pear chutney

1 1/2 tbsp unsalted butter
2 large shallots, peeled and thinly sliced
2 tsp sugar
2 ripe but firm Bartlett pears (about 1 lb), peeled & cut into 1/4" dice
1 tsp five-spice powder
Salt and freshly ground pepper to taste
1 1/2 tbsp balsamic vinegar

In a large skillet over medium heat, melt butter and add shallots. Sauté until golden, about 8 minutes. Sprinkle with sugar; continue to cook until sugar has caramelized slightly, about 3 minutes. Add pears and five-spice powder. Season with salt and pepper. Raise heat to medium high and cook until pears have softened, about 5 minutes. Add vinegar; cook, tossing, until absorbed, about 4 minutes. Serve warm or at room temperature.

fresh carrot chutney

1 c grated carrots
2 jalapeño peppers, minced
1/4 tsp salt
3 tbsp fresh lime juice
2 tbsp chopped fresh coriander

In food processor, pulse carrots and peppers together for 30 seconds. Transfer to bowl and stir in salt and lime juice. Or using a mortar and pestle, pound peppers and salt almost to a paste, then add carrot and pound until soft and blended. Transfer to bowl and stir in lime juice. Just before serving, stir in coriander.

cranberry chutney

2 tbsp unsalted butter
1 small onion, finely chopped
12 oz bag fresh cranberries
1 c raisins
1 1/2 c honey
1 tbsp cinnamon
1 1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 c apple cider vinegar
3/4 c water
1 red or green apple, peeled, cored, chopped into 1/4" pieces
1 stalk celery, thinly sliced (about 1/2 c)

In a medium saucepan, melt butter over medium heat. Add onion and cook until softened, about 3 min. Add cranberries, raisins, spices, vinegar and water. Bring to a boil over medium-high heat. Reduce heat and simmer until cranberries begin to soften, about 15 min.

Remove pan from heat and stir in the apple and celery; let cool completely. Pour mixture into jars or airtight containers, and store in refrigerator for up to 1 week. Makes 5 cups.

cranberry pear chutney

3 cups fresh or frozen cranberries
1 ½ cups peeled finely diced pears
1 small onion, finely chopped
1 cup packed brown sugar
½ cup orange juice
½ cup cider vinegar
½ cup golden raisins
1T grated orange rind
1 t ground ginger

In a large saucepan, combine all the ingredients and bring to a boil over medium heat. Simmer, uncovered, stirring occasionally, for 15-20 minutes or until mixture has thickened and fruit is tender.

cranberry peach chutney

14 oz can peaches, drain & chop (1 c)
1/4 c pack brown sugar
1/2 c cranberries
1/4 c chopped onion
2 tbsp chopped almonds
3/8 c cider vinegar
1/2 tsp salt
1/2 tsp curry powder
1/4 c raisins
1/4 tsp cloves
1/8 tsp ginger
2 peppers or 1/4 tsp crushed red pepper

Combine all ingredients except peppers. Over medium heat bring to boil stirring often. Reduce heat, cover and simmer, stirring occasionally, 30 minutes. Ladle hot mixture into hot sterilized jars to withing 1/4" of top. Add a pepper to each (or 1/8 tsp crushed red pepper). Seal and process in boiling water bath 10 minutes. Makes 2 cups

citrus cranberry chutney

1 large navel orange
1 lb fresh cranberries
1 c peeled chopped kiwi fruit
4 1/2 c sugar
1 box (57 g) fruit pectin crystals
3/4 c water
2 tsp Tabasco sauce

Sterilize enough jars to hold 7 cups by immersing in boiling water, then drying in a 250°F oven.

Wash and dry orange. Cut into chunks with peel and whizz in a food processor until pea sized. Add cranberries and pulse until coarsely chopped. Measure 4 c of this fruit mixture an place in a bowl with the chopped kiwi. Stir in the sugar and let stand 10 minutes.

Combine the pectin with the water in a small saucepan and bring to a boil over medium high heat, stirring occasionally. Boil 1 minute, stirring constantly. Immediately stir pectin mixture into fruit along with the Tabasco. Stir until sugar is dissolved, at least 3 minutes.

Pour into prepared jars and seal tightly. Let stand at room temperature for 24 hours or until set. Store in refrigerator up to 2 weeks or in freezer up to 6 months. Good with cheese, turkey or pork.

apricot chutney

750 g dried apricots
250 mL raisins
250 mL orange juice
50 mL vinegar
250 mL sugar
7 mL ginger
2 mL turmeric
2 mL cumin
Pinch of cayenne pepper

Coarsely chop apricots & finely chop raisins. In large heavy saucepan, combine apricots, raisins, juice and vinegar. Bring to boil, reduce heat and simmer, stirring occasionally, for 15 min.

Stir in sugar, ginger, turmeric, cumin & cayenne; cook for 5 min. Spoon into hot sterilized jars. Let cool for 10 min. Cover with thin layer of melted paraffin wax, tilting each jar to extend seal to rim. Let and repeat waxing. Cover with sterilized lids, wipe & label. Store in cool, dark, dry place. Makes about 4 cups.

mango chutney

2 tbsp vegetable oil
1 sweet onion, sliced thin on grain
2 ripe mangoes, peeled, pitted + finely diced
2 tbsp sugar
2 tsp dry mustard
1/2 tsp ground coriander
1 tbsp water
6 drops (or to taste) of Tabasco or other Louisiana-style hot sauce
Freshly ground pepper to taste

In a small saucepan, heat oil on low and add onion. Cook uncovered until soft and evenly browned, about 40 minutes.

Mix in mangoes, sugar, mustard, coriander and water. Cover and cook about 20 minutes, until mangoes start to break down. Stir, uncovered, 3-5 minutes, to allow chutney to thicken. Season with Tabasco and black pepper. Makes about 1 1/2 c

tomato chutney

2 1/2 lb ripe tomatoes, peeled & diced
2 lb tart apples, peeled, cored & sliced
1 1/4 c sugar
3/4 c maple syrup
2/3 c cider vinegar
1 tsp mixed pickling spices
1/2 tsp whole cloves

Place tomatoes in a bowl, cover & put a heavy weight on top. Press overnight & in the morning, pour off juice. Transfer tomatoes to a large saucepan. Add apples, sugar, maple syrup & vinegar. Tie up spices in a cheesecloth bag and add to the saucepan. Bring to a boil & simmer until thick, about 1 1/2 hr. Remove the spice bag. Pour chutney into hot sterilized jars and seal. Approx 6 c.

christmas cranberry chutney

2 c water
2 c fresh orange juice
85 mL port wine
3 c sugar
4 c cranberries
1 c seedless raisins
Grated rind of 2 oranges
1 tsp ground cinnamon
1/4 tsp grated nutmeg
1/2 tsp ground allspice
1/4 tsp ground ginger
1/4 tsp crushed black pepper

In a medium saucepan, combine water, orange juice, port and sugar and bring to a boil. Add 3 c of the cranberries, 1/2 c raisins and orange rind; simmer, stirring, on medium heat until fibres in fruit have broken down and sauce thickens, about 15-20 minutes. Stir frequently to keep from scorching.

Fold in remaining cranberries and raisins. Add spices a little at a time, tasting as you go until you have reached desired taste. The consistency should be like apple sauce; add water if too thick. Remove from heat. Spoon hot chutney into 5-250 mL Mason jars that have been cleaned and sterilized. Cool to room temperature and refrigerate to use within 10 days.

Or process to keep up to 1 year: prepare jars and lids according to manufacturer's directions. Fill with hot chutney, leaving 1/2" head space. Wipe rims, place lids and tighten to finger-tight only. Immerse in boiling water to cover by 1" and process for 10 minutes.

apple walnut chutney

2 c water
1/4 c lemon juice
2 c sugar
4 c apples, peeled + medium-diced
85 mL Calvados or other sweet liqueur like Southern Comfort or Yukon Jack
1 c crushed walnuts
1 tsp ground cinnamon
Pinch ground nutmeg
Pinch crushed cloves
1 tbsp fresh mint, chopped

In medium saucepan, add water, lemon juice and sugar; bring to a boil and simmer until liquid volume is reduced by half. Add 3 cups diced apples, liqueur and crushed walnuts. Cook on medium heat for about 10 minutes. Fold remaining apples into mixture. Add spices a little at a time until taste is pleasing. Add mint and remove from heat.

Spoon hot chutney into 5-250 mL Mason jars that have been cleaned and sterilized. Cool to room temperature and refrigerate to use within 10 days.

Or process to keep up to 1 year: prepare jars and lids according to manufacturer's directions. Fill with hot chutney, leaving 1/2" head space. Wipe rims, place lids and tighten to finger-tight only. Immerse in boiling water to cover by 1" and process for 10 minutes.

quick chutney

4 medium cooking apples
1 onion, chopped
19 oz can tomatoes
1 tsp curry powder
1/2 tsp salt
pinch each of ginger & pepper
1/2 c raisins
1/2 c cider vinegar
1/3 c brown sugar
2 mangoes

Peel and chop apples into saucepan and adding remaining ingredients except mangoes. Bring to boil. Reduce heat and boil gently, uncovered, until thick and fruit is tender, about 40 min. Add mango pulp during the last 10 min. Cover and refrigerate. The mixture will keep for several weeks.

four fruit chutney

1 - 12 oz jar red currant jelly
1/2 c vinegar, preferably red wine
2 medium onions, sliced thinly
1 - 16 oz can sliced peaches, drained
1 - 16 oz can apricot halves, drained and halves cut in half
1/2 c raisins, preferably golden
1 - 20 oz can pineapple chunks in juice, drained
1/2 tsp each curry powder and cinnamon
1/4 tsp each cloves and ginger

In large non-aluminum saucepan, stir jelly and vinegar together over medium heat until jelly melts. Add remaining ingredients and bring to a boil, stirring often. Reduce heat; simmer uncovered 20 min, stirring often until syrup is very thick. Cool. Refrigerate in airtight container up to 3 weeks. Makes 3 1/2 c

summer peach chutney

3 large peaches, peeled & pitted
3 tbsp butter
1/2 medium red onion, diced (3/4 c)
1 tbsp mustard seeds
3/4 c brown sugar
1 tbsp white vinegar
2 tsp fresh ginger, finely grated
2 tsp fresh thyme
3/4 c red wine vinegar
Salt and black pepper to taste

Chop 2 peaches into 1/2" dice. Slice third peach into 1" wedges. Set wedges aside. Melt butter in a skillet. Add onion and mustard seeds. Cook over medium heat until onion is soft and translucent. Reduce heat to low. Add next 5 ingredients and diced peaches. Cook until peach is softened and losing its shape, about 3 minutes.

Stir in peach wedges until just warmed through, about 1 minute. Season to taste. Chill chutney until ready to serve. Serve at room temperature or warmed with grilled chicken. Or preserve like above. Makes about 2 cups.

apple ginger chutney

7 c coarse chop, peeled apple (~8)
1 c golden raisins
1 red bell pepper, seeded & chopped
1/4 c finely chopped fresh ginger
2 c chopped onion
3/4 tsp dry mustard
2 c packed dark brown sugar
3/4 tsp salt
11/2 c apple cider vinegar
1/2 tsp dried crushed hot red pepper

In large saucepan, combine all ingredients and bring to a boil, stirring constantly. Boil gently, uncovered, for 40 minutes or until slightly thickened, stirring occasionally. Ladle chutney into hot half-pint (250 ml) jars leaving 1/2 inch (1 cm) headspace. Wipe rims clean. Apply lids according to manufacturer's directions. Process in boiling water bath for 10 minutes. Makes 6 cups (1.5 L)

Tip: When processing chutney put enough water in your canner to cover the jars by at least one inch.

date and lemon chutney

1 lb pitted dates, coarsely chopped
1 c unsweetened shredded coconut
1/2 c fresh lemon juice, strained
4 tbsp chopped fresh ginger
4 tbsp finely chopped parsley
1 tsp anise seeds
1 tsp salt
Freshly ground pepper to taste

Combine dates, coconut, lemon juice, ginger and parsley. Mix thoroughly. Bruise the anise with mortar or rolling pin and add to mixture. Season to taste. Stir thoroughly. 2 1/2 c

fresh fruit chutney

28 oz can tomatoes
1/4 c white vinegar
6 fresh peaches, peeled OR 14 oz can peaches, drained & coarsely chopped
1/2 tsp salt
Big pinch each of ginger & dry mustard
Big pinch each of allspice & pepper
1/3 c raisins
1/4 c brown sugar
1 onion, chopped

Bring to boil tomatoes and remaining ingredients. Reduce heat and boil gently, uncovered, stirring occasionally until chutney is thick, about 40 min. Covered and refrigerated, it will keep for weeks.

I made this recently using canned peaches and it was kind of bland.