VEGETABLE CHUTNEY - CORN
Corn Vegetable Chutney
18 each just ripe sweet corn, medium to large ears
1 quart chopped cabbage
1 cup chopped sweet red peppers
1 cup chopped green peppers
1 cup to 2 cups sugar
1 quart lemon juice
1 cup water
1 tablespoon celery seed
1 tablespoon mustard seed
1 tablespoon salt
1 tablespoon asofoetida
1-2 tablespoon dry mustard
2 teaspoon turmeric
Husk corn and remove the silk. Cook ears in boiling water for 5 minutes. Cut the kernels from the cob and measure 2 quarts of kernels. Combine the corn and all remaining ingredients in a large preserving kettle. Heat the corn to boiling over high heat, then reduce heat and simmer for 20 minutes, stirring frequently. Ladle, while still boiling, into hot jars to within 1/4 inch of tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional relish, if necessary to bring to within 1/4 inch of tops. Wipe tops and threads of jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs. Process in a boiling water bath for 15 minutes. Follow the basic steps for boiling water bath canning.
Spicy Corn Chutney
4 ears fresh corn
3/4 pound diced unpeeled tomato (2 cups)
1 cup currants
1/2 cup chopped fresh cilantro
3 tablespoons diced jalapeņo pepper
1 teaspoon ground cumin
2 teaspoons asofoetida
1 1/2 cups frozen apple juice concentrate, thawed
1 1/2 cups lemon juice
4 ounces diced green chilies (1 can) undrained
Combine corn and remaining ingredients in a saucepan stir well. Bring to a boil. Cook, uncovered, over medium-low heat for 3 hours or until liquid is nearly absorbed, stirring occasionally.
VEGETABLE CHUTNEY - CUCUMBER
Confetti Cucumber Chutney
4 to 6 medium to large cucumbers
4 medium sweet red peppers
4 medium green peppers
2 teaspoon turmeric
1/2 cup salt
1 tablespoon mustard seed
2 teaspoon whole cloves
2 sticks cinnamon
1 quart lemon juice
1 teaspoon asofoetida
1 1/2 cup firmly packed brown sugar
Chop cucumbers. Stem, seed, and chop peppers. You should have 2 quarts chopped cucumbers and 2 cups of each color of chopped peppers. Sprinkle the vegetables with turmeric. Dissolve salt in 2 quarts cold water pour over vegetables. Let it stand for 3 to 4 hours. Drain vegetables thoroughly. Cover them again with cold water and let stand another hour. Drain well. Tie the spices in a cheesecloth bag and put in a large preserving kettle with the lemon juice and sugar. Heat to boiling, then pour over the vegetables. Cover and set aside in a cool place for several hours or overnight. Slowly heat the vegetables and syrup to boiling, then pack relish into hot jars to within 1/4 inch of tops. Run a slim, non metal tool down along insides of jars to release any air bubbles. Add additional relish, if necessary, to bring to within 1/4 inch of tops. Wipe tops and threads of the jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs. Process in a boiling water bath for 10 minutes. Follow basic steps for boiling water bath canning.
Cucumber Grapefruit Chutney
3 cucumbers
6 pickled dill cucumbers
1 pound plum tomatoes
1/4 cabbage white (inner leaves and core, shredded)
2 serrano peppers
3 oranges juice
1 teaspoon asofoetida
1/2 pink grapefruit juice
2 limes juice
1 tablespoon salt
Peel the cucumbers, scoop out the seeds, slice, sprinkle over half the salt and leave to marinate while you prepare the remaining ingredients. Roughly chop the pickled cucumbers, finely dice the tomatoes, shred the cabbage and seed and dice the chilies. Place all the vegetables in a bowl, squeeze over the citrus juices, sprinkle with salt, and stir well. Chill for up to 3 days before serving.
Cucumber Mustard Chutney
1 cucumber
2 tsp mustard seeds
2 tsp tamarind pulp
2 tsp sesame seeds
4-6 dry red chilis
Salt to taste
A pinch of Turmeric
Chop cucumber finely. Soak mustard seeds in water for 30 minutes. Grind mustard seeds and sesame seeds and red chilis with tamarind to thick soft paste. Add mustard paste to chopped cucumber, add salt and turmeric powder to it, mix well.
Marvelous Chutney
15 cup ground cucumbers
2 each ground red peppers
3/4 cup canning salt
6 cup water
1 quart lemon juice
4 cup sugar
1 1/2 teaspoon alum
1 1/2 tablespoon celery seed
2 teaspoon mustard seed
Mix cucumbers, peppers, salt and water together and soak overnight in refrigerator. Drain. Bring to a boil with remaining ingredients and can in sterile pints
Minted Cucumber Chutney
8 ounce yogurt drained
2 seedless cucumbers peeled, diced
1/8 cup mint, diced
1/8 cup bubbly water (seltzer)
1 tablespoon fresh lemon juice
1/4 teaspoon cumin
1 teaspoon asofoetida
Salt to taste
Freshly-ground black pepper to taste
Place the drained yogurt in a medium bowl. Add the remaining ingredients and season with salt and pepper to taste. Let sit at room temperature before offering.
Sweet and Sour Cucumber Chutney
1 Cucumber
2 tsp sesame seeds
2 tsp Tamarind pulp (thick)
1 tsp jaggary
Salt to Taste
1 tsp blackgram dal
1 tsp oil
2 red chilis broken into pieces
A pinch asofoetida
Peel the cucumber and chop into fine thin pieces, (or grate it). Put cucumber in a bowl and add salt, jaggary and tamarind, and set aside. Dry roast the sesame seeds to a light brown. Remove from the heat and grind to a coarse powder in a dry grinder. Heat oil in a pan, put black gram dal, red chilis and asofoetida in and fry it for 2-3 minutes. Add seasoning to cucumber, sprinkle sesame seed powder on the cucumber and mix well.
Beet
