\Notes: These recipes are not for canning. They are good accompaniments for sweet potatoes or squash, poultry, and pork. Chutneys lend themselves to experimenting. Martha Stewart makes a Pineapple and Ginger chutney with curry, Jalapeno pepper, sugar and vinegar.
1. Tipsy Cinnamon Basil Chutney
Source: Shepherd's Garden Seeds
Note: We substitute about 1/4 cp of Cinnamon Basil Jelly for the chopped basil
2 cps fresh or frozen sliced peaches (mangos may be substituted)
1/2 cp canned, unsweetened pineapple chunks, drained
1 small unpeeled orange, quartered, seeded, sliced thin
2 T lemon juice
3/4 cp sugar
1 T cinnamon basil, chopped
2 T light rum
1. In saucepan, combine fruits, lemon juice and sugar. Mix well and bring to
2. Simmer uncovered till thick, approximately 30-40 minutes.
3. During last 5 minutes of cooking, add basil.
4. Remove from heat and stir in rum.
5. Can be stored in refrigerator for several weeks, or preserved by spooning into
sterilized jars and processing in hot water bath for 15 minutes.
2. Cranberry, Ginger and Lemon Chutney
Source: USA Weekend Magazine, November, 1998
1 medium lemon
12 oz cranberries, fresh or frozen
1/2 cp crystallized ginger, finely diced
1/3 cp onion, finely chopped
1 jalapeno pepper, seeded and minced
1 garlic clove, minced
1 cinnamon stick
2 cps sugar
1/2 t dry mustard
1/2 t salt
1. Grate yellow zest from lemon. Cut away and discard white pith. Halve lemon
pick out seeds. Cut into 1/4" dice.
2. In stainless steel pan, combine all ingredients. Bring to boil, stiing to help dissolve
3. Reduce heat; simmer till sauce is thick and cranberries have burst.
4. Remove cinnamon stick before serving. Serve at room temperature.
3. Pineapple-Cherry Chutney
2 cp fresh or canned unsweetened drained pineapple
1/2 cp dried tart cherries
3 T onion, finely chopped
1/2 cp sugar
1/2 cp white wine vinegar
3 T lemon juice
3 T crystallized ginger, finely chopped
1/4 t ground cinnamon
1. Combine fruits and onion in medium saucepan.
2. Add remaining ingredients and heat to boiling. Reduce heat and boil gently, uncovered,
about 30 minutes or till syrup is slightly thickened.
3. Cool slightly. Can be made ahead and chilled up to 2 days.
4. Papaya-Tomatillo Chutney
Source: Sunset HomeCanning Yield: About 2 1/2 half-pints.
1 T salad oil
1/2 small onion, thinly sliced
1/4 t ground cinnamon
1/8 t ground red pepper (cayenne)
1 lb fresh tomatillos, husked, cored, and finely chpd (about 17 medium-sized, or 2 cps chopped)
1 small ripe papaya (about 3/4 lb), peeled, seeded, and cut into 1/4" chunks
1/3 cp cider vinegar (5% acidity)
1/4 cp each firmly packed brown sugar and diced currants
1. Heat oil in wide frying pan over medium heat.
2. Add onion, cinnamon, and red pepper; cook, stirring often, till onion is soft (about 7minutes)
3. Add tomatillos, papaya, vinegar, sugar, and currants.
4. Bring to boil over high heat; then boil, uncovered, stirring occasionally, till liquid has evaporated.
5. Pack into hot half-pint jars or into a refrigerator container; cover tightly and refrigerate.