FRUIT CHUTNEY
Cranberry Chutney
1/2 cup cranberries
2 Tbs coconut
1 Tbs roasted Channa Dal
3 green chilies (or more)
1/2 inch ginger root
2 bunches of corriander leaves
salt to taste
Grind all the ingredients to a thick paste by adding water as needed.
Cranberry Apple Chutney
3 cups fresh cranberries
2 large tart apples, peeled cored and chopped
1 1/4 cups packed brown sugar
1/3 cup lemon juice
1/2 cup golden raisins
1/4 cup candied ginger finely chopped
1/2 teaspoon salt
1/2 teaspoon curry powder
Zest of one orange finely shredded
1-1/2 teaspoon asofoetida
3/4 cup chopped walnuts or pecans toasted
Place all the ingredients except the nuts in a large saucepan. Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes. If desired, stir in the nuts. Ladle into hot sterilized jars, seal, and refrigerate.
Cranberry Apricot Chutney
1 1/2 cup fresh cranberries
16 dried apricots quartered
3/4 cup packed golden brown sugar
1/3 cup dried currants
2 tablespoon minced peeled fresh ginger
2 tablespoon cranberry juice
3/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Combine all ingredients in heavy medium saucepan. Cook over medium heat, stirring to dissolve sugar. Increase heat to high and boil for 3 minutes. Transfer to bowl. Cool.
Cranberry Currant Chutney
3 cups cranberries
1 cup currants
1 cup lemon juice
3/4 cup sugar
3/4 cup packed brown sugar
1 tablespoon grated orange rind
1/2 cup orange juice
1 teaspoon asofoetida
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon ground cloves
In large saucepan, stir together cranberries, raisins, currants, lemon juice, granulated and brown sugars, orange rind and juice, salt, asofoetida, cinnamon, ginger and cloves bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened. Pour into hot, sterilized jars, leaving 1/2 inch headspace seal and refrigerate for up to 2 weeks or process in boiling water bath for 5 minutes store in cool, dark, dry place.
Cranberry Fig Chutney
4 cup cranberries, coarsely chopped (12 oz. pkg.)
2 tablespoon lemon juice
1 1/2 cup light brown sugar
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
One inch ginger root, minced
1 large navel orange, quartered, finely chopped
1/2 cup dried currants
5 dried figs, finely snipped
1/2 cup walnuts, toasted and coarsely chopped
2 tablespoon mustard seed
1 teaspoon asofoetida
Combine cranberries, orange, asofoetida, currants, figs, walnuts, mustard seed, shredded ginger, and lemon juice in 4-quart saucepan. Combine brown sugar, cinnamon, nutmeg, cloves, salt, and cayenne pepper in small bowl and mix thoroughly. Add dry ingredients to saucepan and stir to combine. Heat to boiling. Simmer for 25-30 minutes, stirring frequently. Cool and refrigerate up to 2 weeks. Can be frozen up to 1 year.
Cranberry Ginger and Lemon Chutney
1 medium lemon
1 bag fresh or frozen cranberries (12 ounce)
2 cup granulated sugar
1/2 cup crystallized ginger in 1/4 inch dice
2 teaspoons asofoetida
1 jalapeno pepper seeded and minced
1 cinnamon stick
1/2 teaspoon dry mustard
1/2 teaspoon salt
Grate the yellow zest from the lemon. Using a small sharp paring knife, cut away and discard the thick white pith. Cut the lemon crosswise in half and pick out the seeds with the tip of the knife. Dice the lemon into 1/4-inch pieces. Combine zest, lemon pieces and remaining ingredients in a medium stainless saucepan. Bring to a boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, for 10 to 15 minutes. Let cool completely. Remove the cinnamon stick just before serving. Serve at room temperature.
Cranberry Orange Chutney #1
12 ounces fresh cranberries
1 cup peeled, diced apple
1 cup orange juice
1/2 cup chopped dried apricots
1 teaspoon freshly grated ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 to 4 tablespoons honey, to taste
Place all the ingredients except the honey in a deep, heavy saucepan and bring to a simmer. Cook over low heat with the lid slightly ajar for 20 to 25 minutes, or until the liquid is mostly absorbed. Add honey to taste and simmer uncovered for another 5 to 10 minutes until thick. Let the chutney cool to room temperature, then store in a sterilized jar, tightly covered but not sealed. Refrigerate until needed. Before serving, bring to room temperature.
Cranberry Orange Chutney #2
3 or 4 oranges
1/2 cup orange juice
4 cup cranberries
2 cup sugar
1 cup chopped apple
1/2 cup raisins
1/3 cup chopped walnuts
1 tablespoon lemon juice
1/2 teaspoon ginger
1/2 teaspoon cinnamon
Cut oranges into small segments. Mix all ingredients together in a saucepan and boil until cranberries pop.
Cranberry Peach Chutney
12 ounces fresh or frozen cranberries sorted
1 cup peach preserves
1 red bell pepper seeded and chopped
1/4 cup packed dark brown sugar
1/2 tablespoon minced fresh ginger
3/4 teaspoon ground coriander seeds
1 teaspoon mustard seed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup golden raisins
1/4 cup lemon juice
2 tablespoons grated lemon rind
1-1/2 teaspoons asofoetida
3/4 teaspoon crushed red pepper flakes or 1 jalapeno pepper cut in half seeds removed
In large saucepan, combine cranberries, preserves, red pepper, brown sugar, ginger, coriander, asofoetida, mustard seed, salt, pepper, raisins, lemon juice and lemon rind. Heat to a boil reduce heat and simmer, stirring occasionally, 30 minutes. Add pepper flakes. Simmer 20 minutes or until chutney is thickened. Serve chutney chilled or at room temperature.
Cranberry Pear Chutney
1 bag cranberries picked over(12-ounce)
1/2 cup firmly packed dark brown sugar
1/2 cup raisins
2 pears peeled and chopped
2 teaspoon freshly grated lemon zest
1/4 cup minced peeled fresh ginger
1/2 teaspoon dried hot red pepper flakes
1 teaspoon asofoetida
1/4 cup lemon juice
1 teaspoon mustard seeds
1/8 teaspoon salt
In a heavy saucepan combine the cranberries, the brown sugar, the raisins, the pears, the zest, the gingerroot, the red pepper flakes, the asofoetida, the lemon juice, the mustard seeds, and the salt and simmer the mixture, stirring occasionally, for 20 to 25 minutes, or until the berries have burst. The chutney keeps, covered and chilled, for 2 weeks. Serve the chutney at room temperature.
Cranberry Pineapple Chutney
12 ounce package fresh cranberries
1/2 pineapple (fresh) or 1 small can of canned pineapple
1 inch long piece of fresh ginger root
1 small hot chili pepper
1 medium lemon
2 whole cloves (optional)
2 allspice berries or 1/8 teaspoon ground allspice
1 stick cinnamon or 1/2 teaspoon ground cinnamon
1/4 cup raisins
1/2 cup dark brown sugar
1/2 cup lemon juice
1 pinch salt
Rinse and pick over cranberries, discarding stems or blemished berries. Peel, core and finely chop the pineapple. Peel and grate or mince the ginger. Seed and mince the chili. Remove two strips of zest from the lemon with a vegetable peeler and extract the juice from the fruit. Tie the lemon zest and spices in a piece of cheesecloth, or just add them to the pot. Combine all ingredients in a saucepan. Do not place cranberry in an aluminum or cast iron pan - use stainless steel. Bring to a boil. Reduce heat and simmer the chutney for 8-10 minutes, or until the cranberries begin to pop. Chutney should be a little sweet, a little sour and a little spicy. Refrigerate at least 2 hours, preferably overnight. Remove the cheesecloth bundle.
Cranberry Quince Chutney
A (12-ounce) bag fresh or unthawed frozen cranberries, picked over
1 cup quince preserves or apple jelly (about 12 ounces)
1 red bell pepper chopped (about 1 cup)
1/4 cup firmly packed dark brown sugar
3/4 teaspoon ground coriander seeds
1 teaspoon mustard seeds
3/4 teaspoon dried hot red pepper flakes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup raisins
1/4 cup lemon juice
A (4-inch) strip fresh lemon zest, removed with a vegetable peeler
1 teaspoon asofoetida
In a large saucepan combine all ingredients and simmer, stirring occasionally, 50 minutes, or until chutney is thickened. Chutney may be made 1 week ahead and chilled, covered.
Cranberry Raisin Chutney
2 cup water
1 cup raisins
1 1/2 cup sugar
2 tablespoon lemon juice
1 cup orange juice
2 tablespoon matchstick-size orange peel
2 tablespoon matchstick-size ginger
2 12 ounce packages cranberries
2 small pears, peeled, cored, chopped
1 cup toasted slivered almonds
Bring 2 cups water to boil in heavy large saucepan. Add raisins. Remove from heat and let stand 15 minutes. Drain, reserve 1/2 cup water. Pour 1/2 cup raisin water into same saucepan. Add sugar and lemon juice and stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns golden brown, brushing down sides of pan with wet pastry brush. Remove from heat. Mix in orange juice, orange peel and fresh ginger. Add cranberries and cook until they pop, about 5 minutes. Stir in raisins, chopped pears and toasted almonds and cook 1 minute. Cover and refrigerate chutney until well chilled. Can be made 2 days ahead of time keep refrigerated.
Cranberry Walnut Chutney
1 cup fresh orange sections
1/2 cup orange juice
1 bag fresh cranberries
1/4 cup chopped walnuts
2 cups sugar
1 cup apples, unpeeled and chopped
1/2 cup raisins
1/2 tablespoon ginger
1/2 tablespoon cinnamon
Combine all ingredients bring to a boil. Reduce heat, simmer 5 minutes or until berries burst.
English Cranberry Chutney
16 ounce package cranberries
1 cup sugar
1/2 cup orange juice
1/2 cup golden seedless raisins
1/2 cup chopped walnuts
1/2 cup chopped celery
1/2 medium chopped apple
1/2 tablespoon grated orange peel
1/2 teaspoon ground ginger
Two hours before serving or up to 1 week ahead: in saucepan over medium heat, heat cranberries, sugar and 1 cup water to boiling, stirring frequently. Reduce heat to low simmer 15 minutes. Remove from heat stir in remaining ingredients. Cover and refrigerate
Holiday Cranberry Chutney
1 bag (12 ounces) fresh or frozen cranberries
1 1/4 cups sugar
3/4 cup water
1 large cooking apple chopped
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
In a saucepan, combine all ingredients bring to a boil, stirring constantly. Reduce heat simmer for 15-20 minutes or until apple is tender and mixture thickens. Cool completely. Store in the refrigerator.
Spicy Cranberry Chutney
1 can whole berry cranberry sauce (16 ounce)
1/2 cup raisins
1/2 cup peeled diced apple
6 tablespoon granulated sugar
6 tablespoon lemon juice
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 dash ground cloves
Combine all ingredients in a medium saucepan. Cook over medium heat, stirring occasionally, until apples are tender and sauce has thickened slightly, for about 30 minutes. Refrigerate until ready to serve.
Two Cranberry Chutney
Juice of two oranges
1 tablespoon orange zest, finely chopped
1 pound fresh cranberries washed
5 ounce dried cranberries
1 cinnamon stick
2 teaspoons asofoetida
2 tablespoon chopped fresh ginger
1/4 cup packed brown sugar
1/4 cup lemon juice
1/4 cup apple cider
In a large stainless saucepan, combine all the ingredients. Simmer over medium low heat for 25-30 minutes until the liquid is evaporated and the chutney is thick.
Avocado
