Chutney Recipes

      Spiced Kumquat Chutney
      Bon Appetit, 1992

      12oz kumquats, quartered and seeded
      1 cup sugar
      3/4 cup fresh orange juice
      1/2 cup dried cranberries
      1/4 cup chopped shallot
      1 T plus 1 t chopped fresh ginger
      1/2 t ground star anise
      1/4 t ground pepper
      1/4 t ground cinnamon
      1/8 t ground clove

      Combine all ingredients in a medium saucepan. Simmer until kumquat skin is tender and mixture thickens slightly, about 10 minutes. Transfer to bowl. Store in refrigerator for up to 2 weeks.

      Plum Chutney
      adapted from the Assistance League of Corvallis
      and published in Oregon Sampler: Resorts & Recipes (1985)

      1 cup firmly packed brown sugar
      1 cup granulated sugar
      3/4 cup cider vinegar
      3 1/2 pounds Italian prune plums -- halved and pitted
      1 cup golden raisins
      1/3 cup chopped onion
      1 clove garlic -- minced
      2 teaspoons mustard seed
      3 tablespoons chopped crystallized ginger
      2 teaspoons salt
      3/4 teaspoon cayenne pepper

      Bring the sugars and vinegar to a boil in a large saucepan. When sugars have dissolved, add plums, raisins, onion, garlic, mustard seed, ginger, salt and cayenne and bring to a boil again. Reduce heat and simmer 45-50 minutes, or until thick.

      Wash 8 half-pint jars; keep hot until needed. Prepare lids as manufacturer directs.

      Ladle hot chutney into 1 hot jar at a time, leaving 1/4-inch headspace. Wipe jar rim with a clean damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner 10 minutes (15 minutes at 1,001 to 6,000 feet; 20 minutes above 6,000 feet)

      Beet Chutney
      Recipe by Sara Bir

      Tiny and garnet-like, this chutney is really more of a miniaturized beet pickle with slightly more exotic spicing.Try a spoonful on or alongside a grilled cheese sandwich, though it's also very tasty straight from the jar or tossed with crispy green salads.
      Makes about 5 to 6-1/2 pints

      2-1/2 pounds beets, fully cooked (boiled or steamed), then peeled and cut into 1/2-inch chunks
      1/2 stick cinnamon
      2 whole cloves
      4 cardamom pods
      6 whole allspice berries
      2 cups sugar
      1-1/2 teaspoons kosher salt
      1 tablespoon whole-grain mustard
      1/2 cup golden raisins
      2 cups apple cider vinegar
      1-1/2 cups water
      1 large shallot, minced

      Tie the cinnamon stick, cloves, cardamom pods, and allspice berries in a cheesecloth bundle. Place with all of the rest of the ingredients in a large, heavy-bottomed saucepan or Dutch oven (avoid pans with aluminum or cast iron interiors).
      Simmer, uncovered, over medium-high heat for 10 minutes, stirring often. You want the liquid to reduce and get a thicker, but it won't get jammy or anything. Ladle into warm, sterilized jars and process in a hot water bath for 10 minutes. Leave about 1/2 inch headspace. If any of the jars do not seal properly, the chutney will keep in the refrigerator for up to three weeks.