Best Winter Chutney Recipes

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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

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.

WINTER FRUIT CHUTNEY



Winter Fruit Chutney image

Categories     Condiment/Spread     Ginger     Cranberry     Orange     Raisin     Fig     Apple     Pear     Winter     Bon Appétit

Yield Makes 3 cups

Number Of Ingredients 14

1/2 orange, peel and white pith removed
1 1/2 cups dry white wine
1/3 cup sugar
1 tablespoon fresh lemon juice
1 cinnamon stick
1 bay leaf
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons whole black peppercorns
1/2 cup dried cranberries
1/3 cup coarsely chopped dried pears
1/3 cup coarsely chopped dried figs
1/4 cup raisins
1 1/2 tablespoons minced crystallized ginger
2 small apples (about 8 ounces total), peeled, cored, cut into 1/2-inch pieces

Steps:

  • Using small sharp knife, cut between membranes of orange half to release segments. Set segments aside.
  • Combine white wine and next 6 ingredients in large nonreactive* saucepan. Cover and simmer 15 minutes. Strain mixture; discard solids.
  • Return liquid to saucepan. Add cranberries, pears, figs, raisins and ginger. Cover and simmer until fruit is tender, about 10 minutes. Add apples. Simmer until apples are just tender, about 15 minutes. Cool to lukewarm. Stir in reserved orange segments. Transfer to bowl. Cover and refrigerate. (Can be prepared 1 week ahead. Keep refrigerated.)

WINTER FRUIT CHUTNEY



Winter Fruit Chutney image

A simple little chutney you can prepare any time of the year, especially nice served with a strong cheddar, it is also delicious with our French Canadian tourtiere. Source: Homemakers Magazine

Provided by Elly in Canada

Categories     Apple

Time 1h35m

Yield 2 cups

Number Of Ingredients 14

3/4 cup quartered pitted prune
3/4 cup quartered dried apricot
1 large onion, chopped
1 large tart apple, peeled and finely chopped
1/2 cup canned tomato, chopped drained seeded
1/3 cup granulated sugar
1/2 teaspoon ground ginger (I use one teaspoon of fresh grated ginger)
1/4 teaspoon ground cinnamon
1/4 teaspoon clove
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 cup cider vinegar

Steps:

  • Place prunes and apricots in saucepan; add 1 cup/250 mL water and bring to boil.
  • Remove from heat; cover and let stand for 30 minutes.
  • Stir in onion, apple, tomatoes, sugar, ginger, cinnamon, cloves, nutmeg, black and cayenne peppers, salt and vinegar; bring to simmer.
  • Cover and simmer on low, stirring occasionally, until thickened to jamlike consistency, 50 to 60 minutes.
  • Remove from heat and spoon into jar.

WINTER FRUIT CHUTNEY



Winter Fruit Chutney image

-American Dairy Assoc, Stacy Duffy, Chicago, Illinois

Provided by Taste of Home

Time 30m

Yield 4 cups.

Number Of Ingredients 12

1/2 cup chopped red onion
1/4 cup butter
2 large tart apples, peeled and sliced 1/4 inch thick
2 large pears, peeled and cut into 3/4-inch cubes
3/4 cup dried cranberries
1/2 cup orange juice
6 tablespoons brown sugar
1/4 cup cider vinegar
2 tablespoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3 medium oranges, peeled and sectioned

Steps:

  • In a large saucepan, saute onion in butter until tender. Add apples and pears; cook for 2-3 minutes or until softened, stirring constantly. , Add the cranberries, orange juice, sugar, vinegar, rosemary, allspice and nutmeg; mix well. Cook over medium heat for 12-15 minutes or until thickened. Remove from the heat; add oranges. Serve warm.

Nutrition Facts : Calories 102 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 31mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 1g fiber), Protein 0 protein.

CURRIED WINTER SQUASH CHUTNEY



CURRIED WINTER SQUASH CHUTNEY image

Yield 5 500 ml

Number Of Ingredients 23

Cheesecloth or a muslin tea bag.
5 cardamom pods
1 tsp whole cumin seed
1 tsp whole cloves
1 tsp whole yellow mustard seed
2 tsp black peppercorns
1 tsp fenugreek seed
2 tsp whole coriander seed
1 cinnamon stick
4 lbs acorn, butternut, or kabocha squash, peeled, seeded, and diced
3 medium cooking apples
2 large yellow onions, peeled and diced
1 cup raisins
1 cup currants
1 1/2 cups granulated sugar
1/2 cup dark brown sugar
2 1/2 cups cider vinegar
1 1/2 cups water
1/2 tsp salt
1 tsp ground fenugreek
1 tsp ground ginger
2 tsp brown mustard seed
1 tsp ground cinnamon

Steps:

  • 1. Place the following in a spice bag: cardamom pods, cumin seed, whole cloves, yellow mustard seed, black peppercorns, fenugreek seed, coriander seed, and cinnamon stick. 2. Place the spice bag, squash, apples, onion, raisins, currants, sugars, vinegar, water, salt, ground fenugreek, ground ginger, brown mustard seed, and ground cinnamon in a large, heavy, stainless-steel saucepan. Bring the mixture to a gentle boil over medium heat and cook uncovered for 45 minutes. Stir frequently and add water in small increments, if needed. 3. While the chutney cooks, prepare 5 500ml mason jars, lids and screw rings and keep them hot. Bring your boiling bath canner to a boil. 4. Remove the spice bag from the chutney. Pack chutney into jars leaving 1/2-inch headspace. Use a nonmetallic spatula to remove any air bubbles and wipe the rims clean. Place the lids on 'fingertip-tight'. 5. Process the jars for 15 minutes in a boiling water bath.

WINTER CHUTNEY



Winter Chutney image

This is a very tasty chutney and so easy too, it works well with just about anything but is perticularly good with cheese and crackers, or sausages. I like to give it as presents around christmas, folk are always pleased to receive some. The recipe can be easily halved or doubled with no change to the flavour it will just take a bit longer or shorter time to make. make sure you chop your apples and onion quite small.

Provided by Tea Jenny

Categories     Low Protein

Time 1h

Yield 8 Jars

Number Of Ingredients 7

4 lbs tart apples
1 lb red onion
1/2 lb sultana
3/4 lb dark brown sugar
1 1/2 pints cider vinegar
2 teaspoons ground ginger
2 teaspoons ground cinnamon

Steps:

  • Put all ingredients in a large pan and cook down slowly till thick enough to draw the spoon through.
  • pot up into sterilized jars when still hot and seal.
  • Leave to cool then label and store or give as gifts.

WINTER CHUTNEY



Winter Chutney image

Number Of Ingredients 9

3 pears, peeled and seeded, cut into chunks
1 cup dried fruit bits
dried apricot, dates, etc.
2 tablespoons green onions, sliced
2 tablespoons lemon juice
1 cup sugar
1 teaspoon lemon peel, grated
1/4 teaspoon red pepper flake, crushed
1 1/2 teaspoons ginger, slivered, crystallized

Steps:

  • Combine all ingredients in crockpot. Cover and cook on low 3-4 hours. Cool. Makes approximately 3 cups chutney.

Nutrition Facts : Nutritional Facts Serves

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