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Reply
| | From:  Genie· (Original Message) | Sent: 1/31/2008 2:12 AM |
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Reply
| | | From: Genie· | Sent: 4/23/2008 9:55 PM |
Nectarine Chutney Heat to boiling in a large saucepan: 2 1/2 cups packed light brown sugar
1/2 cup cider vinegar
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp ground allspice Reduce heat and simmer about 10 minutes. Coarsely chop in a food processor and transfer to a large bowl: 1 pound nectarines, pitted Repeat the process for each of the following separately and add to the same bowl: 2 lemons, quartered and seeded
2 medium onions
1/2 red bell pepper
1/4 cup crystallized ginger Add to the bowl and toss to mix: 3/4 cup golden raisins Add the nectarine mix to the syrup. Simmer, stirring occasionally, until thick, about 30 minutes. Store in clean jars. Keeps in the | |
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Reply
| | | From: Genie· | Sent: 4/23/2008 9:55 PM |
Southwest Nectarine or Peach Chutney - Lindah Ingredients
1 tablespoon olive oil
1/2 onion, diced fine
1 clove garlic, minced
1 tablespoon ginger, minced
2 Anaheim chilies, seeded and diced
1 chipotle chile in adobo sauce, diced (canned chili - see note)
1/2 cup brown sugar
1/4 cup unseasoned rice vinegar
1/2 teaspoon cinnamon
1/2 cup white wine
4 ripe nectarines or peaches, peeled, pitted and chopped (see note)
Instructions
In a stainless-steel saucepan, heat the oil and saute the onion, garlic, ginger, and chiles over moderate heat for about 5 minutes. Add the brown sugar, rice vinegar, cinnamon, and white wine and cook until slightly thickened, stirring occasionally. Add the chopped fruit and cook an additional 15 to 20 minutes on medium low, stirring occasionally, until thickened. Adjust seasoning. Serve warm with chicken or pork. Note: Canned chipotles are available in the ethnic food section of the supermarket. May be omitted for a less spicy chutney. To make peaches easier to peel, place them in a pot of boiling water for about 20 seconds, then back intoa bowl of cold water. Yield: about 2 cups |
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Reply
| | | From: Genie· | Sent: 4/23/2008 10:09 PM |
| Gooseberry Chutney | | 3 lb gooseberries
1/2 lb onions
1 lb sugar
1/2 pint water | 1/2 oz salt
1 tbsp ground ginger
1/2 tsp cayenne pepper
1 pint vinegar | | Top and tail the berries, and chop roughly. Chop the onions finely and cook with the berries in the water until they are well softened. Add the other ingredients, and simmer until the chutney becomes thick, stirring occasionally. Bottle while hot and cover immediately. This chutney, yielding about 4 1/2 lbs, becomes more mellow in flavor the longer it is kept. | | Recipe courtesy of Gingerich Farms | | |
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Reply
| | | From: Genie· | Sent: 4/23/2008 10:10 PM |
Gooseberry Chutney 3 lb gooseberries
1/2 lb onions
1 lb sugar
1/2 pint water
1/2 oz salt
1 tbsp ground ginger
1/2 tsp cayenne pepper
1 pint vinegar Top and tail the berries, and chop roughly. Chop the onions finely and cook with the berries in the water until they are well softened. Add the other ingredients, and simmer until the chutney becomes thick, stirring occasionally. Bottle while hot and cover immediately. This chutney, yielding about 4.5 lbs becomes more mellow in flavor the longer it is kept. | |
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| | | From: Genie· | Sent: 4/27/2008 4:21 AM |
Cranberry Chutney Ingredients - 1 pkg. fresh cranberries
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup raisins
- 2 tsp. cinnamon
- 1 1/2 tsp. ginger
- 1/2 tsp. ground cloves
- 1/4 tsp. allspice
- 1 cup water
- 1 cup chopped onion
- 1 cup peeled, diced tart apple
- 1/2 cup chopped celery
Directions Pick over and rinse cranberries. Simmer cranberries, sugars, raisins, spices, and water, uncovered, in saucepan over medium heat, stirring often until juice is released, about 15 minutes. Reduce heat. Stir in rest of ingredients. Simmer, uncovered, about 15 minutes. Pour into 5 (1/2 pint) containers and seal. | |
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Reply
| | | From: Genie· | Sent: 5/3/2008 6:49 PM |
KUMQUAT CHUTNEY Make up a batch of this spicy condiment and keep it on hand to liven up your table. It goes well with chicken, pork, lamb, and curry. 6 navel oranges
12 fresh kumquats or 1 (10 ounce) jar preserved kumquats
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 onion, chopped
1 cup raisins
2 cups cider vinegar
2 cups packed brown sugar
2 cinnamon sticks
6 whole cloves
2 tablespoons finely chopped fresh ginger
1/2 teaspoon cayenne pepper, or to taste
Salt and freshly-ground pepper, to taste Cut the unpeeled oranges into 1/4-inch slices, and cut the slices into 6 or 8 pieces. Cut the kumquats into 1/4-inch slices. Combine all the ingredients in a large saucepan and bring to a boil over moderate heat, stirring frequently. Reduce the heat and simmer uncovered for 1 hour, stirring occasionally. Ladle into clean jars and seal. Will keep refrigerated for up to 4 weeks. Makes about 5 cups. | |
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| | | From: Genie· | Sent: 6/6/2008 4:01 AM |
"Exotic" Peach Chutney (yield: about 12 cups) 6 1/2 lbs. peaches 1 cup dark raisins 2 cups malt vinegar 1 cup golden raisins 2 cups brown sugar 1 Tbsp. pickling salt 3/4 cup finely chopped ginger 1 Tbsp. mustard seed 2 medium oninons, finely chopped 2 Tbsp. celery seed 1 hot banana pepper, seeded and 2 tsp. garam masala finely chopped (curry blend) 2 green peppers, finely chopped 1. Blanch, peel and pit peaches. Coarsely chop peaches and combine with vinegar in a large stainless steel or enamel saucepan. Stir in sugar. Bring to a boil and cook, stirring frequently, until the peaches are tender, about 15 minutes. 2. Add remaining ingredients. Boil over medium-high hea for about 45 minutes or until thick, stirring frequently. 3. Ladle chutney into six hot, sterilised, pint (2 cup) preserving jars, leaving 1/2 headspace. Wipe rims clean. Seal according to manufacturer's directions. Process for 15 minutes in a boiling water bath. 4. Allow chutney to mature for at least one month before using. | |
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Reply
| | | From: Genie· | Sent: 8/28/2008 5:29 AM |
| Gooseberry Chutney Heat 2 T vegetable or olive oil, then add 1/4 t dry-toasted yellow mustard seeds and 1/2 t dry-toasted cumin seeds. After seeds start to pop and jump, add 3 T chopped red
onions. Lower heat slightly. Cook 3 minutes. Stir in a pinch of salt, 1 t grated fresh ginger, 1 t finely chopped serrano or jalapeno peppers, and a dash of cayenne pepper. Cook 3 to 4 minutes on low. Add 3 T finely diced scallions, 2 T finely chopped cilantro, 1 t cider vinegar, 1/4 t sugar and 1 1/2 c stemmed fresh gooseberries. Cook over low heat
for about 3 minutes. Cool. Serve with chicken, lamb or pork. If serving with fish, add 1/2 t dried thyme or 1 fresh sprig to ginger and peppers.
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| | | From: Genie· | Sent: 10/5/2008 3:27 AM |
Rhubarb, Onion and Raisin Chutney
1 1/2 pounds onions, halved lengthwise and cut crosswise into 1/4 inch slices
3 tablespoons vegetable oil
1 cup golden raisins
3 tablespoons red wine vinegar
1/8 teaspoon ground cloves
1/4 cup sugar
1 pound rhubarb, trimmed and cut into 1/2 inch pieces, about 3 cups
In a large saucepan cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. While the onions are cooking, in a bowl combine the raisins, 1/2 cup hot water, the vinegar, the cloves and the sugar, let the mixture stand for 15 minutes and stir it into the onions. Bring the mixture to a boil, stirring, top it with the rhubarb; do not stir in the rhubarb and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender and season the chutney with salt and pepper. The chutney may be made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature. Makes about 3 1/2 cups.
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| | | From: Genie· | Sent: 10/10/2008 1:43 AM |
Apple Chutney
5 cups peeled, cored and chopped apples
1 cup chopped green pepper
1 seeded lemon, chopped
1/2 cup chopped candied ginger
1/4 cup slivered almonds
2 cups vinegar
1 pound brown sugar
2 teaspoons mustard seed
1 1/2 teaspoons salt
Combine all ingredients. Cook at medium heat until sugar is dissolved. Simmer until mixture thickens and mounds in spoon when stirred. Pour into sterilized jars, seal and process in boiling water bath for 10 minutes. 4 half pints.
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Reply
| | | From: Genie· | Sent: 10/11/2008 4:08 AM |
Star Fruit Chutney
2 cups cubed star fruit
1/4 cup sugar
1/2 cup dry red wine
1 tablespoon finely chopped peeled ginger root
1/4 teaspoon ground cloves
2 tablespoons white wine vinegar
Combine all ingredients in a medium saucepan and stir well. Bring to a simmer over medium high heat and cook 25 minutes or until slightly thickened. Makes 1 cup.
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Reply
| | | From: Genie· | Sent: 10/23/2008 2:22 AM |
Beetroot, Apple and Onion Chutney
1lb cooked and peeled beetroot, cold (about 1 cm square)
1lb (after peeling and coring) cooking apples
1/2 lb onions
1/2 lb soft brown sugar
1/4 pint malt vinegar
salt and pepper to taste
Chop apples and onions quite small (1 cm square) and put into a pan with the vinegar and sugar. Stir over a medium heat until the sugar is quite dissolved then simmer gently until thick and soft. Season and remove from the heat. Leave to cool for 5 minutes and then add the chopped beetroot and stir really well. Put into sterilised jars, cover with jam pot covers and secure tightly when cool. Try to use plastic lined lids as the vinegar reacts with the metal ones and can cause the chutney to taste awful.
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