Chutney Recipes

You can use any fruit you want-particularly good with strawberry, or peaches and terrific served with Cinnamon Tortillas.

(Note: this recipe was originally for apple chutney, but adapted very well to apricots when I made it.)

This is a traditional chutney, very like Major Grey's. If you want it spicier, you could certainly add a few chopped jalepenos.

I double this recipe.

QUATRE-EPICES - "Four-spices" usually include four of five spices and are commonly used to season forcemeats for sausages and terrines. I include all five.

In this novel recipe, the mango is grilled as one would grill a tomato or bell pepper, charring the skin while the flesh insides smokes and softens. Not only does it give the mango a wonderful flavor, but it makes the fruit a cinch to peel. Grilling the fruit also makes it easy to force the flesh of the fruit from its pesky pit, a hairy task if you're using a knife and raw fruit. The finished chutney is vibrant in color and very flavorful. It's particularly good as a condiment for seafood.

I made this chutney for Thanksgiving and it was very well received. This chutney also goes very well with ham, meatballs, pork roast, almost anything.