Chutney recipes

These chutney recipes were requested in the Canning thread.
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Cranberry Chutney

Makes a nice change of pace from the traditional cranberry sauce at Thanksgiving. Great as a sandwich spread with cream cheese too.

1/2 cup water
1/2 cup orange juice
1/2 cup brown sugar
1/3 cup sugar
12 oz cranberries, fresh or frozen
1/2 cup apple cider vinegar
1 cup raisins (optional)
1/2 cup peeled diced apple
1/4 tsp ground allspice
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1 Tbs orange zest
1 pinch red pepper flakes (optional)
1/2 cup chopped walnuts (optional. Omit if freezing or canning, add at serving time)

1. 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.

2. (Skip this step if freezing or canning) Pour into a glass mixing bowl (acid foods can react with metal bowls). 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.

If freezing: Cool chutney to room temperature, pack into freezer containers leaving about 1" head space and freeze.

If canning: Ladle hot chutney into half pint jars, leaving 1/2" headspace; add lids and rings. Process in boiling water bath for 15 to 20 minutes.

Yield: 2 1/2 cups

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Mango Chutney

Great with salmon or chicken!

Add to stainless or enamel pot:
3 mangoes, peeled & chopped
3 medium apples, peeled & chopped (Granny Smith or McIntosh
1 small red bell pepper, chopped
1 cup chopped onion
1/4 cup minced ginger root
1/2 cup golden raisins (optional)
1 cup sugar
1/2 tsp red pepper flakes
1/2 cup cider vinegar

Add after fruit has cooked for 20 minutes:
1 Tbs lemon juice
1 tsp curry powder (mild)
1/2 tsp ground nutmeg
1/2 tsp cinnamon
1/2 tsp salt (kosher or canning)
1/4 tsp ground cloves

1. Wash and rinse jars and keep hot until ready to fill. (I usually place the clean wet jars on a cookie sheet and place them in a 250° oven.) Prepare lids and rings (follow manufacturer directions).

2. Add first nine ingredients to large enamel or stainless saucepan. Bring to boil, reduce heat and simmer for 20 to 30 minutes or until fruit is tender and mixture has thickened, stirring occasionally.

3. Add remaining ingredients and simmer for 5 more minutes.

4. Ladle into jars, leaving 1/2" headspace (You may need to level off with spoon and/or remove bubbles as this chutney is thick). Clean rims, secure lids and rings. Process in boiling water bath for 15-20 minutes.

Makes about 7 half pints.

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Enjoy!
pattipan

Thank you! I was looking for a recipe for mango chutney.

-Michelle

Thanks!!!, I am always looking for recipes like this one for Christmas presents etc. How about this one?

3 cups mashed figs
3 cups sugar
2 (3-oz) packets of raspberry gelatin (not sugar-free)


Bring all ingredients to a rolling boil. Boil for 4 minutes. Ladle into hot jars, add rings and lids. Process in hotwater bath for 15-20 mins. OR Ladle into clean jars, seal and refrigerate.


Courtesy of FoodNetwork/Paula Deen

Pattipan,

Thanks so much for the Mango chutney recipe. I made and canned it today. Mangos were on sale at 2 for $1.00.
While cooking, I did think it was a little too mild and I doubled the red pepper flakes.
WOW I should have made it just as written. It is now just a little too hot for some of my family members, The next batch I will make tomorrow, and I will follow the recipe. Now I have nice presents for family and friends. Some do like it hot. Just have to make sure my labels say HOT for this batch.

Thank you pattipan! What a wonderful thing to wake up and read first thing in the morning. You've got my tummy growling. I may have to try the cranberry one; I had good luck with my first shot at cranberry canning.

Mangos on sale here this week as well, but $0.99 each. Today is for making a triple batch of mango chutney and gingerbread cookies. Oh Boy!

Well it's only going to be a double batch mango today. Does anyone else have great chutney recipes?

Day before yesterday I made the Cranberry Chutney, had it all cooked, jarred, lidded and processed.

Then......... I found the bowl still filled with the spices on the counter

So, yesterday I emptied all the jars into the sauce pot, brought it back to a boil, reladled into freshly cleaned canning jars, new lids (at least I could reuse the rings) and reprocessed the chutney.

This time I tasted it before I filled the jars.

Thank you for a wonderful recipe, my family is going to be tickled with both mango and cranberry chutney in their Christmas Stockings.

Now if I can just find a way to remember to add all of the ingredients the first time around,

Oh goodness, what a pain!!! I am doing a ton of cooking right now for my niece, and I keep worrying that I am going to forget something.

Nice sharing thanks its really going to be delicious one

Wonderful! Until last week I had NEVER had Chutney, boy was I missing out! My co-worker had some that a client of ours made, I believe it was the Mango Chutney...I thought I had died and gone to Heaven! I HAVE to make some!

NorthWoodsFever,

Try the cranberry chutney over Brie cheese. SOOOOOOOOO good.

I have never had chutney either, but both of those sound like winners. I will definitely be trying them.

Here's the recipe---my variations are in ()

• 2 c fresh or frozen sliced peaches
  
• 1/2 c water packed pineapple tidbits
  
• (I used Dole brand frozen mixed fruit which contained peaches, pineapple, mango and strawberries)
  
• 1 small unpeeled orange, seeded, sliced thin
  
• 1/2 T lemon juice
  
• 3/4 c sugar
  
• (I used Spenda)
  
• 2 T chopped cinnamon basil
  
• 2 T rum
  

In a saucepan, combine peaches, pineapple, orange, lemon juice, and sugar (or variations) and mix well. Bring to a boil, then simmer, uncovered until thick, 30-40 minutes. Last 5 minutes, add cinnamon basil. Remove from heat and stir in rum. Spoon into sterilized jars, seal. Process for 15 minutes in a water bath.

NOTE: I doubled this recipe and it yeilded 11-40z. jelly jars.

Judy

Sounds yummy. I've got some cinnamon basil growing. Good gift to go with the hot pepper jelly I'm planning.

wonder how some coconut rum I've got will blend in?

Kay

I was toying with the idea of some amaretto, but the coconut rum would work, I'd bet. It would be, oh, let's call it an ambrosia cinnamon basil chutney--yum!!

Judy