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Sweet Tamarind Chutney
Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors. Stir the water into the pan with the spices ... [... more]
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Cranberry Chutney II
In a 3-quart saucepan, combine cranberries, tomatoes, water, raisins, onion, and salt. Bring mixture to a boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop. Stir in brown sugar, vinegar, ginger, cloves, and ... [... more]
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Lucy's Tomato and Peach Chutney
Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the ... [... more]
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Mint Chutney
In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce. Cilantro, mint and a hint of spice make this a magnificent chutney that ... [... more]
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Spicy Persimmon Chutney
In a large saucepan combine the apple cider vinegar, chopped onion, chopped apple, golden raisins, sugar, lemon juice, chili, ginger, lemon peel, coriander and cloves. Bring to a boil over medium heat, stirring occasionally. Reduce heat to ... [... more]
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Apple and Tomato Chutney
Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering. Wrap mustard seed in cheesecloth, and ... [... more]
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Chutney with Mint
In a medium bowl, mix the mint, onion, sugar, vinegar, cayenne pepper and salt. Cover the mixture and refrigerate 2 hours, or until chilled. May 6, 2007 Just made this to go with the Coriander Cumin rubbed pork chops from this site and it is ... [... more]
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Canning and Preserving
When selecting fruit or vegetables for canning, choose the freshest available, preferably picked that day. Going to U-pick farms, farmers' markets or using fruits and vegetables from your own garden is a great way to ensure freshness. Avoid ... [... more]
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Mague's Green Mango Chutney
Place the mango, raisins, serrano peppers, garlic, ginger, lemon zest, black pepper, molasses, cinnamon, and cloves into a large saucepan. Pour in the water and vinegar. Bring to a boil, then reduce heat to medium-low, and simmer uncovered until ... [... more]
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Mango-Pineapple Chutney
Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have ... [... more]
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Roasted Pear Mango Chutney
Preheat an oven to 350 degrees F (175 degrees C). Oil a baking sheet. Toss the pear halves in a bowl with the lemon juice, cinnamon, and 1 tablespoon of brown sugar. Place cut side down on prepared baking sheet. Brush pears with oil. Roast until ... [... more]
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