James Martin Quick Chutney Recipes

20 AMAZING QUICK AND EASY CHUTNEY RECIPES

Steps:

• Chop the garlic cloves and the red onions. In a deep pan pour the oil, add the garlic and onions and fry on a low-medium heat until transparent.
• In the meantime, cut the ripe tomatoes into small pieces. Add to the pan and fry for two minutes on high heat. Add the raisins, the white vinegar, the brown sugar and the spices: sweet paprika, chopped chilli peppers and the cardamom seeds. Simmer all the ingredients into a medium heat, uncovered for 20 minutes or until thickened.

GREEN TOMATO CHUTNEY

Steps:

• Place all the ingredients in a large saucepan. Set over high heat; bring to a boil, stirring, until sugar dissolves. Reduce heat to medium-high, and simmer until mixture has thickened and most of the liquid has evaporated, about 1 hour.
• Using a slotted spoon, remove cinnamon sticks. At this point, chutney can be cooled and served, or canned: Ladle chutney into clean canning jars, and wipe excess from rims; screw on lids.
• Bring a large stockpot of water to a boil over high heat. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, pour in additional water to cover). Let jars sit in gently simmering water for 10 minutes. Remove; let cool slightly. Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed; if it does, return jars to water for 10 more minutes. Let sealed jars cool completely.
• Store unopened jars in a cool, dark place up to 6 months. Opened jars will keep in the refrigerator up to 3 weeks.

QUICK AND EASY RHUBARB CHUTNEY

Steps:

• Gather the ingredients.
• In a heavy medium saucepan combine the sugar and vinegar. Bring to a boil and cook until the sugar has dissolved. Add the rhubarb, chopped red onion, and chopped cherries, along with the garlic powder, ginger, chili powder, cinnamon, red pepper flakes, and cloves.
• Continue cooking over medium heat until the rhubarb and vegetables are tender and the mixture has thickened, or about 6 to 8 minutes.
• Transfer the rhubarb chutney to a clean 1-pint jar or container and cool. Cover and store the chutney in the refrigerator for up to one week. The recipe makes about 2 cups, or about 16 2-tablespoon servings.
• Serve the chutney along with grilled or pan-fried pork chops or chicken, or with a pork roast or baked ham.

MARROW CHUTNEY

Steps:

• Cut the marrow into small pieces, put in a bowl and sprinkle liberally with 2 tbsp salt. Cover and leave for 12 hrs.
• Rinse and drain the marrow, then place in a preserving pan or large saucepan with the shallots, apples, sultanas, ginger, sugar and vinegar. Tie the peppercorns in muslin (or put into a small enclosed tea strainer) and place in the pan. Bring to the boil, then reduce the heat and simmer, stirring from time to time, until the consistency is thick.
• Leave to settle for 10 mins, then spoon into sterilised jars (see tip below), put on the lids and label. Will keep for a year in a cool, dark place.