Best Sonth Chutney With Fresh And Dried Fruits Recipes

SONTH CHUTNEY WITH FRESH AND DRIED FRUITS

Sonth Chutney with Fresh and Dried Fruits image

Number Of Ingredients 14

Ingredients

1 cup finely chopped mixed dried fruit, such as raisins, peaches, apricots, plums, figs and dates
1 1/2 cups water + 4 cups water, measured separately
2 tablespoons cumin seeds, dry-roasted and ground (see recipe)
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
2 tablespoons Chaat Masala, or to taste
1 cup coarsely grated or crushed jaggery, or 1 1/4 cups dark brown sugar
1 cup mango or tamarind powder, sifted to remove lumps
1 tablespoon peeled and finely minced fresh ginger
2 teaspoons salt, to taste
1 teaspoon black salt
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon ground paprika
1 to 2 cup chopped ripe mixed fruit, such as bananas, mangoes, pineapple, and peaches

Steps:

1. Soak the dried fruits overnight in 1 1/2 cups of the water. Meanwhile, prepare the cumin seeds and chaat masala. When ready, drain the fruits, reserving the water.2. In a large non-reactive saucepan, mix together the jaggery and 2 cups of the water (disregard any lumps they will melt when heated), and bring to a boil over high heat, stirring occasionally, until all the lumps dissolve completely, 3 to 4 minutes. Pass through a fine-mesh strainer to remove any impurities. Return to the pan. Mix in the mango or tamarind powder and up to 2 cups water, including the reserved fruit-water in this measurement. Mix well and bring to a boil over high heat.3. Add the drained dried fruits, fresh and dried ginger, chaat masala, salt, and black salt, reduce the heat to medium-low, and simmer, stirring occasionally and adding more water if the sauce thickens too quickly, until it reaches a semi-thick batter-like consistency, about 10 minutes. Adjust the seasonings and transfer to a serving bowl.4. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly, remove the pan from the heat, add the paprika, and mix into the chutney. Serve at room temperature, or transfer to an airtight container and refrigerate about 2 months, or freeze about 1 year. Just before serving, mix in ripe fruits and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CONTEST-WINNING WINTER FRUIT CHUTNEY

Contest-Winning Winter Fruit Chutney image

The pairing of sweet and tart fruits makes this chutney a wonderful accompaniment for pork. Not only is it a consistent blue-ribbon winner at fairs, it's a natural way to capture the best of autumn's harvest in a jar.

Provided by Taste of Home

Time 40m

Yield 4 half-pints.

Number Of Ingredients 14

Ingredients

2 cups cider vinegar
1 medium onion, finely chopped
1/2 cup water
1 tablespoon ground ginger
1 tablespoon grated orange zest
1-1/2 teaspoons salt
2 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
3 cups packed brown sugar
2 medium ripe unpeeled pears, finely chopped
2 cups fresh or frozen cranberries
1 large tart unpeeled apple, finely chopped
1/2 cup dried currants

Steps:

In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; cover and simmer for 15 minutes. , Stir in the brown sugar, pears, cranberries, apple and currants. Return to a boil. Reduce heat; simmer, uncovered, for 1 hour or until fruit is tender and mixture has thickened., Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.

Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 0 protein.