Fresh Chutney Recipes

FRESH CHUTNEY

Fresh Chutney image

Make your breakfast table even more inviting with this mouthwatering celebration of ripened fruits. The recipe is delicious and versatile, letting you utilize whichever fruits look the freshest at the market -- stone fruit, berries, and more. Serve the chutney on bread, yogurt, or even ice cream. It also makes a great-tasting gift.

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1/2 small onion, finely chopped
1 pound (about 2 cups) apricots or peaches, halved and pitted, or mangoes, peeled, flesh cut into 1/4-inch dice
1/4 cup sugar
1/4 cup honey
1/4 cup cider vinegar
1/3 cup raisins
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon coarse salt

Steps:

Heat oil in medium saucepan over medium heat. Add onion; cook, stirring often, until soft and translucent, about 4 minutes. Add remaining ingredients. Cook, stirring occasionally, until thickened, 20 to 25 minutes. Transfer to a medium bowl. Let cool completely.

FRESH TOMATO CHUTNEY

Fresh tomato chutney image

A fresh Indian accompaniment that goes well with naan bread dippers or poppadums - good for a New Year or Diwali buffet

Provided by Sara Buenfeld

Categories Side dish, Snack

Time 30m

Number Of Ingredients 5

Ingredients

6large vine-ripened tomatoes
1large red onion , finely chopped
2handfuls of fresh coriander , finely chopped
1 tbsp olive oil
1 tsp cumin seed

Steps:

Halve the tomatoes, remove the seeds, chop the flesh and place in a sieve over a bowl so the excess juices can drain away.
Put the onion and coriander into a bowl. Heat the oil and fry the cumin seeds for about 30 seconds then tip them into the bowl. Mix in the tomatoes, cover and chill.
To serve, add some salt (see tip below) and serve.

Nutrition Facts : Calories 38 calories, Fat 2 grams fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

FRUIT CHUTNEY

Fruit Chutney image

An untested fresh-fruit version of South African chutney. Chutney is best served as a condiment over meat and fish. (Posted for Zaar World Tour 2011)

Provided by strawberrybird

Categories South African

Time 50m

Yield 3 cups

Number Of Ingredients 12

Ingredients

2 cups brown sugar
2 cups diced pears
1/2 cup dried apricot
1 cup dates, chopped
1 cup diced apple
1/2 cup golden raisin
1/2 cup water water
1 garlic clove, crushed
1/2 cup cider vinegar
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon grated ginger

Steps:

Add all ingredients to heavy bottomed saucepan and heat over low, stirring constantly, until the sugar has dissolved.
Turn the heat to low. Simmer 20 minutes or until the fruit is cooked and thick. Check periodically to see if more liquid is needed.
If time allows, use proper methods (check with your local cooperative extension office) to can the chutney and let sit for 6-8 weeks.
Otherwise, cool and dig in!

FRESH STONEFRUIT CHUTNEY

Fresh Stonefruit Chutney image

Provided by Jill Silverman Hough

Categories Sauce Dessert Low Fat Low Cal Back to School Backyard BBQ Condiment Nectarine Plum Summer Low Cholesterol Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 3 cups

Number Of Ingredients 6

Ingredients

2 large firm but ripe peaches or nectarines (about 12 ounces total), halved, pitted, thinly sliced
2 small firm but ripe apricots or plums (about 6 ounces total), halved, pitted, thinly sliced
1 cup quartered pitted cherries
6 tablespoons sugar
3 tablespoons white balsamic vinegar
1/2 teaspoon garam masala*

Steps:

Combine all fruit in medium bowl. Add sugar, vinegar, and garam masala; toss gently. Let stand 1 hour at room temperature to allow juices to form and to blend flavors, tossing occasionally. DO AHEAD: Can be made 1 day ahead. Cover and chill. Serve chilled or at room temperature. * An Indian spice mixture; available in the spice section of many supermarkets and at Indian markets.

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