Pack a Punch: Chetna Makan's Christmas Chutney Gifts - Recipes
To me, a chutney is a cool condiment that makes any meal sing. Most chutneys in India are freshly made, ready in minutes and still pack a punch. So I was surprised to find that in Britain chutneys are designed to have a long shelf life and contain vinegar and sugar to keep their ingredients fresh. Here I share more variety, with some sweet, sour and spicy; they will be perfect for your festive table or as small gifts.
Apple, mango and pineapple chutneyPreparation 15 minCooking 1h20Makes 2 jars of 300gKeeps for 2 weeks
4 tablespoons canola oil4 cardamom pods1 teaspoon cumin seeds1 teaspoon coriander seeds1 teaspoon onion seeds1 finely chopped onion½ teaspoon turmeric powder2 edible apples (I have used jazz), peeled and cut into 1cm pieces1 mango, peeled and cut into 1cm pieces200g pineapple (about half a fresh, but you can also use canned), cut into pieces 1 cm 2 red bird's eye chillies, finely chopped 200 g caster sugar 200 ml white wine vinegar
Heat the oven to 200C (fan 180C)/ gas 6. Wash a few jars of jam with their lids, put them on a baking sheet in the hot oven for 15 minutes until they are dry. Heat the oil in a skillet over medium heat and add the cardamom, cumin, coriander and onion seeds.
Sizzle for a few seconds, then add the chopped onions and cook over low heat for eight to 10 minutes, until completely soft. Add the turmeric, apples and 300ml boiling water, cover and cook for 20 minutes, until the apples are soft.
Now add the mango, pineapple and chilli, cover and cook again over low heat for 20 minutes, until all the fruit is soft and tender.
Then add the sugar and vinegar and cook over medium-high heat for 30 minutes until the chutney is more gooey than runny. Divide it into two sterilized jars and store in the refrigerator for up to a month.
Ginger Chilli ChutneyYou can find jaggery online or in supermarkets Asian.
< p class="dcr-18sg7f2">Preparation 10 minCooking 20 minFor 1 jar of 400g Keep for 1 month4 tablespoons rapeseed oil120g minced ginger 10 red peppers dried 100g grated jaggery (or 100g brown sugar)2 tablespoons tamarind paste¼ teaspoon salt
To finish2 tablespoons rapeseed oil2 teaspoons sesame seedsWash and sterilize. ..
To me, a chutney is a cool condiment that makes any meal sing. Most chutneys in India are freshly made, ready in minutes and still pack a punch. So I was surprised to find that in Britain chutneys are designed to have a long shelf life and contain vinegar and sugar to keep their ingredients fresh. Here I share more variety, with some sweet, sour and spicy; they will be perfect for your festive table or as small gifts.
Apple, mango and pineapple chutneyPreparation 15 minCooking 1h20Makes 2 jars of 300gKeeps for 2 weeks
4 tablespoons canola oil4 cardamom pods1 teaspoon cumin seeds1 teaspoon coriander seeds1 teaspoon onion seeds1 finely chopped onion½ teaspoon turmeric powder2 edible apples (I have used jazz), peeled and cut into 1cm pieces1 mango, peeled and cut into 1cm pieces200g pineapple (about half a fresh, but you can also use canned), cut into pieces 1 cm 2 red bird's eye chillies, finely chopped 200 g caster sugar 200 ml white wine vinegar
Heat the oven to 200C (fan 180C)/ gas 6. Wash a few jars of jam with their lids, put them on a baking sheet in the hot oven for 15 minutes until they are dry. Heat the oil in a skillet over medium heat and add the cardamom, cumin, coriander and onion seeds.
Sizzle for a few seconds, then add the chopped onions and cook over low heat for eight to 10 minutes, until completely soft. Add the turmeric, apples and 300ml boiling water, cover and cook for 20 minutes, until the apples are soft.
Now add the mango, pineapple and chilli, cover and cook again over low heat for 20 minutes, until all the fruit is soft and tender.
Then add the sugar and vinegar and cook over medium-high heat for 30 minutes until the chutney is more gooey than runny. Divide it into two sterilized jars and store in the refrigerator for up to a month.
Ginger Chilli ChutneyYou can find jaggery online or in supermarkets Asian.
< p class="dcr-18sg7f2">Preparation 10 minCooking 20 minFor 1 jar of 400g Keep for 1 month4 tablespoons rapeseed oil120g minced ginger 10 red peppers dried 100g grated jaggery (or 100g brown sugar)2 tablespoons tamarind paste¼ teaspoon salt
To finish2 tablespoons rapeseed oil2 teaspoons sesame seedsWash and sterilize. ..
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