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Got a Killer Chutney Recipe?

Looking for really , really good, but not insanely over-involved. Plan to test it with Thanksgiving crowd, refine, and then start canning for holiday gifts. Whatchu got, hounds?.

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  1. What kind of chutney? Tomato, onion, cranberry, orange, mint....? Indian, French, English....? this is way too vague to elicit helpful responses.

    1 Reply
    1. re: smtucker

      Yup, I've got a great Indian sweet/sour tomato chutney, but not sure what kind the OP is looking for. Clarify, and if mine's applicable, will be glad to share it (it's actually Madhur Jaffrey's not mine).

    2. Spicy Plum Chutney. Let me know if that appeals.

      2 Replies
      1. Roasted pear and cranberry chutney with ginger and golden raisins? Easy, can-able, seasonal. Yay or nay?

        2 Replies
          1. re: shoshiedude

            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.

            Enjoy!

        1. 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
          pinch salt
          cinnamon stick
          ground cloves and cardamom
          1 dried chile de arbol
          raisins
          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.

          4 Replies
          1. re: paulj

            Okay, these are all sounding so great to me. I say post em all, let God sort em out!

            1. re: paulj

              Paulj - any chance you could give me a weight on the piloncillo cone?

              1. re: THewat

                It was 4 oz cone. I guessed, based on experience, on how much sweetening these berries needed. Towards the end it is easy to tweak that, either with more sugar, or something sour like vinegar.

            2. Poste ema all! Let God sort em out. I think the thing to do is make a CHUTNEY BAR for Thanksgiving - I might just make all of these if you give me the recipes. I think I'll put your Chowhound names right on the bowls!

              1. i like the seasonality of this one:
                http://www.epicurious.com/recipes/foo...

                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:
                http://thelunacafe.com/spicy-blueberr...

                i had a great recipe for cranberry-fig chutney somewhere but i can't seem to find it now...

                1. Cranberry Chutney

                  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.

                  1. 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...

                    1. I've got a great apple chutney, and a fig/cranberry chutney. Let me know if you're interested.