Chutney used to be a foreign word. But when you cook one, and serve one, and taste one with the right ingredients, things change.
So what are chutneys? Think of Thanksgiving and the cranberry sauce. That, in effect, is like a chutney. They are relishes that go great with meats, appetizers such as crackers with meats and cheeses or sandwiches — really any dish for which you’d like to enhance the flavor. Chutneys also are easy to make — just put all the ingredients in a pot and boil, then chill.
According to the Joy of Cooking, a long cooked chutney is a British invention, while fresh chutneys are traditionally Indian. Originally cooked with green mangoes, cooks over the years have added exciting new flavors, such as plums or rhubarb.
Our chutneys add a dose of sweetness to any savory dish, and they offer a great break from your typical dip or mayo, and pair really well with savory sandwiches or burgers.
We have three chutneys on our website for consumers to try:
We most recently made two of them — and for someone whose never tried a chutney knowingly before, they were a pleasant surprise.
A great part about chutneys is they can last a long time. According to the Joy of Cooking, “With its wealth of vinegar, sugar and spices, a tightly closed charge of chutney can hold its quality — even improve — in the refrigerator for several months. ” The recipe below makes a lot of chutney, though. If you’re just wanting it for a specific meal, or week, try halving it.
Asian Plum-Onion Chutney
chopped yellow onion (2 to 3 medium onions)
3 cups chopped red onion (2 to 3 medium onions)
8 cups fresh plums (3 to 3-1/2 pounds), 1/2-inch cubes
1 cup golden raisins
1/2 cup candied ginger, chopped
1-1/2 cups brown sugar, packed
1-1/2 cups granulated sugar
1-1/2 cups cider vinegar
3/4 cup hoisin sauce (7 ounces)
1 tablespoon mustard seed
2 teaspoons salt
Combine all ingredients in large
kettle. Cover and bring to boil. Uncover and boil gently 30 minutes or until
thickened and glossy, stirring occasionally. Pour hot chutney into sterilized
jars and refrigerate for up to 2 weeks or can using USDA canning guidelines for
Makes about 5-1/2 pints.