APPLE MINT CHUTNEY
3 cups chopped tart apples
1/2 cup raisins
1/2 cup brown sugar
1/3 cup apple cider vinegar
1/4 cup dehydrated onions
1 Tbsp. dried mint leaves
1/4 tsp. salt
Combine all ingredients in a medium saucepan and stir to combine. Bring mixture to a full boil over medium heat, while stirring frequently. Boil for 5 minutes until apples are soft and mixture is thickened, stirring often. Cool chutney for 5 minutes, then pour into clean, hot jars. Cover tightly with lids. Store in the refrigerator up to 3 weeks, or in the freezer up to 3 months.
BANANA-GINGER CHUTNEY
4 bananas, cut in small pieces
2 Tbsp. dried cilantro
1/2 lime juiced
3 Tbsp. minced gingerroot
1 Tbsp. butter
1/4 tsp. cinnamon
1/8 tsp. cardamom
2 Tbsp. maple syrup
3 Tbsp. water
pinch salt
Melt butter and add spices. Stir in bananas, water, salt, maple syrup, and lime juice. Cover pan and cook 4 minutes. Stir occasionally and simmer until thick. Store in a covered dish in the refrigerator and serve as a condiment.
BLUEBERRY CHUTNEY
3 cups fresh or frozen blueberries
1/4 cup dehydrated onions
1 Tbsp. minced gingerroot
1/3 cup apple cider vinegar
1/2 cup brown sugar
2 Tbsp. cornstarch
1/2 tsp. cinnamon
dash salt
Combine all ingredients in medium saucepan. bring to boil over medium heat, stirring frequently. Boil 1 minute. Cool completely. Place in tightly sealed containers, and refrigerate for up to 2 weeks.
Omit the cinnamon and add 1 tsp. lemon extract and 1 Tbsp. lemon zest to make LEMON-BLUEBERRY CHUTNEY.
CHERRY CHUTNEY
16 oz. dark sweet cherries, pitted and chopped
1 cup light brown sugar
1 tart apple, finely chopped
1/2 cup chopped onion
1/3 cup apple cider vinegar
1/4 tsp. allspice
1/4 tsp. cinnamon
Combine all ingredients in heavy saucepan, stirring to mix well. Bring to a boil over medium heat. Reduce heat to medium low and cook 45 minutes until thickened, stirring occasionally. Cool at least one hour before serving. Store in clean capped jars. Keeps for 3 weeks in refrigerator.
APPLE LAVENDER CHUTNEY
3 lbs. apples, peeled and chopped
2 Tbsp. chopped culinary Lavender
1 red onion, finely diced
zest and juice of 2 lemons
1-1/2 Tbsp. minced gingerroot
1 Tbsp. dry mustard
1 tsp. red pepper flakes
1/4 cup apple cider vinegar
3/4 cup light brown sugar
1/2 tsp. salt
1/4 tsp. cayenne pepper
Place the chopped apples in a heavy sauce pan and add red onion, lemon zest and lemon juice, minced gingerroot, dry mustard, red pepper flakes, apple cider vinegar, light brown sugar, salt, and cayenne pepper. Bring the mixture to a boil over medium heat, then reduce heat and simmer, while stirring often, until very thick, or about 30 minutes. Stir in the chopped culinary lavender. Pack the chutney in sterilized jars and seal according to the jar manufacturer's directions. If not canning, cool and store chutney in the refrigerator for up to one month in a covered container.
Diced peaches would work just as well as apples in this recipe.
HOLIDAY CRANBERRY CHUTNEY
Empty one can Jellied Cranberry Sauce into a covered pot. Add 1 cup dried cranberries, 1/2 cup dried, diced Fuji apples, 1 tsp. orange zest. 2 Tbsp. Grenadine syrup, the juice squeezed from one Navel orange, 1 tsp. Tajin Fruit Seasoning, 1 individual container of drained Mandarin orange segments, 1/2 cup Splenda, and 1/4 cup dried cherries. Stir well occasionally to mix everything, and cook on medium/low heat until sauce is thickened, approximately 30 minutes. Serve as a condiment with your turkey or ham.
CRANBERRY CHUTNEY
1 Tbsp. oil
1 chopped onion
2 minced garlic cloves
16 oz. cranberry sauce
15 oz. pears, drained
1/2 cup raisins
1/4 cup vinegar
1/4 cup brown sugar
1 tsp. cinnamon
Place all in a saucepan and simmer for about 30 minutes until thickened. Store in covered jar in refrigerator.
If you want to make another kind of chutney, just substitute whatever flavor fruit you want for the cranberry sauce and pears as long as they are complimentary. For example, mango chutney would be good with papayas in it, use a lb. of sliced papayas and a pound of sliced mangoes.
Or if you wanted CHERRY CHUTNEY use a pound jar of sliced cherries and a can of crushed pineapple.
Lemon or lime juice can be substituted for the vinegar. And you can add any special spices you like to the recipe for unique flavor creations.
MANGO CHUTNEY
2 large mangoes, peeled and diced
1/2 tsp. salt
1 Tbsp. jalapeno sauce
1 diced red onion
3/4 cup lemon juice
1/2 cup lime juice
2 garlic cloves, minced
2 Tbsp. minced gingerroot
1/2 cup sugar
1/2 cup raisins or chopped dates
Simmer all ingredients in a saucepan until thick. Stir occasionally. Store in refrigerator and use as a condiment.
PAPAYA CHUTNEY
4 large ripe papayas, peeled and cubed
1 diced red bell pepper, seeded
1 small onion, diced
1 minced jalapeno pepper
2 Tbsp. freshly grated gingerroot
1/2 cup fresh mint leaves, chopped
1 bunch cilantro, chopped
1/2 cup sugar
1/2 cup lime juice
1 tsp. sea salt
1 cup water
In a heavy saucepan, mix papaya with gingerroot, peppers, onion, mint leaves, cilantro, lime juice, salt, and water. Cook over medium heat for 30 minutes. Place in clean, sterilized pint Mason jars. Cover tightly with new lids until the seal pops, then place in refrigerator. This chutney will keep in refrigerator for 2 months after being opened.
PINEAPPLE-ORANGE CHUTNEY
1/2 cup raspberry vinegar
3/4 cup apple cider vinegar
1 can crushed pineapple
1 cup diced oranges
3 Tbsp. honey
1 cup orange juice
1 Tbsp. diced red bell pepper
1 Tbsp. diced green bell pepper
1 bay leaf
4 black peppercorns
1 Tbsp. dried mint
Reduce the vinegars over high heat in a large nonreactive saucepan until they are syrupy and measure about 1/4 cup. Lower the heat to medium and stir in the pineapple and oranges. Add the honey, orange juice, and bell peppers. Tie the bay leaf and peppercorns in cheesecloth and add to the pan, cooking the mixture until reduced by half. Remove the cheesecloth. Strain mixture into a separate pan. Reserve the fruit. Reduce the strained liquid in the pan until syrupy. Add the reserved fruit and cook over medium heat for 15 more minutes. Remove from heat. Stir in the mint. Chill and serve.
HOT AND MINTY APPLE SALSA
4 apples, diced
1 cucumber, diced
1 bell pepper, diced
1 red red onion, diced
1/2 cup chopped mint leaves
1/2 cup lime juice
1/2 cup honey
4 tsp. jalapeno pepper, diced
1/2 tsp. each, salt, black pepper, and red pepper flakes
Combine all uncooked ingredients in a bowl and serve with grilled lamb or salmon.
