Sweet Chutney Recipes

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SWEET TOMATO CHUTNEY



Sweet Tomato Chutney image

From 'An Invitation to Indian Cooking' by Madhur Jaffrey. This is one of Madhur Jaffrey's favorite sweet chutneys, she always spoons out a small bowl for all her dinner parties. It goes with almost all foods and is very popular. Store, bottled, in the refrigerator. It keeps for months.

Provided by evelynathens

Categories     Chutneys

Time 2h5m

Yield 2 1/2 cups

Number Of Ingredients 9

1 head garlic, peeled,coarsely chopped
1 piece fresh ginger, about 2 inches long,1 inch thick and 1 inch wide,peeled and coarsely chopped
1 1/2 cups red wine vinegar
1 (28 ounce) can whole tomatoes (or 2 lbs fresh tomatoes if they taste like a tomato should)
1 1/2 cups sugar
1 1/2 teaspoons salt
1/8-1/2 teaspoon cayenne pepper (personal preference)
2 tablespoons golden raisins
2 tablespoons blanched slivered almonds

Steps:

  • Put the chopped garlic, ginger and 1/2 cup of the vinegar into the container of an electric blender and blend at high speed until smooth.
  • In a 4-quart, heavy-bottomed pot with non-metallic finish, place the tomatoes and juice from the can, the rest of the vinegar, the sugar, salt and cayenne pepper (or, if you prefer, add the cayenne at the end, a little at a time, stirring and tasting as you do so).
  • Bring to a boil.
  • Add puree from blender.
  • Lower heat and simmer gently, uncovered, for about 1 1/2 to 2 hours or until chutney becomes thick.
  • (A film should cling to a spoon dipped in it.) Stir occasionally at first, and more frequently later as it thickens.
  • You may need to lower the heat as the liquid diminishes.
  • You should end up with 2 1/2 cups of chutney, and it should be atleast as thick as honey after it cools.
  • If the canned tomatoes you used have a lot of liquid in them, a longer cooking time may be required, resulting in a little less chutney.
  • Add the almonds and the raisins.
  • Simmer, stirring, another 5 minutes.
  • Turn heat off and allow to cool.
  • Bottle.
  • Keep refrigerated.

Nutrition Facts : Calories 656.4, Fat 4.6, SaturatedFat 0.4, Sodium 1431.5, Carbohydrate 149.6, Fiber 5.7, Sugar 134.3, Protein 6.4

SWEET CHERRY CHUTNEY



Sweet Cherry Chutney image

Make and share this Sweet Cherry Chutney recipe from Food.com.

Provided by Diana Adcock

Categories     Chutneys

Time 1h50m

Yield 6 half pints

Number Of Ingredients 6

10 cups pitted sweet cherries (about 7 pounds)
1 cup dark brown sugar
2 1/2 teaspoons ground allspice
1 1/4 cups white vinegar
4 teaspoons corn syrup
1 1/2 cups raisins

Steps:

  • Add all ingredients except raisins in a large stainless or enamel pot.
  • Bring to a full rolling boil stirring constantly until sugar is dissolved.
  • Reduce heat a bit to a gentle boil, stirring frequently until mixture thickens, about 60 minutes.
  • Stir in raisins and boil for 5 more minutes.
  • Ladle into clean hot jars leaving 1/2 inch head space.
  • Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.

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