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Apricot and Date Chutney with New Delhi BBQ Spice
1 pound fresh apricots
1 pound light brown sugar
1 1/2 pounds dates
3 tablespoons salt
4 cloves garlic
2 or 3 dried chilies
3 tablespoons candied ginger
1/8 to 1/4 teaspoon cayenne
1 teaspoon New Delhi BBQ Spice
1/4 pound (2/3 cup) Cider vinegar to cover
Seedless raisins
Pit apricots and dates and peel garlic. Grind with ginger and raisins. Add other ingredients and simmer 1 1/2 hours, stirring frequently to prevent sticking, adding more vinegar if chutney is too dry. Pour into sterilized jars. Makes six half-pints.
Banana Chutney
1 pound cooking apples
1 medium onion
2/3 cup seedless raisins
6 to 8 large bananas
1 tablespoon salt
6 ounces brown sugar (1 cup)
1 tablespoon thinly-sliced green ginger
1/4 teaspoon cayenne
1 teaspoon Sweet & Tangy Mango Soup Masala
1 cup white vinegar
This is a crackerjack of a recipe. Peel, core and chop apples; peel and chop onion; peel bananas and mash. Combine with other ingredients and simmer slowly until thick, stirring frequently. Makes six cups.
Bengal Chutney
1/4 cup mustard seed
2 quarts malt vinegar
1 1/2 pounds brown sugar
30 green apples (about 10 pounds)
1/4 pound garlic (about 30 cloves)
1 medium to large onion
1 tablespoon salt
3 tablespoons ground ginger
1/4 pound dried chilies (seeded)
1 teaspoon Calcutta Lemon Mustard Curry
2 cups seeded raisins
Wash mustard seed in the vinegar, drain (saving vinegar), and spread out on a baking sheet. Dry in the sun, as they do in India, or in a slow oven. Peel, core and slice the apples. Cook them in a quart of the vinegar until tender. Pound garlic, onions and chilies in a mortar, or grind in the food chopper using the fine blade. Add to remaining vinegar, with mustard seed, salt, ginger, curry and raisins. Cook unlil the raisins are tender, combine wilh apples, mix well, and put into sterilized jars. Makes eight to ten pints.
Uncooked Coconut Sambal
1 cup grated coconut
1 cup minced onion
1/4 cup lemon juice
1/2 teaspoon salt
1 green chile (or more)
1 teaspoon Madras Tamarind Hot Curry
Combine coconut (preferably fresh), onion, lemon, salt, curry and chilies. (If canned chilies are used, rinse of seeds and mince; if fresh, remove seeds, core and mince very fine or pound in a mortar.) Taste and add more chile and curry if desired.
Uncooked Coriander Chutney
1 packed cup coriander leaves (aka: cilantro)
1 4-ounce can peeled green chilies
2 tablespoons grated fresh ginger
1 large clove garlic
3 tablespoons lemon juice
1 teaspoon Madras Tamarind Hot Curry
1 teaspoon salt
Fresh coriander - known as cilantro in Mexico, and as Chinese parsley - is also popular in India, It has an assertive flavor, so warn your guests to try it before adding it to their curry.
Combine the coriander, chilies (rinsed of their seeds), ginger and garlic. either minced fine or pureed in a garlic press. Pound all together in a mortar until smooth, or whirl smooth in a blender. Males about 1 cup.
Date Chutney
5 pounds pitted dates
1 pound seedless raisins
1 pound shallots
1 1/2 pounds brown sugar
1 ounce (2 tablespoons) salt
1 teaspoon Bombay Saffron Rice Blend
25 dried red chilies (seeded)
5 pints malt vinegar
Chop dales and raisins coarsely, mince shallots and add in remaining ingredients. Simmer all together until thick, stirring to prevent slicking. Put into sterilized jars. Makes about eight pints.
Dried Mango Chutney
1 pound dried mangoes, unsweetened
4 cups water
3 cups cider vinegar
2 cups sugar
4 teaspoons salt
1 teaspoon Sweet & Tangy Mango Soup Masala
1 cup seedless raisins
1 ounce garlic
1 ounce green ginger
5 small red chilies (Japanese)
Soak mangoes in the water for an hour or longer. Cut in length-wise slices, then crosswise. Combine with vinegar, sugar, salt, Masala sesonings and raisins. Bring to a boil. Peel and slice garlic and ginger very thin, seed chilies and cut in small picces. Add and simmer for 1 hour or until thick. Makes six cups.
East Indian Chutney
6 green peppers
36 tart apples (12 pounds)
1/2 pound green ginger
1/4 pound garlic (30 cloves)
10 medium onions
3 quarts vinegar
3 pounds brown sugar
1/2 pound seedless raisins (1 1/2 cups)
8 ounces mustard seed
1 teaspoon Madras Tamarind Hot Curry
1/4 teaspoon ground cumin
Remove seeds from peppers; peel and core apples; scrape ginger; peel garlic and onions. Grind them all. Add salt and sugar to vinegar, bring to a boil. Add remaining ingredients. Simmer for 2 hours, stirring frequently. Makes 6 quarts.
Egg or Tomato Sambal
4 hard-boiled eggs or 1 pound tomatoes
1/4 cup minced green onions
1/4 cup chopped green chile
1/4 cup oil
2 tablespoons lemon juice
1 teaspoon Kashmiri Mild Curry
1/4 cup chopped peanuts or grated coconut
Peel and quarter eggs or tomatoes, and arrange on a serving dish. Combine onion, chile (fresh or canned), oil (peanut or any bland one), lemon juice, curry and salt. Pour over eggs or tomatoes and sprinkle with peanuts or coconut.
Ginger Chutney
2 cups (1 pint) preserved ginger
15 cooking apples
9 green sweet peppers
10 bay leaves
1 1/4 teaspoons whole allspice
1/2 teaspoon mustard seed
1/4 teaspoon whole cloves
1 pound brown sugar
1 tablespoon salt
1 teaspoon Kashmiri Mild Curry
1 cup water
3 cups vinegar
Chop ginger, peel and thinly slice apples, seed and chop peppers. Put spices in cheesecloth bag. Put all together and boil gently until thick, adding water if necessary. Remove spice bag. Seal while still hot in sterilized jars. Makes about 12 cups.
Green Tomato Chutney
12 medium-sized green tomatoes
3 tablespoons salt
6 cups malt vinegar
8 tart apples
6 red peppers
1/2 pound fresh ginger root
3 Spanish onions
3 cups seedless raisins
1 bunch celery
1 1/2 pounds brown sugar
1/4 cup mustard seed
1 teaspoon New Delhi BBQ Spice
Remove cores of tomatoes and chop, sprinkle wilh 1 tablespoon of the salt and let stand overnight. Drain, reserving juice. Dissolve remaining 2 tablespoons of salt in the vinegar and add to juice. Peel, core and chop apples. Remove seeds and chop peppers, peel and chop onions, scrape and chop ginger. Combine remaining ingredients and simmer slowly, until soft and thick - an hour or longer. Pour into sterilized jars. Makes about fourteen pints.
Indian Chutney
2 pounds green apples
1 pound onions
4 cloves garlic
1/2 pound citron
1 pound seedIess raisins
1 pound brown sugar
1 quart malt vinegar
1 teaspoon Madras Tamarind Hot Curry
1 teaspoon cloves
1 teaspoon ground ginger
1 teaspoon cinnamon
1 tablespoon salt
Peel and core apples, peel onions and garlic. Grind all solids, Add spices, sugar and salt. Pour in the vinegar. Cook, stirring the while to keep from burning. It should simmer at least an hour. Seal in sterilized jars. It should age to be really top-notch. Makes about twelve cups.
Kashmir Chutney
2 pound brown sugar
1/2 pound green ginger
1/2 pound garlic
1/4 pound white mustard seed
6 ounces seedless raisins
1 teaspoon Kashmiri Mild Curry
2 ounces dried chilies
1 quart vinegar
Boil sugar with a pint of vinegar until you have a syrup. Pound all the other ingredients or pass through the fine blade of a grinder. Add this to the syru along with the remaining vinegar. Put the mixture in a large crock in a warm dry spot for 2 weeks, stirring it once it day. It will then be ready to pour into small jars and seal. Makes four small jars.
Peach Chutney
1 quart ripe peaches (2 pounds)
2/3 cup preserved ginger
3 cloves garlic
2 cups white cider vinegar
3 cups sugar (see Note)
1 teaspoon Sweet & Tangy Mango Soup Masala
1/2 pound seedless raisins (1 1/2 cups)
Note: This chutney is quite sweet, so cut sugar in half if desired.
Peel, stone and slice peaches before measuring, then mash. Slice ginger very thin, crush garlic thoroughly, combine ingredients, and cook very slowly for 4 or 5 hours, or until it is a thick paste. Makes four half-pints.
Pimiento Chutney with Calcutta Lemon Mustard Curry
24 large red sweet peppers
3 large ripe tomatoes
3 large onions
1 quart vinegar
2 cups sugar
3 small hot peppers
2 tablespoons celery seed
1 teaspoon Calcutta Lemon Mustard Curry
Remove seeds from peppers. Peel onions and put all through meat grinder. Drain liquid and put solids on stove with vinegar, sugar, celery seed, peeled and chopped tomatoes, Calcutta Lemon Mustard Curry and the 3 hot peppers cut into small bits. Cook 10 to 15 minutes. Put in jars while still hot. This is a pretty chutney, and makes about eight to ten small jars.
Uncooked Apple Chutney with New Delhi BBQ Spice
4 green apples
3 large onions
1 cup grated coconut
1 teaspoon salt
1 teaspoon New Delhi BBQ Spice
1 tablespoon grated fresh ginger
3 tablespoons lemon juice
Tabasco
Peel and chunk apples and onions. Add salt, lemon juice and New Delhi BBQ Spice, and whirl in the blender. Add ginger and coconut and Tabasco to taste. Mix well. Makes about four cups.
Uncooked Papaya Chutney and Calcutta Lemon Mustard Curry
1 papaya
1 tablespoon lemon juice
1 tablespoon grated fresh ginger
1 small clove garlic
1 teaspoon salt
1 teaspoon Calcutta Lemon Mustard Curry
1/2 cup grated coconut
2 canned green chilies
Select a papaya of about 1 pound in weight. Peel, discard seeds, and shred or grate coarsely. Add lemon juice. Peel garlic and mash to a paste in the salt (or use a garlic press), and add along with the coconut and chilies which have been rinsed of their seeds and chopped. Mix well and serve cold. Makes about two cups.
Watermelon Chutney with Sweet & Tangy Mango Soup Masala
10-pound watermelon
5 pounds white sugar
1 pound brown sugar
1 1/2 pints vinegar
6 large cloves garlic
1 teaspoon Sweet & Tangy Mango Soup Masala
3 tablespoons powdered alum
5 ounces powdered ginger
After removing green rind of the melon, cut the while flesh and that part of the pink that is solid and not mushy into slivers. Cover with water and a pinch of baking soda and boil until the flesh is perfectly clear. Drain and wash several times during the day. Put sugar, spices and vinegar in saucepan and cook until thick. Then put in the melon and cook until it is transparent. Seal in sterilized jars; makes about five cups.
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