Simple Chutney Recipes

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20 AMAZING QUICK AND EASY CHUTNEY RECIPES



20 Amazing Quick and Easy Chutney Recipes image

Taking the best from both Indian and British chutneys, this Anglo-Indian is the easiest, quickest and tastiest tomato chutney you'll find on either continent.

Provided by Cris & HurryTheFoodUp

Categories     Appetizers     Sides

Time 30m

Number Of Ingredients 12

2 tbsp olive oil
8 small and ripe tomato ((or use roughly double the amount cherry tomatoes))
2 red onion
2 cloves garlic
¼ cup raisins
8 tbsp vinegar ((white wine, or malt, for example))
2 tbsp brown sugar
2 red chili pepper
1 tsp pepper
3 cardamom seeds
1 tsp paprika
1 handful basil, fresh

Steps:

  • Chop the garlic cloves and the red onions. In a deep pan pour the oil, add the garlic and onions and fry on a low-medium heat until transparent.
  • In the meantime, cut the ripe tomatoes into small pieces. Add to the pan and fry for two minutes on high heat. Add the raisins, the white vinegar, the brown sugar and the spices: sweet paprika, chopped chilli peppers and the cardamom seeds. Simmer all the ingredients into a medium heat, uncovered for 20 minutes or until thickened.

Nutrition Facts : Calories 770 kcal, Carbohydrate 120.3 g, Protein 14.9 g, Fat 31.1 g, SaturatedFat 4.4 g, Sodium 83 mg, Fiber 21 g, Sugar 79.5 g, ServingSize 1 serving

APPLE CHUTNEY



Apple Chutney image

Provided by Ina Garten

Categories     condiment

Time 1h15m

Yield makes about 3 cups

Number Of Ingredients 10

6 Granny Smith apples, peeled, cored and half-inch diced
1 cup chopped yellow onion
2 tablespoons minced fresh ginger
1 cup freshly squeezed orange juice (2 oranges)
3/4 cup good cider vinegar
1 cup light brown sugar, lightly packed
1 teaspoon whole dried mustard seeds
1/4 teaspoon hot red pepper flakes
1 1/2 teaspoons kosher salt
3/4 cup raisins

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.

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