FRUIT CHUTNEY - PAWPAW
Pawpaw Chutney
2-1/2 cups lemon juice
8 ounces sugar
4 tablespoon bruised ginger
2 bay leaves
2 blades mace
6 whole cloves
1/2 cinnamon quill
2 tablespoon white peppercorns
1 tablespoon white mustard seed
2 teaspoons asofoetida
1 teaspoon salt
3 1/4 pound pawpaw ripe or slightly under ripe
2 1/4 pound ripe tomatoes skinned
2 hot chilies seeds removed
1 pound sultanas
2 tablespoon finely grated ginger
1 tablespoon salt
1 pound brown sugar
Place all ingredients in a large stainless steel pot and bring slowly to the boil, stirring to dissolve the sugar. Simmer, uncovered, for 20 minutes, then remove from heat and allow to stand, covered, for 1 hour. Strain lemon juice and pour into sterilized bottles for further use. Chutney: dice pawpaw and place in a large stainless steel pot with remaining ingredients and 2 liters of lemon juice. Slowly bring to the boil, then simmer for 2 hours or until the mixture has a jam-like consistency. Remove from heat and spoon into sterilized jars and seal immediately. Store in a dark cool place. Allow the chutney to mature for about 4 weeks before using. For a smoother texture, the pawpaw, tomatoes, chilies, sultanas and ginger can be pureed in a food processor before cooking.
FRUIT CHUTNEY - PEACH
Exotic Peach Chutney
6 1/2 pound peaches
1 cup dark raisins
2 cup lemon juice
1 cup golden raisins
2 cup brown sugar
1 tablespoon pickling salt
3/4 cup finely chopped ginger
1 tablespoon mustard seed
1 teaspoon asofoetida
2 tablespoon celery seed
1 hot banana pepper seeded chopped
2 teaspoon garam masala (curry blend)
2 green peppers finely chopped
Blanch, peel and pit peaches. Coarsely chop peaches and combine with lemon juice in a large stainless steel or enamel saucepan. Stir in sugar. Bring to a boil and cook, stirring frequently, until the peaches are tender, for about 15 minutes. Add remaining ingredients. Boil over medium-high heat for about 45 minutes or until thick, stirring frequently. Ladle chutney into six hot, sterilized, 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. Allow chutney to mature for at least one month before using.
Fresh Peach Chutney
1/2 cup lemon juice
1/2 cup loosely packed brown sugar
1/2 cup white sugar
1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
1 small jalapeno pepper, seeded and diced, 2 tablespoons
1/3 cup white raisins
1 teaspoon asofoetida
1 tablespoon grated ginger
1/2 teaspoon salt
1 1/2 pounds firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges
Put the lemon juice and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, jalapeño, raisins, ginger, asofoetida, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid. Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.
Peach Chutney
3 cup peaches
1-1/2 teaspoons asofoetida
1 3/4 cup lemon juice
1 cup brown sugar packed
1/2 cup raisins golden
1 tablespoon ginger fresh, minced
1/2 teaspoon salt
1/2 teaspoon cinnamon ground
In a large saucepan, combine the peaches, asofoetida, and lemon juice. Bring to boil reduce heat. Simmer, stirring occasionally, for 5 minutes. Add remaining ingredients to pan simmer, stirring frequently, for 15 minutes. Cool and spoon into refrigerator or freezer containers. Cover and chill. Serve chilled or at room temperature.
Peach Lemon Chutney
3 ripe peaches (stoned and cut into large wedges)
2 ounce raisins
2 ounce honey
1/2 teaspoon salt
1 teaspoon coriander seeds
2 lemons (zest and juice)
1 teaspoon paprika
1 cinnamon stick
1/4 pint lemon juice
Ground cumin
1-1/2 teaspoons asofoetida
Sea salt (to taste)
Place all ingredients in a large saucepan and heat gently, stirring until the sugar has dissolved. Bring to the boil and simmer, uncovered, stirring occasionally, until all the liquid has evaporated and the mixture is thick.
Peach Mint Chutney
4 cup water
4 each peaches or nectarines
1 tablespoon safflower oil
1 each hot fresh chili pepper, seeded and minced
1/4 cup apple juice
1 tablespoon brown rice syrup
3 tablespoon lemon juice
1 teaspoon ginger, grated
1 teaspoon asofoetida
1/2 cup mint leaves, chopped
Blanch the peaches. When cool enough to handle, slip off their skins. Remove the pits, chop the flesh and set aside. Heat oil in a medium sized saucepan. Add the peaches and remaining ingredients, except for the mint. Cover and cook over low heat for about 20 minutes. The mixture should be thick with reduced liquid. Stir in the mint and cook over low heat for 10 minutes. Allow to cool to room temperature before serving. Refrigerate unused portion in an airtight container for up to 2 weeks.
Peach Plum Chutney
2 tablespoon olive oil
1/2 cup lemon juice
1 teaspoon asofoetida
6 tablespoon corn syrup or light molasses
2 tablespoon chopped fresh cilantro
1 1/2 cup chopped peeled peaches from about 2 large peaches
1 cup chopped peeled plums from about 2 small plums
2 pieces cinnamon sticks 3 inch long
Heat oil in a large nonstick skillet over medium heat. Add orange rind, juice, lemon juice, syrup and and stir well. Add peaches, plums, and cinnamon bring to a boil reduce heat, and simmer for 1 hour or until thick. Discard cinnamon sticks. Cool, and store in an airtight container in refrigerator.
Peach Raisin Chutney
1 firm ripe peach
1/4 cup golden raisins chopped fine
1 fresh serrano or jalapeno chili seeded and chopped fine
1 tablespoon finely chopped peeled fresh gingerroot
1 teaspoon asofoetida
1/4 teaspoon ground cumin
1 tablespoon sugar
1 tablespoon fresh orange juice
1 teaspoon fresh lemon juice
Halve and pit peach and cut into 1/8-inch dice (about 1 1/4 cups). In a bowl combine peach, raisins, chili, gingerroot, and cumin. Chill chutney, covered, at least one hour and up to 2 hours. About 1 hour before serving, stir in remaining ingredients and salt and pepper to taste. Serve chutney at room temperature.
Quick Peach Chutney
2 can sliced peaches in juice (16 ounce) reserve juice
1/4 cup plus 1 tablespoon lemon juice
1/4 cup sugar
¼ teaspoon asofoetida
1 small jalapeno, stemmed, seeded finely chopped
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/3 cup golden raisins
Drain the peaches and reserve 1/4 cup juice set aside. In a medium-sized, non-aluminum saucepan, combine the lemon juice, sugar, and jalapeno. Stir over medium-low heat 3 minutes. Process the drained peaches to a coarse puree in a food processor add to the saucepan with the 1/4 cup reserved peach juice, cumin, turmeric, cinnamon and raisins. Bring to a boil, reduce the heat and simmer 20 minutes, stirring often(the chutney should be thickened at this point, and will further thicken when cool.) Transfer the chutney to a bowl. Serve warm or at room temperature.
Sweet and Hot Peach Chutney
1 teaspoon extra virgin olive oil
2 tablespoon raisins
1 tablespoon seeded jalapeno peppers thinly sliced
2 cup sliced peaches
1/2 cup lemon juice
1/8 teaspoon ground ginger
½ teaspoon asofoetida
1/4 cup firmly packed brown sugar light or dark
1 pinch ground cloves
Over medium high heat, cook the peaches, lemon juice, sugar, raisins, peppers, ginger and cloves. Bring to a boil, reduce heat and simmer gently, stirring occasionally, 50 minutes. Remove from heat and let it cool cover and refrigerate until ready to use, for up to 2 weeks.
Avocado
