Chutneys are one of the easiest recipes to master. They require very less effort but a handful of fresh ingredients to make them well. It is all about hitting that right flavour note, and if you manage to achieve that then you can team them with a number of dishes or use them as flavour boosters for salads, wraps, starters, etc.
Ingredients: 1 pound cherries, pitted, 1 cup cider vinegar, 1/2 cup rice vinegar, 1 large onion, chopped, 1 Granny Smith apple – peeled, cored and chopped, 1/4 cup white sugar, 1/4 cup brown sugar, 2 tablespoons minced fresh ginger, 2 tablespoons Chinese five-spice powder, 1 teaspoon salt, 1/4 teaspoon ground nutmeg
Method: Place the cherries, cider vinegar, rice vinegar, onion, apple, white sugar, brown sugar, ginger, five-spice powder, salt, and nutmeg into a large pot. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 1 hour, stirring occasionally. Remove the lid, and continue simmering until the desired consistency has been reached. Chill before serving.
Ingredients: 1 bunch fresh cilantro, 1 1/2 cups fresh mint leaves, 1 green chile pepper, 1/2 teaspoon salt, 1 medium onion, cut into chunks, 1 tablespoon tamarind juice or lemon juice, 1/4 cup water, or as needed
Method: In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Make it a fine paste, adding enough water to achieve a thick sauce.
Spiced Apple Chutney
Ingredients: 1 1/2 cups white vinegar, 1 1/2 cups white sugar, 4 tart apples – peeled, cored, and cut into 1/2-inch cubes, 1/4 cup diced dried apricots, 1/4 cup golden raisins, 1/4 cup diced shallots, 5 thick slices fresh ginger, 1/4 teaspoon Aleppo pepper flakes, or to taste, 1 whole star anise, 2 cloves garlic, minced, 1 teaspoon kosher salt, or to taste, 1/2 teaspoon yellow mustard seed
Method: Whisk vinegar and sugar together in a large saucepan; add apples, apricots, raisins, shallots, ginger, Aleppo pepper flakes, and star anise. Bring to a simmer, reduce heat to medium-low; stir in garlic, salt, and mustard. Simmer mixture, stirring occasionally, until fruit is soft and liquid is reduced 40 to 45 minutes. Remove from heat and cool to room temperature. Remove ginger pieces and star anise, transfer mixture to a bowl, and refrigerate until chilled. Season with salt and pepper flakes.
Ingredients: 2 tablespoons vegetable oil, 1 teaspoon crushed red pepper flakes, 1 large sweet onion, minced, 4 inch piece fresh ginger root, peeled and minced, 1 large yellow bell pepper, diced, 3 large ripe mangoes, peeled, pitted, and diced, 1 small pineapple, peeled and diced, 1/2 cup brown sugar, 1 1/2 tablespoons curry powder, 1/2 cup apple cider vinegar
Method: Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes. Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.
Carrot and Ginger Chutney
Ingredients: 2 large carrots, grated, 1 lime, juiced, 2 tablespoons dried shredded coconut, 1 tablespoon grated ginger root, or to taste, 2 sprigs fresh cilantro, chopped, or to taste
Method: Combine carrots, lime juice, coconut, ginger root, and cilantro in a bowl; mix well.