Fresh Stonefruit Chutney Food

FRESH STONEFRUIT CHUTNEY

Steps:

• Combine all fruit in medium bowl. Add sugar, vinegar, and garam masala; toss gently. Let stand 1 hour at room temperature to allow juices to form and to blend flavors, tossing occasionally. DO AHEAD: Can be made 1 day ahead. Cover and chill. Serve chilled or at room temperature. * An Indian spice mixture; available in the spice section of many supermarkets and at Indian markets.

STONE-FRUIT CHUTNEY

Steps:

• Combine fruit, brown sugar and water in a skillet and bring to a boil.
• Reduce heat and simmer until just tender, about 15 minutes, stirring occasionally.
• Add orange juice and ginger, curry powder and a pinch of ground cloves. Simmer, reducing mixture to desired thickness.
• Partly cool, then stir in raisins and toasted nuts (like macadamia), and serve.

SPICED STONE FRUIT CHUTNEY

Steps:

• Put the fruit into a medium heavy bottomed pot over medium heat. Add the pomegranate juice, water, and salt and bring to a simmer. Add the tea bags and simmer for about 40 minutes, until liquid has been mostly absorbed.
• Remove the tea bags and discard. Stir in the pecans and transfer to a serving bowl. Serve warm or at room temperature and enjoy!

CROCK POT NECTARINE CHUTNEY

Steps:

• Place the following in the crock pot: nectarines, brown sugar, vinegar, ginger, salt, onion, mustard, cinnamon, cloves.
• Stir and, on the low setting, allow to cook for 4 hours. Taste and adjust seasonings if desired.
• Allow chutney to cool and then add the almonds and refrigerate.
• This is a nice condiment/topping for baked pork roast or even on a small beef steak.
• This chutney can be used as a base for Henry Bain Sauce.

FRUIT CHUTNEY

Steps:

• Add all ingredients to heavy bottomed saucepan and heat over low, stirring constantly, until the sugar has dissolved.
• Turn the heat to low. Simmer 20 minutes or until the fruit is cooked and thick. Check periodically to see if more liquid is needed.
• If time allows, use proper methods (check with your local cooperative extension office) to can the chutney and let sit for 6-8 weeks.
• Otherwise, cool and dig in!

SWEET CHERRY CHUTNEY

Steps:

• Add all ingredients except raisins in a large stainless or enamel pot.
• Bring to a full rolling boil stirring constantly until sugar is dissolved.
• Reduce heat a bit to a gentle boil, stirring frequently until mixture thickens, about 60 minutes.
• Stir in raisins and boil for 5 more minutes.
• Ladle into clean hot jars leaving 1/2 inch head space.
• Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.

FRESH STONEFRUIT CHUTNEY

Steps:

• Pit and thinly slice the peaches (or nectarines) and apricots (or plums). Pit and quarter the cherries.
• Combine all fruit in medium bowl. Add sugar, vinegar, and garam masala; toss gently.
• Let stand 1 hour at room temperature to allow juices to form and to blend flavors, tossing occasionally.