The Greatest Chutney Recipes In TheWorld

Delicious, Fast & Easy Chutney Recipes YouWill Love

By Sonia Maxwell

COPYRIGHT © 2014 ATF PUBLISHING

ALL RIGHTS RESERVED. NO PART OF THIS BOOK MAY BE REPRODUCEDOR TRANSMITTED IN ANY FORM OR BY ANY MEANS, ELECTRONIC ORMECHANICAL, INCLUDING PHOTOCOPYING, RECORDING, OR BY ANY

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Table of ContentsIntroductionChapter 1: What Is Chutney?Chapter 2: How to Serve Chutneys

DIPPING SAUCESSAUCES

Chapter 3: Common IngredientsSPICESHERBSFRUITSVEGETABLES

Chapter 4: Recipes for ChutneysBLUEBERRY CHUTNEYCOCONUT CHUTNEYCRANBERRY GINGER CHUTNEYMINT CHUTNEYMANGO CHUTNEYQUICK ONION CHUTNEYTAMARIND CHUTNEYTOMATO CHUTNEYTOMATILLO CHUTNEY

Chapter 5: Tips and TricksFINDING INGREDIENTSSTORING THE EXTRA

Conclusion

IntroductionIn the latest wave of food crazes across the nation, fruit based condiments have beenmonstrously popular. One of the most popular of those condiments has been chutney.While these condiments have been popular in other parts of the world for ages, theyseem to go through periods of popularity in the western world. Chutneys sound like a very fancy dish, but they’re easily made at home. You canmodify them to match any recipe that you prefer. Chutneys come in a variety offlavors and bases that mix well with any dish that you can imagine. Make them to goon your roasts. Create chutneys to go with your vegetable dishes. Cook up desertchutneys to go over ice cream at the end of the meal! The possibilities are endless! This book will provide you with basic information about chutneys, where theyoriginated, what kinds of chutneys there are, how to make some of the more popularones, how to use them. Plus it will provide you with some tips and tricks to makeyour cooking easier! Always remember that you can experiment with our recipes. Play with them andmake them your own. Create signature dishes that will leave your family and friendsraving!

Chapter 1: What Is Chutney?Chutney is the name of a specific kind of dish from South Asian cuisine. The termgenerally refers to a specific family of condiments. These dishes are highly variableand can be made from any combination of vegetables, spices, herbs and fruits. All ofthem are generally served as a condiment or compliment to a dish. Chutneys can be compared to mustards or relishes in Western cuisine. However,there tends to be more variety within the chutney family versus the mustard or relishfamilies. They vary widely from region to region, along with the differences withinthe regions themselves. Some chutneys are coarse, some are fine, some are dry, someare wet. The main division in chutneys is between the sweet and hot chutneys. There are awide variety of sweet chutneys that, while they contain chile, are not particularly hot.The hot chutneys also have chile in them and tend to be immensely spicy. Both sweetand hot chutneys contain a wide array of spices and chile, but one will emphasize thefruits and other ingredients instead of the heat of the spices. Many chutneys tend to have a more acid base, either from vinegars, citrus juices ortamarind flavorings. These flavorings add a tart flavoring and sometimes act as mildpreservatives to keep the mixture fresh for longer. In some cases, fermentation willalso be encouraged to give certain chutneys their distinctive flavors. Western style chutneys are usually cooked down in a reduction and sweetened orspiced depending on the cook’s preference. Traditional chutneys aren’t often cookedto a reduction like this. They are often created in very specific steps instead ofcombining everything and cooking them down. Most of the recipes in this book willfollow the western style because these are more convenient for most people.

Chapter 2: How to Serve ChutneysChutneys are served as condiments with most dishes. There are a few enterprisingways to use them, though. Try some of these the next time you want to add somevariety to your food!

DIPPING SAUCESOne of the most popular uses for chutneys is as a dipping sauce for various dishes.Depending on the chutney, it can work excellently with appetizers or entrees whenyou want to provide something extra to flavor your meal. Chutneys can make muchhealthier and more delicious condiments to things like French fries, pita bread, chipsand more. When serving them as dipping sauces, you should serve them in a small bowl on theside, or in small servings on each plate. Keep in mind that very chunky chutneysshould be served in larger amounts than the finely blended kinds.

SAUCESAnother common use, especially in the west, is to use chutney as a sauce over the topof a dish. Western cooks tend to do this since dipping sauces aren’t as common instandard cooking. It is easier for most western cooks to serve the chutney overalready prepared food. This also fits with western styles of cooking a little bit more.Most people are more used to having sauces served over their food. You can either use chutneys to add to an already cooked sauce or used them as thesauce themselves. Both work very well. Keep in mind that some chutneys might nothandle heat very well. For example, some fresh fruit chutneys will reduce very well,but some will not because the heat cooks too much water out of them. Make sure thatyou’re considering your combinations carefully.

Chapter 3: Common IngredientsThere are many common ingredients in chutneys. While there is a wide range ofchutneys, there are some repeating ingredients that you will find in chutneys acrosscuisines and regions.

SPICESChile- Different kinds of chile powder are used in chutneys. Some are hotter,while some are used specifically for the other flavors they have. In this casechile used as spice is generally dried and powdered or flaked.Garlic- Garlic is used to add a strong aromatic flavor to chutneys. This is amore common ingredient to find in Western-made chutneys, especially.Fenugreek- Fenugreek is often used in chutneys in seed form. They are usuallyroasted to enhance their flavor and reduce the inherent bitterness of the spiceitself. It combines well with a large number of spices.Cumin- Cumin is another favorite for spice mixes. The earthy taste of the spicecreates a great base for other herbs, fruits and spices to play off of.Coriander- Coriander is yet another spice that’s often used in mixes. Itprovides another earthy, grounding flavor for the brighter spices to play on.Ginger- Ginger is often used for its distinct flavor and heat. Ginger can add tothe heat created by chile, or add a small amount of heat to a sweet, fruit basedchutney.

HERBSCilantro- Cilantro is an excellent herb to use in chutneys. It adds a bright noteto the earthy tones of the spices and vegetables. This herb is most often used insavory chutneys as its flavorMint- Mint is often used in sweet and savory chutneys. It’s more often used insweet chutneys in western cooking partly because mint flavors are moreassociated with sweet flavors.

FRUITSCoconut- Coconut is used in both sweet and savory chutneys. The nutty flavoradds an interesting layer to the flavors in the sauce itself. Coconut is moreoften used in sweet chutneys in Western cooking.Mango- Mango is another very popular ingredient in chutneys. This is achutney ingredient that has been popular in the West for a while. Some of itspopularity could be attributed to the popularity of fruit-based salsas in thegourmet world.Lime- Lime is another very popular fruit that is used in both sweet and savorychutneys. These fruits are used whole or zested or juiced. The juice issometimes used to act as a low-strength preservative, thanks to the acid that itcontains.Tamarind- Tamarind is used in a lot of chutneys to add a tartness to themixture. The flavor of tamarind tends to lend itself to savory flavorcombinations better than sweet ones.

VEGETABLESOnions- Onions of various kinds are used in chutneys the world over. They’reimmensely popular in Eastern and Western chutneys. They can be used insweet and savory chutneys. The strong aromatic nature of onions can be awonderful addition to any dish.Peppers- Sweet peppers can be used in chutneys in much the same way thattomatoes can. The sweetness of the pepper adds a light note that contrasts wellwith earthy spices.Tomatoes- Tomatoes are often used as a base vegetable for chutney. Thelighter flavor of the tomato blends well with other vegetables and herbs whileadding sweetness to the spices.Fresh Chiles- Fresh chiles can be used in chutneys to add extra heat to spicychutneys. Fresh chile has a different flavor from dried chile and can be used indifferent ways.

Chutneys can contain any number of ingredients. While there are some traditionalchutneys, don’t be afraid to start combining your favorite things to see what you cancreate. Once you know some of the basics, you’ll be able to create chutneys to fitwhatever requirements or desires you may have! Have fun and experiment!

Chapter 4: Recipes for ChutneysHere are a few chutney recipes for you to experiment with! Have fun making theseand remember that you can always experiment with the concentrations of spices andsweeteners to tailor the mixtures to suit your taste preferences. If you are unable tofind any particular ingredients, try looking up substitutes. The requirements for theseingredients are not specifically necessary.

BLUEBERRY CHUTNEY½ of an onion, chopped1 cup of fresh blueberries½ a lemon, zested and juiced1 clove of garlic, finely chopped1 Tbsp agave nectar, can be replaced with 1 Tbsp honey1 tsp of ground ginger1 tsp of ground cinnamonsalt to taste

1. Cook the onion and garlic in a large skillet over medium high heat until the

onion is slightly softened, which should take 5 to 10 minutes. Add theblueberries to the skillet and stir lightly. Cook them for 2 to 3 minutes.

2. Next, add in the lemon juice, agave nectar or honey, lemon zest, cinnamon, saltand ginger to the skillet. Cook these and stir until the chutney is thickened,which should take you 10 to 15 minutes. Once the chutney has thickened,remove from heat and allow to cool. Transfer to a sealable container and put itin the refrigerator to chill for at least 30 minutes. Serve it cold.

COCONUT CHUTNEY½ a fresh, whole coconut, drained and grated½ cup of plain yogurt3 fresh red chile peppers, chopped1 Tbsp vegetable oil½ tsp of mustard seed¼ tsp of cumin seeds

1. Put the yogurt and coconut in a blender and process it till it’s a paste. Transfer

this to a bowl.2. Add the oil to a saucepan and heat it over medium heat. Add the mustard

seeds, chile peppers and cumin seeds. Cook the spices until the mustard seedsstart to pop. Once that happens, slowly add the spice and oil mix to thecoconut mixture. Mix the two well. Refrigerate the chutney until serving.

CRANBERRY GINGER CHUTNEY2 cups of fresh cranberries1 whole fresh Thai chile pepper1 cup of chopped green apple½ cup of cider vinegar1/3 cup of brown sugar¼ cup of apple juice¼ cup of orange juice¼ cup of raisins1 Tbsp minced shallot1 tsp minced garlic1 tsp of grated fresh ginger¼ tsp of ground cloves¼ tsp of ground cinnamon¼ tsp salt or more to taste

1. Heat the shallot and garlic in a heavy pot that’s lidded over very low heat until

water is being released, but they’re not browned. This should take about 3minutes.

2. Add the brown sugar, cider vinegar, orange juice and apple juice to the potwith the shallot and garlic. Slowly bring it to a simmer while making sure todissolve the sugar. Add in the apples, cranberries, chile pepper, raisins,cloves, ginger, cinnamon and salt to the liquid. Stir it continually.

3. Bring the pot back to the boil then reduce the heat to low and simmer until itthickens and the fruit softens. This should take 8 to 10 minutes. Remove thechile pepper. Add the salt to fit your tastes.

4. Can be served warm or chilled and served cool.

MINT CHUTNEY1 medium bunch of fresh cilantro1 ½ cups of fresh mint leaves1 medium onion, cut into chunks1 green chile pepper1 Tbsp lemon juice½ tsp of salt¼ cup of water, or as needed

1. Combine all of the ingredients except the water in a food processor. Process

them until they make a fine paste. Add just enough water to achieve a thicksauce. Can be served at room temperature or chilled.

MANGO CHUTNEY16 cups of sliced, semi-ripe mangos3 cups of white vinegar6 cups of white sugar6 cups of brown sugar5 small red chile peppers, hot, seeded and chopped2 large onions, chopped3 cloves of garlic, chopped1 cup of golden raisins1 cup of standard raisins½ a cup of fresh ginger root, chopped4 tsp of ground allspice2 tsp of ground nutmeg2 tsp of ground ginger1 tsp of ground cinnamon1 tsp of ground cloves1 tsp of kosher salt

1. Add the brown sugar, white sugar, vinegar, ground ginger, cinnamon, cloves,

allspice, nutmeg, salt and chile peppers to a large saucepan. Bring it all to aboil and boil for around ½ an hour.

2. Add the garlic, onions, golden raisins, ginger and regular raisins to the pot andboil for another ½ an hour.

3. Add in the mangos and then reduce the heat to low. Simmer for ½ an hour.Once that has finished cooking, remove from heat and allow to cool. Pour thechutney into sterilized jars or containers and seal. Keep in the refrigerator.

QUICK ONION CHUTNEY1 sweet onion, minced3 Tbsp white vinegar1 Tbsp ketchup1 tsp of white sugar1 tsp of paprika½ tsp of cayenne pepper½ tsp of salt

1. Mix all of the ingredients together in a bowl until they are well blended. Serve

room temperature or chilled.

TAMARIND CHUTNEY2 cups of water1 1/8 cups of white sugar3 Tbsp of tamarind paste1 Tbsp of canola oil1 tsp of ground ginger1 tsp of cumin seeds½ tsp of fennel seeds½ tsp of asafoetida powder½ tsp of garam masala½ tsp of cayenne pepper

1. Add the oil to a saucepan and heat it over medium heat. Add the ginger,

cayenne, fennel, cumin, asafoetida and garam masala to the saucepan. Cookand stir the spices for around 2 minutes. This is to release the flavors of thespices.

2. Carefully stir the water into the pan with the spices and oil. Add the sugar andtamarind paste. Slowly bring the mixture to a boil. Keep the mixture at asimmer over low heat after bringing it to a boil until the mixture is a deepbrown. It should be thick enough to coat the back of a metal spoon. Thisshould take 20 to 30 minutes. The sauce will thicken more as it cools.

3. Once it thickens, take the chutney off the heat an allow it to cool. You canserve it now warm or transfer to a sealable container and refrigerate. You canserve it cool or warm it up when taking it out of the refrigerator.

TOMATO CHUTNEY4 pounds of ripe tomatoes1 inch piece of fresh ginger root3 cloves of garlic2 onions, diced1 ¾ cups white sugar1 cup red wine vinegar¼ cup of golden raisins1Tbsp curry paste1 tsp chile powder1 tsp of ground cinnamon1 tsp of ground coriander1 tsp of ground nutmeg1 tsp of ground ginger1 tsp of ground cloves1 pinch of paprika

1. Fill a large saucepan with water and bring the water to a boil. Carefully place

the tomatoes into the boiling water and cook for 3 to 5 minutes. The skins ofthe tomatoes should be cracking and peeling. Carefully remove the tomatoesfrom the water and allow to cool. Peel them

2. Add the ginger, garlic and peeled tomatoes together in a blender. Blend untilsmooth.

3. Pour the tomato mixture into a large saucepan and add the sugar, onions,golden raisins and vinegar to the mixture. Add in the cinnamon, coriander,nutmeg, ginger, cloves, paprika, chile powder and curry paste. Simmer themixture over medium heat until the sauce becomes thick. Make sure to mixwell to allow the spices to blend thoroughly. Refrigerate until you are ready toserve it.

TOMATILLO CHUTNEY5 cups of green tomatoes, chopped4 cups of fresh tomatillos, husked, rinsed and chopped2 ¼ cups of packed brown sugar1 ¾ cups of apple cider vinegar1 ½ cups of chopped onions1 ½ cups of golden raisins2 Tbsp of crystallized ginger, finely chopped1 ½ Tbsp of pickling spice1 Tbsp of mustard seed1 ½ tsp of chile powder½ tsp of salt

1. Combine the tomatillos, tomatoes, raisins, brown sugar, onion, salt, pickling

spice, apple cider vinegar, chile powder, brown mustard seed and crystalizedginger in a large pot over medium heat. Slowly bring the mixture to a boil,stirring until the brown sugar has dissolved. Reduce the heat and simmer untilthe mixture begins to thicken, which should take 1 to 2 hours. Stir occasionallyto keep the mix from burning to the bottom.

2. Once the chutney has thickened, it is done. Remove it from heat and allow it tocool. Once it is cool, you can package it in jars, bags or Tupperwarecontainers. Keep refrigerated or frozen. This particular chutney freezes verywell.

Chapter 5: Tips and TricksChutneys can sometimes require a bit of an investment as far as time goes whenyou’re creating them, but they are always worth it in the end. Most chutney recipesmake large amounts of the sauces that you can store and use later. If you do this, youwill always have a few chutneys waiting to be used in your refrigerator. You canalso package the excess in nice containers and give it to friends and family.

FINDING INGREDIENTSIn some cases, some of the ingredients and spices needed for these recipes may be alittle harder to find. Some of them aren’t the spices that you find in the spice sectionat your local grocery store. If you are having issues finding them, try a few of thesetips:

Look in the ethnic foods section at your grocery store. In some cases, some ofthese spices will be in the Mexican or Asian food sections in your grocerystore. Sometimes they are sold in larger sized packages in those sections.Check any ethnic food grocery stores that you have in your city or town. Manyof these places will have a spice section devoted to the more unusual spices.They often have spices that you can’t find in standard grocery stores.If neither of those help you, try checking online. You can order spices onlinefrom various businesses. These places allow you to order as much as youneed, whenever you need them.

STORING THE EXTRAMany chutney recipes make more than you can possibly consume in one sitting. Thefantastic thing about chutney is that most of them store very easily! You shouldalways make sure to keep them sealed and in the refrigerator or freezer. While manydo have highly acid contents, they have enough sugar and nutrients to make them goodbreeding grounds for bacteria. Any prepared chutneys should always be kept cold. Most chutneys can be canned or bagged. They can be kept in the freezer or therefrigerator. The next time you have an excess of tomatoes from the garden or applesfrom the tree, consider making up some large batches of chutney. You’ll be glad youdid!

ConclusionWhile chutneys can require a little more preparation and cooking time, they aredefinitely worth the time that you have to put into them. Taking time to make thesedelightful condiments can add whole new flavors to your cooking. These condimentscan spice up any dish that you happen to make. Chutneys are made with fresh fruits, herbs, veggies and spices that are immenselyhealthy for you! They add a delightful level of flavor to your cooking without addingthe high levels of sugars, additives and preservatives that most store-bought brandsof sauces do. While these often taste delightful, they are often full of things that areimmensely bad for your health. By making your own chutneys you avoid these saucesand still create delightful condiments that add amazing flavors to all your cooking! You can create chutneys from just about any ingredient. With a little bit of practice,you will be crafting your own amazing chutneys that will give you a reputation amongyour family and friends. You will have people begging for your recipes! Holidaygifts will become easy! All you have to do is give away jars of your chutneys. We hope that you have fun creating these and other chutneys. They will help you onyour way to better health while saving you money and giving you even more fantasticculinary skills. If you find some other amazing recipes, let us know about them!We’re always on the lookout for new ones!