Chutney anyone??

[Randi R]

Does anyone have a favorite chutney recipe? I lost my ones for mango and apple, but are there others??? I really like giving them as holiday gifts, but I can't find mine... help?

[golden1225]

Hang on Randi - I had a fabulous one from BA .... thought I had it in MC but can't find it! Drat. Let me keep looking. I will post it here as soon as I find it! You will love it! There is a really yummy-sounding one in the Joy of Cooking; my DH read it to me tonight. Makes a ton, and has apples and crystalized ginger in it. I plan on trying it out soon.

[golden1225]

This recipe is from the RSVP column in the October 1999 issue of BA. We absolutely can't get enough of it!! The whole combination is so spectacular I thought I'd post the entire recipe instead of just the chutney. Hope you try it!!


CROSTINI WITH ROASTED GARLIC, GOAT CHEESE AND APPLE CHUTNEY
Note: At the restaurant, the bread is grilled, but it’s just as good when it’s baked.

1 cup (packed) golden brown sugar
3/4 cup rice vinegar
2 garlic cloves, minced
1 1/2 teaspoons minced peeled fresh ginger
1/8 teaspoon cayenne pepper
1 cinnamon stick
1 1/2 pounds Granny Smith apples, peeled, cored, cut into -inch pieces (about 4 cups)
1 cup golden raisins
1 cup diced seeded plum tomatoes
1 tablespoon chopped fresh mint

1 French-bread baguette, cut into 1/3-inch-thick slices
Olive oil
Roasted Garlic
12 ounces soft fresh goat cheese (such as Montrachet), room temperature
Stir sugar and vinegar in heavy large saucepan over medium heat until sugar dissolves. Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minutes. Mix in apples and raisins. Increase heat to high and boil until apples are tender, stirring frequently, about 10 minutes. Cool to room temperature. (Chutney can be made 3 days ahead; cover and refrigerate.) Mix in tomatoes and mint.

Preheat oven to 450°F. Arrange baguette slices on baking sheet and brush with olive oil. Bake until golden and crisp, about 8 minutes. Spread each toast with roasted garlic; top with goat cheese and chutney.

[MISSINDI]

That sounds like a great Fall recipe -- thanks for posting it! I think it would be a great addition to our next Supper Club. :)

[NewMrsG]

Originally posted by golden1225
This recipe is from the RSVP column in the October 1999 issue of BA. We absolutely can't get enough of it!! The whole combination is so spectacular I thought I'd post the entire recipe instead of just the chutney. Hope you try it!!


[b]CROSTINI WITH ROASTED GARLIC, GOAT CHEESE AND APPLE CHUTNEY
Note: At the restaurant, the bread is grilled, but it’s just as good when it’s baked.


We LOVE this - although the first time I made it I tasted the chutney before adding the tomatoes and mint and it was so good that way, I was afraid to add them - and now I always make it without those two ingredients - it is really a fabulous combination with the garlic and goat cheese - one of my standby appetizers and always devoured -

[DoDoDurk]

Question--Do you prepare these ahead, or do the guests
build their own garlic/goat cheese/chutney appetizer?
Also, I've never roasted garlic:o Any directions or
tips?:)

[golden1225]

We always build them ahead of time. I think if people were left to build their own, they might not do the combination and then they'd miss out on something spectacular!
:D

[golden1225]

Oops! I pressed [Submit] too soon! You asked about roasted garlic. We always take a head of garlic, slice off the top 1/4 or so and set in a big piece of aluminum foil. Drizzle liberally with olive oil, then add kosher salt and fresh cracked pepper. If I'm making it to use on its own, I also had fresh rosemary. For this, only salt & pepper. Close up the foil; put in an oven preheated to 400 degrees. I think we keep it in for at least 30 minutes, maybe it's an hour. I haven't made any in a while! LOL. Just check it and when the garlic is all "mushy" and light brown, it's ready! Squeeze out the cloves and mash up in a bowl.
Someone wrote in recently that they peel all their cloves, add the oil and seasonings, and put in a sealed foil pkg. I've never tried that method, but it sounds easy. I'd like to hear if others make theirs that way!
:)

[NewMrsG]

We always assemble ours ahead of time too - just easier.

I actually roast garlic just as is - I do slice a bit off the top, then just wrap it in foil - no oil or seasonings at all - although I love the idea of adding fresh rosemary, I bet that's great! When you can squeeze it and it gives, it's done. Takes about 30-40 minutes, depending on the size of the head and the oven temperature. I usually do it at about 400-450.

[ktg0930]

Randi,

There was a recipe in the Fall Eating Well for Spicy Cranberry Chutney that sounded good. I'll bring in the magazine so I can post the recipe tomorrow. It was part of an article on making holiday gifts and included a recipe for spicy pecans that I think my best friend will love.

[Randi R]

Originally posted by golden1225
Hang on Randi - I had a fabulous one from BA .... thought I had it in MC but can't find it! Drat. Let me keep looking. I will post it here as soon as I find it! You will love it! There is a really yummy-sounding one in the Joy of Cooking; my DH read it to me tonight. Makes a ton, and has apples and crystalized ginger in it. I plan on trying it out soon.

Oh if you could find it, that would be wonderful.... !!!! Thanks for checking.

[Randi R]

oops, I hit THAT reply too soon. That Apply chutney looks spectacular Lynn. do you think I could do a double batch and can some of it for christmas gifts?

And a spicy cranberry chutney sounds wonderful... !!

[golden1225]

I don't see why not. That's what we're planning on doing - making a lot so we have some on hand and can give some as gifts. That cranberry one does sound yummy, doesn't it!

[Randi R]

it sure does. I'd love to give that as a Christmas givft (and then save some for me....) !!

[ktg0930]

Here's the cranberry chutney recipe from Eating Well. I haven't tried it yet, but am planning to soon.

Spicy Cranberry Chutney

8 c fresh or frozen cranberries (2 lb)
2 shallots minced
2 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 1/2 c packed light brown sugar
1 1/2 c sugar
1 1/2 c red wine vinegar
2 tbsp minced fresh ginger
2 tbsp whole mustard sees
1 tbsp freshly grated orange zest
1 tbsp freshly grated lemon zest
2 tsp salt or to taste

Combine all ingredients in a large saucepan; bring to a boil over high heat. Simmer, uncovered, stirring often, until the cranberries have broken down and the mixture has thickened somewhat, 10-15 minutes. Let cool completely. Ladle the chutney into clean jars and refrigerate.

Makes 5 cups (5 1/2 pint jars)

It can be refrigerated in the airtight container for up to 1 month or can be canned for longer storage.

[Randi R]

That looks fantastic. I know what I'm going to be doing this weekend...

[emptyspool]

If you make this I hope you give a review as it does sound wonderful. I made some chow chow this summer that was just awful and had not been reviewed so I really value the experience on this board.

[Randi R]

ES, I just finished a batch, and it was wonderful...and I just canned a bunch of it, it's good enough for holiday gifts. thanks, ktg, for posting!

[emptyspool]

Thanks for the review, I will give it a try. I love trying new cranberry mixtures. Last year I really enjoyed Gail's Mulled Cranberrries so I will post it here.


MULLED CRANBERRY SAUCE

Makes 2 1/2 cups

1 12-ounce bag cranberries
1 1/2 cups fruity red wine (such as Merlot)
1 1/4 cups (packed) golden brown sugar
1/3 cup minced crystallized ginger
1 tablespoon grated orange peel
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Combine all ingredients in a large saucepan. Bring to a boil over high heat, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is medium-thick syrup and sauce is reduced to 2 2/3 cups, stirring occasionally, about 12 minutes. Transfer sauce to bowl. Refrigerate till cold, about 3 hours. (Can be prepared 1 week ahead. Cover. Keep chilled.)

(From: Bon Appétit, Nov 1999)

I am able to buy the crystallized from bulk and it is much less expensive that way.

[Randi R]

That's the next one I'm going to try, it looks wonderful...There's no vinegar in it, but do you think it could be canned, because of the wine??

[golden1225]

I made the Spicy Cranberry Chutney from EW on Sunday. Yummmmmm! We had it over the last of Bob's Lentil Potato Stew, and it was delicious. Very pretty, too!
Another one that's so easy to make...most of the ingredients (with the exception of the cranberries) you have in your pantry.
:)

[Randi R]

I'm still hunting for more chutney recipes. I once had one for a pear chutney that I remember was wonderful but I can't find it.:(

[emptyspool]

Here is another cranberry one, I put this up a couple of years ago and really like it. It is very very rich, I will say that and is more like a chutney than a conserve. I almost OD'd on this so the new ones are welcome.

Cranberry Conserve

3/4 cup chopped and seeded orange (about 1) including peel
2 cups water
1 quart cranberries
1/2 cup raisins
3 cups sugar
1/3 cup chopped walnuts or other nuts ( I lightly toasted these )

Combine orange and water in a large sauce pot. Cook rapidly until peel is tender, about 20 minutes. Stir in cranberries and raisins. Add sugar, stirring until dissolved. Bring slowly to a boil. Cook rapidly almost to gelling point, about 8 minutes. As mixture thickens, stir frequiently to prevent sticking. Add nuts the last 5 minutes of cooking, stir well. Ladle hot conserve into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner. Yield about 4 half pints.

I think this would keep a good while without the water process if kept refrigerated.

[Kyra]

Just wanted to let everyone know that the mulled cranberry sauce is WONDERFUL. It is the new favorite cranberry recipe in my family (thanks, Gail). I can't say enough good things about it!

I am anxious to try the spicy cranberry chutney. Do you think it would freeze well?

thanks,

kyra