Chutney sauces
Mango chutney for fish and steak

1/2 cup mayonnaise
1/4 cup chutney (mango chutney, like Earl Grey's)
1 tablespoon lemon juice
1 teaspoon curry powder
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For chicken

Blueberry Chutney Sauce:
1 tablespoon olive oil
1/3 cup finely chopped red onion
1/2 cup tomato catsup
1/4 cup reserved marinade
2 cups fresh blueberries, rinsed, picked over
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
Reserved grated rind of 1 orange
Dash of salt

In a medium saucepan, heat oil. Saute onion 2 minutes or until soft. Add the remaining ingredients. Simmer over low, stirring often, 15 minutes or until mixture thickens slightly and the blueberries become soft. Use at once or cool and refrigerate. Rewarm as needed.
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Tomato chutney
Ingredients
1 whole head garlic, peeled & chopped
One 2-inch piece of fresh ginger (1 inch by 1 inch), peeled and chopped
1-1/2 cups red wine vinegar
2 pounds fresh skinned tomatoes (or 1 pound and 12 ounces canned whole tomatoes)
1-1/2 cups granulated sugar
1-1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper (depending on how hot you like it)
2 Tablespoons golden raisins
2 Tablespoons blanched slivered almonds
Put the garlic, ginger and 1/2 cup of vinegar in the food processor and process until smooth. In a large, heavy-bottomed pot, place the tomatoes (and juice from the can if using canned tomatoes) and the rest of the vinegar, sugar, salt, cayenne. Bring to a boil. Add the puree from the food processor and simmer uncovered for about 2 to 3 hours until it thickens and a film clings to a spoon when dipped. Stir occasionally at first and more frequently later as it thickens. You may need to lower the heat as the liquid diminishes. Add almonds and raisins. Simmer, stirring another 5 minutes. Turn off the heat and let cool. It should be as thick as honey. Bottle in clean containers, and refrigerate. Must be kept in the refrigerator. Good indefinitely. Makes about 2 cups.


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Cranberry Apple Chutney
Ingredients
1 pound fresh cranberries
1 cup sugar
1/4 cup red wine vinegar
1/3 cup sugar
1/2 teaspoon cloves
1/2 cup chopped walnuts
1 cup water
2 green apples
2 Tablespoons lemon juice
1 Tablespoon cinnamon
1 Tablespoon grated ginger
In a saucepan, combine the cranberries and one cup of the sugar. Bring to a boil, then reduce the heat and simmer for 10 minutes. Peel, core, and cube the apples and place them in another saucepan along with the vinegar, lemon juice, 1/3 cup sugar, cinnamon, cloves, ginger, and walnuts. Lightly cook the mixture until the apples are soft. Combine the apple and cranberry mixtures and allow to cool. Refrigerate.

Serves: 8 to 10


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Peach and Tequila sunrise chutney
for steaks, pork tenderloin, fish, chicken

INGREDIENTS:
1/2 cup peach preserves
1/4 cup Worcestershire sauce
1/4 cup apple cider vinegar
1 cup orange juice
2 (1.5 fluid ounce) jiggers tequila
1/4 cup chopped onion
1 clove garlic, minced
salt and pepper to taste
DIRECTIONS:
In a medium bowl, stir together the peach preserves, Worcestershire sauce, vinegar, orange juice, tequila, onion, garlic, salt and pepper. Use half of the mixture to marinate your meat. Pour the remainder into a saucepan, and bring to a boil. Boil for about 10 minutes, or until thickened. Use as a sauce for your cooked meat.
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Spicy and sweet...also good on flatbreads-
INGREDIENTS:
2 cups chopped tomatoes
2 teaspoons ginger
1 teaspoon minced garlic
2 tablespoons chopped cilantro
2 teaspoons chili powder
1 tablespoon white sugar
salt to taste
DIRECTIONS:
In a saucepan over medium heat, combine the tomatoes, ginger, garlic, cilantro, chili powder sugar and salt. Simmer over medium heat, stirring occasionally, until thick and saucy, about 10 minutes.
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Sweet and spicy this goes with breads, cheeses and chicken
INGREDIENTS:
2 pounds apples - peeled, cored and sliced
2 cups water
1 tablespoon mustard seed
2 pounds tomatoes, sliced
2 large onions, chopped
1 clove garlic, chopped
1/2 cup sultana raisins
3/4 cup white sugar
5 teaspoons curry powder
1 teaspoon cayenne pepper
4 teaspoons salt
2 1/2 cups malt vinegar
DIRECTIONS:
Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.
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Peach and tomato chutney....so good you will be putting it on everything
INGREDIENTS:
15 tomatoes, peeled and chopped
5 fresh peaches - peeled, pitted and chopped
5 red apples - peeled, cored and diced
4 medium onions, diced
4 stalks celery, diced
1 1/2 cups distilled white vinegar
1 tablespoon salt
1 cup pickling spice, wrapped in cheesecloth
DIRECTIONS:
Combine the tomatoes, peaches, apples, onions, celery, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low, and simmer for about 2 hours, or until thickened. Transfer to sterile jars and store in the refrigerator, or freeze in plastic containers.

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