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Relishes & Chutneys - are you making any this year?

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cstout Jul 17, 2013 10:49 AM

I have never made Chutneys & relishes & would like to hear about your experience & favorite recipes.

Old timey recipes & their origin would be especially appreciated. Somehow they taste better when they have a story behind them.

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  1. p
    pine time RE: cstout Jul 17, 2013 01:31 PM

    I've made Madhur Jaffrey's sweet & sour tomato chutney for a gazillion years (well, the 37 years I've been married). Want a recipe? The house stinks of boiling vinegar for the 1st day, but after the chutney's made, it's truly delicious and keeps for ages in the fridge (if you don't eat it all sooner!).

    2 Replies
    1. re: pine time
      herby RE: pine time Jul 17, 2013 03:42 PM

      I would love a recipe or the name of the book it came from - I have a couple of her books.

      Is this your recipe?
      http://cooking4theweek.blogspot.ca/20...

      1. re: herby
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        pine time RE: herby Jul 18, 2013 01:25 PM

        That's 99% the same. It's truly delicious, and good with many foods If you're going to serve it to guests, I do recommend making it a few days before to (a) air out the house after all that vinegar smell, and (b) give the flavors awhile to meld. Good stuff

    2. h
      Harters RE: cstout Jul 17, 2013 02:08 PM

      I usually make a couple of chutneys in the autumn. Depends on what I can find going cheap - or free. The latter has involved plums and apples in the past.

      Havnt actually made any in the last couple of years but am still happily eating 2010 vintage ones. I have just one chutney recpe book - so old that the measurements are in ounces, not grammes

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        girlwonder88 RE: cstout Jul 17, 2013 03:33 PM

        I always make the zucchini relish in the Ball Blue Book....it's a great use of zucchini and we love it all year round, esp with sausages.

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          rosepoint RE: cstout Jul 17, 2013 04:40 PM

          Made a wonderful Rhubarb Orange Chutney this year after a visit to a local farm stand. We had some the other night with roasted chicken. Delish!

          1. r
            rtms RE: cstout Jul 17, 2013 08:04 PM

            I made rhubarb marmalade....so easy and really tasty....in fact. I think I'll go have some now with some lovely gouda :)

            1 Reply
            1. re: rtms
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              AGM_Cape_Cod RE: rtms Jul 18, 2013 03:37 AM

              Could you post the recipe for the rhubarb marmalade? TIA

            2. kitchengardengal RE: cstout Jul 17, 2013 08:09 PM

              I made some peach chutney a month or so ago. It was kind of bland. I think it needs some spiciness added when I open each jar.
              Last week, I made dill pickle relish, and when our cucumbers are fruiting like crazy, I'll make some sweet relish. I think they're all from the Ball Blue Book.

              1. d
                dfrostnh RE: cstout Jul 18, 2013 03:10 AM

                Not actually either but with a surplus of cherry tomatoes I found a recipe for curried cherry tomato ketchup. It's actually more like a cocktail sauce. I freeze it in small batches. Our daughter-in-law makes zucchini relish that's wonderful.

                3 Replies
                1. re: dfrostnh
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                  pine time RE: dfrostnh Jul 18, 2013 01:26 PM

                  Ohhh, I have an abundance of cherry tomatoes Can you please share the recipe? Gracias

                  1. re: pine time
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                    dfrostnh RE: pine time Jul 19, 2013 03:08 AM

                    I found my WORD document but didn't put any notes as to where I found this recipe. Note that it only makes one cup so I usually quadruple the recipe. You can also google cherry tomato jam. I've tried several recipes, all good. The jam is savory and good on creamed cheese, etc.

                    Curried Ketchup:
                    1 pint cherry tomatoes
                    1/2 cup red wine vinegar
                    1/4 cup sugar
                    2 teaspoons curry powder
                    1 teaspoon salt
                    1/4 teaspoon pepper
                    Pinch ground cloves
                    Put the tomatoes, vinegar, sugar, curry powder, salt, pepper and cloves into a saucepan and place over high heat. Bring to a boil, stir to dissolve the sugar and cook until the tomatoes have broken down and the mixture is slightly thick, about 10 minutes. Pour the mix into a food processor and pulse until smooth. Let cool to room temperature before refrigerating. Place in a decorative bowl to serve.
                    Yield: 1 cup

                    1. re: dfrostnh
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                      pine time RE: dfrostnh Jul 20, 2013 02:34 PM

                      Thanks!
                      I also made an Ina recipe this morning for a cherry tomato gratin, so that used up 3 pints of my tomato abundance, too.

                2. jpr54_1 RE: cstout Jul 18, 2013 08:01 AM

                  i make tomatillo/green tomato relish

                  1 Reply
                  1. re: jpr54_1
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                    cstout RE: jpr54_1 Jul 19, 2013 05:55 AM

                    tomatillo/green tomato relish - is this a savory relish or what? Would love to have the recipe, never heard of it.
                    Thanks.

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                    tracytrace RE: cstout Jul 18, 2013 12:29 PM

                    My dad just called to tell me that he brought in a "buttload" of green tomatoes this morning, and my mom climbed onto the kitchen counter to get to the high cupboard where she keeps my great-grandma's recipe box. Chow chow! I'm so excited. For various reasons, theyhaven't made chow chow in quite a few years, and I love it so.

                    1. tcamp RE: cstout Jul 18, 2013 01:20 PM

                      I made a really good mango pickle (like chutney, right?) recently. I love the sour taste of it:

                      http://www.manjulaskitchen.com/2013/0...

                      I'm doing this next after having a somewhat similar raisin chutney at a local restaurant:

                      http://www.manjulaskitchen.com/2012/0...

                      2 Replies
                      1. re: tcamp
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                        cstout RE: tcamp Jul 19, 2013 05:58 AM

                        raisin chutney - where do you find tamarind paste? The recipe sounds wonderful?

                        1. re: cstout
                          tcamp RE: cstout Jul 19, 2013 06:27 AM

                          I work within a few miles of several little indian grocery stores. One of them even offers threading in a small alcove at the back of the store. Fun lunch outings!

                          You can also buy it online:

                          http://www.nuts.com/cookingbaking/fil...

                      2. c
                        cstout RE: cstout Jul 19, 2013 06:26 AM

                        I love all the Crosse & Blackwell products but they are so darn expensive.

                        Here is a list of some of their products, do you have any recipes like this?

                        Tomato chutney w/crushed garlic
                        carmelized onion chutney w/peppers
                        cranberry chutney
                        pineapple & pepper chutney
                        chow chow piccalilli mustard & pickle relish

                        I especially love the piccalilli relish. I remember my grandmother adding flour to her relish, but don't have any recipes like that.

                        1 Reply
                        1. re: cstout
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                          pine time RE: cstout Jul 20, 2013 02:36 PM

                          As noted above, this tomato-garlic chutney is really delicious. Keeps well for ages, and it's especially good with roast chicken:

                          http://cooking4theweek.blogspot.ca/20...

                        2. f
                          Frizzle RE: cstout Jul 20, 2013 11:52 PM

                          I made a tamarillo (tree tomato- in photo) chutney yesterday. I'm not sure if you have this fruit in the US?
                          It's a recipe from my mother in law requested by my husband. He likes to eat it with hard cheeses. I made a half batch that had a dozen tamarillos, a pound of apples and onion. Brown sugar, mixed spice, cayenne, sakt and vinegar were the other ingredients. It was my first chutney and I'm hoping it brings back some childhood memories for the husband.

                          A question for the experienced folk out there. Do you mix your own mixed spice or use a pre-mixed store bought version?

                           
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