Raisin Chutney Recipes

Steps:

• Place raisins, cherries, and brandy in heavy small saucepan and let macerate 30 minutes. Toast mustard seeds and aniseed in small skillet over medium heat until aromatic, about 2 minutes. Add toasted seeds to dried fruit mixture. Simmer over low heat until liquid is absorbed, stirring often, about 5 minutes. Add rhubarb, sugar, and lime juice. Simmer until all liquid is absorbed and rhubarb is soft, about 7 minutes. Season to taste with salt and pepper. Transfer chutney to bowl; cover and chill. DO AHEAD Chutney can be made 1 week ahead. Keep chilled.

Steps:

• Blend all ingredients in a blender to form a coarse paste adding the lemon juice last.
• Keeps for about 2 weeks in the refrigerator.

Steps:

• In a large sauce pan, combine all the ingredients EXCEPT the almonds.
• Over high heat bring to a boil, then reduce heat & simmer uncovered about 15 minutes or until somewhat thickened.
• Remove from heat, & fold in almonds.
• Serve warm or chilled.

Steps:

• place vinegar in saucepan and bring to a boil over medium heat. add apples and partly cover, cook 5 minutes.
• mix remaining ingredients and continue cooking, partly covered for 13 minutes.
• stir several times during cooking.
• cool and serve with meat or use as a sandwich spread.

Steps:

• In a large saucepan, bring vinegar and brown sugar to a boil. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 2 to 2-1/2 hours or until chutney reaches desired consistency., Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

Steps:

• Heat oil in a medium skillet over medium heat. Add onions and salt and cook, stirring often, until onions are soft and translucent, about 5 minutes. Reduce heat to medium-low and continue to cook until onions are caramelized and evenly brown, about 15 minutes more.
• Increase heat to medium-high; add raisins and ginger. Cook, stirring frequently, until raisins have plumped and begin to brown, about 2 minutes.
• Add 1/2 cup water and reduce heat to medium. Cook, stirring occasionally, until all the water is evaporated and pan is dry, about 2 minutes. Stir in vinegar and cook until evaporated; keep warm until ready to serve.

Steps:

• Combine all ingredients in a blender or processor, and puree, scraping down as needed, until there are no lumps left.
• Add a little bit more water as needed to make a mixture that is thick but not stiff.

Steps:

• In a large saucepan, bring the brown sugar, vinegar, water, ginger, lemon zest and cinnamon stick to a boil over high heat until sugar dissolves.
• Reduce heat to low; simmer for 5 minutes.
• Add in the rhubarb and raisins or currants; increase heat to medium-high and bring to a boil; reduce heat and simmer until the rhubarb is tender (about 6-7 minutes).
• Season with salt and pepper.
• Serve warm or cover and refrigerate.
• Rewarm slightly before using.

Steps:

• Put the raisins, sugar, tamarind pulp, 1/2 cup water, Garam Masala, ginger, chile and onions into a medium saucepan and place over medium-high heat. Bring to a boil, and then reduce the heat to low and simmer gently for 45 minutes to 1 hour. Let cool slightly, and then stir in the cilantro.
• Preheat the oven to 325 degrees F.
• Put the coriander seeds, cumin seeds, peppercorns, cardamom pods, cloves and cinnamon sticks on a baking sheet and toast in the oven until they are aromatic, 15 to 20 minutes. Grind to a powder in an electric spice grinder. Store in an airtight jar.

Steps:

• 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.

Steps:

• Stir vinegar and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil without stirring until syrupy and reduced to 1 1/2 cups, about 15 minutes. Reduce heat to medium. Add all remaining ingredients. Simmer until apples are tender, liquid is absorbed, and mixture thickens slightly, stirring occasionally, about 30 minutes. (Can be prepared up to 2 weeks ahead. Cool completely. Refrigerate in airtight container.)

Steps:

• Heat the olive oil in a medium saucepan. Add the onions and cook, stirring, until soft and translucent, about 10 minutes.
• Add the mangoes, potatoes, sugar, red pepper flakes, paprika, and salt. Heat the mixture, over medium-high heat, stirring frequently, until it begins to bubble. Reduce the heat to low and simmer until the potatoes are tender but not falling apart, about 15 minutes, continuing to stir frequently so that the chutney does not stick to the pan. Stir in the raisins and cilantro and allow to cool before serving.

Steps:

• Heat the oil in a medium skillet over medium heat until hot but not smoking. Add the onion; cook, stirring frequently, until soft and translucent, about 4 minutes.
• Transfer the onion to a large saucepan. Add the apricots, sugar, honey, raisins, and vinegar. Cook over medium heat, stirring, until thickened, about 25 minutes.
• Pour the chutney into a large bowl, and let cool completely. The chutney can be refrigerated in an airtight container up to 1 week. Bring to room temperature before serving.