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.

 

Method

 
  1. Slice apricots thinly and place in a large bowl.
  2. Finely chop ginger and garlic and add to bowl.
  3. Stem, seed and dice chili, and add to bowl.
  4. Also add raisins, cloves, nutmeg, salt, and mustard seeds.
  5. Mix and set aside.
  6. In a non-reactive pot or kettle, combine vinegar and sugar; bring to boiling over medium heat.
  7. Add mixture in bowl to the pot and return to a gentle simmer.
  8. Maintain simmer for 45 minutes. Do not cover pot.
  9. Meanwhile, chop onions and place in a bowl.
  10. Quarter cantaloupes, peel and seed them.
  11. Cut fruit into 1/2inch cubes.
  12. Add to onions.
  13. Add orange juice and zest to the bowl; combine well.
  14. 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.
  15. Pour into hot jars, wipe rims, screw on lids and rings.
  16. Process in boiling water bath: pints and quarts both 10 minutes.

2Mango Chutney

 

Method 

 
  1. Peel the ginger and divide in half.
  2. Thinly slice one half of the ginger; coarsely chop the other half of the ginger.
  3. 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.
  4. Cook for 15 minutes over medium heat.
  5. Meanwhile, peel, halve, pit and slice green mangos to make 6 cups.
  6. After mixture has simmered for 15 minutes, add the mangos and simmer another 30 minutes or until mangos are tender and mixture has thickened.
  7. Pour into hot jars, wipe rims, screw on lids and rings.
  8. Process in boiling water bath: pints and quarts both 10 minutes.

3. Spicy Green Tomato Chutney

 

Method

To make spiced vinegar:

 
  1. 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.
  2. Place on heat and bring almost to the boiling point.
  3. Remove from heat immediately and let cool to room temperature.
  4. Strain before adding to chutney.

To peel green tomatoes:

 
  1. Place in heat proof bowl, pot, or kettle.
  2. Pour boiling water over to cover and allow them to rest for three minutes.
  3. Pierce peel with the tip of a sharp knife and pull skin away.
  4. Slice these tomatoes very thinly.
  5. In a colander set over a bowl or in a sink layer green tomato slices with salt.
  6. Allow them to drain for two hours.

Meanwhile:

 
  1. Peel, core and finely chop tart apples to make 4 cups.
  2. Place in acidulated water until ready to use.
  3. Clean shallots and chop them finely to make 3 cups.
  4. Prepare sweet peppers by washing, halve, seed and de rib.
  5. Place under broiler or over open flame until skin is charred and coming away from the flesh. Remove skin; thinly slice peppers.
  6. Place chilies in a cheesecloth bag.
  7. At the end of two hours, rinse green tomatoes.
  8. In a large pot, combine green tomato slices,strained spiced vinegar, shallots, apples, hot chili bag, brown sugar, and celery salt.
  9. Bring to a boil, then simmer for 15 minutes, or until most of the excess liquid has evaporated.
  10. Add broiled sweet peppers and ripe tomatoes.
  11. Simmer until thick (about an hour).
  12. Remove chili bag.
  13. Pour into hot jars, wipe rims, screw on lids and rings.
  14. Process in boiling water bath: pints and quarts both 10 minutes.