Fruit Chutneys
Chutneys are usually combinations of fruits with vinegar, seasoned with sugar and spices. A couple centuries ago chutneys were looked down upon, viewed only as a poor man’s food. Today chutneys are revered by epicureans exploring new flavor combinations. Here are a few examples.
1. Cantaloupe Chutney
Melons are notoriously hard to preserve as they contain such a high level of water and sugar. Here is one way to enjoy the flavor of one of summer’s finest treats.
- 3 medium cantaloupes
- 1 pound dried apricots
- 1 fresh hot chili
- 2 cups raisins
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 2 Tbsp salt
- 2 Tbsp mustard seed
- 1/4 cup fresh ginger, chopped
- 3 cloves garlic
- 4 1/2 cups apple cider vinegar
- 2 1/4 cups brown sugar
- 4 onions (medium)
- 1/2 cup orange juice
- 2 Tbsp orange zest
Method
- Slice apricots thinly and place in a large bowl.
- Finely chop ginger and garlic and add to bowl.
- Stem, seed and dice chili, and add to bowl.
- Also add raisins, cloves, nutmeg, salt, and mustard seeds.
- Mix and set aside.
- In a non-reactive pot or kettle, combine vinegar and sugar; bring to boiling over medium heat.
- Add mixture in bowl to the pot and return to a gentle simmer.
- Maintain simmer for 45 minutes. Do not cover pot.
- Meanwhile, chop onions and place in a bowl.
- Quarter cantaloupes, peel and seed them.
- Cut fruit into 1/2inch cubes.
- Add to onions.
- Add orange juice and zest to the bowl; combine well.
- When vinegar mixture has completed 45 minutes of simmering time, add cantaloupe mixture to pot, bring back to a simmer, and continue cooking at the simmer for another 45 minutes or until thickened.
- Pour into hot jars, wipe rims, screw on lids and rings.
- Process in boiling water bath: pints and quarts both 10 minutes.
2. Mango Chutney
- 6 cups sliced green mangos
- 1/2 pound fresh ginger
- 3 1/2 cups currants (de-stemmed)
- 8 cups sugar
- 2 cups vinegar
- 3 tbsp ground cayenne pepper
- 1 tbsp salt
Method
- Peel the ginger and divide in half.
- Thinly slice one half of the ginger; coarsely chop the other half of the ginger.
- Using a blender or food processer, grind the chopped ginger with half of the currants until well combined. Place everything except the mangoes into a saucepan.
- Cook for 15 minutes over medium heat.
- Meanwhile, peel, halve, pit and slice green mangos to make 6 cups.
- After mixture has simmered for 15 minutes, add the mangos and simmer another 30 minutes or until mangos are tender and mixture has thickened.
- Pour into hot jars, wipe rims, screw on lids and rings.
- Process in boiling water bath: pints and quarts both 10 minutes.
3. Spicy Green Tomato Chutney
- 2 1/2 cups spiced cider vinegar (recipe included)
- 3 cups shallots, finely chopped
- 2 quarts small green tomatoes, peeled and thinly sliced
- 1 teaspoon celery salt
- 4 cups finely chopped apples (Granny Smith or other tart variety)
- 2 sweet red or green peppers
- Dried hot chilies (four to six depending on heat strength)
- 2 1/4 cups brown sugar
- 2 cups ripe tomatoes, peeled and chopped
- Salt
Method
To make spiced vinegar:
- Combine 2 1/2 cups apple cider vinegar, one cinnamon stick, 1 teaspoon each of whole allspice, whole cloves, black peppercorns, and ½ teaspoon ground nutmeg in a medium sized cooking pot.
- Place on heat and bring almost to the boiling point.
- Remove from heat immediately and let cool to room temperature.
- Strain before adding to chutney.
To peel green tomatoes:
- Place in heat proof bowl, pot, or kettle.
- Pour boiling water over to cover and allow them to rest for three minutes.
- Pierce peel with the tip of a sharp knife and pull skin away.
- Slice these tomatoes very thinly.
- In a colander set over a bowl or in a sink layer green tomato slices with salt.
- Allow them to drain for two hours.
Meanwhile:
- Peel, core and finely chop tart apples to make 4 cups.
- Place in acidulated water until ready to use.
- Clean shallots and chop them finely to make 3 cups.
- Prepare sweet peppers by washing, halve, seed and de rib.
- Place under broiler or over open flame until skin is charred and coming away from the flesh. Remove skin; thinly slice peppers.
- Place chilies in a cheesecloth bag.
- At the end of two hours, rinse green tomatoes.
- In a large pot, combine green tomato slices,strained spiced vinegar, shallots, apples, hot chili bag, brown sugar, and celery salt.
- Bring to a boil, then simmer for 15 minutes, or until most of the excess liquid has evaporated.
- Add broiled sweet peppers and ripe tomatoes.
- Simmer until thick (about an hour).
- Remove chili bag.
- Pour into hot jars, wipe rims, screw on lids and rings.
- Process in boiling water bath: pints and quarts both 10 minutes.