Maack - Delicious Chutney Recipes That Are Neither Relishes or Jams!: Let’s Go Canning: The Perfect Canning and Preserving Cookbook for Chutney Lovers!

Try this cranberry chutney for Thanksgiving as an alternative to the traditional cranberry sauce. The spicy flavor is unique and a refreshing, change from the norm.

Preparation Time -30 minutes

Servings

The list of ingredients:

• 24 ounces fresh cranberries
• 1/2 teaspoon red pepper flakes
• 8 ounces water
• 2 ounces fresh lemon juice
• 4 ounces brown sugar
• 2 ounces chopped crystallized ginger
• 1 peeled, cored, and chopped Granny Smith apple
• 2 ounces finely chopped dried apricots
• 4 ounces raisins
• 1 teaspoon grated lemon zest

Methods:

1. Mix apricots, sugar, water, and raisins in a large saucepan. Bring to a boil on the medium high heat.
2. Reduce the heat to medium-to-low and then simmer for 5 minutes.
3. Stir in berries, apple, and zest and simmer for 10 more minutes.
4. Add the rest of the ingredients, stir, and remove the pan from heat. Chill overnight and pour into jars to store or serve.

This chutney tastes amazing with everything! I have used it as a dip for pita crackers and bread as well as spread it on my turkey at holiday dinners.

Preparation Time -20 minutes

Servings

The list of ingredients:

• 1 teaspoon cumin seeds
• 1 ounce tomato sauce
• 2 bunches fresh cilantro, leaves picked from stems
• 1/2 ounce water
• 2 green chili peppers
• 1 ounce minced fresh ginger root
• 1 ounce lemon juice

Methods:

1. Place all ingredients in a blender and process until finely ground. Stir water into the mixture until the sauce of the desired consistency is made.

This mint chutney works well as a delicious dip for samosas when you are having guests over. You can also add some yogurt to the chutney for a creamier texture.

Preparation Time -10 minutes

Servings

The list of ingredients:

• 1/2 ounce lemon juice
• 1 bunch fresh cilantro
• 1 medium onion, cut into chunks
• 1/2 teaspoon salt
• 12 ounces fresh mint leaves
• 2 ounces water
• 1 green chili pepper

Methods:

1. Combine all ingredients except for water in a food processor and pure until a fine paste forms. Add enough water to reach a desired thickness.

Apple and thyme are amazing together when served with some cheese and fresh bread. The apple brandy that i prefer to use in this recipe is St. George because it is delicious.

Preparation Time -20 minutes

Servings

The list of ingredients:

• 1 bay leaf
• 1 ounce apple cider vinegar
• 1 ounce apple brandy
• 2 ounces white sugar
• a pinch salt
• ounce ground thyme
• 3 peeled, cored, and chopped large apples

Methods:

1. Mix all ingredients except for brandy and salt in a medium saucepan on medium low heat. Partially cover the pan and simmer the mixture for 1 hour until thick and sticky. Add the brandy 5-10 minutes before the end of the cooking time and stir well. Season with salt.
2. Spoon chutney into hot sterilized jars and seal according to canners instructions. Cool and place in a refrigerator before using. Remove bay leaf before using.

I love to pile this chutney on top of grilled chicken with some mashed potatoes and green beans. The tangy taste of the fruit makes any meat come alive with flavor.

Preparation Time -35 minutes

Servings

The list of ingredients:

• 1 teaspoon crushed red pepper flakes
• 4 peeled and minced piece ginger root
• 1 ounce vegetable oil
• 1 large minced sweet onion
• 4 ounces apple cider vinegar
• 3 large peeled, diced, and pitted ripened mangoes
• 4 ounces brown sugar
• 1 large diced yellow bell pepper
• 1 small peeled and diced pineapple
• 3/4 ounce curry powder

Methods:

1. Heat oil in a large pan on medium heat and saut the pepper flakes in the oil until they sizzled. Add onion to the pepper flakes and stir.
2. Reduce heat to low and cover the pan. Cook for 20 minutes until onions have softened. Stir frequently.
3. Uncover the pan and turn heat up to medium. Add ginger and bell pepper and stir well. Cook for 2-3 minutes until fragrant.
4. Stir in the rest of the ingredients and increase heat to simmer. Cook for 30 minutes while stirring frequently.
5. Remove the pan from heat and cool before storing in a sealable container and placing in the refrigerator.

This simple recipe yields a small amount of chutney that is perfect for an intimate gathering. I like to serve this with some cheese and crackers as an appetizer.