Chutney Recipes: Tomato, Apricot and Peach

1. Apricot Chutney Recipe

Ingredients:

2 1/2 kilograms (5 lbs) apricots washed and stoned
1 kg (2 lbs) sugar
1 bottle white vinegar (750 ml / 1 1/4 pints)
2 large onions, chopped
1 cup seedless raisins (optional)
1 tablespoon salt
2 tablespoons ginger
2 teaspoons dried garlic flakes
2 teaspoons curry powder
2 teaspoons coriander
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon paprika (optional)

Method:

Heat vinegar and sugar, stirring occasionally, until sugar is dissolved.
Meanwhile prepare apricots and onions.
Add seasonings to the pot and stir through.
Add apricots and onions (and raisins if used) and bring to the boil.
Boil for about 1 hour until the chutney has thickened.

Bottle while still warm. Fills 8 x 400 ml (1 2/3 cups) jars.

To sterilize jars:

Pour 1 cm (1/2 inch) water into the bottom of 8 clean jars.
Arrange jars evenly in the microwave.
Microwave on high for 5-8 minutes, until the water in the jars have boiled for a minute.

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Boil the lids separately on the stove for 5 minutes.

Drain on a clean cloth.

2. Peach Chutney Recipe

Ingredients:

2 kg (4 lbs) yellow cling peaches
750 g (1 1/2 lbs) sugar
1 bottle vinegar (750 ml /1 1/4 pints)
2 large onions, chopped
1 tablespoon salt
2 tablespoons ginger
2 teaspoons dried garlic flakes
1 teaspoon mustard
1 teaspoon cayenne pepper

Method:

Heat vinegar and sugar, stirring occasionally, until sugar is dissolved.
Scald the peaches, rub off the skins and chop.
Stir the peaches into the liquid and add the onions.
Add seasonings and stir through.
Bring to the boil.
Boil for about 1 hour until the chutney has thickened.

Bottle while still warm. Fills 8 x 400 ml (1 2/3 cups) jars.
See apricot chutney for sterilization of jars.

3. Tomato Chutney Recipe

Ingredients:

1 1/2 kg (3 lbs) ripe tomatoes, peeled and chopped
1 kg (2 lbs) Granny Smith apples peeled, cored and chopped;
then soaked in salted water to prevent discoloration
2 large onions, chopped
1 cup raisins (optional)
1 bottle vinegar (750 ml / 1 1/4 pints)
800 g (1 1/2 lbs) brown sugar
2 teaspoons dried garlic
2 teaspoons black pepper
2 teaspoons mustard
1 teaspoon ginger

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Method:

Heat sugar and vinegar while stirring to dissolve the sugar.
Add tomato, onion and spices.
Bring to the boil.
Drain apples, rinse and add to the pot, stirring.
Boil for 1 hour or until thick.

Bottle while still warm. Fills 8 x 400 ml (1 2/3 cups) jars.
See apricot chutney for sterilization of jars.

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Posted in: Recipes by on February 17, 2012 @ 11:15 am

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