Let sit 1 month before using.
Practice safe lunch. Use a condiment.
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#21
  Re: Chutneys, Relishes, Etc. Lorraine Plum Chutney[br]From...
Hmmmm, wonder if the C@H folks will pick up on the fact that their subscribers love chutneys and such...
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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