Chutney Recipes

CRANBERRY CHUTNEY RECIPE or CRANBERRY SAUCE WITH ORANGE AND PORT

2008-12-21T06:47:00.000-08:00

Cranberry Sauce for Christmas Recipe
I published this last year but it is now that time of year again. How time just passes so fast

This is a fantastic cranberry chutney recipe or cranberry sauce recipe to go with Christmas turkey dinner. It is also good to go with turkey on sandwiches or subs. I like it with roast chicken and venison steaks. It would also go well with roast goose, duck and pork. It has a rich flavour with lots of spicey overtones. It will store in the fridge for a few days or you can divide it into portions and put it into the freezer.

Ingredients

4 cups--1 lb of fresh cranberries left whole, cleaned and washed, 1 orange with the skin or zest grated off and the juice extracted, a piece of cinnamon stick, 1/2 cup--3 ozs sugar, 4 cloves, 1/2 teaspoon of powdered ginger or fresh fine grated ginger root, and 2 tablespoons of port.

Method

Put the cranberries, orange juice, orange peel, cinnamon stick, sugar, cloves and ginger into a pan and bring to the boil. Remember to put a lid on the pan, reduce the heat and simmer gently for about 5 minutes. Check to see if it is all cooked. Remove the pan from the heat and stir in the Port. Remove the cinnamon stick and cloves before serving. Put into a bowl and store in the fridge. I make this in advance and then I divide it into the portions I need and put these into the freezer.

Variations

1. Crush or mince the cranberries before cooking. 2. Port is a fortified wine from Portugal with a rich flavour if you have not got this you could substitute it with Sherry or some strong red wine like a cabernet sauvignon. 3. Serve with fresh slices of oranges or segments of satsumas.

Do you like to make casseroles, cupcakes, pasta and salads? Check out the links for more of my recipes and ideas. Enjoy. Crazycupcakes.

Rhubarb Chutney

2008-05-27T10:31:00.000-07:00

I found this good recipe for a rhubarb which is in season for May .
To make the chutney you need:
2 lbs--1 kg of washed and sliced rhubarb
2 large onions chopped fine
8oz--225gm sultanas
8 oz--225gm of demerara sugar
10 whole tomatoes cut into quarters
1 pint of malt vinegar
2 tablespoons of butter or olive oil for frying
Method
1. Fry the tomatoes in a large pan on a medium heat until they are soft
2. Add the rhubarb, onions and sultanas and stir. Bring to the boil and stir all the time, use a wooden spoon. Keep it at a simmer heat
3.Add the sugar and simmer until the sugar dissolves
4. Pour in the vinegar, mix all the ingredients and simmer until the chutney starts to thicken.
5. Cool the chutney and put into sterilised jars. Top off with a seal and film. I buy sets of these from my local hardware store.
This chutney will go well with all cold meats, cheeses, pasta and bread. Just try it with all types of food.
All these recipes can be found in the Archives:
Carrot Chutney
Apple Curry Chutney
Apple Chutney
Autumn Yummy Chutney
Date and Banana Chutney
Cranberry Chutney
Mango Chutney
Lemon Curd
Lime Curd
Orange Curd
Orange Chutney
Mint Chutney
Pear Chutney
Apricot Chutney
Pineapple Chutney
Piccalilli
Thanks for reading
Crazycupcakes

Piccalilli Chutney

2008-03-11T10:32:00.000-07:00

I have decided to make my own version of a UK favourite, Piccalilli recipe. The photos above show the stages of making this great pickle relish which is great with cold meats, cheese, meat loaves, vegetarian loaves, ploughman's lunch, a sandwich or sub filler and tofu.

Ingredients

2 1bs of any mixed vegetables. I used cauliflower, onions, green beans, tomato,zucchini or courgette and cucumber all chopped into small pieces.

1 pint of vinegar I used malt vinegar

2 oz sugar

1 tablespoon of dry English mustard

1/2 oz of turmeric

1/2 of ground ginger or cornflour( the cornflour would make a thicker sauce)

1 oz pickling spice

Large jars , I always reuse jars from coffee or hot chocolate.

Brine to soak the vegetables made from 2 oz salt to 1 pint of water

Method

Chop the vegetables and put into a bowl and soak overnight in the brine.

The following day drain the vegetables from the brine and pack into the jars.

Put the vinegar into a pan save a small amount to add to the dry ingredients.

Put all the dry ingredients into a small dish and add a small amount of vinegar and mix to a paste.

Add this paste to the vinegar in the pan and simmer on a gentle heat until it is slightly thick.

Pour this over the vegetables in the jars.

Cover with a seal or very tight cling film.

Put the lids on the jars.

Let it cool and store.

I like to leave it for a few days to mature.

Store in a cool cupboard.

This is so easy and is a great recipe for vegetarians and vegans.

I expect you could try a selection of different vegetables. If anyone has any suggestions or your own variations please add it here.

Thanks for reading

Crazycupcakes

Pineapple Chutney

2008-02-27T07:48:00.000-08:00

The pineapple being prepared

Simmering the ingredients

The bottled pineapple chutney

This is the completed pineapple chutney recipe which goes well with cold meats, nut and bean loaves, cheese and a ploughman's lunch. I just adore chutney and I have used this with cheese and salad on wraps for a light sandwich this summer.

Ingredients

4 tablespoons of malt vinegar

1/2 teaspoon of crushed dried chili or half a fresh chili chopped fine

6 cloves

6 peppercorns

2 teaspoons of ground cumin or 1/2 teaspoon of roasted crushed cumin seeds

salt to taste about 1/2 teaspoon

3/4 cup--6 oz--175gm of white sugar

1 large fresh pineapple peeled and cored and the pineapple chopped into small pieces

1 piece of fresh ginger about 2 inches long or 5 cm long

2 cloves of garlic peeled and chopped

Method

Put the vinegar, chillies, cloves, peppercorns, cumin, salt and sugar into a pan and simmer on low for about 15 minutes.

Add the pineapple, ginger and garlic.

Simmer for about 15 to 25 minutes until the pineapple has gone soft and most of the vinegar and liquids have evaporated. Be careful here and stir gently.

Let the pineapple chutney go cool and bottle in warm jars.

Put on the wax seal and label.

Have a look at the photographs to get the correct idea for the pineapple chutney recipe

Enjoy and thanks for reading

Crazycupcakes

Orange Curd

2007-11-02T11:39:00.001-07:00

LIME, LEMON AND ORANGE CURD RECIPES

I have made Lemon Curd on many occasions but I decided to try Oranges.I have used it to fill cupcakes. The photos show the process of making the Orange Curd which is really very easy.

Ingredients

3oz--75gm--1/3 cup caster sugar(fine sugar)

1 large orange, grate the rind off and squeeze out the juice

2 large eggs

2oz--50gm--1/4 cup unsalted butter cut into small pieces

Method

Find a bowl which will fit over a pan.

Put some water in the pan and start to simmer.

Put the sugar and lime rind into this bowl

In another bowl whisk or beat together the lime juice and the 2 eggs

Add this to the sugar and lime rind, place this bowl over the top of the simmering water, do not heat to high as the eggs will separate

Add the chopped butter

The butter will melt and stir frequently

It will take about 20 minutes to thicken

Warm 2 jars

Store in jars or use as a cupcake filling

The recipe for lemon, lime and grapefruit curd is just the same, but you substitute lemon, lime and grapefruit for the orange.

EnjoyCrazycupcakes

Ploughmans Lunch

2007-09-18T10:43:00.000-07:00

This was a delicious piece of pie from Selfridges in Manchester made from pork and black pudding. Black pudding is a Northern delicacy from blood and fats. I served it with my homemade pear chutney and salad.
Thanks for reading
Crazycupcakes

Mint sauce

2007-08-12T01:48:00.000-07:00

This is the time of the year when the fresh mint is growing really well. I chose lots of fresh leaves and washed and chopped them very fine. In a glass jar I placed vinegar and about 3 tablespoons of sugar into the vinegar. I mixed these together and then added the chopped mint to the mixture. I just tasted it so that it was sweet and sour enough for my taste.
This keeps well and I store it in the fridge .
I use this on new boiled potatoes, roast lamb and as a salad dressing. It is good to mix with fresh natural yogurt to create a refreshing dressing to go with hot spicy food. Just try it on whatever you like.
Thanks for reading Crazycupcakes.

Pear Chutney

2007-05-07T08:15:00.000-07:00

I decided to make a fruit chutney to eat with lots of local cheese, cold meats and vegetarian loaves. It is getting warmer in the UK so salads and picnics out on our hikes are becoming more frequent. I love eating food outside it always tastes so good.
This is a recipe for pear chutney. The ingredients are in the photo below.
Ingredients
3 lbs--12 cups of firm ripe pears peeled, cored and chopped fine
4 large onions chopped fine
The grated rind and juice of 1 lemon and 1 orange
8 oz--1 cup of granulated sugar
8 oz--1 1/2 cups of seedless raisins
1/2 pint--10 fl ozs--50 ml vinegar, I used brown malt vinegar
1 teaspoon of salt
1 teaspoon of ground ginger
1/2 teaspoon of ground cloves
Method
Put all the ingredients in a large pan and bring to the boil.
Simmer for about 2 hours on a low heat until all the ingredients are cooked and the chutney is thick and a smooth texture.
Warm some jars. I save coffee jars to use for this.
Spoon the chutney into jars.
Cover with wax seals and film to cut out the air.
Leave for 2 weeks , if you can ! and then enjoy.

Herb Vinegars

2007-04-18T03:00:00.000-07:00

Now it is coming Spring in the UK it is time to be thinking of how to make dressings for salads and meals . You can prepare these herb vinegar recipes now, store and start using in 6 weeks.
Ingredients
Herbs such as basil, marjoram, mint, sage, tarragon, thyme
Malt vinegar dark or clear. You can also use white wine vinegar
Jars
Method
Take one type of herb and crush it with a rolling pin.
Put the crushed herbs into a jar, just half fill it and cover with the cold vinegar
Leave for 6 weeks but shake the jar at least once per week
After this time , sieve the vinegar into bottles and it is ready to use. These are excellent as salad dressings or to use when making fresh chutneys
These are recipes for basil vinegar, marjoram vinegar, mint vinegar, sage vinegar, tarragon vinegar and thyme vinegar

Melon Marmalade

2007-04-18T02:48:00.000-07:00

In the shops at the moment we have lots of melons arriving that are really large and juicy. This recipe is for a melon marmalade ideal for breakfast on bread or toast or as a great filling for vanilla cupcakes recipes.
Ingredients
1 melon with the seeds removed and peeled and the remaining flesh pureed in a blender or sieve.
White sugar
Method
Put the pureed melon into a pan and add 1/2 cup--1/4 lb of sugar for every 1 lb of melon pulp.
Boil until it sets.
To test for setting, take a teaspoon of melon marmalade and put it onto a cold plate if the melon starts to go solid and wrinkle when touched it is ready to pot and seal

Mint Chutney

2007-04-18T02:34:00.000-07:00

It is that time of the year when I have been renewing all my herbs in the garden and some are now staring to grow. The mint is starting so I have found this recipe for a mint chutney to go with vegetable dishes and lamb.
Ingredients
4 oz--4 cups of fresh mint chopped fine
1 small onion chopped
lemon juice from 1 lemon
salt and black pepper
Method
1. Put all the ingredients into a pestle and mortar and pound together to a thick paste
or
2. Put all ingredients into a chopper food processor and blend. Not too much keep it with some texture.
The chutney is fresh and ready to serve

Orange Chutney

2007-04-18T01:55:00.000-07:00

I decided I needed a chutney for Spring. I am going to try this version of Orange Chutney
Ingredients
4 oranges, peel,remove pith and any pips and cut up
2 large cooking apples, peel ,core and chop finely
1 1/4 cups--1/2 lb brown sugar
4 oz--1 cup raisins
4 oz--1 cup of preserved ginger, crystallized is a good choice
1/2 oz--1-2 chillies chopped
1 large onion finely chopped
1 oz salt--1 1/2 tablespoons
1 pint vinegar, I use malt vinegar
pepper to taste
Glass jars to pot the chutney in
Method
Put all ingredients in a pan together.
Simmer until tender and thickened.
Pot into warm jars.
Enjoy

LIME, LEMON AND ORANGE CURD RECIPES

2007-01-21T02:54:00.000-08:00

I have made Lemon Curd on many occasions but I decided to try Limes as I felt that this type of curd had the potential to be used with some foods such as peppers and chilli to provide a sweet and sour combination. I have used it to fill cupcakes. I found that this goes really well with Gingerbread Cupcakes Recipe, especially when served with small cuts of lime, chilli, red and yellow peppers. The photos show the process of making the Lime Curd which is really very easy.
Ingredients
3oz--75gm--1/3 cup caster sugar(fine sugar)
1 large lime or 2 smaller ones, grate the rind off and squeeze out the juice
2 large eggs
2oz--50gm--1/4 cup unsalted butter cut into small pieces
Method
Find a bowl which will fit over a pan. Put some water in the pan and start to simmer.
Put the sugar and lime rind into this bowl
In another bowl whisk or beat together the lime juice and the 2 eggs
Add this to the sugar and lime rind, place this bowl over the top of the simmering water, do not heat to high as the eggs will separate
Add the chopped butter
The butter will melt and stir frequently
It will take about 20 minutes to thicken
Warm 2 jars
Store in jars or use as a cupcake filling

The recipe for lemon and orange curd is just the same, but you substitute lemon and orange for the limes. The lemon curd recipe is in the cupcake link and there is also a good recipe for Lemon Curd Cupcakes in the Nowember 2006 Archive.

Enjoy

Crazycupcakes

MANGO CHUTNEY RECIPE

2006-12-13T02:16:00.000-08:00

This Mango Chutney Recipe is a good tasty chutney recipe which goes well with all types of curry. I also like it with cheese and cold meats such as pork and ham. It works like sweet and sour. It also goes well with roast duck or goose recipes. For vegetarians and vegans it would go well with tofu dishes.
Ingredients
4 tablespoons of malt vinegar
1/2 teaspoon of crushed dried chilli or half a fresh chilli chopped fine
6 cloves
6 peppercorns
2 teaspoons of ground cumin or 1/2 teaspoon of roasted crushed cumin seeds
salt to taste about 1/2 teaspoon
3/4 cup--6 oz--175gm of white sugar
2 large green mangoes peeled and cubed. The green mangoes are firm, easy to peel and will dice easily. Yellow and red mangoes are too soft and over ripe. They are too difficult to peel and chop and are not as suitable.
1 piece of fresh ginger about 2 inches long or 5 cm long
2 cloves of garlic peeled and chopped
Method
Put the vinegar, chillies, cloves, peppercorns, cumin, salt and sugar into a pan and simmer on low for about 15 minutes.
Add the mango, ginger and garlic. Simmer for about 15 to 25 minutes until the mango has gone soft and most of the vinegar and liquids have evaporated. Be careful here and stir gently. Let the mango chutney go cool and bottle in warm jars. Put on the wax seal and label. Have a look at the photographs to get the correct idea for the mango chutney recipe
Enjoy

If you like making casseroles, salads, cupcakes and pasta recipes check out the links at the top.

DATE AND BANANA CHUTNEY

2006-11-29T00:03:00.000-08:00

DATE AND BANANA CHUTNEY
This chutney has a lovely texture and great flavour. Bananas are a great way to get potassium into your diet and the ginger adds a real bite to the flavour. This chutney goes really well with cheese on crackers, sub or sandwich. It could also be served as part of a ploughman's lunch. This is served in Pubs in England and consists of cheese, chutney, chunky bread, cold meats and some salad garnish. I would serve with one of the salads on the salad recipe link. All washed down with some beer, lager or a glass of wine. Delicious.
INGREDIENTS
1 1/4 cups--225gm--8 ozs--chopped dates
6 bananas peeled and sliced, use ripe but not over ripe fruit
3 cups--450gms--1 lb onions chopped fine
3/4 pint--380 ml vinegar
1 1/4 cups--225 gm--8 ozs brown sugar
1 cup--110 gm--4 oz chopped crystallized ginger
METHOD
Put the dates, onions, bananas into a pan with the vinegar and simmer gently until all ingredients are tender. Stir and check the cooking process. I suggest you put the lid on if the mixture seems rather dry and sticks to the pan. If you put the lid on the chutney will sweat and cook well. Add a tablespoon of water if the chutney becomes to dry. Remove the pan lid when cooked. Add the ginger and brown sugar. Cook gently with the lid off until the chutney is cooked and the texture is nice and thick.
Let the chutney cool. Warm your glass jars, I just soak in very hot water. Put the chutney in, wipe clean, put on wax seal and label.
VARIATIONS
1. Add 1 chopped red chilli if you like it hot.
2. Add 2 teaspoons of curry powder or paste.
Enjoy

AUTUMN YUMMY CHUTNEY RECIPE

2006-11-22T02:01:00.000-08:00

AUTUMN YUMMY CHUTNEY RECIPE
Ingredients
3 cups--16 oz--450gms each of stoned plums, apples peeled and cored, tomatoes chopped, sultanas, onions chopped and brown or demerara sugar.
1 pint--520ml of vinegar
1 clove of garlic peeled and chopped
1/4 teaspoon of mace and mixed spice
3 tablespoons of ground ginger
Method
Put all the ingredients in a pan except the sugar. Bring to the boil. Simmer till all the ingredients are tender, stir occasionally. Do not overheat so that the chutney sticks to the pan.Do not put a lid on the pan when cooking the chutney. The chutney should be tender and the liquid syrupy. Add the sugar and stir until it is dissolved, cook till the chutney is thick. Warm chutney jars, use a jug to put the chutney in the jars. Wipe clean, put on wax lids, top off with the cellophane lid and rubberband. Let the chutney cool, label and store. Enjoy

APPLE CHUTNEY RECIPE

2006-11-22T01:34:00.000-08:00

APPLE CHUTNEY RECIPE
A good chutney with the flavour of fresh root ginger.
Ingredients
8 cups--2 lbs--900gms cooking apples, in the UK we use Bramley apples, peeled, cored and chopped.
4 3/4 cups--2 lbs--900gms brown sugar
1 1/2 cups--8 oz--225gm raisins
1 1/2 pints--1.56 litres malt vinegar
3/4 cup--3 oz--84gms--root ginger peeled and grated or chopped really fine. To grate ginger more easily, freeze and then grate
1 tablespoon of mustard seeds
6 cloves of garlic peeled and grated or chopped very fine
1 chillie chopped, if you like it hotter add another
salt to taste
Method
Put all the ingredients in a pan. Bring to the boil. Simmer till all the ingredients are tender this is about 1 hour, stir occasionally. Do not put the lid on the pan. Do not overheat so that the chutney sticks to the pan. The chutney should be tender and the liquid syrupy. Warm chutney jars, use a jug to put the chutney in the jars. Wipe clean, put on wax lids, top off with the cellophane lid and rubberband. Let the chutney cool, label and store.
Enjoy

APPLE CURRY CHUTNEY RECIPE

2006-11-22T01:13:00.000-08:00

APPLE CURRY CHUTNEY RECIPE
A great chutney to make in November when there are lots of apples. This has a curry flavour. This goes well with different types of curry and casserole. I would serve with the Chicken and Mushroom casserole found on the casserole recipes link.
Ingredients
4 cups--1 lb--400gms sharp or sour apples, peeled, cored and coarsed chopped.
4 cups--1 lb--400gms onions chopped
1 3/4 cups--12 oz--325gm brown sugar
1 pint--525 ml vinegar
2 flat tablespoons each of ginger, tumeric and curry powder
salt to taste
Method
Put all the ingredients in a pan. Bring to the boil. Simmer till all the ingredients are tender, stir occasionally, this is about 1 hour. Do not overheat so that the chutney sticks to the pan. Do not put a lid on the pan. The chutney should be tender and the liquid syrupy. Warm chutney jars, use a jug to put the chutney in the jars. Wipe clean, put on wax lids, top off with the cellophane lid and rubberband. Let the chutney cool, label and store. Enjoy

CARROT CHUTNEY RECIPE

2006-11-22T00:54:00.001-08:00

CARROT CHUTNEY RECIPE
This chutney goes well with some of the Venison casseroles to be found on the casserole link. The sweet flavour goes well with the organic venison casserole recipes. It also works with the chicken casserole.
Ingredients
3 1/2 cups--1 lb--500gm carrots washed and chopped, for a fine chutney grate the carrot.
1/3 cup--3 oz--88gm brown sugar
1/3 cup--3 oz--88gm sultanas
1 pint--510 ml vinegar, malt or white
1 teaspoon mixed spice
1 teaspoon ground ginger
12 peppercorns
1 bay leaf
Method
Put all the ingredients in a pan. Bring to the boil. Simmer till all the ingredients are tender, stir occasionally. Do not overheat so that the chutney sticks to the pan. Do not put a lid on the pan when cooking the chutney. The chutney should be tender and the liquid syrupy.
Warm chutney jars, use a jug to put the chutney in the jars. Wipe clean, put on wax lids, top off with the cellophane lid and rubberband. Let the chutney cool, label and store.
Enjoy

This recipe was requested by my friend Judith so I hope everyone can enjoy this.
Crazycupcakes

Chutney Recipe Equipment

2006-11-11T09:43:00.000-08:00

Equipment for making Chutney and General Cooking hints
Basic Equipment
Scales
Knives
Grater
A mincer, food processor, mouli-grater are not essential but will help on some tasks
Wooden spoons
Liquidiser or coarse sieve
Small pieces of muslin cloth to hold and separate spices etc if they are in your chosen recipe
Jugs
Jars
Covers--these are wax seals to keep out contact with the air.
Labels
General Cooking Hints
1. A large pan but not copper or brass.
2. The best vinegar you can get.
3. For a crisp chutney get ripe vegetables and fruit. Over ripe fruit and vegetables can be used for a softer chutney.
4. Do not over boil chutney , when it is thick it is ready for bottling.
5. Chutney improves with keeping so make enough to start putting it on one side. Give them a month before you open them so they have chance to mature. Keeping them for a year will help them to mature.
6. Screw-top glass jars are preferable for storing but any secure type will do. If the lids are metal, cover with greaseproof paper first or a few layers of cling film to stop the vinegar content doing any corroding. Start to collect jars and ask friends and family to save theirs for you.
7. Warm the jars before bottling to prevent breakage.
8. Never make a large quantity of a chutney until you know you like it. Make a small amount first to be certain.
9. Recipes for ready to eat on the day will be called fresh chutney such as Indian recipes and types of salsa.
10. Do not put a lid on the pan when cooking a chutney.
Method
1. Get all equipment and ingredients out to start
2. Make your chosen chutney recipe
3. Warm the glass jars
4. Use a jug to put the chutney in the jars
5. Wipe the jars clean
6. Whilst still hot cover each jar of chutney with a wax circle.
7. Leave to cool
8. Label and store
Enjoy