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In This Article Expand. Chutney vs. Chutney Ingredients.

The Basics. Cooking Method and Utensils. Remember these basics before you start:. Use firm-fleshed, under-ripe fruits such as green mangos, bananas, peaches, apples, nectarines, and apricots. Rhubarb and firm or under-ripe tomatoes are also good candidates. Try our r hubarb chutney recipe or the sweet pear ginger chutney.

Avoid soft fruits with delicate flavors such as raspberries, strawberries, and similar because they will cook down into more of a smooth jam and their flavor will be lost. Dried fruits work particularly well in chutneys since they retain their texture, yet contribute a tart flavor offset by the sugar and spices. Adjust the content of vinegar and sugar depending on the tartness and acidity of the fruit you're using.

For sweet mangoes use less sugar, for tart apples or quince use less vinegar. For an acidic chutney, great for beef, make our green tomato and apple chutney. This is Roselyn's recipe.

Variations of Coconut Chutney

By peep. Sweet Tamarind Chutney. This is an East Indian sweet tamarind chutney. Tomato Chutney II.


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This is an amazing chutney that is some what spicy but not to bad, and sweet. This is very good on flat breads. Mango Chutney. Mangos simmered with raisins, ginger, onion, garlic and lots of spices like cinnamon and cloves. Get those jars ready! By Shirley Crowley. Coconut Chutney.

Need more meal ideas? Try this recipe with the following:

Fresh grated coconut and yogurt form the base of this tangy chutney from South India. Cilantro Chutney. Green chile peppers, ginger, and cumin flavor this fresh cilantro condiment. By Sunaina.

Cranberry Chutney I. Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins. By Christine L.

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Homemade pineapple chutney - How to make chutney - Chutney recipe

Spicy Cranberry Chutney. This is a delicious condiment full of chunky apples and apricots, zesty ginger, chewy raisins, and, of course, tart cranberries. Wonderful served on either hot or cold turkey. By Bea Gassman.


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A terrific recipe that my mother-in-law gave me. We have enjoyed it as an alternative to the traditional cranberry sauce! She doesn't mind sharing it! Stir in the vinegar, sugar and salt.

Tomato Chutney | How To Make Tomato Chutney Recipe

Stir the mixture over a medium heat until all the sugar has dissolved. Once the sugar has dissolved, bring to the boil, then reduce the heat slightly and simmer the chutney for around one hour, stirring every so often. As it thickens, stir more frequently and watch that the sugar does not begin to stick to the bottom of the pan. The chutney is done when you can scrape a wooden spoon across the bottom of the pan and the chutney does not flow back into the gap.

Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. Or you can clean the jars by putting them through the hot cycle of a dishwasher. Carefully spoon the chutney into the sterilised jars and seal while hot.