I made several batches of chutney this summer, and my favorite was Hugh Fearnley-Whittingstall's basic chutney recipe from his first River Cottage book, simply called River Cottage Chutney. Couldn't find the recipe online, but I did find a Christmas-themed recipe from him as well that looks very yummy, Fig and Cranberry Chutney: http://www.channel4.com/4food/recipes...
2 cups fresh cranberries
2 large pears
2 cups golden raisins
2 1/2 cups light brown sugar firmly packed
1 1/2 cups vinegar
2 teaspoons salt
1 tablespoon mixed pickling spices
10-12 whole allspice
4-5 whole cloves
Rinse cranberries. Peel, core and slice pears. Combine fruits in large saucepan with raisins, brown sugar, vinegar and salt. Place spices in a 6 inch sq. of cheese cloth or in a teaball. Add to fruit mixture and bring to boil over high heat. Reduce to medium heat and cook for 20 minutes, stirring. Remove spice bag and put into clean jars and seal.
i like the seasonality of this one:
i use a combination of dried cranberries and currants instead of raisins, red onion instead of white, and add toasted mustard seeds.
and while not exactly seasonal, this one is fantastic and works well with frozen blueberries if you have access to good ones:
i had a great recipe for cranberry-fig chutney somewhere but i can't seem to find it now...
I just made a batch -
1 12oz bag of cranberries
1/4 onion, diced
1 poblano pepper, roasted, pealed and diced
3 cloves garlic
1" ginger, finely minced
1 piloncillo cone
ground cloves and cardamom
1 dried chile de arbol
about a cup of water
Simmer everything till the berries pop, adjusting liquid content as needed. If it tastes too hot, fish the arbol chile out. Or use more chiles if that is part of your 'killer' definition. :)
I do this by taste and feel, and get a different result each year.
Roasted Pear and Cranberry Chutney
4 ripe Bosc pears, peeled and cut in half, core removed
4 tablespoons freshly squeezed lemon juice, or half lemon/half orange
1/2 cup plus 2 tablespoons brown sugar
1 tsp teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 tablespoons neutral flavored vegetable oil
1/2 cup pure maple syrup, honey or other mild sweetener, if you don't want the maple flavor
1 medium red onion, chopped
2 garlic cloves, chopped
2 teaspoons grated fresh ginger
3 oz currants
3 oz golden raisins
I red bell pepper, diced into small pieces
3/4 cup white wine or champagne vinegar
1/2 chipotle en adobo, or to taste, minced, optional
2 teaspoon chopped fresh thyme
2 cups coarsely chopped fresh or frozen cranberries
1/2 teaspoon salt
Preheat oven to 350°F.
Toss the pears with the lemon juice, 1 tablespoon of the sugar, the cinnamon, and cloves. Coat a sheet pan with half the oil. Set the pears cut side down on the pan. Brush the pears with the remaining oil. Roast until caramelized and tender, 40 to 50 minutes, depending on the degree of ripeness. Remove from the oven and allow to cool. I turn them half way through roasting.
While the pears are roasting, bring the remaining ingredients to a boil in a nonreactive saucepan. Reduce the heat and simmer for 5 minutes. Remove from the heat and allow to cool.
Using a melon baller, scoop out the cores of the cooked pears, after they cool. I do this step before roasting; it was easier to handle the pears at that point. Cut the pears into 1/2-inch chunks.
Combine the pears with the rest of the mix. Cover and refrigerate for at least 2 days before serving.