Sweet Chutney Recipes

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SWEET TAMARIND CHUTNEY



Sweet Tamarind Chutney image

This is an East Indian sweet tamarind chutney.

Provided by STEELTOWN

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 40m

Yield 10

Number Of Ingredients 10

1 tablespoon canola oil
1 teaspoon cumin seeds
1 teaspoon ground ginger
½ teaspoon cayenne pepper
½ teaspoon fennel seeds
½ teaspoon asafoetida powder
½ teaspoon garam masala
2 cups water
1 ⅛ cups white sugar
3 tablespoons tamarind paste

Steps:

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

Nutrition Facts : Calories 112.7 calories, Carbohydrate 25.7 g, Fat 1.5 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 3.3 mg, Sugar 22.5 g

SWEET MANGO CHUTNEY



Sweet Mango Chutney image

Provided by Tyler Florence

Categories     condiment

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 19

2 tablespoons Ghee, recipe follows
1 medium onion, chopped
1-inch piece fresh ginger, peeled and chopped
2 mangoes, peeled and chopped
1/2 cup golden raisins
1 tablespoon light brown sugar
1 tablespoon tamarind paste or rice wine vinegar
1 teaspoon Curry Powder, recipe follows
Kosher salt and freshly ground black pepper
1 pound unsalted butter
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1/2 teaspoon whole cloves
2 dried red chiles, broken in pieces, seeds discarded
2 tablespoons turmeric

Steps:

  • Heat the ghee in a skillet over medium heat. Add the onion and ginger and cook for 1 minute. Add the mango, raisins, sugar, tamarind paste, and curry powder. Season with salt and pepper, reduce the heat to low, and cook until everything is soft and the flavors have blended, about 30 minutes. Put the chutney into a bowl and allow it to cool before serving.
  • Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
  • Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.

SWEET AND SOUR CHUTNEY



Sweet and Sour Chutney image

Indian chutney is excellent served with other Indian dishes or with simple rice and beans. Chutney is delicious! Tamarind extract can be bought a Indian grocery stores and in some supermarkets.

Provided by Rani

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Yield 4

Number Of Ingredients 5

1 tablespoon tamarind extract
1 tablespoon brown sugar
¼ cup water
4 dates, pitted and chopped
1 teaspoon cumin seeds

Steps:

  • Blend the following in a food processor until smooth: tamarind extract, brown sugar, water, dates and cumin seeds.

Nutrition Facts : Calories 38.3 calories, Carbohydrate 9.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 2 mg, Sugar 8.6 g

SWEET TOMATO CHUTNEY



Sweet Tomato Chutney image

From 'An Invitation to Indian Cooking' by Madhur Jaffrey. This is one of Madhur Jaffrey's favorite sweet chutneys, she always spoons out a small bowl for all her dinner parties. It goes with almost all foods and is very popular. Store, bottled, in the refrigerator. It keeps for months.

Provided by evelynathens

Categories     Chutneys

Time 2h5m

Yield 2 1/2 cups

Number Of Ingredients 9

1 head garlic, peeled,coarsely chopped
1 piece fresh ginger, about 2 inches long,1 inch thick and 1 inch wide,peeled and coarsely chopped
1 1/2 cups red wine vinegar
1 (28 ounce) can whole tomatoes (or 2 lbs fresh tomatoes if they taste like a tomato should)
1 1/2 cups sugar
1 1/2 teaspoons salt
1/8-1/2 teaspoon cayenne pepper (personal preference)
2 tablespoons golden raisins
2 tablespoons blanched slivered almonds

Steps:

  • Put the chopped garlic, ginger and 1/2 cup of the vinegar into the container of an electric blender and blend at high speed until smooth.
  • In a 4-quart, heavy-bottomed pot with non-metallic finish, place the tomatoes and juice from the can, the rest of the vinegar, the sugar, salt and cayenne pepper (or, if you prefer, add the cayenne at the end, a little at a time, stirring and tasting as you do so).
  • Bring to a boil.
  • Add puree from blender.
  • Lower heat and simmer gently, uncovered, for about 1 1/2 to 2 hours or until chutney becomes thick.
  • (A film should cling to a spoon dipped in it.) Stir occasionally at first, and more frequently later as it thickens.
  • You may need to lower the heat as the liquid diminishes.
  • You should end up with 2 1/2 cups of chutney, and it should be atleast as thick as honey after it cools.
  • If the canned tomatoes you used have a lot of liquid in them, a longer cooking time may be required, resulting in a little less chutney.
  • Add the almonds and the raisins.
  • Simmer, stirring, another 5 minutes.
  • Turn heat off and allow to cool.
  • Bottle.
  • Keep refrigerated.

Nutrition Facts : Calories 656.4, Fat 4.6, SaturatedFat 0.4, Sodium 1431.5, Carbohydrate 149.6, Fiber 5.7, Sugar 134.3, Protein 6.4

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