Recipezaar: Chutneys,Fruit recipes

Laurel's Mango Chutney

Mon, 22 Aug 2005 14:56:59 -0400

I've been making this chutney for years, and have adapted it to my own family's taste. I don't remember where I found this recipe, but everyone loves it. If you're a chutney lover you could almost eat it with a spoon! Especially great with Indonesian curries, beef and chicken alike! I hope you enjoy! Note: Peel mangoes with a vegetable peeler, and CAREFULLY cut the flesh away from the fibrous seed. -- posted by Chef PotPie

Mustard Seed and Papaya Chutney

Mon, 12 Sep 2005 19:15:49 -0400

I *think* I got this recipe from a Yahoo group...regardless, it's yummy. I apologize that I can't credit the original chef, but thank you. -- posted by Elmotoo

Spicy Plum Chutney

Fri, 23 Sep 2005 13:14:02 -0400

This sweet and spicy chutney is from my favorite Indian Vegetarian Cookbook. -- posted by Thorsten

Cranberry Ginger Chutney

Wed, 26 Oct 2005 15:21:05 -0400

This is so delicious with turkey or pork. I strongly suggest to double or even triple the recipe. Plan ahead, this needs to chill overnight before using. This can be prepared up to a week in advance. Although I have only made this using fresh cranberries, I would think that frozen would work also. -- posted by KITTENCAL

Rhubarb-Raisin Chutney

Tue, 01 Nov 2005 21:06:34 -0500

This is a sweet and tangy chutney, and goes wonderul with grilled meats, sliced ham steaks, pork dishes or chicken, and is so simple to make. This can be made up to 3 days ahead. If left in the fridge the flavors will intensify even more, so you might want to make this a day ahead. -- posted by KITTENCAL

Indian Halibut en Papillote" With Coconut-Mint Chutney

Thu, 03 Nov 2005 19:46:50 -0500

Easier than it sounds! The spicy pale green chutney is made in a food processor and the halibut fillets are easily folded up within parchment paper or foil. Get your guests to cut open the little parcels at the table, its a good wow factor as the steam bursts forth with the exotic aromas. Recipe adapted from Indian Home Cooking. Indian Sweet and Sour Butternut Squash (see my recipes) makes a great accompaniment to this fish! Recommended Wines: Aura Verdejo 2003, Rueda, Spain; 2002 Grand Burge Thorn Riesling, Eden Valley, Australia; Seresin Sauvignon Blanc 2002, Marlborough, New Zealand; Laurent-Perrier Rosé Brut, current release; Manzanilla Papirusa Lustau Sherry, Spain. -- posted by 4Susan

Cranberry Chutney

Mon, 07 Nov 2005 16:33:48 -0500

This is absolutey wonderful on a turkey sandwich and of coarse with a turkey dinner, and also great with pork, and it is so easy to make, much better than the canned stuff! The amount of sugar listed for this recipe will make a tart chutney, if you prefer a sweeter taste then add in more sugar. Plan ahead the chutney must stay in the refrigerater overnight before using, and also will keep in the fridge for about 1 week. Just a warning, the cranberries will pop when cooking! -- posted by KITTENCAL

Pineapple Chutney

Fri, 11 Nov 2005 16:32:37 -0500

A little snap from cayenne brightens the taste of this chutney. An old recipe from the Chicago Tribune. Cooking time is approximate. -- posted by Molly53

Henry Bain (Pork) Sauce

Mon, 21 Nov 2005 21:46:44 -0500

This was originally invented by one Henry Bain, a waiter at the Pendennis Club in Kentucky, in the late 1800s. It can be used at the table to enhance the flavor of pork roast or any other meat for that matter. This version of the recipe has been updated to utilize modern ingredients. -- posted by Bone Man

Spiced Cranberries

Mon, 28 Nov 2005 17:14:15 -0500

Spiced Cranberry Sauce for Holiday Dinner, from my grandmother in-law (G.G. Breen) -- posted by Tina D. Breen

Crock Pot Nectarine Chutney

Wed, 07 Dec 2005 23:47:58 -0500

An easy method to create a nice savory chutney for roast pork toppings and for other applications where chutney is called for. It will store nicely in the refrigerator for some time. The original recipe came from Joanna White's "Slow Cooking." -- posted by Bone Man

Cranberry Sauce (Hot Chutney!)

Sun, 18 Dec 2005 19:03:29 -0500

A deliciously different, spicy cranberry chutney-sauce. Fruity and rich in flavor with apples, oranges, golden raisins, and a whole heap of spices. More complex than a basic hot sauce or cranberry sauce, this is a sweet-heat sensation! Wonderful alongside the thanksgiving turkey, but also goes great with just about any beef, chicken or fish dish you can think of. Also a nice glaze for grilled or sauteed veggies. Cranberries aren't just for Thanksgivin' anymore! I use this tangy condiment all year round... Note: for the chutney flavor without the pepper heat, simply skip the peppers and hot sauce, still makes a wonderful condiment, with just the fruits and spices alone. -- posted by Hybrid Cookin'

Plum Chutney

Tue, 14 Feb 2006 13:03:39 -0500

A jam-like fruit chutney. Make this in the late summer when plums are ripe and plentiful. -- posted by ratherbeswimmin'

Mix Fruit Chutney

Wed, 22 Feb 2006 15:43:58 -0500

This is so simple, yet so simply delicious! It comes such an old cookbook that since the cover is gone, all I can say is it was published in Canada. -- posted by Happy Harry #2

Tropical Curried Fruit

Fri, 24 Mar 2006 15:24:13 -0500

Fresh fruit makes a delicious accompaniment to grilled or broiled chicken and fish. Serve this dish hot or at room temperature. -- posted by Elly in Canada

Golden Pineapple Chutney

Thu, 06 Apr 2006 19:09:39 -0400

This recipe is taken from "New World Kitchen" by Norman Van Aken. If you are going to try at least one chutney recipe, I strongly suggest that this be the one, this chutney is wonderful and will keep covered in the refrigerator for about 6 weeks, trust me it won't last a week lol! I purchase my allspice berries in a bulk spice store. This is so good served with chicken or pork! -- posted by KITTENCAL

Zippy Apricot Chutney

Tue, 25 Apr 2006 16:33:55 -0400

In Indian cuisine, a chutney (British spelling) is a term for a variety of sweet and spicy condiments, originally from eastern India. Found this elsewhere & putting it here for easy reference. -- posted by SusieQusie

Peach-Jalapeño Chutney

Tue, 23 May 2006 16:38:28 -0400

Recipe from Texas chef Dean Fearing of Mansion on the Turtlecreek. He recommends serving it with a barbeque rubbed chicken breast. It is also terrific poured over a block of cream cheese and served with crackers for an easy appetizer. -- posted by Susie D

African Dried Fruit Chutney

Thu, 15 Jun 2006 23:34:12 -0400

Posting this for ZWT 2006. I can't wait to try this one myself... any excuse to make a curry dish and well if I have a good chutney I am obliged to make a Curry aren't I :-P ?? This recipe assumes knowledge of safe canning practices. -- posted by JanetC-KY

Cranberry, Ginger, and Orange Chutney

Sat, 17 Jun 2006 14:58:17 -0400

This comes from a cookbook I found at the library, "How to Peel a Peach and 1001 Other Things Every Good Cook Needs to Know" by Perla Meyers. The author says it is good with turkey, duck and pork, as well as with French toast, pancakes and crepes. You may can this for longer storage, if you like. I have made a similar recipe to this one last year, but I didn't care for that one, so this year I'll try this one. -- posted by JenSmith

Fruit Chutney (Zwt - South Africa)

Mon, 19 Jun 2006 18:36:40 -0400

This recipe was entered for ZWT & has been modified slightly. My source is: http://africhef.com/Chutney-Recipe.html. The intro is short & sweet ... "This easy South African Fruit Chutney recipe is 1 of the simplest I've come across & is well worth the slight effort taken to prepare it." (Yield & times have been estimated. Times do not include standing overnight or waiting period to mature) -- posted by twissis

Green Mango-Carrot Chutney With Ginger and Coriander

Tue, 04 Jul 2006 10:37:13 -0400

Sitting time is included in preparation time. This goes with anything, but it's also good as a side dish or salad. From Salsas, Sambals, Chutneys and Chowchows -- posted by Recipe Junkie

Apple Chutney from the Duck Soup Inn

Wed, 12 Jul 2006 14:42:15 -0400

This is from the Duck Soup Inn in the San Juan Islands. We really liked this alot with ham. -- posted by lazyme

Dried Cherry Cranberry Relish

Sun, 03 Sep 2006 20:55:24 -0400

Something deliciously different to serve alongside a juicy chicken, turkey or pork roast. -- posted by Geema

Spiced Pear Relish

Mon, 18 Sep 2006 23:23:30 -0400

This comes from the 'Soup Kitchen' cookbook and was teamed with the Cauliflower & Dolcelatte soup. As an added benefit it also goes incredably well with cold cuts of pork or chicken! -- posted by JustEmma

Wonderful Apricot-Cranberry Chutney

Fri, 29 Sep 2006 20:25:47 -0400

This is *SO* delicious and only improves with chilling time, you may omit the raisins and add in more apricots, this goes wonderful with turkey or ham and also is wonderful on sandwiches, I suggest to double for a crowd --- you will *love* this! -- posted by KITTENCAL

Apple/Apricot Sauce for Pork

Sun, 08 Oct 2006 20:31:23 -0400

This recipe is simple to prepare and is a nice, sweet compliment to a savory pork dish. -- posted by Gourmet 64

Mango Chutney

Fri, 20 Oct 2006 21:19:44 -0400

I made this for Christmas a few years ago for somebody who loves mangoes and ginger. They raved about it and each Christmas I was going to make it again for them, just never got seem to get around to it. So I dug this out of my file for this Christmas and posted it for any-one who may be interested. Chutney can be made and stored in cool, dark place for about 9 months, and once opened stored in the fridge. -- posted by Tisme

Cranberry-Pear Chutney

Fri, 17 Nov 2006 20:54:05 -0500

This is our family's favorite condiment to serve with turkey, roast chicken or pork. I like it with pancakes, too. I believe I found it in the paper or in a magazine, probably 20 or more years ago. -- posted by duonyte

Spiced Tea Cranberry Sauce

Sun, 19 Nov 2006 13:57:15 -0500

This is from Sunset Magazine. I love Earl Gray tea, so I'll have to try this! -- posted by dicentra

Onion-Raspberry Jalapeno Chutney

Mon, 20 Nov 2006 21:38:53 -0500

A kicked up chutney with some zing! Enjoy! Adaped from Cooking with Onions-Favorite Recipes. -- posted by Sharon123

Tomato, Onion and Apple Chutney

Wed, 29 Nov 2006 20:54:49 -0500

An easy, great tasting condiment! From Kathleen Daelemans -- posted by Lysa

Ginger-Banana Chutney

Thu, 11 Jan 2007 19:44:13 -0500

From the book, Sky Juice and Flying Fish -- posted by Recipe Junkie

Raisin Peach Chutney

Wed, 07 Feb 2007 13:55:39 -0500

For me a chutney is a versatile condiment that can be used with almost any kind of meat, or as a spread or.... This one is no exception! -- posted by Sydney Mike

Cranberry-Apricot Chutney

Sat, 10 Feb 2007 16:22:45 -0500

There are several similar recipes on ZAAR, but this one includes currents, golden raisins & tangerines! It was found in the Nov 2000 issue of Sunset magazine. -- posted by Sydney Mike

Apricot Chutney

Sun, 11 Feb 2007 22:24:41 -0500

I love the sweet and tangy flavors of chutney. They are great served with cheese and crackers, or they add a wonderful flavor to chicken or tuna salad. -- posted by Bayhill

Pineapple, Apple and Raisin Chutney

Wed, 21 Feb 2007 23:12:33 -0500

This recipe is slightly adapted from Linda Majzlik's 'A Vegan Taste of the Caribbean'. -- posted by selfmadegirl

Cranberry Chutney

Fri, 09 Mar 2007 18:17:56 -0500

Cranberries & chutney -- What a nice combo! The recipe was found online at homecooking.about.com. -- posted by Sydney Mike

Dried Apricot Chutney With Star Anise

Fri, 09 Mar 2007 18:19:10 -0500

This recipe comes from the online homecooking.about.com site. -- posted by Sydney Mike

Pear Chutney

Sat, 10 Mar 2007 20:15:42 -0500

Online at homecooking.about.com are a number of recipes that I've not found elsewhere, & this is one of them. I use this primarily as an appetizer spread or dip. -- posted by Sydney Mike

Simple Mango Chutney

Mon, 02 Apr 2007 16:58:12 -0400

More like a salsa than a chutney this is served with recipe #220159 ( say pull-or-ree), Katchourie sahina or other types of fried vegetable fritters. The mango used should be full and just starting to ripen but firm. If if is even the slightest bit soft to the touch do not use for this recipe. I also love this recipe with Recipe #189571 -- posted by WizzyTheStick

Nectarine Chutney

Wed, 02 May 2007 09:06:18 -0400

I was looking for a way to use up some nectarines that were a little too ripe to eat & found this recipe by Elizabeth Crane on another website. The flavours of this are amazing & it makes the perfect accompaniment to roast lamb or lamb cutlets. -- posted by **Mandy**

Sweet and Hot Apple Chutney

Tue, 08 May 2007 14:05:21 -0400

Chef Phillip Rice of Texs Grill, San Antonio, TX. -- posted by ratherbeswimmin'

Chunky & Fresh Cranberry Sauce W/ Walnuts, Raisins, & Ap

Tue, 29 May 2007 22:09:52 -0400

This Cranberry sauce is adopted from Paula Deen's recipe. It is simply delicious and we use it every time that we serve a turkey. It is also excellent in the summertime as a chutney. -- posted by Chef-girl-OV

Vermont Cheddar With Cranberry Pear Chutney

Thu, 12 Jul 2007 21:38:26 -0400

Treat your friends by serving a great Vermont cheddar with chutney when enjoying a beer at your next BBQ or picnic. Use a Grafton Village, Shelburne Farms or a Cabot Creamery cheddar for best results. Cook time is cooling time in fridge. From Janet Fletcher's The Cheese Course. -- posted by Julie B's Hive

Peach, Cherry and Poblano Chili Chutney

Thu, 12 Jul 2007 22:32:43 -0400

This recipe is from the Crow's Nest Restaurant in Santa Cruz, CA This is a great finishing touch for grilled lamb, pork or chicken! -- posted by katie in the UP

Simple Plum Chutney

Wed, 18 Jul 2007 00:12:31 -0400

This came from Eating Well magazine. We have Italian Plum trees and I'm always looking for new recipes to use up all our plums! Use 1 pound of any kind of plums you like. I love that there are only 4 ingredients! The tag line on the recipe says "...spread on crackers with cream cheese or as a dipping sauce for grilled chicken." -- posted by Mrs Goodall

Hot Dog or Bratwurst Relish

Wed, 18 Jul 2007 00:14:35 -0400

Tangy-but-sweet! This is a GREAT way to use up the OVERSIZE cukes that get missed in the garden. Zucchinis also work well in place of the cukes! Quantities listed are approximate--you can fudge or substitute a bit and still have excellent results. NOTE: Quantities listed are for GROUND UP amounts... -- posted by Debber

Johnny Jalapeno's Pineapple, Cranberry, and Jalapeno Chutney

Wed, 19 Sep 2007 21:25:46 -0400

Simple to make, difficult to share, and even harder to put down. Excellent on baked ham. Being out on the prairie with a wagon full of canned goods, Johnny whips this up in no time. Look for more Johnny Jalapeno recipes here on Recipezaar! -- posted by 2Bleu

Cranberry, Pear and Ginger Chutney

Fri, 05 Oct 2007 15:29:16 -0400

Wonderful fall flavors combine to make a great condiment for the holidays. Pass the turkey or pork tenderloin. -- posted by chia

Dried Fruit Compote

Mon, 08 Oct 2007 23:58:27 -0400

I originally got this out of Eating Well magazine, but have tweaked and played with it a bit. I always make a batch to serve with soft cheeses, like real Gorgonzola, Brie--or Sean's favorite, Fromage di Afinois. Really, really good. Can use with just about any kind of dried fruit, though DH insists you can't do it without at least the apricots. It's also great with turkey or ham on a sandwich. -- posted by Battle in Seattle

Asia Nora Apricot Chutney

Tue, 16 Oct 2007 23:39:39 -0400

From Asia Nora Restaurant in Washington. A delicious sounding chutney to go with Indian foods. amount is a "batch" as i have not made it yet. If you do before i do, please send in a correction with the amount? -- posted by MarraMamba

Ultimate Peanut Chutney

Fri, 19 Oct 2007 23:20:48 -0400

Got it from DM...Love this for the spicy,nutty flavour...great with thin crispy dosas! Try it out... -- posted by Seeprats

Roasted-Garlic Chutney

Sun, 21 Oct 2007 01:35:45 -0400

When you think of chutneys, the word *dry* doesnt usually come to mind but this chutney with change all that. This potent condiment of roasted garlic, chilies and peanuts is a favorite in the western state of Maharashtra, home of Mumbai (Bombay). Use this chutney as a spicy rub for any meat, fish or poultry prior to grilling or roasting. Or mix it with cream cheese for a great sandwich spread or dip. Note: Tempted though you may be to roast all the ingredients at the same time, following the suggested roasting order ensures recipe success. Some of the spices have a tendency to burn faster when they are mixed with the slower-roasting garlic slices. Recipe courtesy Betty Crockers Indian Home Cooking. -- posted by Sandi (From CA)

Spicy Lemon Pickle

Mon, 22 Oct 2007 11:17:51 -0400

Indians pickle just about any vegetable, fruit, berry and nut. Pickles are intended to pack strong flavors in small quantities, so they are never consumed by spoonfuls. They are meant to enhance breads, rice and other mellow-flavored items during a meal. The majority of pickles are spicy hot, containing a high proportion of ground red pepper (cayenne). Others are milder, but all pickles are laced with spices. The lemons found in India are much smaller and juicier than their American cousins. At times, your local Indian grocery store might stock this variety, so buy them in a hurry before they disappear. The usual kind available in your supermarket will work just fine, too. -- posted by Sandi (From CA)

Loquat Chutney

Wed, 24 Oct 2007 01:45:04 -0400

I discovered that the tree bearing fruit in my garden is a loquat tree. Its under an oak tree so I imagine that it wasnt planted there deliberately but was the result of seed transfer by a bird. I decided to make chutney from my unexpected bounty. I used a standard recipe for chutney as the basis but the astringent nature of the loquats made it too vinegary. After a bit of tweaking, this was my final recipe. I liked the way that the loquats kept their shape and the ginger, mustard seed and chilli are still visible so you can see the flavour as well as taste it. -- posted by RonaNZ

Apple, Orange and Mint Chutney

Sun, 11 Nov 2007 13:34:32 -0500

This recipe was printed on the paper placement of an Indian restaurant we tried out in downtown Boston. It was originally called "Fresh Fruit and Mint Chutney". -- posted by DoubletheGarlic

Brandied Cranberry-Orange Sauce

Wed, 14 Nov 2007 23:59:54 -0500

This is a beautiful Cranberry Sauce with a dash of brandy for a little kick! -- posted by CaliforniaJan

Hot Orange Chutney

Fri, 16 Nov 2007 01:33:43 -0500

This is a great chutney and makes a large batch which is great for gift giving. -- posted by 2Bleu

Chunky Orange Cranberry Sauce

Fri, 16 Nov 2007 12:47:31 -0500

I have never liked cranberry sauce before. This year though, I have discovered that I like dried cranberries. So I decided to come up with a cranberry sauce that I can like. You can put in the raisins and the cranberries or one or none. It is up to your taste buds! For my tastes, I put in both. :) **Update Mar 30/08 - After the last time I made this, I threw the leftovers into a jar and popped it into the freezer. Then the next holiday, I just set it on the counter for the afternoon. Dumped some out for dinner and threw it back into the freezer. It was just as good the second time around as it was when it was made fresh. -- posted by Saturn

Cranberry Chutney

Sun, 18 Nov 2007 03:41:27 -0500

Heavenly as a side dish/relish at Thanksgiving or any winter dinner. Keeps very well. Serve with poultry or pork. Cooking time does not include 8 hours or more to chill. -- posted by Lizzymommy

Revised Betty Crocker Pineapple Chutney

Tue, 27 Nov 2007 16:28:33 -0500

If I don't post this well-loved recipe, I'll loose it along with the crumbling cookbook it comes from! This is made from easily obtainable ingredients and is nice to have around for fresh pork, ham, or lamb. -- posted by martha m

Apple Clementine Chutney

Fri, 30 Nov 2007 01:11:29 -0500

This is a recipe I developed trying to come up with something to put on my kids plain turkey or chicken sandwiches as they don't like mayo, miracle whip, etc. This is kind of a sweet and sour with an optional spicy taste if you like. I will find out if they like it tomorrow. -- posted by brian48195

Lime & Ginger Chutney

Mon, 03 Dec 2007 00:59:25 -0500

Found this recipe online as part of a sauteed shrimp dish. Haven't tried it yet, but it looks intriguing. -- posted by Chef #532097

Cherry-Cranberry Chutney

Fri, 21 Dec 2007 17:03:50 -0500

This replaced the canned sauce at Christmas the first year I made it! I got a photocopy of the recipe about 20 years ago from a coworker. (Still have that photocopy!) I've now introduced it to my future in-laws, who love it, too. The color is a deep ruby red, complementing the other holiday dishes nicely. Note: I've done the orange all kinds of ways, and leaving it whole works best in terms of texture. Another option is to use a blend of orange peel and orange extract to suit your tastes. Bon appetit! -- posted by mensan98th

Pineapple Chutney

Wed, 26 Dec 2007 18:24:01 -0500

Very simple fruit chutney, good as garnish for any range of dishes from Latin to Mediterranean. -- posted by MexiYabby

Creamy Chutney-Cashew Sauce

Wed, 09 Jan 2008 23:38:52 -0500

A spicy sweet sauce which can be used as a topping for baked tofu or tempeh, or lifting an ordinary pasta or rice salad to the next level. -- posted by Missy Wombat

Not Your Typical Charoset

Thu, 17 Jan 2008 16:45:25 -0500

Our mixed heritage household does lots of odd things at Passover, but this one happens to be really tasty. Two key reasons are using sugar in the raw, coarser than refined or brown sugar, and using a nice table-ready red rather than harsh cooking wine. -- posted by HopeJohnJP

Fruity Pecan Chutney

Wed, 27 Feb 2008 01:03:11 -0500

A wonderful chutney with an array of flavors that is perfect served warm over pork chops, chicken, or just as a condiment. This recipe is part of Recipe #282937, Bird's RSC #11 entry. -- posted by 2Bleu

Microwave Cranberry Relish

Mon, 24 Mar 2008 19:10:21 -0400

My Mom took a microwave cooking classwhen we got our first microwave (late 80's). This is one of the recipies she got and we tried. It's actually pretty good and really simple to make. Great if you have a full stove top of food cooking and a free microwave. -- posted by Thndrus

Banana & Onion Sauce

Sun, 30 Mar 2008 23:27:25 -0400

In Africa we serve this on top of "mieliepap" - just as delicious atop mash, rice, or cold meats. -- posted by Shazzie

Julie's Chinese Plum Sauce

Thu, 24 Apr 2008 00:59:43 -0400

I was tired of bottled Plum sauce being too sweet and not quite flavorful enough for the family so I came up with this recipe 3 years ago. (yield is 4 eight oz. cups and about 20 calories per Tbsp.) -- posted by Chef #782749 Photogardener

Spicy Tropical Fruit Chutney

Fri, 30 May 2008 14:58:50 -0400

This, we made to serve with the "Swordfish Skewers With Escoveitch Tartar Sauce!" Chef Bradford Thompson created this recipe to balance some of the fiery Jamaican dishes he likes to cook at home. It is made with a mix of fresh mango, papaya and pineapple, and it is delicously sweet and delicately spicy. F&W Magazine, June 2008 edition, from - Real Flavor Of Jamaica: A Fast & Fabulous Road Trip. -- posted by Manami

Cranberry Shallot Chutney

Thu, 03 Jul 2008 00:15:20 -0400

Great as a condiment for turkey, pork loin or duck. Great as a change from cranberry sauce at Thanksgiving. Cooking time includes 10 minute water bath. Great for gifts. -- posted by mikekey

Apple Chutney

Tue, 30 Sep 2008 16:36:58 -0400

The original of this recipe (which has been tweaked slightly) was found on the Wood's Cider Mill website, the same website on which can be purchased the Boiled Cider that makes this chutney so very tasty! -- posted by Sydney Mike

Cranberry Chutney

Sat, 11 Oct 2008 20:38:39 -0400

Very easy to make. Does not make a lot, just enough for a dinner for four. I have used this with turkey, on latkes and even on fried eggs. Of course the recipe can be doubled, tripled but this amount seems just enough for us. It is so easy to make I rather make up a fresh "batch" than make a lot. -- posted by Chef Dudo

Pear Chutney

Sun, 12 Oct 2008 00:37:08 -0400

This is so good with a piece of cheese at the end of a meal. I also like it with ice cream (but I like ice cream with almost anything....................). Have also used it with turkey, in and on a cake. Very versatile. -- posted by Chef Dudo

Caramelized Onion and Apple Relish

Sat, 18 Oct 2008 01:32:48 -0400

I love this relish. It is great with fish, chicken, pork, cheese and crackers. Sometimes I throw some into a stew for extra flavor or anything else you want to put it in. Good apples for this recipe are Idared, Northern Spy, Spartan, Cortland and Empire or heirloom varieties, such as Red Astrachan and (Chenango) Strawberry. A sweeter apple would lend more of a dessert quality to the relish. I use any old apple I have on hand. -- posted by Olha

Apple Cranberry Chutney

Thu, 30 Oct 2008 17:34:11 -0400

This recipe was found in Betty Crocker Holiday Easy Entertaining cookbooklet from Nov 02. -- posted by Sydney Mike

Cranberry Chutney - Tyler Florence

Sun, 16 Nov 2008 23:27:34 -0500

From "Tyler's Ultimate," episode "Ultimate Cordon Bleu." -- posted by DrGaellon

Simple Cranberry Chutney

Tue, 18 Nov 2008 00:21:50 -0500

This will make your Thanksgiving turkey (and the turkey sandwiches that follow) even better! -- posted by D. Todd Miller

Chunky Apple and Cranberry Sauce

Wed, 19 Nov 2008 16:20:30 -0500

I found this recipe in Mom's "shoe box recipe box" It is a hand written recipe and I have no idea where it came from. I haven't tried this yet, but plan to. Update: I have now made this and agree that 2 cups of cranberries are definitely needed! -- posted by kittycatmom

Sweet Gingered Cranberry Relish

Sun, 30 Nov 2008 23:31:12 -0500

Ooooh, so good! Adults might like this more than the kids, but count me among those who are hooked! -- posted by Susiecat too

Cranberry-Blueberry Chutney / Relish

Thu, 25 Dec 2008 20:41:09 -0500

I was tired of same old cranberry sauce so...I dessed it up and it's the 1st thing people ask me to bring for dinners etc. The flavor's of the different fruit really make it good. Soo Yummy & soo easy too! Enjoy.. -- posted by Chef Niki

Cherry-Onion Relish

Tue, 30 Dec 2008 00:11:04 -0500

I made this relish to accompany the Festive Terrine for our summer Christmas lunch -- posted by ChrisWells

Mustard Fruit Chutney

Sat, 31 Jan 2009 01:37:07 -0500

A spicy-sweet chutney, good with poultry. This can be put into sterilized 1/2 pint or pint jars, sealed with lids and rings, and processed in 10-minute water bath. -- posted by mikekey

White Balsamic Chutney

Wed, 25 Feb 2009 16:13:33 -0500

A tangy chutney made with apples, onions & white balsamic vinegar. -- posted by English_Rose

Apple Jack Chunk

Wed, 08 Apr 2009 14:51:56 -0400

This tangy yet sweet chutney is exceptional when paired with grilled pork chops or chicken. It's adult applesauce. Our favorite bourbon is Jack Daniels, but feel free to pick your own pleasure. Adapted from the Reata restaurant cookbook, "Reata-Legendary Texas Cuisine", in Fort Worth, Texas. -- posted by TxGriffLover

Pineapple Mango Chutney

Wed, 29 Apr 2009 17:03:29 -0400

This wonderful chutney recipe was found in the 1995 Vegetarian Times Complete Cookbook. -- posted by Sydney Mike

Indian Sweet and Sour Date Sauce

Fri, 15 May 2009 00:31:51 -0400

This sweet and sour sauce is a very popolat accompaniment to indian deep fried snacks. I buy the pitted block dates, which are basicaly the odd shaped dates which are compressed into a block, making them them less expensive. -- posted by Wild Thyme Flour

Fresh Fig and Ginger Chutney from the Auberge

Mon, 13 Jul 2009 17:06:24 -0400

When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruits rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese. -- posted by French Tart

Tamarind Chutney

Tue, 04 Aug 2009 02:33:31 -0400

I really love sweet tamarind chutney, and I've had a hard time finding one that resembles the chutney my favorite Indian restaurant makes. This is the closest recipe I've found. I found it on the internet, but can't remember where exactly it came from. -- posted by ajt575s

Plum and Apple Chutney

Fri, 21 Aug 2009 12:10:28 -0400

We have a Satsuma plum tree in our backyard that produces loads of plums every year. I'm always trying to come up with new ways to preserve plums. You can mix dried blueberries, dried cherries and or raisins. This is also great to serve over plain or vanilla yogurt as shown in one of my photos as a light dessert or intermezzo. -- posted by Rinshinomori

Marrakech Chutney

Fri, 04 Sep 2009 14:37:24 -0400

Chock-full of chunky apples, raisins and onions, this is a naturally sweetened dark chutney from Maggie Runacre of Brockville, Ont that was originally published in a magazine. It's especially good with ham or a ploughman's lunch. Use inexpensive blocks of pitted dates. -- posted by Annacia

Sweet Mango Chutney

Thu, 17 Sep 2009 14:18:24 -0400

This is my adaptation of a mango chutney recipe I screwed up because I did the conversions wrong and used waaaaay too much vinegar. I did some experimentation and found that this combination really works. It's also open for substitutions. Cooking time varies because I have a crappy gas stove where it can be hard to tell how high/low the heat is, yours may work more efficiently and can cook faster. -- posted by the80srule

Apple and Raisin Chutney

Mon, 28 Sep 2009 15:58:38 -0400

Great with meat or as a sandwich spread. Pol Martin Cookbook. -- posted by daisygrl64

Curried Pineapple and Stone Fruit Chutney

Mon, 02 Nov 2009 14:52:34 -0500

This chutney is delicious with ham or with pork tenderloin. It keeps for a week in the refrigerator. -- posted by breezermom

Mango-Orange Sauce

Wed, 04 Nov 2009 13:03:59 -0500

Sweet and tangy! I poured this over tilapia filets and rice. Measurements are approximations. -- posted by Jainene

No-Sugar Added Spicy Cranberry Sauce

Tue, 24 Nov 2009 02:24:44 -0500

I love cranberry sauce and am always looking for good recipes without all that sugar that alters your blood sugar. I came across a recipe in the Nov. 2009 issue of bon appetit and altered it to fit my needs. It turned out so good that I am deciding to share it with all of you and hope you enjoy it as much as I do. I know it sounds different but it is amazing...just give it a try! -- posted by Chef #987281

Super Easy Cranberry-Pineapple Sauce

Sat, 28 Nov 2009 17:02:34 -0500

A delicious whole-berry cranberry sauce with a twist! Simple and easy to prepare. I came up with this from having a wealth of leftover crushed canned pineapple. -- posted by Chef #597782

Recipezaar: Chutneys,Fruit recipes

Laurel's Mango Chutney

Mustard Seed and Papaya Chutney

Spicy Plum Chutney

Cranberry Ginger Chutney

Rhubarb-Raisin Chutney

Indian Halibut en Papillote" With Coconut-Mint Chutney

Cranberry Chutney

Pineapple Chutney

Henry Bain (Pork) Sauce

Spiced Cranberries

Crock Pot Nectarine Chutney

Cranberry Sauce (Hot Chutney!)

Plum Chutney

Mix Fruit Chutney

Tropical Curried Fruit

Golden Pineapple Chutney

Zippy Apricot Chutney

Peach-Jalapeño Chutney

African Dried Fruit Chutney

Cranberry, Ginger, and Orange Chutney

Fruit Chutney (Zwt - South Africa)

Green Mango-Carrot Chutney With Ginger and Coriander

Apple Chutney from the Duck Soup Inn

Dried Cherry Cranberry Relish

Spiced Pear Relish

Wonderful Apricot-Cranberry Chutney

Apple/Apricot Sauce for Pork

Mango Chutney

Cranberry-Pear Chutney

Spiced Tea Cranberry Sauce

Onion-Raspberry Jalapeno Chutney

Tomato, Onion and Apple Chutney

Ginger-Banana Chutney

Raisin Peach Chutney

Cranberry-Apricot Chutney

Apricot Chutney

Pineapple, Apple and Raisin Chutney

Cranberry Chutney

Dried Apricot Chutney With Star Anise

Pear Chutney

Simple Mango Chutney

Nectarine Chutney

Sweet and Hot Apple Chutney

Chunky & Fresh Cranberry Sauce W/ Walnuts, Raisins, & Ap

Vermont Cheddar With Cranberry Pear Chutney

Peach, Cherry and Poblano Chili Chutney

Simple Plum Chutney

Hot Dog or Bratwurst Relish

Johnny Jalapeno's Pineapple, Cranberry, and Jalapeno Chutney

Cranberry, Pear and Ginger Chutney

Dried Fruit Compote

Asia Nora Apricot Chutney

Ultimate Peanut Chutney

Roasted-Garlic Chutney

Spicy Lemon Pickle

Loquat Chutney

Apple, Orange and Mint Chutney

Brandied Cranberry-Orange Sauce

Hot Orange Chutney

Chunky Orange Cranberry Sauce

Cranberry Chutney

Revised Betty Crocker Pineapple Chutney

Apple Clementine Chutney

Lime & Ginger Chutney

Cherry-Cranberry Chutney

Pineapple Chutney

Creamy Chutney-Cashew Sauce

Not Your Typical Charoset

Fruity Pecan Chutney

Microwave Cranberry Relish

Banana & Onion Sauce

Julie's Chinese Plum Sauce

Spicy Tropical Fruit Chutney

Cranberry Shallot Chutney

Apple Chutney

Cranberry Chutney

Pear Chutney

Caramelized Onion and Apple Relish

Apple Cranberry Chutney

Indian Halibut en Papillote" With Coconut-Mint Chutney