Chutney? Where do I begin?

[othervoice]

I've been wanting to make some homemade chutney to go along with roast pork or smoked shoulder. Thinking along the lines of pineapple and something, anyone have any good ideas and or recipes?

[Amuse Bouches]

Chutney is IMO one of the easiest preserves to make -- there's no worry about jelling or thickening, and it's very rewarding. I've had good luck with Nigella Lawson's chutney recipes -- I've made both the Pear and Cranberry Chutney and the Pumpkin chutney which appeared in the New York Times, and the spiced apple chutney from How to Be a Domestic Goddess, which I believe also contains a recipe for Pineapple chutney.

[Candy]

If you have some cranberries stashed in your freezer you could try this:

Cranberry, Ginger and Lemon Chutney
3 Cups

1 med. lemon
12 0z. bag frozen cranberries
2 c. sugar
½ c. diced ginger
1/3 c. finely chopped onion
1 garlic clove, minced
1 jalapeño, seeded and minced
1 cinnamon stick
½ tsp. dry mustard
½ tsp. salt

Grate the yellow zest form the lemon. Using a small sharp paring knife, cut away and discard the thick white pith. Cut the lemon crosswise in half and pick out the seeds. Dice the lemon into 1/4"
pieces.

Combine all ingredients in a non-reactive sauce pan. Bring to a boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10-15 minutes. Cool completely.

Chutney can be prepared up to one week in advance, covered tightly and refrigerated. Remove the cinnamon stick before serving. Serve at room temperature.

[othervoice]

Thanks to you both,
The cranberry one sounds great. I bet it would go wonderful with some grilled turkey tenderloins.

[blue room]

I'd love to have a Major Grey chutney recipe--as close as possible--love the stuff. It has mango and raisins in it.