chutney recipe

Try this rhubarb orange chutney recipe with your favorite curried vegetables or Indian inspired dishes. The perfect addition to any charcuterie board this easy chutney recipe is a delicious balance of savory, sweet and spice. 

Orange Rhubarb Chutney Recipe

black peppercorns

Tbsp mustard seeds

Tbsp Ball® pickling spice

Tbsp grated orange zest

orange juice

rhubarb (1 3/4 lbs)

brown sugar

cider vinegar

onion

raisins

Tbsp finely chopped garlic

Tbsp finely chopped ginger root

Tbsp curry powder

allspice

bouquet garni

Tie the peppercorns, mustard seeds and pickling spice in a square of cheesecloth, creating a spice bag. Set aside.

combine

Combine the orange zest and juice, rhubarb, brown sugar, vinegar, onions, raisins, garlic, and ginger in a large stainless steel saucepan.

boil

Bring to a boil over medium-high heat, stirring constantly.

reduce

Reduce heat and boil gently, stirring occasionally, for 45 minutes.

add spices

Add the curry powder, allspice, and reserved spice bag; stir well.

Boil gently, stirring frequently, until thick enough to mound on spoon, about 30 minutes.

prepare jars

Prepare a boiling water bath canner in the meantime. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.

fill jars

Using a jar lifter, grab one canning jar, place on a towel or wooden cutting board, then ladle hot chutney into hot jars leaving 1/2 inch headspace. Remove air bubbles (this headspace tool is perfect for this). Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

repeat

Put the jar back in the canner and repeat until all jars are full.

process

Process in a boiling water canner for 10 minutes, adjusting for altitude. After processing, turn off the heat, remove the lid, and allow the canner to cool for 5 minutes.  Remove jars and cool to room temperature. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

A medley of spices and sweet tomato make this Indian-inspired eggplant chutney delicious.

Eggplant kasundi

vegetable oil

(about 300 grams) eggplant,

brown onion, coarsely chopped

mustard seeds

tbsp finely chopped fresh ginger

green chillies, seeded, finely chopped

garlic cloves,

cumin seeds

paprika

turmeric

can diced tomatoes

(1/4 cup, lightly packed) brown sugar

tbsp malt vinegar

A delicious hot relish to serve with grilled or barbecued meats and fish.

Sweetcorn and chilli relish

sweetcorn cobs

onion, sliced as finely as possible

red chillies, deseeded and chopped (optional)

coriander seeds, crushed

lime

caster sugar

rice vinegar vinegar

salt

tsp cornflour

Shuck the kernels off the cobs (this is most easily done by standing each cob upright in a large bowl and running a knife down it, mowing the corn as you go). Cook the corn in plenty of boiling, salted water for about 2 minutes and drain well.

In a saucepan, mix the onion, chillies, if using, coriander seeds, lime zest and juice, sugar, vinegar and salt. Bring to the boil and simmer hard for about 5 minutes. Reduce the heat, add the sweetcorn and simmer gently for 20 minutes.

Mix the cornflour with 4 tablespoons water to make a paste. Add this to the sweetcorn mixture and bring the heat back up to a simmer for about 5 minutes or until the sauce has thickened. Transfer to a sterilised jar and cool. You can either eat it immediately or keep in a cool place for up to 3 months.

This simple recipe for mango chutney calls for lots of ripe mangoes, onion, garlic, and ginger root. Make a large batch and freeze the leftovers!

Super Simple Mango Chutney Recipe

mango

red onion

golden raisins

garlic

ginger root

white wine vinegar

red pepper flakes

Combine all of the ingredients in a medium saucepan. Set over medium-low heat and cook, covered, for 30 minutes. Store in a sealed container.

This Mango Chutney is a simple and delicious spread that's packed with flavor and is perfect slathered onto just about anything!

Mango Chutney

Tbsp flavorless oil (15 mL)

garlic (minced)

½ medium white onion

ginger

white sugar (100 g)

white vinegar (120 mL)

cumin

½ tsp red pepper flakes

cinnamon

mangoes,

Saute: Heat oil in a saucepan over medium heat, then saute garlic, onion, and ginger until onions are slightly translucent, about 5 minutes.

Simmer: Add the onion mixture to a large pot along with the rest of the ingredients. Stir well and bring to a gentle simmer over medium/low heat. Cook uncovered for 1 hour, stirring occasionally.

Mash: Mash with a fork or potato masher to break down remaining large mango chunks (smaller pieces are fine). Serve warm or chilled.

A unique and delicious way to preserve rhubarb, this chutney is fabulous with pork, Indian curries, and over cream cheese as an appetizer.

Spicy Rhubarb Chutney to Can or Freeze

½ pounds rhubarb, (trimmed and sliced thin (8-9 cups))

brown sugar, (lightly packed (cut down

honey

apple cider vinegar

raisins, (chopped in a food processor)

½ tablespoons grated fresh ginger, (or 2 teaspoons dried ginger)

sea salt

red pepper flakes*

Combine all the ingredients in a 6 or 8-quart stainless steel pot. Stir well and bring to a boil over high heat. Reduce heat to a simmer (a very gentle boil) and cook, uncovered, until thick, about 30 minutes. Stir occasionally, and more towards the end as the chutney is thickening.

For Canning: While the mixture cooks, prepare six half-pint jars (or three pints) and keep hot until needed. Prepare canning lids according to manufacturer&#39;s directions, and start the water heating in the canner. (Refer to these directions if you need a water bath canning refresher.)

When the chutney is cooked, ladle into 1 jar at a time, leaving 1/4-inch headspace, wiping the rim with a damp cloth, and attaching the lid. Place jar in prepared canner. Fill and close remaining jars.

Process jars in a boiling-water canner for 15 minutes. Turn off burner, remove lid and let jars sit in the canner for 5 minutes. Carefully remove to a towel-lined counter and let cool. Check seals before labeling and storing in a cool, dark place. Refrigerate any jars that didn&#x27;t seal to use within 3 to 4 weeks.

For Freezing: simply ladle slightly cooled chutney into clean freezer-safe containers, label and freeze for up to a year.

Homemade runner bean chutney makes an excellent Xmas present. Learn about runner beans and how to make a runner bean chutney recipe from scratch.

Runner Bean Chutney

onions,

(7fl oz) malt vinegar

1kg (2.2lbs) runner beans, washed, trimmed and sliced thinly diagonally

milliliters (1 tbsp) English mustard powder

(1 turmeric

(⅔ oz) cornflour

(7fl oz) white wine vinegar

granulated sugar

(1½ tbsp) wholegrain mustard

7.5 milliliters (1½ tsp) flaked sea salt

Place the onions into a large, heavy-based saucepan and pour over the malt vinegar.

Bring the contents to a gentle simmer and cook for 15 minutes until the onions have softened, stirring occasionally.

Plunge the beans into a large pan of boiling water. Let it reach a simmering point and continue to cook for another 3 minutes. Drain the beans in a colander then run it under cold water. Drain again.

Stir in the sugar and remaining white wine vinegar into the onions, then bring it to a boil and cook for 2 minutes.

Add the beans to the onions and simmer gently for 10 minutes, stirring occasionally.

Mix the mustard powder, turmeric, cornflour and 45ml (3 tbsp) of the white wine vinegar until smooth.

Pour the slurry in with the onions and beans, stirring vigorously to avoid any lumps forming.

Stir in the the wholegrain mustard and salt.

Gently simmer the chutney for 20 minutes, stirring regularly so that nothing sticks to the bottom of the pan.

Transfer the chutney into sterilised jars.

Once cooled, store in a cool dark place for at least a month.

I love a good chutney and this is the best time to make things like this!

How long can you keep once opened   thankyou

I have made this twice now and it is amazing. A massive hit with family and friends and a brilliant way to use up the 100s of runner beans in the garden.

Highly recommend this recipe. I had a load to use and left them too late to pick so they were a bit stringy and tough. I gave this a go and didn't hold out much hope as the beans were still tough and stringy after cooking. I potted up anyway and 6 weeks later they've matured and softened and I can't get enough! Really delicious recipe.

I wasn't even sure if I'd like chutney let alone runner bean chutney all because I don't eat relishes and don't like mustard.
But I made this last year and discovered it is delicious! I've made it again and my only thought was that there's  a lot more prep time. It took me about an hour just to cut and shape the runner beans,  some very large. Make sure you cut them smaller, as a batch I made last year some were not cooked enough.

Looking for a delicious and easy mango chutney recipe? Look no further! This simple recipe provides everything you need to know to make your own homemade mango chutney. Best known served in British Indian Restaurants as a poppadom dipping sauce.Also great served with curries, cold meats or as a relish with cheeses, this chutney is incredibly versatile. And it&#039;s so easy to make! Read on to find out how...

230 ml White Wine vinegar

tbsp Sherry Vineger (or Balsamic Vinegar)

225 g Caster Sugar

Mangoes (chopped in to small squares)

Nigella seeds

tsp Gia Chilli Puree (or 1 chilli very finely chopped)

tsp Gia Garlic Puree (or 4 cloves

tsp Allspice

tsp Ground cinnamon

tsp Ginger Powder

tsp Ground coriander

Dissolve

Pour the white wine vinegar, sherry vinegar and caster sugar in a sauce pan and simmer, stirring until the sugar is fully dissolved

Boil

Increase the heat to a gentle boil for about 5-10 mins until reduced a little.

Chop

Meanwhile prepare the mango, chop into small squares

Ingredients

Place mango into a large sauce pan and add all the remaining ingredients

Cook

Pour the boiled vinegar and sugar solution into the mango sauce pan and cook over medium low heat for approximately 1 hour

Stir

Keep on stirring throughout this time until at your desired consistency. Cook for less time for a chunky chutney.

Blend

If you want a smoother chutney cook for longer and use a potato masher or blender to make it smoother still. Season with salt and pepper.

Place the cooked chutney into sterilised jars and leave to cool, you can keep the chutney for several months, unopened in a cool place.

Serve

Serve with curries, rice dishes, chicken or cheese.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1659475031/pr9u6ssk0at0mbcwwkie.mp4

Looking for a delicious and easy mango chutney recipe? Look no further! This simple recipe provides everything you need to know to make your own homemade mango chutney.
Best known served in British Indian Restaurants as a poppadom dipping sauce.
Also great served with curries, cold meats or as a relish with cheeses, this chutney is incredibly versatile. And it's so easy to make!
Read on to find out how...

Don&#039;t let your green tomatoes go to waste - make this easy green tomato chutney that combines the tangy goodness of green tomatoes with a touch of sweetness. Perfect as a topping for meats and veggies or spread on sandwiches and wraps.

Green Tomato Chutney Recipe (Lower Sugar)

washed, cored & chopped green tomatoes* ((about 5-6 pounds))

apple cider vinegar (or white vinegar)

onions

raisins, chopped** ((regular

honey***

garlic, (minced)

chili powder

mustard

cayenne pepper (or red pepper flakes, to taste)

Prep all your ingredients - wash and chop the tomatoes (core if needed, no need to peel) and chop the raisins, onions, and garlic in a food processor.

Add the ingredients to a 6-quart or larger pot as they&#39;re ready. Bring to a boil, reduce heat to maintain a low simmer for 1 hour or until thickened slightly.

After an hour, the chutney will have reduced some, but still be quite chunky. Blend the chutney to the smoothness you desire, either with a hand-held blender or by transferring to a blender in batches.

Let cool and transfer it to jars to store in the fridge for up to a month.

Refrigerate:

Let cool and transfer to freezer containers (leaving 1-2 inches of headspace for expansion) to freeze for a year and a half.

Freeze:

Keep the chutney warm, fill a water bath canner and set on the stove to heat.  Wash seven half-pint jars and lids, keeping the jars full of hot water until ready to fill.

Using one jar at a time, empty jar of water and ladle chutney into jar leaving 1/4 inch headspace. Run a thin spatula or chopstick around jar to release bubbles, wipe rim with a damp cloth and attach lid. Transfer jar to elevated rack in canner and repeat with remaining jars and chutney.

Lower rack in canner, cover, and bring to a boil over high heat. Once boiling, start the timer for 15 minutes (you may need to adjust the heat a bit to keep at a boil, but not so much that the jars knock about).

Turn off the heat when the timer goes off, remove the lid and let the jars sit in the water for 5 minutes. Remove jars to a towel lined surface to sit undisturbed for 12 hours.

Remove rings, check seals and label jars. Store in a cool, dark place for up to 18 months.

Boil Water Can:

I was so delighted with the flavor of this chutney. Four friends with widely varying taste buds tasted it before an Italian meal. They all loved it. It is so good as a dipping sauce for bread. I am going to serve some with the Thanksgiving turkey. Sadly, I only made a third of the recipe from the remaining tomatoes in my garden. Next year I am going for the full batch. Move over Major Grey! There's a new chutney in town.

Blueberry chutney recipe with a little bit of spice, a little bit of sweet (only from the blueberries and honey), and a whole lot of flavor. Recipe yield is between 5-6 half pints.

Blueberry Chutney Recipe to Can or Freeze (Honey Sweetened)

red wine vinegar (or apple cider vinegar)

balsamic vinegar

raisins, (chopped)

lemon

grated ginger (or 1½ teaspoons ground ginger)

sea salt, (or to taste)

red pepper flakes, (or to taste)

black pepper

Place blueberries into a large stock pot, either undefrosted frozen or fresh (if using fresh rinse and remove stems).

Add all the remaining ingredients to the pot and bring to a full boil over medium-high heat, stirring often. Reduce heat to medium-low and simmer an hour, stirring regularly until the chutney has thickened to the desired consistency.

Top 11 chutney recipe recipes from across the web

The most viewed chutney recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Orange Rhubarb Chutney Recipe

Eggplant kasundi

Sweetcorn and chilli relish

Super Simple Mango Chutney Recipe

Mango Chutney

Spicy Rhubarb Chutney to Can or Fre...

Runner Bean Chutney

Mango Chutney

Green Tomato Chutney Recipe (Lower ...

Blueberry Chutney Recipe to Can or ...

Runner Bean Chutney

Top 11 chutney recipe recipes from across the web

The most viewed chutney recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Orange Rhubarb Chutney Recipe

Eggplant kasundi

Sweetcorn and chilli relish

Super Simple Mango Chutney Recipe

Mango Chutney

Spicy Rhubarb Chutney to Can or Fre...

Runner Bean Chutney

Mango Chutney

Green Tomato Chutney Recipe (Lower ...

Blueberry Chutney Recipe to Can or ...

Runner Bean Chutney

The most viewed chutney recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine