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---------- Recipe via Meal-Master (tm) v8.02 Title: Apple Chutney Categories: Chutneys Yield: 10 servings 1 qt Cider Vinegar 1/2 lb Seedless Raisins 1/4 lb Garlic Peeled and Chopped 6 Red Or Green Chili Peppers** Sugar To Taste 6 lb Hard Green Pears *** 3 c Sugar 6 lb Very Tart Apples (Sour)* 1/2 lb Gingerroot, Peeled & Chopped 2 tb Pickling Salt Cayenne To Taste * Apples are to be peeled, quartered and cored. ** Chili peppers are to be seeded and chopped. *** Pears should be peeled, cored and cut into strips. In large preserving kettle mix the vinegar, sugar, raisins, apples, garlic cloves, gingerroot, peppers, and salt. Bring to a boil and simmer until the apples are mushy and transparent. If neccessary, add a little more vinegar. Taste and add sugar and cayenne as desired. Then add the pears and simmer until the pears are tranparent but not overcooked. Spoon into hot jars and seal. Makes 8 - 10 Pints. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Apple Ginger Mixed Chutney Categories: Chutneys Yield: 1 servings 3 c Cider vinegar 4 c Packed brown sugar 10 c Tart apples -- diced 4 Lemons -- chopped, with Peel 2 Onions -- chopped 5 Garlic cloves -- chopped 1/2 c Ginger -- minced 1 1/2 c Seedless raisins 1 ts Cayenne pepper * You will need 6 one-pint jars and about 4 to 5 pounds of tart apples for this recipe. Prepare all ingredients before beginning. Peel, core and dice apples. Chop and remove seeds from lemons, but do not peel. Peel and chop onions. Peel and roughly chop garlic; do not mince. Peel and finely chop ginger root. Bring cider vinegar to a boil over low heat, using a large saucepan. Add apples and cook until the mixture returns to a simmer. Add remaining ingredients and cook gently for 20 minutes, stirring often. Spoon chutney into glass jars which have been washed in hot soapy water and rinsed with boiling water. Seal tightly. Cool and store in refrigerator. Yield: 6 pints. Recipe By : Jo Anne Merrill From: Ladies Home Journal- August 1991 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Apple Red Chile Chutney Categories: Chutneys Yield: 1 batch 4 Granny Smith apples, peeled, -cored and coarsely chopped 4 Fresh red chilies (or -hydrated dried chilies), -diced 1/2 c Brown sugar 1/3 c Cider vinegar 8 Cloves garlic, minced 1 c Water 1 tb Chopped fresh marjoram 1/2 c Toasted pine nuts (optional) To prepare the chutney, place apples and chilies in a heavy saucepan with sugar, vinegar, garlic and water. Bring to boiling over medium heat, lower the heat, partially cover the pan and simmer, stirring occasionally, for 30 minutes. Stir in marjoram and add pine nuts. Allow to cool, then refrigerate. Use within a few days. Makes about two cups. The San Mateo Times. 6/26/90 Posted by Stephen Ceideburg July 27 1990. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Apricot and Raisin Chutney Categories: Chutneys Yield: 1 servings 1 1/2 lb Dried apricots 1 qt Hot water 10 lg Garlic cloves 1 lg Onion -- chopped fine 1 3" piece of fresh ginger 1 1/4 c Vinegar -- (see Note at Bottom) 1 lb Sugar -- (see Note at Bottom) 1/4 ts Salt -- I use at least 1 Tsp 1/4 ts Cayenne 1 c Raisins Makes 5 lbs. Rinse and put the apricots in a bowl with the hot water (I add the juice of 1 lemon and the cut up lemon peel) Leave to soak for 4 hours. Chop the garlic. Peel and chop the ginger. Blend the garlic and ginger with a little of the vinegar until smooth. Put the apricots with their soakings water, the onions, the ginger and garlic mixture into an preserving kettle with the rest of the vinegar. Add the sugar, salt and cayenne. Bring to a boil and simmer gently for 45 minutes, stirring occasionally to prevent burning. Add the raisins and continue cooking until the chutney thickens and begins to turn shiny. Pack into hot clean jars, cover, process and cool. --Note : I use brown sugar and regular raisins for a dark chutney - I use white sugar and golden raisins for a golden chutney. I don't blend the garlic and ginger mixture - I simply mince very small or put through a garlic press. You can substitute dried ginger for fresh ginger. Chutney is not supposed to require a hot water bath, because of the acid level from the vinegar - but I give it a hot water bath anyway. You can use apple cider vinegar in this recipe. I use a gas cooktop - and I cook the simmer the mixture with a simmer plate between the pot and the burners. Be sure you use a heavy bottomed pan - to prevent scorching or burning. PS: I always refrigerate the Chutney after opening the jar. "Sweet chutneys provide a delicious finishing touch to cold cuts, cheese and salads. This slightly hot, spicy way of dealing with dried apricots and raisins is an original and ever popular addition to cold, simple fare? Note - I think the author meant "traditional" - Recipe By : Harrods book of Jams, Jellies and Chutneys From: Ladies Home Journal- August 1991 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Apricot Chutney Categories: Chutneys Yield: 1 servings 1 sm Lime 1 c Granulated sugar 1 c Packed brown sugar 1 c Dried currants 1 c Cider vinegar; (5% acidity) 1 tb Fresh ginger; minced -or- 3/4 ts Ground ginger 1 ts Dry mustard 1 ts Ground allspice 1/4 ts Salt 1 ds Ground cloves 3 sm Dried hot red chiles; crushe 1/2 c Chopped onions 1 sm Garlic clove; minced or pres 4 lb Apricots; pitted & quartered Recipe by: Maggie Workman <MWORKMAN@VM.CC.PURDUE.EDU> Rinse unpeeled lime; then chop, discarding seeds. Place chopped lime in a heavy bottomes 8 to 10 quart pan. Mix in granulated sugar, brown sugar, currants, vinegar, ginger, mustard, allspice, salt, cloves, chiles, onion, and garlic. Bring to a boil over medium-high heat. Stir in apricots; return to a boil, stirring constantly. Reduce heat and simmer, uncovered, stirring often to prevent sticking, until slightly thickened (about 45 minutes). Process in boiling water canner as above. Source: Sunset's _Home Canning_. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Autumn Chutney Categories: Chutneys Yield: 1 servings 1 lb Plums -- halved and stoned 1 lb Apples -- peeled and cored 1 lb Tomatoes -- chopped 1 lb Onions -- sliced 2 lg Garlic cloves -- chopped 3 c Sultanas -- (raisins) 1/4 ts Mace 1/4 ts Ground mixed spice 2 tb Ground ginger 1 lb Light brown sugar Mix the fruit and vegetables together. Put into an preserving pan (Note: these books call for an aluminum pan - I just don't use aluminum with acid food ) Add the remaining ingredients, except the sugar. Simmer for about 30 minutes until tender. Add the sugar and stir until dissolved. Simmer gently, stirring frequently, until thick. (Note: how long this takes depends on the water content of the fruits). Cool, then pack the chutney into clean jars. Cover and seal. PS: I always refrigerate after opening the jar. "Gathering the produce of the season as the days shorten, as the sun travels lower in the sky and the earth quietens, is a deeply satisfying pastime. Making the most of the produce is a pleasure, too, and this chutney brings several of the fruits of the season together in a mouthwatering way. Recipe By : Country Harvest (a Celebration of Autumn) ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Chutney Categories: Chutneys Yield: 30 servings 1 lb Tamarind 1 1/3 c Cider vinegar 1 lb Guavas; chopped, seeded 1/2 c Currants 6 oz Ginger, fresh 1 Chili pepper, dried 1 Garlic clove 2 sm Onion, white 2 T Mustard seed 2 T Celery seed 3 Peppercorns; crushed 1 ts Allspice, ground 1 ts Cloves, ground 1 ts Salt Soak tamarind pulp in vinegar, stirring to remove seed from pulp. When soft, press through a colander. Finely chop the ginger, pepper, garlic, peeled onions and mustard seed. Boil all ingredients 30 minutes and let stand overnight. Reheat to boiling and can in boiling water bath. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Chutney Barbecue Glaze Categories: Bbq sauces, Chutneys, Other sauce Yield: 3 cups 1 ea Crushed pineapple, 20 oz can 1/2 c Chutney, cut-up 2 tb Brown sugar 2 tb Butter 1 ts Salt 1 ts Ginger, ground In a saucepan combine all ingredients. Bring to a boil; reduce heat and simmer 15 minutes. Use to baste lamb, pork or ham the last 15 minutes of grilling. Pass remainder. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Coconut Chutney Categories: Chutneys Yield: 1 qt 1 Fresh coconut 4 Green chiles (serranos and jalapenos) 1 c Yogurt 1 tb Salt 1 tb Black mustard seeds 1 tb Oil (or ghee) 2 tb Gingerroot Peel and grate the coconut. Mince the chiles and gingerroot. Mix the chiles, coconut, salt, and ginger root. Heat the oil in a pan and fry the mustard seeds for about 1 minute. Add to the coconut, stir and serve. WALT ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Date Chutney Categories: Chutneys Yield: 3 cups 8 oz Pitted medjool dates 1/4 ts Red chili powder 1/2 ts Salt 1/4 ts Cumin powder 3 c Water 1/2 ts Tamarind paste This recipe calls for tamarind paste, a sweet-and-sour flavoring made from the beanlike tamarind fruit. If you can't find tamarind paste, add 1/2 cup honey and 1/2 cup vinegar to dates during cooking. Place dates in a medium saucepan and cover with water. Cook until soft and tender, about 25 minutes. Or cook dates for 15 minutes in a pressure cooker. Set cooked dates aside to cool. Puree dates in small batches in a food processor or blender, adding a little water as needed to make a smooth paste. Melt tamarind and spices to pureed dates. Stir well. Add more water as needed to make a thick sauce. Calories per tablespoon: 13 Grams of fat: 0 % fat calories: 0 Cholesterol: 0 mg Grams of fiber: .2 Source: Jessica Shah in 'Delicious!', April 1994 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fresh Mint Chutney Categories: Chutneys Yield: 1 cups 2 c Finely chopped fresh mint Leaves 1/3 c Chopped onion 3 tb Lemon juice 3/4 ts Salt 1 tb Sugar 1/4 ts Cayenne pepper Combine the mint leaves, onion and lemon juice in the container of an electric blender. If a blender is not available, chop fine with a sharp knife. Add seasonings and blend fifteen seconds or mix well with a spoon. Chill and serve. Source: An Herb and Spice Cookbook by Craig Claiborne. Shared on alt.creative-cook and alt.creative-cooking by Judi M. Phelps. Internet: jphelps@shell.portal.com or juphelps@delphi.com ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Green Tomato Chutney Categories: Chutneys Yield: 1 servings 2 lb Green tomatoes 1/2 lb Tart green apples 6 Dried chili peppers (each 1" long) 1/2 lb Peeled shallots or small Onions 1/2 c Packed golden raisins 1 c Packed dark brown sugar 1 tb Grated crystallized ginger 1 1/2 ts Minced garlic (about 3 Cloves) 1 1/4 c Cider vinegar Cut the tomatoes into 1/2 inch cubes, to measure about 6 cups. Peel, core, and slice the apples, to measure about 2 cups. If you are using dried whole chiles, break them up and remove some seeds, if you want a milder chutney. For easy peeling of the shallots or onions, first cover them with boiling water, stir, drain, and immerse in cold water to prevent their cooking. Drain again, and peel. Place all the ingredients in a wide 4-quart saucepan, bring to a boil quickly, and boil about 30 minutes, or until the chutney is as thick as jam. Stir occasionally to prevent sticking. Ladle into hot, sterilized jars, seal, cool, label, and store. Makes 3 pints (Note: Shallots are preferred, but if you use onions, substitute either : raw pearl onions or frozen small boiling onions) ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Hot and Spicy Pepper And Apricot Chutney Categories: Dips, Chutneys Yield: 1 servings 1 1/4 lb Sweet red peppers cored Seeded cut into 1/4 inch Dice (3 cups) 12 oz Dried apricots cut into 1/4 Inch dice 1 c Raisins 1 lg Onion fine chopped 5 cl Garlic thinly slivered 1 3-inch piece fresh Gingerroot peeled and thin Slivered (3 cup) 1 1/2 ts Salt 1 ts Cumin seeds 1 1/2 ts Crushed red pepper flakes 3/4 ts Mustard seeds 1 c Sugar 3/4 c Red wine vinegar Combine sweet red peppers, apricots, raisins, onion, garlic, gingerroot, salt, red pepper flakes, cumin seeds, mustard seeds and sugar in large saucepan. Cook, uncovered, stirring occasionally, over medium heat until sugar dissolves, about 5 minutes. Add vinegar. Cook stirring often, until mixture is shiny and thick 30- 35 minutes. Cool. Cover and refrigerate. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Indian Apple Chutney Categories: Chutneys Yield: 1 servings 1 lb Cooking apples 1 lb Onion, chopped 2 Garlic cloves, crushed 3/4 c Golden raisins 2 t Salt 1 1/2 c Sugar 2 1/2 c Malt vinegar 1/4 t Cayenne pepper 1/4 t Ground cumin 1/4 t Ground ginger 1 t Mustard seeds 1/4 t Dry mustard 1 T Tomato paste Peel, core and coarsely chop apples. Put apples, onions, garlic and raisins into a saucepan. Add salt, sugar, vinegar and spices and mix well. Heat gently, stirring to dissolve sugar. Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in tomato paste and continue cooking 7-8 minutes longer or until mixture is of a thick consistency with very little free liquid, stirring frequently. Meanwhile, wash 3 pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath. Makes about 3 pint jars. NOTE: This chutney improves if stored at least 3 weeks before serving. Garnish with an Italian parsley sprig, if desired, and serve as an accompaniment to curries or with crusty bread and cheese. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Indian Chutney Categories: Chutneys Yield: 7 quarts 4 lb Unripe Mangoes 2 c Chopped onions 2 c Raisins 2 c Dried currants 4 c White vinegar 4 c Brown sugar 1 1/2 c Sugar, granulated 8 T Chopped ginger 4 ea Dried hot peppers, crumbled 2 ea Lemon rinds 4 ea Garlic cloves 4 T Mustard Seed 2 T Salt 4 t Cinnamon 1 t Tumeric 1/2 t Ground cloves 1/2 t Cayenne pepper Combine and let sit overnight. Bring to a boil stirring constantly, until the mangos and onions are transparent. Add water if necessary to prevent burning. Adjust flavor for hotness and tartness. Pack hot into half pints, process 5 minutes in boiling water bath. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Joan's Chutney Categories: Chutneys Yield: 1 1/2 pints 3/4 c White rasins; 1/4 c Bell peppers; -chopped fine 1 c White vinegar; 4 Pears; cored,pared, chopped Non-nutritive equivalent to -2 cups sugar 1/2 ts Ginger; 1/4 ts Allspice; 1/4 ts Cloves; 1/4 ts Salt; Combine all ingredients in large pan; bring to boil. Reduce heat to medium, cook unitl pears are tender and mixture is slighty thick (about an hour). Spoon into three clear 1/2 pint jares and seal inmediately. Food Exchange per serving: 1 FRUIT EXCHANGE CAL: 45 PER SERVING Source: Recipes of Diabetics by Billi Little (1985 version) Brought to you and yours via Nancy O'Brion and her Meal-Master. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Mango Chutney Jamaica Categories: Chutneys Yield: 1 1/2 pints 1 1/2 lb Hard green unripe mangoes -cut into medium-size dice 1 tb Salt 1/4 lb Ripe tamarinds 1 c Malt vinegar 1/2 c Light brown sugar 1/4 c Fresh ginger -peeled and chopped 1/4 c Seedless raisins 1/2 ts Ground allspice 3 Hot dried red peppers -roughly crumbled Peel mangoes and cut flesh off the seeds. Mix with salt and set aside for 2 hours. Pick the shell off the tamarinds. Cover with * cup boiling water, allow to stand for about half and hour, then force the pulp through a sieve. discard the seeds. Drain mangoes thoroughly, discard liquid and put into a large heavy saucepan with the other ingredients; simmer, stirring from time to time, until the mixture is thick and the mangoes are tender, about half and hour. The mango pieces should not disintegrate. Pour into sterilized jars. use with curries and cold meats. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Mango Chutney St. Kitts Categories: Chutneys Yield: 2 pints 2 lb Hard green unripe mangoes 8 oz Golden raisins (1 cup) -finely chopped 4 oz Cashew nuts; -coarsely chopped 2 oz Fresh ginger; -finely chopped 2 Fresh hot red peppers -pref Scotch Bonnet -finely chopped 2 c Light brown sugar 2 c Malt vinegar Salt to taste Peel mangoes and cut into 1 inch cubes. Put into a heavy saucepan with all the other ingredients; mix thoroughly and simmer, stirring from time to time, until the mixture has thickened, about half an hour. Pour into sterilized jars. Use with curries and cold meats. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Mango-Peach Chutney Categories: Chutneys Yield: 1 servings 1 Lime 1 1/2 c Sugar 1 1/2 c Distilled vinegar; (5% acidi 1/2 c Chopped onion; (white) 1 Cl Garlic; minced or pressed 1 1/2 ts Ground cinnamon 1 ts Salt 1/2 ts Ground clove 1/2 ts Allspice 1/8 ts Cayenne pepper; or more to t 1/2 c Raisins 3 lg Ripe mangoes; (about 2 1/2 l 2 lb Peaches Recipe by: Maggie Workman <MWORKMAN@VM.CC.PURDUE.EDU> Rinse unpeeled lime, then thinly slice; discard seeds. Place lime slices i a heavy bottomed 8 to 10 quart pan; mix in sugar, vinegar, onion, garlic cinnamon, salt, cloves, allspice, red pepper, and raisins. Bring to a boil overhigh heat; then reduce heat to medium-low and simmer, uncovered, stirring occasionally to prevent sticking, until onion is limp and syrup is slightly thickened (about 15 minutes). Meanwhile, peel mangoes; slice fruit off pits and cut into 1-1/2 inch piece (you should have about 3-1/2 cups). Peel, pit, and slice peaches. Add mangoes and peaches to syrup and simmer, uncovered, stirring often to prevent sticking, until peaches are tender when pierced and chutney is thickened (about 3 minutes). Process in boiling water canner as above. Source: Sunset's _Home Canning_. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Mint and Coriander Chutney Categories: Chutneys Yield: 1 servings 1 bn Coriander leaves 1 bn Mint leaves 1 Green chilli 1 oz Seedless tamarind 1 ts Salt 4 tb Water 1 Medium onion Recipe by: Somesh Rao 1. Wash and soak tamarind in water for 1/2 hour 2. Clean pick and wash the coriander and mint. 3. Separate pulp from tamarind and squeeze out the pulp. 4. Grind coriander, mint, green chili and onion to fine paste. 5. Add the tamarind pulp and salt. 6. Blend well. In an airtight jar can be refrigerated for up to one week. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Onion Chutney Categories: Chutneys Yield: 1 servings 6 c Chopped sweet onions 2 ts Whole cumin seed 1/2 ts Tabasco sauce 2 ts Ground chili pepper 1 Salt to taste 1/2 c Fresh lemon juice 1 ts Whole mustard seed 1/4 ts Red pepper flakes 1/4 c Light brown sugar Combine all ingredients in heavy saucepan over medium heat. Bring to boil, stirring frequently. When mixture comes to a boil, immediately remove from heat and pack into hot sterilized jars. Vacuum seal. Makes 4 1/2 pint jars. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Papaya-Plum Chutney Categories: Chutneys Yield: 1 servings 1 1/4 c Cider vinegar; (5% acidity) 1 3/4 c Sugar 1/2 c Golden raisins 2 Cl Garlic; minced or pressed 3 tb Crystalline ginger; chopped 1 3-inch cinnamon stick 1 ts Salt 1/8 ts Cayenne pepper; or more to t 2 md Ripe papaya; (about 1 lb. ea 2 lb Red plums Recipe by: Maggie Workman <MWORKMAN@VM.CC.PURDUE.EDU> In a heavy bottomed 8 to 10 quart pan, mix vinegar, sugar, raisins, garlic, ginger, cinnamon stick, salt and red pepper. Bring to a boil over high heat, stirring often. Reduce heat to medium low and simmer, uncovered, stirring occasionally to prevent sticking, until syrup is slightly thickene (about 15 minutes). Peel and halve papayas; scoop out seeds. Cut fruit into 1/2 inch chunks. Pit and quarter plums. Add papayas and plums to syrup and continue to simmer, uncovered, stirring occasionally, until papaya is tender when pierced and chutney is thickened (about 35 minutes). Discard cinnamon stick. Process in boiling water canner as above. Source: Sunset's _Home Canning_. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Peach Chutney Categories: Chutneys Yield: 1 servings 2 lg Peaches, coarsely chopped -(about 2 cups) 1 c Raisins 1 c Packed brown Sugar 1/3 c Lemon juice 1 Jar (2 to 3 ounces) -crystallized ginger, -finely chopped 1 Clove garlic, finely -chopped 1/2 ts Salt Mix all ingredients in 2-quart microwavable casserole. Cover tightly and microwave on high 10 to 12 minutes stirring after 5 minutes, until peaches are transparent and chutney is syrupy. Refrigerate until chilled. Store in re-refrigerator up to 2 weeks. From the files of Al Rice, North Pole Alaska. Feb 1994 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pear-Ginger Chutney Categories: Chutneys Yield: 1 servings 1 sm Lemon 1 1/2 c Sugar 1 1/2 c Cider vinegar; (5% acidity) 1/2 c Chopped onion 1/2 c Dried currants 1 Cl Garlic; minced or pressed 3 tb Fresh ginger; minced 1/2 ts Ground allspice 5 lb Pears; * see note Recipe by: Maggie Workman <MWORKMAN@VM.CC.PURDUE.EDU> * (about 10 large) firm, ripe Barlett pears, peeled, cored and cut into chu Rinse unpeeled lemon, then thinly slice; discard seeds. Place lemon slices in heavy-bottomed 8 to 10 quart stainless steel or unchipped enamel pan and mix sugar, vinegar, onion, currants, garlic, ginger, and allspice. Brin to a boil over medium-high heat, stirring occasionally. Reduce heat to medium low and simmer, uncovered stirring often, until a thin syrup forms (about 15 minutes). Add pears; continue to cook, uncovered, stirring occasionally, until chutney is thickened (about 1-1/4 hours). Ladle hot chutney into prepared, hot pint jars leaving 1/2 inch headspace. Gently run a narrow nonmetallic spatula between chutney and jar sides to release air bubbles. Wipe rims and threads clean; top with hot lids, then firmly screw on bands. Process in boiling water canner for 15 minutes. Or omit processing and ladle into jars or refrigerator containers, leaving 1/2 inch headspace; apply lids. Let cool, then refrigerate. Makes about 3 pints. Storage time. Processed: up to 1 year. Unprocessed: up to 3 weeks in refrigerator. Source: Sunset's _Home Canning_. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Quick Fruit Chutney Categories: Chutneys Yield: 1 servings -ELAINE RADIS BGMB90B -MAKES 1 CUP 1 tb Canola oil 1/4 c Onion; chopped 1/4 c Sugar 2 tb Cider vinegar; or white 1 lg Pear; or apple, seeded, -cored and diced; about 1 c 2 tb Raisins 2 ts Whole mustard seed 1 Knob preserved stem ginger; -finely diced 1/4 ts Hot red pepper flakes pn Salt Heat the oil in a small saucepan and spften the oniuon, stirring. Add the sugar and vinegar and cook until the sugar dissolves and makes a syrup. While the liquid is still hot, stir in thediced pear and the remanining ingredients. Taste carefully for the blanace of sseasonings. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: South India Chutney Categories: Chutneys Yield: 2 servings 1/2 c Finely chopped onion 2 tb Grated radish 1/3 c Finely chopped green pepper 1/2 ts Salt 1/8 ts Ginger 1 tb Lemon juice 1/2 c Flaked coconut 1. Combine all ingredients, tossing to mix well. 2. Serve with meat dishes or any curry. MAKES 1 1/3 CUPS ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Traditional Chutney Categories: Chutneys Yield: 1 servings 4 c Ripe mango 1 c Yellow onions 3 Cloves garlic, minced 2 c Light brown sugar 1/4 c Fresh orange juice 1 tb Whole mustard seed 1 ts Ground cinnamon 1/2 c Lime, seeded and chopped 1/2 c Grated fresh ginger 3/4 c White raisins 1 c Apple cider vinegar 1/4 c Fresh lemon juice 1 ts Dried red pepper flakes 1/4 ts Ground cloves Mango: Hard, ripe, peeled, seeded and sliced. Place all ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat and simmer for about 20 minutes, stirring frequently. Remove from heat, cover, and let stand for about 12 hours. Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently. Remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes: 4 1/2 pint jars. ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Winter Apple Chutney Categories: Chutneys Yield: 2 cups 1 c Dried apples -- coarsely chopped 1 c Applesauce 1/3 c Brown rice vinegar 1/3 c Granulated cane juice -OR- maple granules 1 sm Onion; chopped 1/4 c Seedless raisins 1 tb Fresh ginger, minced 1/2 ts Hot sauce, or to taste In a saucepan, combine all ingredients and bring to a boil over moderately high heat, stirring constantly for 15 minutes. If microwaving, combine all ingredients in a glass bowl. Microwave uncovered on high until slightly thickened and bubbling, about 8 minutes. Let cool slightly. Puree 1/2 cup of the mixture in a blender or food processor and then mix wtih remaining chutney. Serve at room temperature or chilled. -----