Recipezaar: Chutneys,Vegetarian recipes

Cranberry and Asian pear chutney

Tue, 30 Dec 2003 20:00:40 -0500

This chutney is quite tart and goes great with roast turkey. Once it's made, it needs a 3 hour chill time before serving so plan ahead. Recipe is from the Chicago Tribune -- posted by Hey Jude

Garlicky Cranberry Chutney

Mon, 05 Jan 2004 20:00:50 -0500

I think this came from the L.A. Times. It makes a nice change from the traditional cranberry-orange relish. Though this is called a chutney, I've characterized it as 'Western U.S.' cuisine rather than Indian. It strikes me as sort of 'West-Coast Fusion', in the spirit of ringing all kinds of changes on the traditional American holiday foods. Also, I don't think cranberries are very typical of the subcontinent. But it would probably be fun to serve it with a chicken or turkey curry. -- posted by ccferne

Caramelized Ginger and Gingered Caramel

Tue, 13 Jan 2004 19:58:44 -0500

Caramelized ginger is little pieces of ginger root that are candied and coated with crystal sugar. They are very spicy hot, almost like a pepper, except that they are sweet as well. I've heard that they are excellent for the digestion and can be taken after food. But, they are excellent as candy any time! Gingered caramel is just caramel with ginger flavoring. -- posted by hcnj

Kachumber - Fresh Tomato, Cucumber, and Onion Relish

Fri, 16 Jan 2004 20:00:57 -0500

A spicy tomato, cucumber and onion relish that is a refreshing accompaniment to most Indian meals. I like it a bit on the spicy side, but you can adjust the amount of peppers to your own taste. -- posted by Sue L

Dark Mango Chutney

Fri, 30 Jan 2004 20:00:16 -0500

This takes time but is very much worth it. A great mango chutney that my family loves. -- posted by Missy Wombat

Papaya Chutney

Fri, 30 Jan 2004 20:00:47 -0500

This is a lovely chutney which our family really enjoys. -- posted by Missy Wombat

East African Tomato Chutney

Wed, 18 Feb 2004 19:59:49 -0500

This is a delicious, robust tomato condiment that can accompany grilled foods, curry, or as a mix-in for pasta or a baked potato topping. Try it in the summer with garden-fresh tomatoes - outstanding! -- posted by EdsGirlAngie

Fennel and Thyme Chutney

Thu, 19 Aug 2004 19:58:58 -0400

This goes well with fish. -- posted by Sackville

Crock Pot Chutney

Thu, 26 Aug 2004 20:00:06 -0400

the fragrant aroma of this as it is cooking will fill up your whole house. -- posted by chia

Kashmiri Onion Chutney (gand Chetin)

Mon, 15 Nov 2004 20:00:46 -0500

This is from my father's part of the world which is known for it's exquisite cuisine. This chutney is served at all weddings as an accompaniment to the main meal. It is very spicy - not sugary as most western chutneys. Kashmiri chilli powder is much milder than regular chilli powder so adjust that if you don't have it. Try and use a red onion if you don't have shallots. -- posted by HappyBunny

Kashmiri Walnut Chutney (Doon Chetin)

Wed, 17 Nov 2004 20:00:28 -0500

This is my favourite chutney when I have Indian food. It is really yummy and is served at every wedding in Kashmir. I like it spicy but feel free to adjust the chillies according to your taste. Preparation time includes time to hang curd. -- posted by HappyBunny

Chipotle Cranberry Sauce/Or Butter

Tue, 23 Nov 2004 20:00:19 -0500

comes with a kick! seed the chipotles if you want it milder, halve the amount, or just use the adobo sauce for the uninitiated.then again you can always use the whole chile. adapted from ctoc -- posted by chia

Tangerine & Cranberry Chutney

Mon, 13 Dec 2004 20:00:21 -0500

This is a tangy-sweet cranberry chutney with lots of tangerine flavor. It's wonderful with all of those rich holiday entrees, turkey, ham, duck, goose... mmmmmm! Even my husband, a confirmed canned cranberry sauce aficionado, tried this and liked it. It also makes the best leftover turkey sandwich spread, with mayo and a slice of sharp cheddar. -- posted by EdsGirlAngie

Mediterranean Chutney - Low Points

Thu, 27 Jan 2005 20:02:11 -0500

For Christmas this year I was given a bottle of Baxter's Mediterranean Chutney - the jar lasted 3 days - it was so good. As they listed all the ingredients on the jar I thought I'd have a go at imitating it. Don't be put off by the amount of sugar, when it was first made, it tasted too sweet, but the flavour settled down to 'just right' after it had been in the jar for a few days. I think you can be reasonably liberal with the amounts of vegetables, but I have given what I put in my mixture. -- posted by jackandfiona

Curried Dried Fruit Chutney (Crock Pot)

Fri, 28 Jan 2005 19:59:47 -0500

This chutney can be refrigerated for up to 3 weeks or frozen for up to 3 months. -- posted by Mercy

Coconut Chutney

Thu, 03 Feb 2005 19:59:06 -0500

This chutney is nice and spicey. It adds wonderful flavor to any indian meal. I like to couple cocunut chutney with a nice tamarind chutney. -- posted by alice Dave

Fiery Onion Relish

Sun, 08 May 2005 16:38:21 -0400

Serve on cold meat sandwiches, burgers or hot dogs. -- posted by Jewelies

Coriander Chutney

Thu, 02 Jun 2005 12:57:50 -0400

This a tangy coriander chutney that goes well with a bbq or roasts or as a spread with cucumber sandwich..:)) -- posted by UmmAzhar

Easy Onion Relish

Mon, 29 Aug 2005 20:37:25 -0400

For all you onions lovers, this is really good on burgers... just store it in the refrigerator. -- posted by KITTENCAL

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

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

Pineapple Chipotle Chutney

Sun, 08 Jan 2006 20:00:38 -0500

Got this recipe from M&M, it is good with spring rolls and sausage rolls. -- posted by Chef #256951

Cilantro Mint Chutney

Mon, 09 Jan 2006 19:37:05 -0500

Spicy! Serve as a dip with pappadums or tortilla chips -- posted by Poor College Kid

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

Tomato and Mint Chutney

Tue, 09 May 2006 13:46:04 -0400

great with my prawn pakoras or as an accompaniment to a curry -- posted by JustJanS

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

Red Tomato Chutney

Sun, 11 Jun 2006 21:08:55 -0400

This sweet-tart chutney combines summer tomatoes with autumn-flavored cranberries, making it an awesome condiment for late-summer and fall barbecues. Spoon it over burgers and/or grilled chicken. When the weather gets cooler, toss a little chutney with roasted vegetables, such as carrots, onions, or sweet potatoes. Mix it with mayonnaise to make a dip for raw or cooked vegetables. This is also good over omelets or scrambled eggs! Adapted from Cooking Light. -- posted by Sharon123

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

Chipotle Chutney

Fri, 28 Jul 2006 21:03:49 -0400

This is a healthy recipe from Food & Wine magazine(Jan. 1997) -- posted by Sharon123

Rabia's Fantastic Chutney

Wed, 02 Aug 2006 20:58:40 -0400

I recently perfected this recipe. This make bland things taste great. -- posted by Rabia

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

Beetroot Caviar

Tue, 31 Oct 2006 16:38:45 -0500

Wonderful as part of a ploughmans lunch or during the festive season. Don't use the beetroot that has been pickled in this recipe look for the vacuum packed ones. -- posted by PinkCherryBlossom

Caper and Lemon Chutney

Sun, 12 Nov 2006 14:32:44 -0500

A great chutney for Christmas. It goes very well with my Aubergine fritters. -- posted by PinkCherryBlossom

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

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

Cranberry Chutney

Fri, 24 Nov 2006 22:18:58 -0500

When you have people skipping the turkey seconds and going back for the chutney by itself, you know you have a winner. I find regular cranberry sauce much too sweet, but this is a nice balance of sweet and savory, and not overly tart or spicy.The original was from an old Gourmet magazine, but I have made substantial modifications. This recipe makes a lot, but it keeps well in the fridge or may be canned using the water bath method. -- posted by graffeetee

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

Tandoori Onion Salad

Tue, 13 Feb 2007 15:53:27 -0500

Serve as a relish with naan, papadam, and other Indian breads or with tandoori dishes. -- posted by Sandi (From CA)

Dried Fruit Chutney

Fri, 16 Feb 2007 22:30:41 -0500

Decades ago when I used to do a little canning, I collected a number of recipes for chutney -- Here's one of them. -- posted by Sydney Mike

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

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

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

Mango Chutney

Fri, 25 May 2007 14:56:00 -0400

This is a wonderful sauce for pork tenderloin, chicken and turkey. -- posted by litldarlin

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

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

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

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

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

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

Somerset Red Onion Marmalade #1

Wed, 02 Jan 2008 00:39:24 -0500

Adapted from Margarite Patten's Every Day Cook Book Apple Chutney Recipe. It's thick and sweet and very good with ham or cheese.Try it on cheese on toast or add it to the gravy for sausage and mash. I also add it to meatloaf in the mixing. For a darker richer taste substitute the 1/2 pint of red wine vinegar for 1/4 pint each of red wine vinegar and balsamic vinegar. -- posted by Tinyclanger

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

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

Vampire Deterrent

Tue, 24 Jun 2008 16:47:04 -0400

I got this recipe originally from my old next-door neighbor. I watched her make it one Friday in 3 minutes flat, and when she took the cover off her food processor the heavenly smell of garlic just wafted throughout the house and killed every vampire in the neighborhood. My neighbor calls this Moroccan Zchug, my friends call it That-Yummy-Garlic-Stuff and I just smile and pile it on barbecued meats, baked potatoes, whatever. I actually happen to like vampires -- my father was born in Transylvania -- so I hope none are offended by this recipe. Just a boring little note here: there are two kinds of people in this world, cilantro lovers and cilantro haters. I belong to the former, Sushiman to the latter. If you are like Sushiman, just sub parsley for the cilantro. Since I let him put a ring on my finger and pay for my electricity, I've been making it with parsley instead and it's just as good. -- posted by Mirj

Raisin and Tamarind Chutney

Thu, 26 Jun 2008 18:58:56 -0400

This is a pureed chutney which is quick and easy to make in a blender or food processor. It is made for immediate use but will keep refrigerated for about a week or two. Recipe adapted from the "vegetarian epicure", book two by anna thomas. -- posted by lynnski / LA

Easy Creamy Tomato Chutney

Wed, 02 Jul 2008 01:03:50 -0400

I love all chutneys, and the addition of walnuts adds just enough fat and makes it taste a little creamier than an average tomato chutney. Plus you get the added benefit of the omega-6 fatty acids from the walnuts!! -- posted by Chef #289357

Easy Ciltantro Chutney

Wed, 02 Jul 2008 01:04:51 -0400

So good, and so easy to make. Goes great with pakoras! -- posted by Chef #289357

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

Red Onion Chutney

Mon, 21 Jul 2008 02:08:49 -0400

A sweet chutney with a little bite. For a more adult flavour you can replace the cranberry juice for red wine This is a simple one pot recipe, try adding dried fruit such as raisins or apricot to your chutney. -- posted by Chef #896788

Hot Red Sauce (Hot Red Socks)

Thu, 04 Sep 2008 00:43:38 -0400

This has been a staple in our family. We love it just slathered on a piece of bread...but it goes nicely with beef, pork and chicken. It is "nicknamed "Hot Red Socks" because when I called my then DH to bring it to a friends BBQ he misunderstood and brought me a pair of red thermal socks....DOH!!!!!!! And the laughter from that unforgettable gaff has been priceless!!! -- posted by Lambkyns

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

Cranberry Chutney - Tyler Florence

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

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

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

Cranberry-Orange Ginger Chutney

Thu, 20 Nov 2008 01:15:22 -0500

Try this tangy sauce with roast turkey, pork, or chicken... or on toast! I serve it for Thanksgiving every year and it always goes over well, especially on leftover turkey sandwiches! Make it a day or two ahead to make your day that much easier. Enjoy! (From Cooking Light Magazine, Nov. 2006 issue) Cook time is chill time. -- posted by Lori Ann D

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

Coriander Chutney

Tue, 30 Dec 2008 01:54:53 -0500

This chutney will keep for 2 weeks in the refrigerator. From the Autumn 2008 issue of the LCBO's Food and Drink magazine. -- posted by Chef Regina V. Smith

North African Pickles

Tue, 06 Jan 2009 00:08:47 -0500

A tangy spiced pickle recipe from Adam's Cafe in West London. This is not a true pickle so it won't keep indefinitely, but it will be fine in the fridge for about four weeks. -- posted by English_Rose

Kachumbari

Tue, 06 Jan 2009 01:22:08 -0500

This tangy East-African relish recipe is one you are sure to really relish having. -- posted by English_Rose

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

Beet Raita

Sun, 08 Feb 2009 23:43:31 -0500

Using beet in this recipe makes and unusual but tasty change from the usual cucumber. -- posted by English_Rose

Spinach and Dill Raita

Sun, 08 Feb 2009 23:48:07 -0500

Another way of making raita without cucumber -- posted by English_Rose

Green Coriander Chutney

Mon, 09 Feb 2009 16:01:32 -0500

This is Nigella's recipe and is really delicious. I serve it as a side to Indian meals, or as a dip with poppadoms. I use 5 chilis which gives it a nice kick but does not burn the palate. -- posted by Ferng

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

Helen's Holiday Chutney

Mon, 16 Mar 2009 15:34:19 -0400

I got this from a lady at work. Haven't tried it yet but she says it gets rave reviews every Thanksgiving. This one evidently goes well with turkey and or a sourdough roll. -- posted by Super Wifey

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

Cardwell's Spiced Tomato Relish (For Burgers)

Wed, 06 May 2009 00:34:55 -0400

They recommend serving this atop a burger stuffed with blue cheese finished off with some bacon. . .YUMMO! I imagine you could use this atop a grilled portabello for a great vegan meal too! This is a recipe from Cardwell's at the Plaza in St. Louis, MO which was published in Sauce Magazine in May 2009. -- posted by JanuaryBride

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

Summer's Harvest Apricot Chutney

Thu, 13 Aug 2009 17:21:31 -0400

I love chutneys so it seemed like the ideal thing to make with a basket of fresh apricots which are so plentiful at this time of year. Use really ripe, sweet ones. The original recipe came from a Company's Coming book - I altered a bit to save on sugar. If you like your chutney pretty sweet then add about 1/2 a cup more sugar. If you've never cooked with this much vinegar before, be warned...it will fill your home! Note - this fills about 3 cups worth of canning jars, give or take a bit. For chutney those little 1/4 cup (125 ml) ones are ideal. Eat your chutney with a basic cheese sandwich, a fancy curry or anything in between! -- posted by magpie diner

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

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