Sonth Chutney With Fresh And Dried Fruits Food

DRIED FRUIT CHUTNEY

Steps:

• Heat the oil in a heavy 6-quart pot over moderately high heat until it shimmers and cook the cinnamon, star anise, and cloves for 1 minute. Add the brown mustard seeds and chile. When the seeds pop and are fragrant, after about 30 seconds, remove the pan from the heat and carefully add the orange juice and apple cider. Bring the mixture to a boil and add the cherries, dates, zest, ginger, apricots, cranberries, fennel, yellow mustard seeds, and vinegar. Briskly simmer the mixture, uncovered, stirring occasionally, until the liquid is reduced and the fruits are softened and tender, about 1 1/2 hours. Stir in salt to taste. Let the chutney cool completely before serving. The chutney keeps in an airtight container in the refrigerator for 1 week.

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!

SOUTH AFRICAN FRUIT CHUTNEY

Steps:

• Gather the ingredients.
• Soak the dried apricots in just enough boiling water to cover; let sit for about 1 hour to allow the apricots to rehydrate and become plump.
• Chop the apricots into chunks, reserving the soaking water.
• To remove the skins from the peaches, blanch the whole fruit in boiling water and then place them in a bowl of cold water.
• Chop the peaches into large chunks, discarding the pits.
• Chop or dice the onions.
• Place all of the ingredients in a pot and cook over medium heat for 20 minutes.
• Allow the chutney to simmer at medium heat for about 1 hour, without covering, stirring occasionally. Do not worry if the mixture still appears to be runny; it will thicken once cooled.
• Allow it to cool for 10 to 15 minutes. Spoon the chutney into 3 hot, sterilized pint jars .
• Keep the jars sealed for two to four weeks prior to consuming to allow the chutney to mature.
• Enjoy.

SONTH CHUTNEY WITH DRIED MANGO SLICED

Steps:

• 1. Prepare the cumin seeds and chaat masala. Then place everything (except 1 cup of the water) in a pressure cooker. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 1 more minute. Remove pot from the heat and allow to depressurize on its own, 12 to 15 minutes. Carefully remove the lid. (This can also be done in a pan. Put all the ingredients, and an extra 1/2 to 1 cup water, in a pan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the mango pieces are very soft, about 30 minutes.)2. Pass everything through a food mill into a large bowl to extract a smooth sauce. Bring the reserved one cup of water to a boil in a small saucepan. Pour the boiling hot water over the fibrous remains in the food mill and collect any remaining pulp. Stir the extra pulp into the sauce it should be like a semi-thick batter. Adjust the seasonings, transfer to a bowl and serve at room temperature, or transfer to an airtight container and refrigerate about 2 months, or freeze about 1 year.VARIATION: Substitute 4 ounces seedless tamarind pulp in place of the dried mange slices.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FRESH CHUTNEY

Steps:

• Heat oil in medium saucepan over medium heat. Add onion; cook, stirring often, until soft and translucent, about 4 minutes. Add remaining ingredients. Cook, stirring occasionally, until thickened, 20 to 25 minutes. Transfer to a medium bowl. Let cool completely.

DRIED FRUIT CHUTNEY

Steps:

• Soak the apricots overnight, remove from the water and chop into small pieces.
• Put all the fruit and onions in a pan with the vinegar.
• Wrap the chillies and ginger in a piece of muslin and secure.
• Put the muslin bag in with the fruit and vinegar.
• Simmer until the apples are mushy, stirring often.
• Do not allow to stick and burn.
• Remove the muslin bag.
• Add sugar and boil for a further 10 minutes, until chutney thickens.
• Stir often to prevent sticking and burning.
• Pour into hot jars, tie down and seal when cool.

DRIED FRUIT CHUTNEY

Steps:

• In large saucepan, combine all ingredients & bring to boil.
• Reduce heat & simmer, uncovered 20 minutes, or until mixture has thickened.
• Ladle into hot sterilized jars & seal immediately.

SONTH CHUTNEY WITH FRESH AND DRIED FRUITS

Steps:

• 1. Soak the dried fruits overnight in 1 1/2 cups of the water. Meanwhile, prepare the cumin seeds and chaat masala. When ready, drain the fruits, reserving the water.2. In a large non-reactive saucepan, mix together the jaggery and 2 cups of the water (disregard any lumps they will melt when heated), and bring to a boil over high heat, stirring occasionally, until all the lumps dissolve completely, 3 to 4 minutes. Pass through a fine-mesh strainer to remove any impurities. Return to the pan. Mix in the mango or tamarind powder and up to 2 cups water, including the reserved fruit-water in this measurement. Mix well and bring to a boil over high heat.3. Add the drained dried fruits, fresh and dried ginger, chaat masala, salt, and black salt, reduce the heat to medium-low, and simmer, stirring occasionally and adding more water if the sauce thickens too quickly, until it reaches a semi-thick batter-like consistency, about 10 minutes. Adjust the seasonings and transfer to a serving bowl.4. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly, remove the pan from the heat, add the paprika, and mix into the chutney. Serve at room temperature, or transfer to an airtight container and refrigerate about 2 months, or freeze about 1 year. Just before serving, mix in ripe fruits and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.