Chutneys

We have a plum tree which yielded a lot of fruit this year! Moby already made plum jam, so we are making: plum chutney. Don't have a recipe for this but will let you know how it turned out (see below *), based on these recipes provided by Nicole & Jim:

Jim's fruit chutney
Remove the skins from the fruit and cut them into chunks. In a small saucepan saute a small diced onion, sliced ginger, and a clove of diced garlic in oil (any type except olive). Then add the fruit, and, depending upon how many fruits you have to add say a cup (250 ml) of water for every 4 to 6 fruits. You can always add more if it gets dry. Then add a tablespoon of white or cider vinegar, a tablespoon of sugar or honey and a teaspoon of salt. Also add a tablespoon of garam masala and a pinch of ground red pepper. By the way you can adjust all of these for taste, more sugar if you want it sweeter, pepper for spicier and so on.

Let the mixture simmer on low heat for 45 minutes to an hour until the whole thing is pretty soft. I would let it chill in the fridge for a few days before eating it. It should last for a few weeks in the fridge, or longer if you take the time to can it.

Apple-Apricot Chutney
1 pound of peeled and diced tart apple
1/2 cup of coarsely chopped dried apricot
3/4 cup of cider vinegar
1/2 of a lemon, zest and pulp prepared separately
3/4 cup of light brown sugar, packed
1/4 cup of minced fresh ginger
2 cloves of garlic, minced
1/2 cup of golden raisins
2 shallots, chopped
2 1/2 teaspoons of salt

In medium nonreactive saucepan combine all ingredients. Boil gently, uncovered, until thickened, 20 to 30 minutes. Let cool to room temperature. Store chutney tightly covered in refrigerator for up to two weeks or can.

Green chutney
2 1/2 cups coriander leaves
1 1/2 cup mint leaves
6-8 green chilies
1 tsp salt
1 tsp lemon juice
water as required

Grind all the ingredients together adding 2-3 tbs of water to get the desired consistency.

Kumquat Chutney
6 navel oranges
12 fresh kumquats
or 1 10 oz (280 g) jar preserved kumquats
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 onion, chopped
1 cup (250 ml) raisins
2 cups (500 ml) cider vinegar
2 cups (500 ml) packed brown sugar
2 cinnamon sticks
6 whole cloves
2 Tbs (30 ml) finely chopped fresh ginger
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste

Cut the unpeeled oranges into 1/4 inch (5 mm) slices, and cut the slices into 6 or 8 pieces. Cut the kumquats into 1/4 inch (5 mm) slices. Combine all the ingredients in a large saucepan and bring to a boil over moderate heat, stirring frequently. Reduce the heat and simmer uncovered for 1 hour, stirring occasionally. Ladle into clean jars and seal. Will keep refrigerated for up to 4 weeks. Makes about 5 cups (1.25 L).

Spicy Fruit Chutney
4 Granny Smith apples, peeled, cored, and diced
1 cup (250 ml) diced dried fruits, such as apricots,
peaches, prunes, pears, etc.
1 Jalapeno pepper, seeded and finely chopped (add
more or less, to taste)
1/4 cup (60 ml) balsamic or red wine vinegar
1 Tbs (15 ml) sugar
1 Tbs (15 ml) salt
2 tsp (10 ml) ground cinnamon
2 tsp (10 ml) ground coriander
1/2 tsp (2 ml) ground cloves

Combine all ingredients in a sauce pan and bring to a boil, covered, over moderate heat. Reduce heat and simmer covered for 30 minutes, stirring occasionally. Store covered and refrigerated for up to 1 month. Makes about 2 cups (500 ml).

Tomato Chutney (not Ines’)
1/4 cup (60 ml) vegetable oil
1/2 tsp (2 ml) cumin seeds
6 - 8 cloves garlic, coarsely chopped
4 - 6 green chilies, halved and seeded
1 lb (450 g) ripe tomatoes, coarsely chopped
1 tsp (5 ml) paprika
Cayenne pepper to taste
Salt to taste

Heat the oil in a skillet over high heat. Add the cumin seeds and fry for 10 seconds. Add the garlic and halved chilies and cook for 1 minute. Add the remaining ingredients and stir to combine. Reduce the heat and simmer uncovered for 1 hour, stirring occasionally, until the tomatoes are reduced to a thick paste and the oil has separated. Cool and serve at room temperature. Will keep covered and refrigerated for 1 week, and frozen for several months. Makes about 1 cup (250 ml).

*Julie's plum & 'Swedish' chutney
True to the mission statement of this blog, I did a 'Swedish chef' of the recipes above plus Ines' advice (some of which I followed), and the chutney turned out great. Here's the 'recipe' (if I can remember):

2 diced onions, some garlic, approx 12 plums (skinned), 6 plum tomatoes (skinned), 2 handfuls of raisins, 1 dried chili pepper. Approx. 300 gr. sugar, 250 ml white vinegar, good spoonful of mustard. Ample cumin powder, cumin seeds, 2 tsp salt, some pepper, pinch nutmeg, coriander, ginger, bit of fennel, 8 cloves, err.... don't remember the rest. Then the secret ingredient: one lime cut into slices approx. 1/2 cm thick. Then cook for approx. 3 hrs (stir frequently) until it is nice and thick. This made 3-4 jamjars full.

It was my first chutney and it is good! =)