Nutchutney Recipes

APPLE CHUTNEY

Steps:

• Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
• Set aside to cool and store covered in the refrigerator for up to 2 weeks.

DRIED FRUIT CHUTNEY

Steps:

• In large saucepan, combine all ingredients & bring to boil.
• Reduce heat & simmer, uncovered 20 minutes, or until mixture has thickened.
• Ladle into hot sterilized jars & seal immediately.

HARVEST CHUTNEY

Steps:

• In a large saucepan, bring sugar and water to a boil over medium heat. Stir in apples, cranberries, shallots, brown sugar, vinegar, cranberry juice, orange juice, zest and seasonings., Return to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until desired thickness, stirring occasionally. Stir in pecans. Cool. Spoon into jars. Cover and store in the refrigerator up to 3 weeks.

MANGO CHUTNEY

Steps:

• Mix all of the ingredients together in a noncorrosive saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour and 15 minutes. Remove from the heat and allow the chutney to cool. Store in glass jars in the refrigerator up to six months.

PEACH CHUTNEY

Steps:

• In a large skillet, saute onions in oil until tender. Add peaches; cook and stir for 3 minutes. Add sugars, raisins, molasses, salt, pepper, allspice and 5 tablespoons of vinegar; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally. Remove from the heat; stir in lemon juice and remaining vinegar. Serve at room temperature with ham, pork or poultry. Store in the refrigerator for up to 3 weeks.

BRAMLEY & WALNUT CHUTNEY

Steps:

• Tip all the ingredients, except the walnuts, into a preserving pan. Warm over a low heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little, then let the mixture boil until the Bramley apples have broken down to a pulp, but the eating apples still hold their shape. This can take from 45 mins to 1 hr. You can tell that it is ready by running your wooden spoon through the mixture. Your spoon should briefly leave a channel in the mixture, and there shouldn't be liquid pooling into the space.
• Meanwhile, tip the walnuts into a small pan and cook over a low heat until they are lightly toasted, stirring frequently to ensure that they don't burn. Sterilise your jars.
• When the chutney is ready, stir in the walnuts and cook briefly, then pot the mixture into the jars. Will keep for at least a year.

CILANTRO-DATE CHUTNEY

Steps:

• Place cumin in a small skillet and set over medium-high heat. Toast for 2 to 3 minutes, or until seeds just begin to change color and emit a faint aroma. Immediately dump seeds into a spice grinder or mortar, and grind to a powder.
• Place dates, lime juice, jalapeños, ginger, garlic, salt and cumin into the bowl of a food processor and pulse, stopping periodically to scrape the sides with a rubber spatula as needed. Try to get this mixture as uniformly puréed as possible, though a little texture is fine.
• Add the cilantro and continue to pulse to break it down. Then, add as little water as possible - about a tablespoon - to get the blades moving and turn the mixture into the sauce. Continue scraping the sides and pulsing until no large bits of stem or leaf remain and the sauce is a lovely, almost-but-not-quite-smooth texture. Taste, and add lime juice and salt as needed. Cover and refrigerate until serving. This sauce will keep for up to 5 days in the fridge.