Chutney Recipes

Recipes for chutney:

Spiced Apricot, Peach or Nectarine Chutney

Ingredients:

2 lbs. fresh apricots, peaches or nectarines
1 small orange
1 piece fresh ginger, 2" long, peeled and minced
10 cloves garlic, minced
1 cup golden raisins
1 cup apple cider vinegar
1/2 cup firmly packed light brown sugar
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. cinnamon

Preparation:

Prep time: 1 hour
Cook time: 55 minutes

Peel and pit fruit. Coarsely chop in food processor. Put in large saucepot.

With a zester, remove zest from orange and add to pot. Discard the white pith and chop the orange, removing seeds. Add to pot. Ginger and garlic may be minced together in food processor. Add to pot along with all other ingredients.

Bring to boil, then reduce heat to simmer and partially cover. Simmer until liquid evaporates and chutney has thickened, about 45 to 50 minutes, stirring frequently to prevent scorching.

Pack into sterilized jars and process in hot-water bath for 10 minutes. This also will keep refrigerated for up to four weeks.

Per 1/4 cup: 91 cal.; 1 g pro.; 23 g carb.; 0 g fat; 0 mg chol.; 81 mg sod.; 2 g fiber; 19 g sugar.

Makes 4 half-pint jars.

— This basic recipe was adapted from Nicole Routhier's award-winning Fruit Cookbook.

Tomato-Plum Chutney

Ingredients:

2-1/2 cups tomatoes, roughly chopped
2-1/2 cups plums, pitted and roughly chopped
1/2 cup raisins
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 cup brown sugar
1/2 cup red-wine vinegar
1 tsp. salt
1/2 tsp. ginger
1/2 tsp. dry mustard
1/8 tsp. cayenne pepper
1/4 cup chopped pimento (optional)

Preparation:

Prep time: 35 minutes
Cook time: 50 minutes

Combine all ingredients except pimento in large saucepot. Bring to boil.

Reduce heat and simmer until thickened, about 45 minutes, stirring often. Add pimento in last five minutes of cooking.

Pack in sterilized jars and process in hot-water bath for 10 minutes.

Makes 4 half-pint jars.

Per 1/4 cup: 90 cal.; 1 g pro.; 23 g carb.; 0 g fat; 0 mg chol.; 154 mg sod.; 1 g fiber; 20 g sugar.

— Adapted from Complete Guide to Home Canning, Preserving and Freezing by the U.S. Department of Agriculture.

Basic Recipe for Fruit Butter

Ingredients:

4 lbs. fruit (about 16 apples or 18 peaches or nectarines or 20 pears)
2 cups water
4 cups sugar
2 Tbs. lemon juice

Optional spice:

2 tsp. cinnamon
1/2 tsp. nutmeg or cloves

Preparation:

Prep time: 20 minutes
Cook time: 1 hour to 1 hour and 25 minutes

Prepare pulp: Peel, pit or core fruit. Roughly chop. Put in large saucepot. Add two cups water and bring to boil. Cover and reduce heat. Simmer until fruit is soft, about 10 minutes, occasionally stirring to prevent sticking. Put fruit through sieve or food mill, or process in food processor. Fruit pulp should measure eight cups.

Prepare butter: Combine pulp and sugar in large saucepot, stirring to dissolve sugar. Add lemon juice and spice, if desired. Simmer over low heat until thickened, about 30 minutes to one hour depending on moisture in fruit. Finished butter has consistency of thick applesauce.

Makes 4 pints.

Per tbsp. using peaches: 90 cal.; 0 g pro.; 23 g carb.; 0 g fat; 0 mg chol.; 0 mg sod.; 1 g fiber; 21 g sugar.

— Adapted from Ball Blue Book: Guide to Home Canning.

Hot-Water How-Tos

For canning chutney or fruit butters, process in a hot-water bath.

1. Use Mason-style jars with rings and new lids. Wash and sterilize jars. (This can be done in one step in the dishwasher. Otherwise, boil jars for 10 minutes after washing.) Keep jars warm before filling.

2. Pack hot chutney into hot jars, leaving 1/4-inch head space. Remove any bubbles by running a plastic spatula around the inside of the jar. Wipe rim with a damp, clean cloth to make sure it's free of food. Put on lids and screw on rings.

3. Place a rack or inverted plate at bottom of a large kettle and fill halfway with hot water. Place filled jars on rack or plate and add enough water to cover jars by one inch.

4. Bring to boil and process for 10 minutes. Carefully remove jars using a jar lifter, place on a thick towel out of drafts and allow to cool completely. (Don't tighten loose rings until jars are cooled.) If any jars have not sealed, refrigerate immediately.

— U.S. Department of Agriculture