Chutney Recipes

Spiced Kumquat Chutney
Bon Appetit, 1992

12oz kumquats, quartered and seeded
1 cup sugar
3/4 cup fresh orange juice
1/2 cup dried cranberries
1/4 cup chopped shallot
1 T plus 1 t chopped fresh ginger
1/2 t ground star anise
1/4 t ground pepper
1/4 t ground cinnamon
1/8 t ground clove

Combine all ingredients in a medium saucepan.  Simmer until kumquat skin is tender and mixture thickens slightly, about 10 minutes.  Transfer to bowl.  Store in refrigerator for up to 2 weeks. 


Plum Chutney
adapted from the Assistance League of Corvallis
and published in Oregon Sampler:  Resorts & Recipes (1985)

1 cup firmly packed brown sugar
1 cup granulated sugar
3/4 cup cider vinegar
3 1/2 pounds Italian prune plums -- halved and pitted
1 cup golden raisins
1/3 cup chopped onion
1 clove garlic -- minced
2 teaspoons mustard seed
3 tablespoons chopped crystallized ginger
2 teaspoons salt
3/4 teaspoon cayenne pepper

Bring the sugars and vinegar to a boil in a large saucepan.  When sugars have dissolved, add plums, raisins, onion, garlic, mustard seed, ginger, salt and cayenne and bring to a boil again.  Reduce heat and simmer 45-50 minutes, or until thick.

Wash 8 half-pint jars; keep hot until needed.  Prepare lids as manufacturer directs.

Ladle hot chutney into 1 hot jar at a time, leaving 1/4-inch headspace.  Wipe jar rim with a clean damp cloth.  Attach lid.  Fill and close remaining jars.  Process in a boiling water canner 10 minutes (15 minutes at 1,001 to 6,000 feet; 20 minutes above 6,000 feet)

Beet Chutney
Recipe by Sara Bir

Tiny and garnet-like, this chutney is really more of a miniaturized beet pickle with slightly more exotic spicing.Try a spoonful on or alongside a grilled cheese sandwich, though it’s also very tasty straight from the jar or tossed with crispy green salads.
Makes about 5 to 6-1/2 pints

2-1/2 pounds beets, fully cooked (boiled or steamed), then peeled and cut into ½-inch chunks
½ stick cinnamon
2 whole cloves
4 cardamom pods
6 whole allspice berries
2 cups sugar
1-1/2 teaspoons kosher salt
1 tablespoon whole-grain mustard
½ cup golden raisins
2 cups apple cider vinegar
1-1/2 cups water
1 large shallot, minced

Tie the cinnamon stick, cloves, cardamom pods, and allspice berries in a cheesecloth bundle. Place with all of the rest of the ingredients in a large, heavy-bottomed saucepan or Dutch oven (avoid pans with aluminum or cast iron interiors).
Simmer, uncovered, over medium-high heat for 10 minutes, stirring often. You want the liquid to reduce and get a thicker, but it won't get jammy or anything. Ladle into warm, sterilized jars and process in a hot water bath for 10 minutes. Leave about 1/2 inch headspace. If any of the jars do not seal properly, the chutney will keep in the refrigerator for up to three weeks.
 

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