I adore Chutney and make lots of varieties. Today I made a mango, candied
ginger, raisin, strawberry one seasoned with vinegar, cinnamon, red pepper, the
ginger was already in it, and clove.

What is your favorite Chutney recipe?

Henrietta

On Tue 01 Feb 2005 09:22:32a, Hazels65 wrote in rec.food.cooking:

> I adore Chutney and make lots of varieties. Today I made a mango,
> candied ginger, raisin, strawberry one seasoned with vinegar, cinnamon,
> red pepper, the ginger was already in it, and clove.
>
> What is your favorite Chutney recipe?
>
> Henrietta

I make a cranberry-fig chutney and a pineapple-date chutney.

Wayne

The only one I've ever made is pineapple-mango chutney from Tommy Tai's
program. Everyone who's ever tasted it raved. Would like to try some
others, but I have trouble imagining anything better!

What all goes into Chutney? Carol In WI

Hazels65 wrote:
>
> I adore Chutney and make lots of varieties. Today I made a mango, candied
> ginger, raisin, strawberry one seasoned with vinegar, cinnamon, red pepper, the
> ginger was already in it, and clove.
>
> What is your favorite Chutney recipe?
>
> Henrietta

Coconut chutney with chiles and tamarind.

Hazels65 wrote:
> I adore Chutney and make lots of varieties. Today I made
> a mango, candied ginger, raisin, strawberry one seasoned
> with vinegar, cinnamon, red pepper, the ginger was
> already in it, and clove.
>
> What is your favorite Chutney recipe?
>
> Henrietta

Around here, a recipe doesn't matter because I can never keep the mango
around long enough to mix with anything.

"Hazels65" > wrote in message
...
>I adore Chutney and make lots of varieties. Today I made a mango, candied
> ginger, raisin, strawberry one seasoned with vinegar, cinnamon, red
> pepper, the
> ginger was already in it, and clove.
>
> What is your favorite Chutney recipe?
>
> Henrietta
================

I like quite a few but the first ones to come to mind are :
Cranberry-Apple, and a good Mango chutney!

Cyndi

>From: Arri London

>Coconut chutney with chiles and tamarind.

I am really interested in this one. Do you have a recipe or approximation of
quantities and preparation?

Henrietta

In article >,
(Hazels65) wrote:

Here's one.

* Exported from MasterCook Mac *

Peach Chutney

Recipe By : posted to r.f.cooking by Barb Schaller 2-2-05
Serving Size : 1 Preparation Time :0:00
Categories : Chutney

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 pounds fresh table-ripe peaches
1 cup chopped raisins
1 cup chopped onions
1 large clove garlic -- minced
3 pounds brown sugar
2 quarts vinegar
1/4 cup chili powder
1/4 cup mustard seed
2 tablespoons salt
1 cup crystallized ginger -- finely minced

Scald, peel and pit peaches. Chop into small pieces. Place in
preserving kettle along with raisins, onions, garlic, brown sugar,
vinegar, chili powder, mustard seed, salt and ginger. Bring mixture to
boil while stirring. Cook slowly until chutney is brown and thick,
about 2 hours.

Pour into sterilized half pint jars. Leave 1/2 inch head space. adjust
lids. process in boiling water bath 10 minutes. Makes about 6 pints.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 6335 Calories; 19g Fat (3%
calories from fat); 17g Protein; 1485g Carbohydrate; 148mg Cholesterol;
13751mg Sodium
Food Exchanges: 2 Starch/Bread; 1 Lean Meat; 2 Vegetable; 3 Fat; 106
Other Carbohydrates

NOTES : Source:Star Tribune Taste Section, July 12, 1995.
--
-Barb, <www.jamlady.eboard.com> Winter Carnival ice sculpture pics
added 1-30-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Dog3 wrote:

> Melba's Jammin' > wrote in news:thisisbogus-
> :
>
> > Peach Chutney (clipped & saved)
>
> Well, I do not make chutney but I do have a favorite. It is Barb's Holiday
> Chutney. I love the cherries in it.
> Michael

Ditto, just finished up a jar by adding last couple tablespoons to bananas for
banana bread (was short a little). Good stuff.
Edrena

In article >, Dog3
> wrote:
(snip)
> Well, I do not make chutney but I do have a favorite. It is Barb's
> Holiday Chutney. I love the cherries in it.

Point of order. Conserve, not chutney. And thank you!
I made a peach-apricot chutney (not digitized yet) that won second or
third place at the State Fair last summer. I've got one jar left.
--
-Barb, <www.jamlady.eboard.com> Winter Carnival ice sculpture pics
added 1-30-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Hazels65 wrote:
> I adore Chutney and make lots of varieties. Today I made a mango,
candied
> ginger, raisin, strawberry one seasoned with vinegar, cinnamon, red
pepper, the
> ginger was already in it, and clove.
>
> What is your favorite Chutney recipe?
>
> Henrietta

Onion Chutney
from http://www.geocities.com/NapaValley/...hutney_16.html

3 onions, chopped finely
2 tbsp white vinegar or 2 tbsp lime juice(freshly squeezed)
2 tsp red chilli powder
Salt to taste

Method
Mix the red chilli powder and salt with the vinegar or lime juice.
Add this to the chopped onions and mix well.
This chutney does not keep well for long.
It's best when eaten fresh.
This will yield about 2 cups of chutney.

Hazels65 wrote:
>
> >From: Arri London
>
> >Coconut chutney with chiles and tamarind.
>
> I am really interested in this one. Do you have a recipe or approximation of
> quantities and preparation?
>
> Henrietta

Yes. It's easy to make if one has all the ingredients to hand.

From: Regional Indian Recipes


Coconut chutney

1 cup grated coconut [unsweetened]
1/4 cup channa dal [a yellow split pea] soaked in water for 1/2 hour
3--4 green chillies
1 or 2 cloves of garlic
1/2 cm cube ginger
1/4--1/2 teaspoon salt
1 small lump tamarind (size of a small marble)
a few curry leaves [if not available where you live leave them out]

For seasoning:
1 tablespoon oil
1/2 teaspoon mustard [seeds]
2--3 red chillies
1 sprig curry leaves

Grind all ingredients other than those for seasoning into a fine paste.
Mix well.
Heat oil, season with mustard, chillies and curry leaves. Add the
chutney. Mix well. Dilute into the consistency of a thick sauce. Cook
for 5--6 minutes.
[store in the frdge; it doesn't keep for very long]

Cindy Hamilton wrote:
>
> Hazels65 wrote:
> > I adore Chutney and make lots of varieties. Today I made a mango,
> candied
> > ginger, raisin, strawberry one seasoned with vinegar, cinnamon, red
> pepper, the
> > ginger was already in it, and clove.
> >
> > What is your favorite Chutney recipe?
> >
> > Henrietta
>
> Onion Chutney
> from http://www.geocities.com/NapaValley/...hutney_16.html
>
> 3 onions, chopped finely
> 2 tbsp white vinegar or 2 tbsp lime juice(freshly squeezed)
> 2 tsp red chilli powder
> Salt to taste
>
> Method
> Mix the red chilli powder and salt with the vinegar or lime juice.
> Add this to the chopped onions and mix well.
> This chutney does not keep well for long.
> It's best when eaten fresh.
> This will yield about 2 cups of chutney.

The Bengali restaurants in my street used to serve something like that
with chopped coriander/cilantro leaves mixed in. Really good stuff!

In article .com>,
"Cindy Hamilton" > wrote:
>
>Hazels65 wrote:
>> I adore Chutney and make lots of varieties. Today I made a mango,
>> candied ginger, raisin, strawberry one seasoned with vinegar,
>> cinnamon, red pepper, the ginger was already in it, and clove.
>>
>> What is your favorite Chutney recipe?
>
>Onion Chutney
>from http://www.geocities.com/NapaValley/...hutney_16.html
>
>3 onions, chopped finely
>2 tbsp white vinegar or 2 tbsp lime juice(freshly squeezed)
>2 tsp red chilli powder
>Salt to taste
>
>Method
>Mix the red chilli powder and salt with the vinegar or lime juice.
>Add this to the chopped onions and mix well.
>This chutney does not keep well for long.
>It's best when eaten fresh.
>This will yield about 2 cups of chutney.

A brew something like this, but with a bit of oil blended in, goes
very well with avocado diced "in situ". (Though I think it was a
goodly grind of pepper rather than chilli that they used when I first
met the concoction in NW Madagascar years ago.)

Cheers, Phred.

--
LID

In article >, (Hazels65) wrote:
>I adore Chutney and make lots of varieties. Today I made a mango, candied
>ginger, raisin, strawberry one seasoned with vinegar, cinnamon, red pepper, the
>ginger was already in it, and clove.
>
>What is your favorite Chutney recipe?

Anything that's not bought in a tin/bottle/whatever. :-)

But without doubt my favourite is Mango Chutney as made by my
grandmother, my aunt, and even me (if I say so myself .


Cheers, Phred.

--
LID

In article >, Arri London >
wrote:

> 1 cup grated coconut [unsweetened]

Does this have to be fresh, or can I use the dried?

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

Ranee Mueller wrote:
>
> In article >, Arri London >
> wrote:
>
> > 1 cup grated coconut [unsweetened]
>
> Does this have to be fresh, or can I use the dried?
>
> Regards,
> Ranee
>

Dried works fine, but soak it in warm water first. Some Asian markets
have 'fresh' coconut in the freezer case.