I wouldn't save a recipe nor post it if it wasn't "good".
Rhubarb chutney
2 cups rhubarb cut in 1/2 inch dice
2 cups peeled apple cut into 1/2 inch dice
1 1/2 cups onion cut in 1/2 inch dice
1 tablespoons chopped fresh ginger
1/2 cup raisins
2 cups brown sugar
3/4 cups cider vinegar
1/2 tsp ( or more) red pepper flakes
Generous pinch of salt...or to taste.
Mix all together in a sauce pan, simmer for about an hour until all is soft. Stir often and add more liquid in the form of apple juice if it runs too dry.
Linda C

That does sound good.

Thanks

This is an old family recipe that came from my aunt. My other aunt makes it all the time to give as gifts (the notes are hers), and I've made it with my mom too. It's good, and I'd make it again, but next time I'll leave out the slivered almonds - they turned an unappetizing dark color, even thought they tasted good.

Becky

* Exported from MasterCook *

Sunny's Mango Chutney

Recipe By :Sunny Hadley Riley
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 cups sliced mangoes (not too ripe)
12 cups dark brown sugar
8 small red peppers (seeded & sliced under
faucet)
1/2 pound slivered almonds -- optional
1 tablespoon ground cloves
1 tablespoon cinnamon
1 tablespoon nutmeg
1 1/2 cups raisins
1/4 cup mashed garlic
2/3 cup finely chopped fresh ginger root (peel
with a spoon)
3 cups apple cider vinegar
6 medium chopped onions
1 tablespoon salt

I blanch Mangos for 2 min. in boiling water before I peel them....
Heat and bring to slow boil all ingredients for about 2 hr. & 15 min.. and stir frequently..with wooden spoon or it will stick, covered pot....I double this recipe & I have a huge pot that I use for just chutney!
I prep all ingredients in one day and "can " the next day.. It takes me almost all day to can so start early! I have a very large canning pot, holds 7 jars at one time ,Bring full jars to a boil, covered with one inch water, for 20 min. remove the sterilized jars with large tongs and leave on sink till cool ,then tighten tops If they don't "pop" rims weren't clean, I have a large mouth funnel I use to fill jars, also use large metal ladle, for chutney.. leave half inch.. on top and put lids on..Repeat this till all jars are sterilized. I told you it takes me all day ...I also put all jars and tops in my dishwasher before I can.. I put the jars that don't "Pop" in the refrg. & use them for myself. .. Good Luck,...... love, Diane
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NOTES : Makes approximately 15 pints.

This is one of our our favorites. It has a little bite (or a lot if you want). Really good on chicken and pork.

* Exported from MasterCook *

Peach-Jalapeno Chutney

Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories : Preserving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Ripe Peaches -- Peeled and coarsely chopped
1 Cup Cider Vinegar
1 Cup Dark Brown Sugar
2 Cloves Garlic -- minced
1 Small Onion -- finely chopped
2 Small Jalapeno Peppers -- seeded and chopped (leave ribs and seeds for a hotter chutney)
1 Teaspoon Mustard Seed
1 Tablespoon Fresh Ginger Root -- minced
1/2 Cup Golden Raisins
1 Teaspoon Cinnamon
1 Teaspoon Ground Allspice
1/4 Teaspoon Salt

Place all ingredients in a medium non-aluminum Dutch oven or heavy pot. Bring to a boil over medium-high heat. Lower the heat and let simmer, partially covered, for about 45 minutes. Stir frequently. Remove from heat and taste for seasoning. Makes about 4 half-pint jars. Chutney can be refrigerated or processed in a boiling water bath: 10 min. @ 0-1000 ft., 15 min.@ 1001-6000 ft., 20 min. above 6000 ft.

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This is the Apricot CHutney Lpink and I made last Friday for our "jammin" session.....

Very tasty even though we only had the pot likkins... everything else is in jars!

Apricot Chutney

Ingredients:
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
-------- ------------ --------------------------------
6 cups fresh apricots -- pitted
4 medium onions -- sliced
1 1/8 cups seedless raisins
2 1/2 cups white wine vinegar
1 pound dark brown sugar
4 tablespoons salt
1 cup preserved ginger (we used a combination of candied and puree)
1 tablespoon mustard seeds
1 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
Grated peel of 1 orange
Juice of 1 orange -- strained
1/2 cup walnuts

Put all of the ingredients into a large pan and cook gently to a soft
mush, about 1 1/2 hours. Add the walnuts.

Pack into sterilized jars. Process in a boiling water bath; pints 25
minutes; quarts 30 minutes. Keep the chutney for at least one month
before using it.

Here is one I've had success with:

Cranberry Chutney

2 tablespoons oil
4 large garlic cloves
2 large spanish onions
2 large tomatoes
12 ounces cranberries -- 1 bag
3 1/2 inch fresh ginger -- square, minced
3/4 cup sugar
1/2 cup brown sugar
2/3 cup malt vinegar
2 tablespoons mustard seed
2 tablespoons ground cumin
2 teaspoons salt
1/4 teaspoon cayenne pepper

Heat oil, saute onions and garlic until tender. Add all remaining ingredients, adding water if necessary. Cook 45 minutes until very thick.

SPICY TOMATO CHUTNEY
1 pound vine-ripened tomatoes - (used about 2lbs chopped and seeded)
1 red bell pepper  (used 2 small red peppers)
1/2 cup red-wine vinegar
3/4 cup cider vinegar
3/4 cup sugar
1 teaspoon salt
2 teaspoons mustard seeds - (used 1 tsp of dry mustard)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried hot red pepper flakes
3/4 cup chopped scallion greens - (used diced red onion)
Chop tomatoes and bell pepper.
In a medium saucepan bring vinegars to a boil with sugar, salt, mustard seeds, black pepper, and red pepper flakes, stirring occasionally, and stir in tomatoes, bell pepper, and scallions. Simmer mixture, uncovered, stirring occasionally (stir more frequently toward end of cooking), about 1 1/4 hours, or until thickened and reduced to about 1 1/2 cups. Cool chutney completely. Chutney keeps, covered and chilled, 2 weeks.

Makes about 1 1/2 cups.

Gourmet
September 1997

We have a good German restaurant where we love to eat. One day I ordered the Chutney Chicken and when it came it was plain chicken with about a teaspoon or possibly two of delicious chutney in a side cup. My first really good chutney so I'm really glad to get these recipes.