OS chutney recipes?

building_with_lego

I always make Nigella's Spiced Apple chutney- sounds odd but it's soooo good. You can add more chilli to make "donkey chutney" (mind the kick :D) if you wish.

It's THE best thing with pork pies

milanos

Just made my first ever apple chutney tonight, kinda followed a recipe but I like throwing things in and seeing how it goes. Tastes pretty good to me already, can't wait to taste and it in a year or two!

savetosave

Hi everyone
I need some help please. I've agreed with a friend to do only homemade gifts this year. I'm going to knit something for her and make some fudge. I wanted to make her hubby some chutney, but I've been prevaricating and now when I look most of the recipes say you have to leave them for at last a month to mature.
Can anyone help me with an easy recipe that can be ready for Christmas?
I know how clever you all are, so I'm sure someone will have the answer.
Thanks

bossymoo

Dunno about chutney but Nigella's chili jam recipe is lush and can be used straight away...

savetosave

Thanks I watched her making that the other day and it did look good x

Grimbal

bossymoo wrote: »

Dunno about chutney but Nigella's chili jam recipe is lush and can be used straight away...

I second this. We made it a couple of years ago, and it's just fabulous.

Recipe here

joedenise

Recipe for onion chutney - both DH and I love this (it's the only one I eat apart from picalilli). It's a diet version as it uses granulated sweetner rather than sugar but still tastes good. It can be used straightaway or stored for a while.

ONION CHUTNEY

1kg onions (ı used red onions)
200ml of balsamic vinegar
300ml of cider vinegar
couple of cloves garlic
salt and pepper
5 Dessertspons of sweetner

1. Slice the onions up small and reasonably thin.
2. Add the vinegars and sweetener and then simmer for approx one hour until the vinegar has evaporated and formed a thick sticky sauce.
3. Transfer into steralised jars and seal.


Denise

m_curiousity

I made this red onion marmalade last night, made it a few years ago and it was gorgeous, people have asked for it again this year!

http://www.bbcgoodfood.com/recipes/1404/red-onion-marmalade

If you're looking for easy homemade gifts, how about candied nuts? Literally just made these myself, they're very easy with just nuts, egg whites, sugar salt and cinnamon but they smell and taste fantastic and so christmassy

Meadows

Christmas Chutney

Makes 1.8kg/4lb
Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
A simple, tasty chutney ideal for having with left-over turkey or cold meats during Christmas.
Ingredients
450g/1lb onions, peeled and chopped
5 tbsp water
900g/2lb cooking apples, peeled, cored and chopped
700g/1½ pears, peeled, cored and chopped
85g/3oz dates, stoned and chopped
570ml/1 pint cider vinegar
1 tsp salt
1 tsp ground cinnamon
1 tsp cayenne powder
225g/8oz sugar

Method
1. Put the onions and the water in a large heavy-based pan. Bring to the boil and simmer until soft.
2. Add the apples and pears and continue cooking gently for 15-20 minutes. Add the dates, salt, spices and half the vinegar. Cook, stirring occasionally until the mixture thickens.
3. Add the sugar and the rest of the vinegar, stirring until the sugar dissolves. Continue to simmer until the chutney becomes really thick. Stir occasionally.
4. When ready, pot and seal in sterilised jars and leave to mature for a week or longer.

Need2bthrifty

I really like this one, it goes really well with curries, cold meats and cheese, Oooh I think I might just go and see if I have any apricots lurking in the cupboard…..yum, yum.

Apricot Chutney
8oz dried apricots, soaked overnight.
¼ pint vinegar
9oz sugar
1oz fresh ginger root, peeled & grated
4 garlic cloves, peeled & crushed
About 1 teaspoon chilli powder (depending on strength)
Pinch of salt

Place the apricots and soaking liquid with enough water to cover in a saucepan. Simmer until tender then beat or blend to a smooth consistency.

Put the remaining ingredients in a pan and heat gently until the sugar has dissolved, then increase the heat until a syrup is formed.

Stir in the apricots and simmer gently for about 10mins to desired thickness. Allow to cool and bottle in air tight jars with vinegar-proof tops.