I have never liked cranberry sauce before. This year though, I have discovered that I like dried cranberries. So I decided to come up with a cranberry sauce that I can like. You can put in the raisins...
Author: Saturn
Make and share this Ginger-Tomato Chutney recipe from Food.com.
Author: GinnyP
A sweet chutney with a little bite. For a more adult flavour you can replace the cranberry juice for red wine This is a simple one pot recipe, try adding dried fruit such as raisins or apricot to your...
Author: Who cant cook
This came from Eating Well magazine. We have Italian Plum trees and I'm always looking for new recipes to use up all our plums! Use 1 pound of any kind of plums you like. I love that there are only 4 ingredients!...
Author: Mrs Goodall
This is a one really easy and incredibly tasty chutney. This is my mom's recipe and no one makes it better, honest :) Store the chutney in the refrigerator (for not longer than a day; after that it usually...
Author: Anu_N
Make and share this Cilantro-Mint Chutney (Cook's Illustrated) recipe from Food.com.
Author: DrGaellon
A wonderful chutney with an array of flavors that is perfect served warm over pork chops, chicken, or just as a condiment. This recipe is part of Recipe #282937, Bird's RSC #11 entry.
Author: 2Bleu
Growing up in Dubai there was a tiny restaurant my father would occasionally take us to. They were famous for & only served Zanzibari Pulao along with a cold glass of the drink Tang. After moving out of...
Author: The UnModern Woman
This is an incredibly delicious recipe I got from one of the chefs at school. It goes well with smoked, roasted, or grilled pork as well as smoked turkey and even ham. It is good enough to eat with a spoon!...
Author: Two Socks
This is delicious! I got this recipe from "Basic Home Preserving". I love to try basic recipies with a twist. Yum. Chutneys were made in India, and brought over to England.
Author: Sharon123
The accompaniment for Bobotie. Sourced from Gourment Magazine Blatjang is the pride of Cape Malay-cuisine, and the recipe is one of the oldest around. The name comes from one of the constituents of the...
Author: Coasty
Make and share this Mango and Port Chutney recipe from Food.com.
Author: Latchy
This recipe is from the Crow's Nest Restaurant in Santa Cruz, CA This is a great finishing touch for grilled lamb, pork or chicken!
Author: katie in the UP
There are several similar recipes on ZAAR, but this one includes currents, golden raisins & tangerines! It was found in the Nov 2000 issue of Sunset magazine.
Author: Sydney Mike
This is a nice little recipe that I happened upon kind of by accident..its a long story...but it tastes great with basic grilled steak and chicken in the summer time. You can even substitute the canned...
Author: Melanie B.
Make and share this Pineapple Chutney (Microwave) recipe from Food.com.
Author: Michelle_My_Belle
This chutney is quite tart and goes great with roast turkey. Once it's made, it needs a 3 hour chill time before serving so plan ahead. Recipe is from the Chicago Tribune
Author: Hey Jude
The secret of Fruit Chutney, in fact most chutneys, is not to make it too thin, rather err on the thick side. This can be used immediately but is best if it ages.
Author: Nyteglori
A chunky, vibrant, tangy, sweet chutney with a bite, to keep as an accompaniment or present as a gift. Serve with roast meats, sausages, fried polenta squares, as a condiment by mixing the chutney with...
Author: Rita1652
This comes from the 'Soup Kitchen' cookbook and was teamed with the Cauliflower & Dolcelatte soup. As an added benefit it also goes incredably well with cold cuts of pork or chicken!
Author: JustEmma
Found at the back of a store cupboard, a friend brought this to a barbie where it was enjoyed by all. I had to try the recipe and this has to be one of the nicest chutneys I've ever made. Give it a go...
Author: Suke_UK
Make and share this Pineapple Habanero Chutney recipe from Food.com.
Author: gailanng
East meets West in this unique blend of cranberries with other fruits. Makes a nice change of pace from the traditional cranberry sauce at Thanksgiving. Great as a sandwich spread with cream cheese too...
Author: Steve P.
Tangy-but-sweet! This is a GREAT way to use up the OVERSIZE cukes that get missed in the garden. Zucchinis also work well in place of the cukes! Quantities listed are approximate--you can fudge or substitute...
Author: Debber
Make and share this Three Pepper Chutney recipe from Food.com.
Author: Recipe Junkie
For Christmas this year I was given a bottle of Baxter's Mediterranean Chutney - the jar lasted 3 days - it was so good. As they listed all the ingredients on the jar I thought I'd have a go at imitating...
Author: jackandfiona
Try this tangy sauce with roast turkey, pork, or chicken... or on toast! I serve it for Thanksgiving every year and it always goes over well, especially on leftover turkey sandwiches! Make it a day or...
Author: Lori Ann D
Make and share this Hot and Sweet Onion Confit recipe from Food.com.
Author: evelynathens
I got given a large lot of tomatoes from a grower so used some to make this, this is a lovely sweet chutney that goes great on sandwiches or alongside some roast beef or lamb and if stored correctly will...
Author: Mandy
This is a fantastic relish to serve with Turkey or other meats, or as everyone I work with believes with a sharp cheese on crackers. This Relish is so yummy that it vanishes out of my work fridge faster...
Author: JacquiStorey
This chutney is very spicy - not sugary as most western chutneys. Kashmiri chilli powder is much milder than regular chilli powder so adjust that if you don't have it. Try and use a red onion if you don't...
Author: HappyBunny
Make and share this Caramelized Onion and Apple Chutney recipe from Food.com.
Author: dicentra
A sweet and spicy finishing glaze that's great on barbecued pork chops, ribs, chicken, or ham. We think it's much fresher tasting than store-bought. Can also be used as chutney.
Author: gailanng
This is a wonderful condiment. Use it as a dipping sauce or as a sandwich spread. This simply tastes yum!
Author: Indian Chef
Found in the search for good recipes to use mangos during an abundant crop year. This is a rich, dark chutney with an exotic flavor. Others will, likely, not be able to identify the spice combination....
Author: Ambervim
This is my adaptation of a mango chutney recipe I screwed up because I did the conversions wrong and used waaaaay too much vinegar. I did some experimentation and found that this combination really works....
Author: the80srule
Great with fish. I invented this to go with some basa fillets we cooked on the Japanese smoker. I used the leftovers to liven up a monotonous coleslaw.
Author: Marla Swoffer
Make and share this Rhubarb Chutney recipe from Food.com.
Author: William Uncle Bill
From Asia Nora Restaurant in Washington. A delicious sounding chutney to go with Indian foods. amount is a "batch" as i have not made it yet. If you do before i do, please send in a correction with the...
Author: MarraMamba
The color of this chutney is darker than you might expect due to the balsamic vinegar I used. Substitute apple vinegar for more of a classic look if you prefer. This recipe also contains very simple instructions...
Author: Late Night Gourmet
I had never made chutney before this one, but it is so simple, no boiling, it's almost a no cook version. It will keep for up to a week in the fridge, but I doubt it will last that long!
Author: Tulip-Fairy
I love the sweet and tangy flavors of chutney. They are great served with cheese and crackers, or they add a wonderful flavor to chicken or tuna salad.
Author: Bayhill
And one more pumpkin recipe for Charishma. You can substitute eggplant for the pumpkin, but you will then have to use dried yellow lentils (moong dal) instead of Urad dal. Another variation is using grated...
Author: Anu_N
This recipe is taken from "New World Kitchen" by Norman Van Aken. If you are going to try at least one chutney recipe, I strongly suggest that this be the one, this chutney is wonderful and will keep covered...
Author: Kittencalrecipezazz
This is fantastic! The tenderloins alone are delicious, but the chutney puts them over the top. The bananas and dates give the chutney such a rich sweetness, and the crushed red pepper offsets with a nice...
Author: GaylaJ
Make and share this 5 minute Mint Chutney recipe from Food.com.
Author: Mini Ravindran
Part of the pineapple is pureed to make it into a sweet tart syrup, then cooked with chunks of pineapple, cayenne and black pepper to add a nice kick of heat. Great in curries and with salmon and rice....
Author: Sharon123