NUT CHUTNEY
Make and share this Nut Chutney recipe from Food.com.
Provided by schmme
Categories Fruit
Time 6m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 6
Steps:
- Toast the seeds until they color slightly, 3-5 minutes.
- Grind all ingredients together in a blender or food processor until coursely ground (NOT peanut butter).
APPLE CHUTNEY
Provided by Ina Garten
Categories condiment
Time 1h15m
Yield makes about 3 cups
Number Of Ingredients 10
Steps:
- Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
- Set aside to cool and store covered in the refrigerator for up to 2 weeks.
DRIED FRUIT CHUTNEY
Decades ago when I used to do a little canning, I collected a number of recipes for chutney -- Here's one of them.
Provided by Sydney Mike
Categories Chutneys
Time 35m
Yield 4 8 oz jars
Number Of Ingredients 14
Steps:
- In large saucepan, combine all ingredients & bring to boil.
- Reduce heat & simmer, uncovered 20 minutes, or until mixture has thickened.
- Ladle into hot sterilized jars & seal immediately.
Nutrition Facts : Calories 542, Fat 0.6, SaturatedFat 0.1, Sodium 614.8, Carbohydrate 138.2, Fiber 7.9, Sugar 121.4, Protein 2.3
HARVEST CHUTNEY
Seal autumn flavors into a condiment that's delicious any time of year. The gem-colored chutney is sweet and slightly spicy.
Provided by Taste of Home
Time 50m
Yield 3-1/2 cups.
Number Of Ingredients 16
Steps:
- In a large saucepan, bring sugar and water to a boil over medium heat. Stir in apples, cranberries, shallots, brown sugar, vinegar, cranberry juice, orange juice, zest and seasonings., Return to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until desired thickness, stirring occasionally. Stir in pecans. Cool. Spoon into jars. Cover and store in the refrigerator up to 3 weeks.
Nutrition Facts : Calories 108 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 1g protein.
CHUNKY FRUIT AND NUT RELISH
I tuck a glass jar of this colorful relish into Christmas gift baskets along with cookies and fudge. Its tasty medley of fruits and nuts is delicious served with ham or poultry. -Donna Brockett, Kingfisher, Oklahoma
Provided by Taste of Home
Time 15m
Yield 6 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring cranberries, sugar and orange juice to a boil, stirring occasionally. Reduce heat; simmer, uncovered, until cranberries pop, 8-10 minutes. , Remove from heat; stir in peaches, pecans, pineapple and raisins. Cool. Cover and refrigerate at least 3 hours.
Nutrition Facts : Calories 114 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.
MANGO CHUTNEY
Make a classic mango chutney to serve alongside curries, with cheese or in sandwiches. It makes a great gift for family and friends, and you can freeze it too
Provided by Barney Desmazery
Categories Condiment
Time 2h15m
Yield Makes 3 x 300ml jars
Number Of Ingredients 13
Steps:
- Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.
- Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins - 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.
- Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years - the chutney will be best eaten after a few months, when the flavours have melded and mellowed.
Nutrition Facts : Calories 35 calories, Fat 0.1 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.3 grams fiber, Protein 0.2 grams protein, Sodium 0.14 milligram of sodium
BRAMLEY & WALNUT CHUTNEY
Studded with walnuts and stem ginger, this pickle is delicious on a cheeseboard or with cold meats, plus it makes a great gift
Provided by Sara Buenfeld
Categories Condiment
Time 1h25m
Yield Makes 2.17kg
Number Of Ingredients 11
Steps:
- Tip all the ingredients, except the walnuts, into a preserving pan. Warm over a low heat, stirring occasionally, until the sugar dissolves. Turn up the heat a little, then let the mixture boil until the Bramley apples have broken down to a pulp, but the eating apples still hold their shape. This can take from 45 mins to 1 hr. You can tell that it is ready by running your wooden spoon through the mixture. Your spoon should briefly leave a channel in the mixture, and there shouldn't be liquid pooling into the space.
- Meanwhile, tip the walnuts into a small pan and cook over a low heat until they are lightly toasted, stirring frequently to ensure that they don't burn. Sterilise your jars.
- When the chutney is ready, stir in the walnuts and cook briefly, then pot the mixture into the jars. Will keep for at least a year.
Nutrition Facts : Calories 26 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar
ROASTED BUTTERNUT SQUASH CHUTNEY
For a unique holiday condiment, try this seasonal chutney made with roasted butternut squash combined with sweet stewed apples seasoned with garlic, ginger, cinnamon, and turmeric.
Provided by Joanna Orssich
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 35m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place butternut squash on the prepared baking sheet in a single layer.
- Bake in the preheated oven until fork-tender, about 20 minutes. Transfer butternut squash to a large bowl.
- Meanwhile, combine apples, brown sugar, onion, vinegar, turmeric, chile powder, cinnamon, cumin, ginger, and garlic powder in a saucepan over low heat. Cover and cook, stirring occasionally, until apples and onion are soft, 15 to 20 minutes.
- Add apple mixture to butternut squash in the bowl and stir gently to combine. Store in a covered container in the refrigerator.
Nutrition Facts : Calories 67.9 calories, Carbohydrate 17.3 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 4.9 mg, Sugar 14.3 g
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