Best Fresh Chutney Recipes

CRANBERRY, APPLE, AND FRESH GINGER CHUTNEY

Steps:

• Combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan. Bring to a boil, then simmer over low heat until berries start to pop, about 5 minutes. Add the onion, apple, and celery; continue to cook, stirring occasionally, until the mixture begins to thicken, 5 to 10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to blossom.

FRESH FIG CHUTNEY

Steps:

• Put all the ingredients in a pan and bring to a gentle simmer for 1 hr, uncovered, stirring occasionally until it gets sticky and jammy. Spoon into a clean Kilner jar. That's it. You're done.

FRESH PEACH CHUTNEY

Steps:

• Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.
• Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.

FRESH FIG CHUTNEY

Steps:

• In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
• Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)

LAMB CHOPS AND FRESH PERSIMMON CHUTNEY

Steps:

• Stir together persimmons, onion, ginger, jalapeño, lime juice, and salt and let stand at room temperature while cooking lamb chops.
• Pat chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook chops about 9 minutes on each side for medium-rare. Transfer chops with tongs to a cutting board or plate and let stand, loosely covered with foil, 3 minutes before serving.
• Serve lamb chops with persimmon chutney.

FRESH FIG AND GINGER CHUTNEY FROM THE AUBERGE

Steps:

• Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.
• Uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced, thick and richly flavoured. If the chutney becomes too dry, add a splash of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chilli flakes as needed. (Sometimes, depending on the water in the figs, this chutney can take over 2 hours to reduce.).
• Spoon into sterilised jars and seal. The chutney will keep for up to 8 or 9 months, unopened, in a cool, dark place. Once opened, refrigerate and use within 4 weeks.

GRILLED PORK TENDERLOIN WITH FRESH CHERRY CHUTNEY

Steps:

• Prepare barbecue (medium heat). Mix preserves, vinegar, and allspice in medium bowl. Set aside 1/4 cup of preserves mixture for glaze; reserve remaining preserves mixture.
• Heat oil in large skillet over high heat. Add onion; sauté 1 minute. Add cherries, cayenne, and reserved preserves mixture. Boil chutney until thick, stirring often, about 8 minutes. Season with salt. Set chutney aside.
• Sprinkle pork with salt and pepper; brush with some glaze. Cook over hottest part of grill until brown. Move to coolest part and grill until thermometer inserted into thickest part of pork registers 145°F, turning often and brushing with glaze, about 25 minutes total. Transfer pork to platter. Let rest 10 minutes. Rewarm reserved chutney; serve with pork.

MAHI-MAHI WITH FRESH CILANTRO CHUTNEY

Steps:

• Coarsely puree first 5 ingredients in processor. Season chutney with salt and pepper. Sprinkle fish with salt, pepper, and cumin. Heat oil in medium skillet over medium heat. Add fish. Sauté until just opaque in center, about 5 minutes per side. Transfer to plates; top with chutney.
• *Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.

HONEY-GLAZED HAM WITH FRESH PINEAPPLE CHUTNEY

Steps:

• Preheat oven to 375 F In a small bowl, blend honey, orange juice and cloves. Place ham in a foil-lined pan, roast for 30 minutes and brush with half the glaze. Continue roasting,brushing halfway through with remaining glaze, to an internal temperature of 140 F, about 20 minutes more. For the chutney, combine pineapple, cider, onion, cinnamon, and pepper flakes in a small saucepan. Place over medium heat for about 10 to 20 minutes and stir frequently until pineapple is tender. Discard cinnamon stick and serve chutney warm with ham or cool to us as a spread on cream cheese. Refrigerate any leftovers.

GRILLED LAMB CHOPS WITH FRESH MANGO CHUTNEY

Steps:

• Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Whisk plain yogurt, 2 tablespoons chopped mint, and garam masala in medium bowl to blend. Add lamb chops and turn to coat with yogurt mixture. Let stand at room temperature 15 minutes.
• Meanwhile, combine mango cubes, ginger preserves, lime juice, serrano chiles, and remaining 2 tablespoons mint in small bowl. Season mango chutney to taste with salt and pepper.
• Remove lamb chops from yogurt mixture; sprinkle generously with salt and pepper. Grill lamb to desired doneness about 5 minutes per side for medium-rare. Place 2 lamb chops on each of 4 plates; serve with mango chutney.

FRESH CILANTRO CHUTNEY

Steps:

• In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.
• Place ground cumin, 1/2 teaspoon salt, and remaining ingredients in the jar of a blender; season with pepper. Blend, stopping to push mixture down sides several times with a rubber spatula, until a paste forms. Transfer paste to a small glass or other nonmetallic bowl. Serve immediately, or store in an airtight container in refrigerator up to 2 days.

FRESH TOMATO AND ONION CHUTNEY

Steps:

• Soak onion with 1/2 tsp sea salt in 1 cup cold water for 15 minutes, then drain well in a sieve.
• Transfer to a bowl and stir in tomatoes, jalapeno, lemon juice and orange juice.
• Cook ginger, mustard seeds, and turmeric in oil in a small skillet over moderately low heat, stirring, until seeds begin to pop, about 2 minutes.
• Stir in tomatoes with pepper and remaining 1/2 tsp sea salt, then let stand at least 1 hour for flavors to develop.
• Just before serving, drain chutney in a sieve set over a bowl, discarding liquid.
• NOTE: Chutney can be made 1 day ahead and chilled, covered.
• Bring to room temperature before serving.

HERB-GRILLED SALMON WITH FRESH TOMATO-ORANGE CHUTNEY

Steps:

• Brush the grill grates lightly with the safflower oil. Prepare a very hot fire in a gas or charcoal grill.The fire should be bright red and flaming hot. Rub the grates with the cut side of the russet potato (the starch from the potato keeps the fish from sticking). (Note:You can use a stove top grill pan instead of an outdoor grill, if desired, although the flavor will not be quite the same.)
• Place the salmon on a piece of heavy-duty aluminum foil, skin side down. Drizzle the orange juice over the flesh side of the salmon. Coat evenly with the olive oil, basil, dill, salt, and pepper. Lightly press the herb leaves into the flesh so they adhere.
• Place the salmon flesh side down (skin side up) on the grill (reserve the foil) and cook 6 to 8 minutes.
• Turn the salmon over and place it skin side down on the foil. Pour the remaining orange juice over the salmon. Put the salmon in the foil on the grates over the fire and cook uncovered 8 to 10 minutes longer, until the fish starts to flake but is still a little fleshy in the center. (Note:The fish will continue to cook as it rests.) Remove from the grill and let rest, loosely covered, for 3 to 4 minutes.
• Remove the skin and discard. Transfer the fish to a platter or serve portions on individual plates. Serve immediately, topped with chutney and fresh herb leaves.
• Fresh Tomato-Orange Chutney
• Preheat the oven to 400 degrees.
• Toss the yellow pear tomatoes and red grape tomatoes with 2 tablespoons of the olive oil and the vinegar to coat evenly. Spread in a single layer on a baking pan and place in the oven to roast about 30minutes. Remove from the oven and set aside.
• Grate the zest from the oranges and place the zest in a bowl. Trim the peel and the white pith from the oranges and discard. Cut the oranges into sections and add them to the bowl with the zest.
• Add the tomatoes, scallions, ginger, and the remaining olive oil, the lemon zest, lemon juice, jalapeño, mustard seeds, fennel seeds, peppercorns, basil, salt, and pepper in a bowl and stir to mix thoroughly. Refrigerate in an airtight container until ready to use or up to 3 days.

CURRIED PEA FRITTATA WITH FRESH TOMATO CHUTNEY

Steps:

• Preheat broiler. Place tomatoes, brown sugar, cumin, garlic, and ginger in processor. Using on/off turns, blend just until tomatoes are coarsely chopped. Transfer chutney to small bowl; reserve processor bowl. Season chutney to taste with salt and pepper.
• Place eggs in processor. Add cheese, curry powder, and salt and blend well. Heat oil in large broilerproof nonstick skillet over medium-high heat. Add green onions and peas. Sauté until onions wilt, about 1 minute. Add egg mixture. Cook until top is almost set and bottom is golden, lifting edges to let uncooked egg flow underneath, about 7 minutes. Place frittata in broiler until top is set, about 1 minute. Run heatproof rubber spatula around frittata to loosen and slide out onto plate. Serve warm or at room temperature with tomato chutney.

FRESH TOMATO AND ONION CHUTNEY

Steps:

• Soak onion with 1/2 teaspoon sea salt in 1 cup cold water 15 minutes, then drain well in a sieve. Transfer to a bowl and stir in tomatoes, jalapeño, lemon juice, and orange juice.
• Cook ginger, mustard seeds, and turmeric in oil in a small skillet over moderately low heat, stirring, until seeds begin to pop, about 2 minutes. Stir into tomatoes with pepper and remaining 1/2 teaspoon sea salt, then let stand at least 1 hour for flavors to develop.
• Just before serving, drain chutney in a sieve set over a bowl, discarding liquid.

SHRIMP TIKKA WITH FRESH MANGO CHUTNEY

Steps:

• Marinate shrimp:
• Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes. Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
• Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
• Make kebabs:
• Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);
• Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
• Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.

JERK PORK TENDERLOIN WITH FRESH PINEAPPLE CHUTNEY

Steps:

• To prepare pork, combine first 13 ingredients in a blender; process until smooth. Place green onion mixture in a large zip-top bag.
• Add pork to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.
• Prepare grill.
• Remove pork from bag; discard marinade. Place pork on a grill rack coated with cooking spray; grill 23 minutes or until a thermometer registers 155° or until desired degree of doneness. Let pork stand 10 minutes.
• Slice pork into 1/2-inch-thick slices.
• To prepare relish, combine pineapple and remaining ingredients in a bowl, stirring well. Serve with pork.

ASPARAGUS & COURGETTE FRITTERS WITH FRESH TOMATO & GINGER CHUTNEY

Steps:

• Heat enough oil to come 2.5cm up the side of a large, deep frying pan. Put the asparagus and courgettes in a large bowl. Whisk the remaining ingredients together to make a batter. Pour it over the vegetables with some seasoning, then mix.
• Use a large spoon to drop bhaji-sized spoonfuls of the mixture into the hot oil - you'll have to do this in batches. Cook for 3 mins, until golden brown, then flip over and cook for another 2 mins. Drain on kitchen paper. Leave to cool before packing into containers.
• To make the chutney, pour the vinegar and sugar into a saucepan and put over a medium heat to dissolve the sugar. Add the ginger and tomatoes, then turn up the heat and boil for 10 mins until thickened. Cool completely before storing in a tub.

HONEY-GLAZED HAM W/ FRESH PINEAPPLE CHUTNEY

Steps:

• Preheat oven to 375º F. In a small bowl, blend honey, orange juice and cloves. Place ham in a foil-lined pan, roast for 30 minutes and brush w/ half the glaze. Continue roasting, brushing halfway through w/ remaining glaze, until 140º - about 20 more minutes. For chutney: combine pineapple, cider, onion, cinnamon and pepper flakes in a small saucepan. Place over medium heat for 10-20 minutes and stir frequently until pineapple is tender. Discard cinnamon stick and serve chutney warm with ham. Refrigerate any leftovers.

FRESH STONEFRUIT CHUTNEY

Steps:

• Combine all fruit in medium bowl. Add sugar, vinegar, and garam masala; toss gently. Let stand 1 hour at room temperature to allow juices to form and to blend flavors, tossing occasionally. DO AHEAD: Can be made 1 day ahead. Cover and chill. Serve chilled or at room temperature. * An Indian spice mixture; available in the spice section of many supermarkets and at Indian markets.