Tamaatar kee Chutney (Tomato Chutney)
Apple Butter Chutney
Apple Cranberry Chutney
Rhubarb, Apricot And Ginger Chutney
Apple-Pear Chutney
Apricot Date Chutney

Tamaatar kee Chutney (Tomato Chutney)

>From Suvir Saran

1 cup ripe tomatoes, coarsely chopped
2/3 cup onions
6-12 dried whole red chilies
1/2 tsp. turmeric
2 Tbsp. chana daal
salt to taste
4 tsp. canola oil
Tempering:
2 tsp. canola oil
8 curry leaves
1 tsp. kalonji seeds (nigella)
1 tsp. black mustard seeds
3 dry whole red chilies

Heat oil in a large heavy skillet over medium flame. Add the daal and
fry until golden brown. Add the onions and cook stirring until
translucent. Add the dried red chilies, turmeric and the salt. Fry for a
minute. Add the tomatoes and cook until the tomatoes are mashed and
soft. The oil should be coming to the sides at this time Remove from
heat and cool. Place in a blender and process to a coarse mix. Use as
little if any water as possible. Tempering: Heat oil in a small kadai,
over medium flame. Add the mustard seeds, wait till they crackle and
then add red chilies, kalonji seeds, and the curry leaves, cook until
the chilies are brown but not burnt. Pour this tempered mix over the
chutney and mix.




Apple Butter Chutney

Sweet and Spicy Chutney Made From Apple Butter and Tamarind Paste
>From Indian Vegetarian Cooking at your house, www.somacon.com
Roast in a dry skillet, stirring constantly for 2-3 minutes until
lightly browned:

1 Tbsp cumin seeds
Grind the seeds in a food mill or blender.
Add to the blender or bowl, and mix or beat with the seed powder for 2
minutes:
1 (14 oz.) jar apple butter
1 3/4 cups water
1 Tbsp tamarind (imli) paste (more or less to taste)
1/4 - 1/2 Tbsp ground black pepper
1/4 tsp salt

This chutney will keep in the refigerator for a year and can also be
frozen.




Apple Cranberry Chutney

>From grandcentralbakery.com

The "secret" ingredient of our popular Turkey Sandwich. This takes
some time to simmer slowly but will fill your kitchen with a wonderful
aroma. The recipe makes about 2 pints plus a little. Store in airtight
jar and frefrigerate. Keeps well for up to a month. Makes a great
Christmas gift!

3 lg. Red onionspeeled and diced
3 large tart apples, peeled and diced
1 medium clove garlic, minced
2-3 Tbls.olive oil
1 cup Red Wine
1 cup Red Wine vinegar
2 cups brown sugar
1 cup dried currants
1 bag Frozen Cranberries
1 cinnamon stick
1 Tbsp yellow mustard seed
1 teas. Allspice
1/2 teas. Cayenne pepper

In a large, heavy bottomed stainless or enameled pot with at least a 3
quart capacity heat 2 Tbsp of olive oil . Add the garlic and stir
briefly. Add diced onions and apples. Stir over medium heat until they
begin to "sweat" turn heat down and cook slowly until onions and
apples begin to caramelize. Turn heat up to medium, stir to evaporate
any remainig liquid and pour wine and vinegar in all at once. Stir to
deglaze the pan. Add remaining ingredients and cook slowly, stirring
occasionally, until the mixture is thick. 30-40 minutes.
Cool and store in refrigerator.


Rhubarb, Apricot And Ginger Chutney

>From Gordon Ramsay, Times Online
Makes 1kg

This chutney is fabulous with either cold meats or hot roast pork. If
you prefer a chunkier texture, omit the blitzing stage, but personally
I prefer a smoother pickle. Keep it for two weeks in a dark cupboard
to allow the flavours to mature before eating. It will keep unopened
for up to a year, but after opening keep in the fridge for one month.

450g rhubarb, chopped into 2cm pieces
350g onion, finely chopped
175g dried apricots
480ml cider vinegar
1 tsp ground coriander seeds
1/2 tsp allspice
1/4 tsp mustard seeds
2 cloves
4cm piece fresh ginger, peeled and sliced

Place all the ingredients in a large preserving or stainless-steel
pan. Place on a low heat and stir until the sugar has dissolved, then
bring to the boil. Reduce the heat and simmer gently for 2-3 hours,
stirring occasionally.
Allow to cool slightly and then remove the cloves. Using a hand-held
stick blender, blitz the mixture until you achieve the texture you
want. Transfer to clean and sterile jars. Cut out small discs of
greaseproof paper to place on the top of the chutney, but allow to
cool completely before putting on the lids.
Keep in a dark cupboard for two weeks before using. Refrigerate
after opening.



Apple-Pear Chutney

By the time this chutney is done, the vinegar is so mild that it can
be served with either savory or sweet dishes a from roasted root
vegetables to the Nutmeg Pie or a slice of Manchego cheese.

Makes about 2 cups

3 apples
2 pears, preferably Anjou or Bosc
1 large yellow quince, if available
1 cup light honey
A1/2 cup apple cider vinegar, preferably unfiltered
A1/4 cup balsamic vinegar
1 2-in cinnamon stick
5 cloves
10 peppercorns
several slices ginger, optional

Peel, core and hinly slice the fruits. Combine the remining
ingredients ina medium saucepan and bring to a boil. Simmer each fruit
sepeartely in the syrup until transparent, about 15 minutes, then
remove to a bowl or clean glass jar. The quince will take longest.
When done, pour the syrup and spices over all, cover, and refrigerate.
The chutney will keep for several months.



Apricot Date Chutney

2 pounds dried apricots
2-1/2 cups pitted dates, chopped
3 cups brown sugar, firmly packed
3 cups golden raisins
2 cups white wine vinegar
2 cups water
1 tablespoon mustard seed
1 tablespoon salt
2 teaspoons ground ginger
1 teaspoon ground coriander
1/2 teaspoon ground nutmeg

Soak the apricots in enough water to cover for 30 minutes. Drain and
put into a large saucepan. Add the dates, brown sugar, raisins,
vinegar, water, mustard seed, salt, ginger, coriander, and nutmeg.
Simmer on low heat until thickened, stirring frequently to prevent
sticking, 45 minutes to 1 hour.
Ladle hot chutney into sterilized 1/2-pint jars, leaving 1/2 inch of
headroom. Run a rubber spatula around the insides of the jars to
release trapped air bubbles. Wipe the rims of the jars with a clean
cloth. Place lids in position and tighten the screwbands. Process for
10 minutes in a boiling-water-bath canner.
Yield: About twelve 1/2-pint jars


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/