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| | From:  ANNIE24447 (Original Message) | Sent: 8/5/2007 11:33 PM |
Apricot Chutney �?or Kasoundi
1.5 cups dried apricots chopped
1.5 cups dried peaches chopped
1.5 cups pitted dates chopped
1.5 cup sultanas
2 cups chopped onions
1.5 cups malt vinegar
1/2 cup water
1 cup brown sugar
1 tbs minced garlic
1 tbs mustard seeds
1tbs ground ginger
1 tbs ground coriander
1 tsp ground cinnamon
1 tsp cayenne pepper (or to taste)
2 tsp salt
In a large enamel saucepan, combine all ingredients. Bring to a boil over high heat, stirring frequently. Reduce heat to low and simmer, partially covered, for about an hour. Stir occasionally.
Chutney will darken and thicken. It should be thick enough to hold its shape when ready.
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Peach Cherry Chutney
2 15 1/4 ounce cans each sliced peaches well drained and chopped
1/2 cup sugar
1/3 cup dried cherries
1/3 cup cider vinegar
2 teaspoons finely chopped jalapeno chili peppers
1 teaspoon grated gingerroot
1/2 teaspoon ground allspice
1/2 cup chopped red onion
Mix all ingredients in 2 -3 2/3 quart slow cooker. Cover and cook on low heat setting 6-8 hours or until very thick. Cool about 2 hours. Spoon chutney into container. Cover and store in refrigerator up to 3 weeks.
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Cherry Chutney
1/2 Teaspoon(s) ground coriander
1/8 Teaspoon(s) cardamom
1/8 Teaspoon(s) ground clove
1/8 Teaspoon(s) black pepper
1/8 Teaspoon(s) salt
1/4 Cup(s) sugar
1 Cup(s) orange juice
1/2 Pound(s) dried bing cherries
1 Teaspoon(s) fresh ginger, grated
1/4 Cup(s) raisins or currants
1 *hot chile
1 Teaspoon(s) rice wine vinegar
1/2 Teaspoon(s) cumin
Combine the spices in a bowl. In a saucepan dissolve the sugar into the orange juice and cook for 5 minutes over a low flame. Add the cherries, ginger and spices and cook for another 8-10 minutes. Remove from the heat and add the raisins, currants, chile and vinegar. Mix well.
After cooling, store in an airtight container. This chutney will last in the refrigerator for 10 days. This chutney is wonderful when spread on top of chicken before baking; or as a condiment for rice and lentils.
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Cherry - Onion Chutney
2-1/2 lbs. pitted cherries, fresh or frozen
1 cup yellow onion, diced
2 Tbs. fresh ginger, minced
1-1/2 cups white sugar
1/4 tsp. mustard seed
1/4 tsp. celery seed
1/8 tsp. ground allspice
1/2 tsp. ground coriander
1/8 tsp. ground cinnamon
1/4 tsp. dried red pepper flakes
1 tsp. salt
1-1/2 cups white wine vinegar
Combine all ingredients in a heavy saucepan. Bring to a boil. Reduce heat to medium-low and cook for about 1 hour or until a little syrupy. Remove from heat and sauce will thicken as it cools. Serve warm or at room temperature. |
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Roasted Golden-Queen Peach Chutney
Ingredients
MAKES 3 MEDIUM JARS
500g roasted peaches and juice (see below)
1 large onion roughly chopped
3 gloves garlic (1 teaspoon crushed)
1 red chilli finely sliced
1/2 cup Chelsea soft brown sugar
1/2 cup cider vinegar
grated rind and juice of 1 lemon
100g dates
100g sultanas
100g glacé ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
Method
Mix all the ingredients except the cinnamon and cardamom and leave overnight in a covered glass or china bowl. Add the cinnamon and cardamom, mixing well. Bake for 1 1/2-2 hours at 180°C, stirring regularly. Try not to break up the peach segments too much, although this does happen. Remove when thick, glossy and starting to caramelise (watch carefully). Spoon into sterilised jars and seal. Leave at least 1 week before eating. Store in fridge when opened |
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Beetroot & Onion Chutney
This is a light fresh-tasting chutney that's really easy to make - delicious in a cheese sandwich or with a Ploughmans, and great with cooked meats or jacket potatoes.
Preparation time: 15 minutes
Cooking time: 45 minutes
Ingredients
3 300g packs cooked beetroot dipped in malt vinegar, drained and finely chopped
450g onions, peeled and roughly chopped
350g cooking apples, peeled and roughly chopped
110g demerara sugar
1/4 tsp ground ginger
220ml malt vinegar
1 tbsp salt
Method
Mix all the ingredients together in a large saucepan.
Bring to the boil and simmer gently, stirring occasionally, for 45 minutes.
Put into jars (prepared as for jam)while still hot and cover with jam lids or screw-on lids.
Store in a cool dark area. It will keep for several months.
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Mint Chutney Recipe
Ingredients :
1 cup Mint leaves, finely chopped
2 Green chilies, seeded and finely chopped
6 Green onions, finely chopped
1 teaspoon Salt
2 teaspoons Sugar
1 clove Garlic, finely chopped
1 teaspoon Garam masala
1/3 cup Lemon juice
2 tablespoons Water
Method :
Place all the ingredients in a food processor and blend until smooth.
Place in a small dish and chill in the refrigerator.
Serve with crackers, corn chips or papadams.
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Fruit and Ginger Chutney Recipe
Ingredients :
3 cups Mixture of pineapple, mangoes &
papaya, finely chopped
1/4 cup Honey
1/2 cup Brown sugar
1 Small onion
3/4 cup Raisin, finely chopped
2/3 cup White vinegar
2 tablespoons Fresh ginger, grated
1/2 teaspoon Cinnamon
A pinch of allspice, nutmeg and cloves
Method : Combine all the ingredients in a saucepan
and bring to boil.
Reduce the heat and simmer, stirring occasionally until thicken.
Pour into a sterilized jar and keep in the refrigerator.
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Ambarella and Raisin Chutney
1 kg Half ripe ambarellas
250 g Sultanas (golden raisins)
125 g Raisins
1 tablespoon Finely crushed garlic
2 tablespoons Finely grated fresh ginger
750 ml White vinegar
750 g White sugar
2 tablespoons Salt
10 Dried red chilies
5 Whole cloves
1 stick Cinnamon
Wash and slice the fruit, discarding seeds.
Put into a non-aluminum, heavy based saucepan with all the remaining ingredients, first breaking off and discarding stems of chilies and shaking out the seeds.
Bring to the boil, stirring, and cook over low heat until thick, about 1 1/2 hours.
Use a heat diffuser if necessary to keep chutney from scorching at base of pan.
Fill hot sterile jars and cover with non-metal lids.
Serve.
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 Ambarella
Spondias dulcis
a.k.a. Golden Apple, Wi-Tree, Otaheite Apple
Pleasant tasting acidic fruit about the size of an apple with a pineapple-mango like flavor and crunchy texture. Fruit is little known throughout much of the world but better varieties have an excellent flavor.ripening dwarf ambarella fruit
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