Recipes for "chutney"

Heat oil in a saucepan over medium heat. Add cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.

Stir water into the pan with the spices along with sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.

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 place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.

Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.

Gather all ingredients.

Combine tomatoes, ginger, garlic, cilantro, chili powder, sugar, and salt in a saucepan over medium heat, stirring occasionally, until thick and tomatoes have broken down, about 10 minutes.

Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.

Drain and discard liquid from the mango.

Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely.

Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Place the green tomatoes, tomatillos, raisins, onion, brown sugar, salt, apple cider vinegar, pickling spice, chili powder, crystallized ginger, and brown mustard seed into a large pot over medium heat. Bring to a boil, and stir until the brown sugar has dissolved. Reduce heat, and simmer the chutney until thickened, 1 to 2 hours, stirring occasionally to keep chutney from burning on the bottom.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the chutney into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 to 20 minutes, or the time recommended by your county Extension office.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Any uncanned chutney can be refrigerated or frozen.

Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep the jars warm until ready to fill.

Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of cooking, stir every minute or so to prevent scorching. Remove from heat.

Working with one jar at a time, remove the empty jars from the canning pot. Using a wide-mouth funnel, carefully ladle chutney into the jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of the jars. Check headspace again and add more chutney if necessary to bring to a 1/2 inch from the top.

Wipe the rims, apply the lids and rings (not too tightly), and return the jars to the canning pot. Cover the pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove the lid, and let the jars stand in the cooling water for 5 minutes to help ensure a good vacuum seal.

Move the jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store the sealed jars in a cool, dark place. Sealed jars are shelf-stable for at least 1 year.

Fill a large saucepan with water and bring to a boil. Place tomatoes in boiling water and cook until skins begin to crack and peel, 3 to 5 minutes. Remove from water, let cool, and peel.

Purée peeled tomatoes with ginger and garlic in a food processor or blender.

Pour tomato mixture into a large saucepan; add sugar, vinegar, onions, and raisins. Season with curry paste, mixed spice, chili powder, and paprika. Simmer over medium heat until thickened, about 30 minutes. Refrigerate until ready to use.

Combine mango, apples, sugar, vinegar, ginger, sea salt, paprika, chili flakes, cinnamon, cardamom, cloves, pepper, and bay leaf in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function; cook until chutney has thickened, about 10 minutes.

Let cool completely before storing in sterilized jars.

Preheat oven to 425 degrees F. Brush the 1 tablespoon oil over bison tenderloin roast. For rub, stir together salt, thyme, and coarsely ground black pepper in a small bowl. Sprinkle mixture evenly over bison tenderloin; rub in with your fingers.

Place bison tenderloin on a rack set in a shallow roasting pan. Insert an oven-going meat thermometer into center of the bison tenderloin. Roast, uncovered, for 1 hour 10 minutes or until meat thermometer registers 135 degrees F for medium rare. (For medium, roast for 45 to 50 minutes or until meat thermometer registers 150 degrees F.)

Transfer bison tenderloin to a cutting board. Cover bison tenderloin with foil; let stand for 15 minutes. Temperature of the bison tenderloin after standing should be 145 degrees F to 160 degrees F.

Slice bison tenderloin across the grain and arrange on a serving platter. Serve with Cherry-Onion Chutney.

Cherry-Onion Chutney: Heat the 1 tablespoon oil over medium-high heat in a large skillet. Cook onions in hot oil for 8 to 10 minutes or until golden brown. Remove onions from skillet; set aside. Add brown sugar, vinegar, cinnamon, cloves and cayenne pepper to skillet. Bring to boiling; reduce heat. Add cherries. Simmer, uncovered, for 15 minutes. Add pears and cook for 5 more minutes or until pears are softened. Stir in cooked onion. Season to taste with salt and black pepper.

Heat 1 teaspoon oil in a skillet and add cumin seeds and coriander seeds. Add red chile peppers and fry for 1 minute. Add onion and saute until soft and translucent, about 3 to 5 minutes. Add garlic and saute until it turns color, about 1 minute. Add tomato and cook until soft, about 3 minutes.

Mix in tamarind paste and turmeric powder and mix well. Cook for 1 minute. Remove from heat and cool completely.

Transfer skillet contents to a blender and season with salt. Add water as needed and blend everything into a smooth paste.

Heat remaining 1 teaspoon oil to a skillet and add mustard seeds and curry leaves. Cook until mixture splutters and pour tempering over chutney. Mix to combine.

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 pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of relish, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.

Combine tomatoes, peaches, apples, onions, celery, vinegar, pickling spice, and salt in a large stockpot. Bring to a boil, then reduce heat to low, and simmer until thickened, about 2 hours.

Transfer chutney to sterilized jars. Store in the refrigerator or freeze in plastic containers.

Combine the sugar and vinegar in a 6-quart pot. Bring to a boil, stirring until the sugar dissolves.

Add the remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Pour into clean, hot jars leaving 1/2-inch headspace; close the jars. (Do not over-tighten the lids.)

Put a rack on the bottom of a tall, large pot. Place the sealed jars on the rack. Fill the pot with water, covering the jars by 1 inch. Bring to a rolling boil. Boil for 15 minutes. Remove the jars from the pot and let sit at room temperature to cool.

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If you skip water bath canning, mango chutney will keep in a tightly sealed jar in the fridge for at least 1 month. Just check for mold; if you see any, toss it out. You can also freeze the jars for up to 3 months. Leave 1 inch of headroom to allow the frozen mixture to expand.

You may either boil or pressure cook the beets.

To boil the beets, put them in a large pot or saucepan and add enough water to cover by an inch. Put a lid on the pan and bring to a boil over high heat. Reduce the heat to a strong simmer and cook until the beets are tender enough to easily slide a paring knife in them, anywhere from 20 to 45 minutes (your cook time will depend on the size and freshness of your beets).

To pressure cook the beets, put 1 cup of water in the bottom of a pressure cooker. Set a steaming rack on top, then add the beets. Lock on the lid, bring to high pressure, and cook under pressure for 12 minutes for smaller beets, and 18 minutes for larger beets.

Use a quick release, then test for doneness–the beets should be tender enough to easily slide a paring knife into. If the beets are still hard, bring back to pressure and cook in 2-minute increments until they are fully cooked.

Put the cooked beets in a bowl and let them cool.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Once the beets are cool enough to handle, slip them out of their skins. If any skins are still clinging, use a paring knife or vegetable peeler to assist you.

Dice the peeled beets into 1/2-inch pieces.

Simply Recipes / Sally Vargas

Set up a water bath canner with a canning rack. Add 3 pint or 7 half-pint canning jars to the canner and add enough water to cover the jars by at least an inch. Bring the water to a boil.

Wash the lids and rings in hot, soapy water.

Because the jars will be processed in the water bath for 10 minutes, it is not necessary to first sterilize the jars for this recipe. Do make sure your jars are clean. If you are planning to eat the pickles right away and store them the whole time in the refrigerator, you can skip the water bath step.

Simply Recipes / Sally Vargas

As the water bath heats, gather the cinnamon stick, cloves, cardamom, and allspice in a square of cheesecloth and tie with cooking twine. Leave one end of the twine long so you can tie it to the handles of the pot.

If you don’t have cheesecloth, use a very clean nylon footie.

Simply Recipes / Sally Vargas

Put the diced beets, sugar, raisins, shallots, mustard, salt, vinegar, and water in a large stainless steel or enameled pot (a 5-quart Dutch oven is nice) and stir to combine. The wider the pot, the faster the cooking time will be.

Tie the long end of the twine to one of the pot handles, then toss the cheesecloth bundle in the pot (tying one end to a handle helps you keep track of the bundle so you don’t wind up canning it in a jar).

Stir once. Cover and bring to a boil over high heat. Reduce to a simmer and cook uncovered, stirring occasionally, until the liquid becomes slightly syrupy and a little thicker, about 15 to 20 minutes. (Beet chutney won’t get sticky and jammy the way other chutneys get–the liquid will gain some body as it reduces, but it never gets truly thick. The liquid is more of a brine.)

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Remove the cheesecloth bundle and discard. Using jar lifters, remove the jars from the canner and dump the water inside of them back into the pot. Set them on a clean dish towel on the counter.

Spoon the hot chutney into the hot jars, dividing the liquid equally between the jars and leaving 1/2 inch of space between the top of the chutney and the rim of the jar. If there’s not enough liquid to come level with the beet pieces, boil more water and use that to top off the jars.

It’s typical for the yields on canning recipes to vary. Sometimes I only get 5 half-pint jars; sometimes I get 7.

Screw on the lids fingertip-tight. Lower the jars into the canner, making sure there’s enough water to cover the tops of the jars by at least 1 inch. Bring to a rolling boil and process for 10 minutes.

Remove the jars from the canner and set them on the dish towel. As the jars cool, they will seal, sometimes with an audible pop.

You can return any jars that aren’t sealed within 12 hours back to the water bath and process in boiling water for another 10 minutes. If a jar refuses to seal, just let it cool and refrigerate it like you would any other open jar of pickles.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

The chutney is best after allowing its flavors to meld for a few days. Once opened, store the chutney in the refrigerator for up to 2 months.

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Simply Recipes / Sally Vargas

Heat 1 tablespoon olive oil in a large sauté pan on medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook a minute more.

Add the chopped mango, ginger, raisins, mustard seeds, red pepper flakes, vinegar, water, and sugar.

Bring to a simmer, reduce heat to low, cover the pan, and let cook gently for 30 minutes.

While the chutney is cooking, cook the chicken. Preheat oven to 400°F with rack in the middle position. Coat the bottom of a roasting pan with olive oil.

Rinse the chicken thighs in water, pat dry. Rub some olive oil all over the chicken pieces, sprinkle with salt and pepper.

Place chicken pieces in roasting pan. Cook in oven until the juices run clear when poked with a sharp knife, or when the internal temperature of the thighs is 170°F, about 25 minutes.

If the chicken pieces are not browned enough for you, you can finish them in the broiler for the last 5 minutes of cooking. If your chicken pieces are extra large, after 25 minutes, lower the heat to 350°F and cook until the chicken pieces are cooked through.

Remove chicken pieces from roasting pan. Pour off rendered chicken fat, save for a teaspoon or so. (Do not pour down the drain or it will solidify and block your drain).

Put mango sauce into the roasting pan with remaining chicken drippings. Spread the sauce over the whole bottom of the pan. Let sit for a few minutes to soften the drippings, then scoop up and place into a serving dish.

Adjust seasonings. If too acidic, add more sugar. Add salt to taste.

Serve chicken with mango chutney sauce and steamed rice or Spanish rice.

Place a steamer rack in a large (16 quart) pot, and place the jars on the rack. Fill the jars and the pot with water up to the rim of the jars.

If you don't have a rack you can place a clean dish towel at the base of the pot. You want to prevent the glass jars from touching the bottom of the pot which can get quite hot and cause the glass to crack.

Bring to a boil and reduce to a simmer.

Wash the lids in hot, soapy water.

Because the jars will be processed in a water bath for more than 10 minutes, you do not need to sterilize the jars. They do, however, need to be warm.

Place all of the ingredients in a medium sized (about 4 quart) thick-bottomed pot.

Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes. Taste and adjust seasonings.

Remove the jars from the pot of hot water (reserving the water if you plan to can for shelf storage). Ladle the green tomato chutney into the jars, filling them to 1/4 inch from the rim.

Wipe the rims with a clean wet paper towel. Place the lids on the jars. Secure with canning rings.

Place the filled jars back on the steamer rack in the pot of hot water. Make sure the jars are covered with an inch of water.

Bring to a boil and process for 15 minutes, or 20 minutes if you are at altitudes between 1000 and 6000 feet.

Remove the jars from the pot and place on a dish towel spread out on your counter. Allow the jars to cool completely.

The jar lids should make a popping sound as they seal. If a lid doesn't seal for some reason, store the jar in the refrigerator.

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If serving the egg salad on toast, or toasted rounds, start preparing the toast with the sliced bread while you prep the other ingredients.

*To hard-boil eggs, place eggs in a medium saucepan and cover with at least an inch of water. Bring to a boil, remove from heat, cover, and let sit for 10-12 minutes. Rinse in cool water to stop the cooking.

Roughly chop the peeled, hard-boiled eggs and put them into a medium-sized serving bowl. Use the tines of the fork to press against the cooked egg pieces to break them into smaller pieces.

Add the mango chutney, yellow curry powder, salt, mayonnaise, chives, celery, black pepper, and cayenne to the eggs. Mix until well combined.

Serve the curried egg salad on lettuce for a salad, or on sliced bread or toast for sandwiches. If making appetizers, use a biscuit cutter to cut out rounds on either plain sliced bread or toast, then spread the egg salad over the rounds.

Put all of the ingredients (chopped apples, onion, apple cider vinegar, brown sugar, orange zest, grated ginger, cinnamon) into a medium saucepan and stir to combine.

Heat on high to bring to a boil. Reduce heat to low and simmer, covered, for about 40 minutes.

Uncover and simmer over low heat for a few minutes more to cook off any excess liquid. Remove from heat and let cool.

Cover and refrigerate for up to 2 weeks.

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Bring cranberries, raisins, water, both sugars, cinnamon, ginger, and cloves to a boil in a saucepan. Reduce the heat to low and simmer until berries start to pop, about 5 minutes. Add onion, apple, and celery; continue to cook, stirring occasionally, until mixture begins to thicken, 5 to 10 more minutes.

Transfer to a bowl and let cool slightly, about 15 minutes. Cover and refrigerate until flavors fully develop, 8 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C).

Sprinkle curry powder over top and sides of Brie; rub the curry powder into the rind to thoroughly coat the surface. Place the Brie wheel in a large pie plate or oven proof dish. Spread a generous layer of chutney over the top, and evenly sprinkle with cashews.

Bake 15 minutes in the preheated oven, or until cashews are slightly golden and cheese inside the rind is melted. Serve with slices of baguette.

Gather the ingredients.

Combine white sugar, brown sugar, vinegar, chile peppers, allspice, ground ginger, nutmeg, cinnamon, cloves, and salt in a large saucepan. Bring to a boil; boil for 30 minutes.

Stir in onions, golden raisins, raisins, fresh ginger, and garlic; boil for another 30 minutes.

Stir in mangos (and almonds if using); reduce heat to low and simmer for 30 minutes.

Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top.

Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Combine peaches, brown sugar, apple cider vinegar, raisins, ginger, onion, garlic, chili powder, mustard seed, and curry powder in a large heavy pot. Wrap pickling spice in a cheesecloth bag and place in the pot.

Bring to a boil and cook over medium heat, uncovered, until mixture reaches your desired consistency. It will take about 1 ½ hours to get a good thick chutney. Stir frequently to prevent scorching on the bottom.

Remove spice bag and ladle chutney into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.

Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.

In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.

Gather all ingredients.

Place apples, raisins, onion, ginger, water, white sugar, brown sugar, cinnamon, cardamom, pepper, and nutmeg into a large saucepan; bring to a boil over medium-high heat, stirring often.

Reduce heat to low, cover, and simmer, stirring frequently, until apples are tender, about 30 minutes.

Stir and continue simmering, uncovered, until slightly thickened, about 15 minutes more. Remove from heat; discard onion and ginger for smoother consistency. Stir in white wine vinegar.

Let chutney cool at least 2 hours at room temperature then transfer into a sterilized jar or container. Seal by canning in boiling water bath, and store in the refrigerator for up to 2 weeks until ready to serve.

Place mangoes in a large pot. Crush garlic and ginger using a mortar and pestle until a smooth paste forms; stir into mangoes. Stir in sugar; season with salt, cumin seeds, pepper flakes, cloves, cardamom seeds and pods, and cinnamon stick. Stir to blend, cover pot, and let sit at room temperature 8 hours to overnight.

The next day, cook chutney over medium heat, stirring occasionally, until it begins to thicken, about 30 minutes. Stir in vinegar and peppercorns; cook 1 minute more. Cool before using.

Set garlic in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.

Mix salt, pepper, coriander, 1/2 tsp. cumin, cinnamon and cloves in a small bowl.

Break up turkey in a medium bowl; add garlic, spinach, spice mixture, ginger and jalapeno; stir lightly with a fork to combine. Divide turkey mixture into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 1/2 inches wide. Refrigerate.

Mix cucumber, lime juice, 1/4 tsp. cumin and salt to taste in a small bowl. Refrigerate until ready to serve.

For charcoal grill: Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 5 minutes per side.

Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Place a burger on each of 4 pita halves. Top with cucumbers and chutney, then remaining pita halves.

Heat oil in a large saucepan over medium heat. Add red pepper flakes; cook until they begin to sizzle. Stir in onion. Reduce heat to low, cover, and cook, stirring occasionally, until onion has softened, about 20 minutes.

Increase heat to medium. Add bell pepper and ginger; cook and stir, uncovered, until ginger is fragrant, 2 to 3 minutes. Stir in mangoes, pineapple, brown sugar, vinegar, and curry powder; bring to a simmer and cook for 30 minutes, stirring occasionally.

Cool chutney completely. Store in airtight containers in the refrigerator.