drchelo’s Momma makes great chutney! I used her recipe and had to do a little dance on the ingredients as portions changed cuz I had more of some things and less of others. My recipe is first and the original is below. I haven’t canned this. I was too tired and plan to keep in the fridge or give away. It really tastes better today than yesterday when I made it.
Apple Mango Chutney II
(Makes about 5 1/2 – 6 cups)
2 cup raw Mangoes peeled and cut into 1″ chunks
2 cups Apples, peeled and cut into 1″ chunks ( the apples I used were wild and organic!)
1-2 cups Water
2 teaspoon fresh Ginger,chopped
8 cloves Garlic both spicy and mild, chopped
1 1/2 cup organic cider vinegar
2 1/4 cups Sugar
2-2 1/2 teaspoons Salt
5 cardamom pods, crushed in a motar and pestle and seeds used, pods discarded
6 teaspoons Raisins
1 1/2″ jalapeno, cut in 1/2 longwise and chopped (remove seeds and/or veins for less kick), 2″ serranos cut in 1/2 longwise and chopped (remove seeds and/or veins for less kick).
16 Almonds, blanched (use raw almonds and pour boiling water over them, let sit for a few minutes and then drain, peel the skin off and chop the almonds)
Cook mangoes and apples in 1 cup water with the ginger and the garlic until they are tender, and the water is mostly absorbed.
Add the vinegar, sugar, salt, cardamom, raisins and chilies and cook until thickened (add more water as needed).
Cool and add almonds, pour into sterilized jars, and cover tightly with sterilized lids and either process as for canning or place in the fridge or freezer.
drchelo: Your adventure in chutney inspired me to dig out my mother’s copy of Helene Curtis cookbook where she had written down many of her recipes. I have not personally made this recipe, and as she wrote it down when we were still living in Mexico City, circa 1956, I’m not sure what species of apples or mangoes she used. I’ve transcribed it pretty much as she wrote it, here it is:
Apple Mango Chutney I
1 cup raw Mangoes peeled and cut into chunks about 1 cup
1 cup cooking Apples, peeled and cut into 1″ chunks
2 big cardamoms, crushed
1 cup Vinegar
1 cup Water
1-3 jalapenos, cut into rings – remove veins and seeds for less kick.
1 3/4 cups Sugar
3 teaspoons Salt
4 cloves Garlic, chopped
1 teaspoon long strips of Ginger
4 teaspoons Raisins
8 Almonds, blanched
Preparations:Cook mangoes and apples in water with the ginger and the garlic until they are tender, and the water is mostly absorbed. Add the vinegar, sugar, salt, cardamom, raisins and chilies and cook until thickened. Add almonds. Cool, pour into jars, cover tightly.
12 Comments
Ain’t that the best thing about cooking (when you know what you’re doing)! You can take a basic recipe and make it yours.
I love, love, love that picture, Scotia! The jars of chutney next to that classic 1940′s Mexican señorita are just right.
Thank you, and buen provecho!
Oh Scotia and drchelo, yummers!
Next summer – or fall – I want to make a tomato chutney loosely following this recipe. Reading these recipes, I can practically taste a tomato chutney. Great inspiration.
I just ran a search on Laylita to see if, by chance, she had something kind of like a tomato chutney that vaguely resembles drchelo’s Mother’s chutney.
I got lost in the recipes. omg, she is the best thing going out there!
Hey guys and gals…
I’ve been up at the Dem HQ packing the kitchen and getting things ready for the big garage sale on Saturday.
drchelo, Yes, this recipe came out really, really great! I love your Momma! Note to self: the chutney gets better and better as it ages. Make it a few days before you need it!
biscuit, Laylita is my new BFF! :purple:
I looked and looked at Laylita’s site, and I cannot find her tomato chutney. How do you navigate her site? I can’t find anything with her search engine…it’s probably just my ignorance, but I cannot figure her site out, as much as I like her recipes.
You can run a search, but that just lands you in a kind of omg! these recipes are incredible!!! purgatory.
I just love her site!
Here’s an interesting recipe I got on the MyFeasts website. It has a middle eastern flavor to it.
Tomato chutney
4 medium sized tomatoes
1 1/2 Tb vegetable oil
1 tsp black mustard seeds
5 curry leaves ( fresh or dried)
2 green chillies – seeded and chopped
1 tsp minced garlic
1 tsp minced fresh ginger
1/2 tsp turmeric powder
1 tsp cayenne or hot chili powder
2 tsp sugar
1/2 tsp salt
1/4 tsp cinnamon powder or one cinnamon stick
4 small shallots – peeled and thinly sliced
1/4 whole cumin seeds
Wash and dry tomatoes. Chop tomatoes and set aside.
Heat vegetable oil in heavy pan. I like to use a heavy bottomed pot for this and for most of my curries. I find that curries do not burn easily with heavy bottomed pot ( having said that use whatever pot you have on hand, even a saucepan would work).
Saute black mustard seeds, whole cumin seeds and curry leaves for 5 minutes on medium heat. High heat would burn the seeds and it will be bitter- the whole dish will be ruined!
When the mustard seeds starts to pop add chopped shallots, ginger, garlic and saute until onions start to caramelize – this usually takes 5 minutes.
Add chopped tomatoes and cinnamon stick or powder, salt and cook for 10 minutes with the lid on. Remove the lid and stir tomatoes once or twice. The tomatoes will start to break down and turn thick and pulpy. Add chili or cayenne powder, turmeric, sugar. Stir and cook for another 5 minutes. Adjust seasonings and serve.
This would keep in the coldest part of the fridge up to a week. I usually serve this sweet, spicy and tangy side dish with dhall (lentils) and rice . Naan or chappati will be perfect to scoop mouthfuls of this delicious chutney.
OK, people,
Right off the bat looking at this recipe, I would add more tomatoes,black sesame seeds are wonderful, some green tomatoes to make it more interesting. I don’t know what curry leaves are, but I have a wonderful curry plant in my yard that is spicy and dark. I would add that. Chillies would be jalapeno, serranos and some dried reds from Viet Nam that I have. more fresh garlic, more fresh ginger, adjust the sugar and salt to your taste, use only cinnamon stick crushed and wrapped in muslin, I would add more onions (maybe some caramelized), I have a bounty of Iranian saffron, so, I would add some saffron juice to the mix.
I would lessen all the seasonings except the tomato and onion … which I would really up in the recipe.
I would use the ginger, cumin and black mustard as background flavors, accents to the beautiful summer tomatoes.
And definitely some hot pepper!
Here is another Tomato Chutney recipe I got from an Indian Recipe site – I don’t know what asafoetida tastes like, and I have always loved the name “fenugreek” but this one looks good:
Tomato Chutney Recipe
Ingredients:
• 4 Medium Tomatoes
• Small Pinch Of Asafetida
• 3 Tsp Oil
• 1 Tsp Mustard Seeds
• 1 Tsp Fenugreek Seeds
• ½ Cup Grated Coconut
• 5 Tsp Red Chili Powder
• 1 Tsp Coriander Powder
• ½ Tsp Turmeric Powder
• 1 Tsp Tamarind Pulp
• 1 Small Onion
• 2 Cloves Garlic
• Salt to Taste
Method:
• Heat 2 tsp of oil and fry fenugreek.
• Add tomatoes and fry till the tomatoes become soft.
• Grind this into a paste, along with tamarind pulp and coconut.
• Heat the rest of the oil and add the chopped garlic and onion.
• Fry till the onion turns translucent and the garlic browns.
• Add red chili, turmeric and coriander powder and fry for half a minute.
• Add the tomato paste, salt and asafetida and fry for 2 mins.
ooooo, interesting. I have some asafoetida. It’s a horrible smelling stuff that becomes absolutely heavenly when cooked – very slightly oniony, but not much. More something else.
I think I like this recipe. I would probably add a touch of cinnamon, simply because cinnamon does such wonderful things to tomato.
This is good!
I’ve had fenugreek tea, which is wonderful, and have used it in seed cakes. It tastes kinda like really nicely burnt sugar.
I really like it and have used it in seed cakes I make.
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