Spiced Stone Fruit Chutney Food

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.

RECIPE FRUIT CHUTNEY

Steps:

• Peel, seed and chop all fruit into small cubes (approx 1/2cm each or slightly larger).Peel and finely diced the onion and grate the fresh ginger.Add all fruit, onion and all other ingredients to a large heavy-based saucepan and cook over a medium heat until all the sugar has dissolved, stirring all the time to ensure nothing sticks to the bottom of the saucepan.Once the sugar is dissolved, reduce the heat to a gentle simmer and cook for 1/5 - 2 hours. Stirring occasionally and checking consistency. To check if the chutney has reduced enough, allow a small teaspoon of chutney to cool on a plate. If it is ready the chutney will sit in a loose spoonful rather than spilling all over the plate.Once you are happy with the thickness of the chutney, remove the cinnamon stick carefully (it will be hot) and divide the chutney between sterilised preserving jars.Leave 1.5cm between the chutney and the lid of the jar. Tighten the lid but not too tight and tip the jars upside down for 5 minutes (again be careful as the jars will be very hot).Tip the jars right way up again and set aside to cool naturally.Store in a cool, dry place. Jars should not need refrigeration if they have been correctly sterilised and prepared. Check regularly.

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.

SPICED PEACH CHUTNEY

Steps:

• 1. Preheat a barbecue or griddle pan until screaming hot. Meanwhile, halve and de-stone the peaches, then grill, cut-side up, for 3 to 4 minutes, or until the skin is charred and the fruit is starting to soften - you may need to work in batches. Carefully lift off the grill and place skin-side up on a tray to cool. Once cool enough to handle, pinch off and discard the skins.
• 2. Prick the chillies with the tip of a knife and grill on all sides until blackened and blistered all over. Place in a mixing bowl, cover with clingfilm and leave to cool. Next, peel and finely chop the onion and ginger, then pick the basil leaves and finely chop the stalks. Place a large pan on a medium heat and add the cumin and cloves. Toast lightly for a few minutes, or until smelling fantastic, then tip into a pestle and mortar and bash to a powder. Place the pan back on the heat and add a splash of olive oil. Add the onion, ginger and basil stalks to a pan, cover with a lid and cook gently for 10 to 15 minutes, or until soft, sweet and sticky. 3. Meanwhile, carefully skin, deseed and finely chop the chillies (then wash your hands). Roughly chop the peaches and add to the pan along with the chillies, vinegar, bay, sugar, spices and a few tablespoons of water. Season with salt and pepper and bring to the boil. Reduce the heat and simmer gently for around 40 minutes, or until thick and jammy. Tear the basil leaves into the pan and stir together. 4. Remove from the heat and leave to cool, removing the bay leaves before serving.Jamie's Tip: If you're saving your chutney or giving it as a gift, you'll need to sterilise the jar first. Preheat the oven to 110°C/225°F/gas ¼. Wash the jars in warm, clean, soapy water and pop upside-down on a clean baking tray. Place in the oven for 10 minutes, then use a clean cloth to take them out before filling them with the chutney and sealing them up.

LAURA'S FRUITY CHUTNEY

Steps:

• Halve, stone and chop the plums (about the same size as you would for an apple pie - not too big, not too small). Drop them into a large saucepan. Core, peel and chop the apples and pears in the same way. Peel, stone and chop the mango. Put all the fruit in the pan.
• Stir sugar, vinegar, onions, ginger, garlic, mustard seeds, coriander, crushed chillies and salt into the pan, then drop the cinnamon stick on top. Heat slowly for about 20 mins, giving an occasional stir, until the sugar has dissolved. Now leave the chutney to simmer at a steady pace, without a lid, stirring occasionally until reduced and thickened, but still with a nice balance of syrupy juice. This will take about 1½ hrs. You don't want to cook it until all the liquid has gone, as it will thicken once it cools. Discard the cinnamon stick.
• Using a heatproof jug, pour the chutney while still hot into sterilised jars. It will keep for about a year in a cool, dry place.

FRUIT CHUTNEY RECIPE

Steps:

• Put the apples and plums into a large heavy bottomed pan, or jam pan if you have one.
• Add the raisins, red chilli, garlic, onion, coriander seeds, cloves, allspice, sugar and salt.
• Add the vinegar and water and mix well.
• Over a medium heat, bring to a gentle boil, stirring until all the sugar has dissolved.
• Turn down to low, cover and simmer for 20-30 minutes until fruit is soft and thick.
• Check how much liquid is left - some fruit won't release much liquid, so if it's getting dry but you still have large, firm fruit chunks add a splash of water and cook further with the lid on.
• Some fruit, including apples, will release a lot of liquid, so you may need to cook for a further 10-30 minutes with the lid off to achieve the desired thickness.
• To test if it's ready, as with jam, put a teaspoonful onto a plate.
• Draw the spoon through the dollop, if liquid pools in the middle it needs a bit longer.
• Spoon into sterilised jars and store in a cool dark place for 6-8 weeks, it improves with age if you can wait that long.

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!

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.