| Canning
Recipes * Exported from MasterCook * APPLE & PRUNE CHUTNEY Categories : Relishes Amount Measure Ingredient
-- Preparation Method Delicious with pork, ham or cheese. About 6 cups Bring all the ingredients to the boil in a fairly large pan. Reduce the heat. Simmer (with a lid on the pan) for approximately 2 hours. When the mixture is thick enough, pour the chutney in sterilized jars and close them immediately. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * APPLE AND GREEN TOMATO CHUTNEY Categories : Relishes Amount Measure Ingredient
-- Preparation Method Wash, core and chop the apples; wash, blanch, peel and chop the apples and chop the onions. Place apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt, red pepper and curry powder. Put the pickling spices in a cheesecloth bag and add to the kettle. Boil, stirring occasionally, for 25 minutes, or until apples are transparent. Remove fruit with a slotted spoon. Boil syrup rapidly until it thickens. Discard pickling spices, return the fruit to the syrup and bring to a boil. Remove from the heat and ladle into hot, sterilized jars and seal immediately. Process in boiling water bath for 10 minutes. This recipe makes approximately 24 half-pints.
- - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Chutney Categories : Fruits Appetizers Amount Measure Ingredient
-- Preparation Method * Apples are to be peeled, quartered
and cored. In large preserving kettle mix the vinegar, sugar, raisins, apples, garlic cloves, ginger root, peppers, and salt. Bring to a boil and simmer until the apples are mushy and transparent. If necessary, add a little more vinegar. Taste and add sugar and cayenne as desired. Then add the pears and simmer until the pears are transparent but not overcooked. Spoon into hot jars and seal. Makes 8 - 10 Pints. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * APPLE CHUTNEY Categories : New Text Import
Chicken Amount Measure Ingredient
-- Preparation Method Combine all ingredients in a 6- to 8-quart non reactive saucepan or pot. Bring to a boil, reduce heat and simmer, uncovered for 1 to 1-1/2 hour or until dark brown and thick, stirring occasionally at the beginning and constantly at the end. Immediately fill hot, sterilized pint canning jars with mixture, leaving 1/2-inch head space. Carefully run a non-metallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place not lids on jars and screw on bands tightly. Process in boiling water bath for 10 minutes. NOTES : Makes 4-5 pints - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Ginger Mixed Chutney Categories : Canning Recipes
Fruits Amount Measure Ingredient
-- Preparation Method You will need 6 one-pint jars and about 4 to 5 pounds of tart apples for this recipe. Prepare all ingredients before beginning. Peel, core and dice apples. Chop and remove seeds from lemons. Do not peel. Peel and chop onions. Peel and roughly chop garlic; do not mince. Peel and finely chop ginger root. Bring cider vinegar to a boil over low heat, using a large saucepan. Add apples and cook until the mixture returns to a simmer. Add remaining ingredients and cook gently for 20 minutes, stirring often. Spoon chutney into glass jars which have been washed in hot soapy water and rinsed with boiling water. Seal tightly. Cool, then store in refrigerator up to 6 weeks. Yield: 6 pints. Serving Ideas : Serve with meat, poultry and cheese, or use in a sandwich. NOTES : Make this for giving to your friends at holidays. Will keep in refrigerator up to 6 weeks. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * APRICOT AND WALNUT CHUTNEY Categories : Relishes
Fruits Amount Measure Ingredient
-- Preparation Method Split and stone the fresh apricots and chop roughly. If using dried apricots, put them to swell overnight in water. Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits. Drain. Put all the ingredients except the walnuts into a large preserving pan and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick and jammy. Stir in the walnuts. Pot while hot in warm sterilized jars. Seal. Makes about 6 lbs. Source: Elisabeth Luard in "Country Living" (British), November 1988. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Chutney Categories : Fruits
Vegetables Amount Measure Ingredient
-- Preparation Method Rinse unpeeled lime; then chop, discarding seeds. Place chopped lime in a heavy bottomed 8 to 10 quart pan. Mix in granulated sugar, brown sugar, currants, vinegar, ginger, mustard, allspice, salt, cloves, chiles, onion, and garlic. Bring to a boil over medium-high heat. Stir in apricots; return to a boil, stirring constantly. Reduce heat and simmer, uncovered, stirring often to prevent sticking, until slightly thickened (about 45 minutes). Process in boiling water canner as above. Source: Sunset's Home Canning. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * APRICOT CHUTNEY Categories : Crockpot
Condiments Amount Measure Ingredient
-- Preparation Method Place apricots, onion, garlic, vinegar, pineapple, salt sugar, mustard, cinnamon, cloves, allspice, cayenne, lemon peel and ginger in crockery pot. Cover. Cook on low (200 degrees), stirring occasionally, 4 to 6 hours. Remove cover. Add nuts. Cook on high (300 degrees) until desired consistency. Ladle into hot sterilized jars. Seal. Makes 4 points. From Extra-Special Crockery pot Recipes by Lou Seibert Pappas. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * BANANA-GREEN MANGO CHUTNEY Categories : Condiments
Relishes Amount Measure Ingredient
-- Preparation Method NOTE: Use this basic chutney with your very spicy hot dishes. Yield: About 5 Cups Sauté the onion in the oil until clear, about 4 to 5 minutes. Add the mango and cook 2 minutes over medium heat. Add the vinegar and orange juice and bring to a simmer, simmering for 10 minutes more. Add all of the remaining ingredients and bring the mixture back to a simmer. As soon as a simmer is reached, remove the mixture from the heat and cool to room temperature. Serve or store in the refrigerator, covered, for up to 2 weeks. From The Thrill Of The Grill by Chris Schlesinger & John Willouughby - - - - - - - - - - - - - - - - - - * Exported from MasterCook * BLUEBERRY CHUTNEY Categories : Chutney
Relishes Amount Measure Ingredient
-- Preparation Method Try this chutney with roasted turkey, duck or goose, meat or curries. Mixed with mayonnaise or plain yogurt it makes a piquant dressing for salads made with meat, poultry and fruits. Place blueberries in 4 quart saucepan; add onion, vinegar, raisins, brown sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes. Bring mixture to a boil; simmer over medium heat, stirring occasionally, for about 45 minutes, or until chutney is thick. Meanwhile, wash 4 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Ladle the hot chutney into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 15 minutes (20 minutes 1,001 to 3,000 feet; 25 minutes 3,001 to 6,000 feet; 30 minutes above 6,000 feet) Origin: Adapted from "Preserving Today, by Jeanne Lesem. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * BOXWALLAH'S CHUTNEY Categories : Pickles
Relishes Amount Measure Ingredient
-- Preparation Method * Red wine vinegar may be substituted for raspberry vinegar if desired. Cut the trimmed rhubarb into short lengths and chop the onions quite fine. Put both ingredients into a large pan and pour on the vinegar. Lightly bruise the whole coriander seeds. Add the seeds directly into the pan if you want to include them in the chutney. As an option you can tie the coriander seeds in a piece of cheesecloth and remove the bag before canning. Slowly bring the mixture to the boiling point, reduce heat, cover and simmer for 20 minutes or until the onion is soft. Add the dried fruits, sugar, curry powder and 1-1/2 ts salt. Stir to mix well. Continue to simmer, uncovered for 1-1/2 hours or until the rhubarb has pulped down completely. The flavor is mellow, the color is rich and the consistency is thick. Stir the chutney occasionally as it cooks to prevent sticking, particularly towards the end. Can in warm sterilized jars and allow to mature for at least one month before eating. The longer you can resist eating this chutney the better is will taste. From: "Country Living" (British), June 1988. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chutney In The Raw Categories : Appetizers
Ethnic Amount Measure Ingredient
-- Preparation Method Mince the dates, apples and onions and place in a large pan. Add the sultanas and stir in the sugar. Add all the other ingredients and stir well, but make sure the bag of spices and the ginger are identifiable. Leave for 24 hours but stir occasionally (once every 4 hours or so). Remove the bag of spices and ginger. Bottle and store in a coolish place. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * CRANBERRY CHUTNEY Categories : Relishes
Spread/Dips Amount Measure Ingredient
-- Preparation Method If using a processor, process orange chunks 20 to 30 seconds; add quartered onion and process just until coarsely chopped. Combine with remaining ingredients in a heavy saucepan. Bring to a boil; lower heat and simmer, stirring occasionally, 25 to 30 minutes. Flavor will improve after aging a day or two. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Chutney II Categories : Canning, Preserves, Etc.
Spread/Dips Amount Measure Ingredient
-- Preparation Method Peel tangerines, removing all white membranes and strings. Leave transparent membranes intact so sections will not disintegrate. Cut sections in half. Remove seeds. Wash cranberries and drain well. Peel, core and dice apple (or nectarine). Combine all ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat to low, cover pan, and simmer for 30 minutes, stirring occasionally. Seal in sterilized half-pint jars. Yields 6 to 8 half pints. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Chutney** Categories : Condiments
Gifts Amount Measure Ingredient
-- Preparation Method In large stainless steel or enameled saucepan combine the preserves, the vinegar, the sugar, the curry powder, the ginger, the cheesecloth bag, and 1 1/2 cups water and bring the liquid to a boil, stirring until the sugar is dissolved. Add the lime, the pear, and the apple and simmer the mixture for 10 minutes. Add the cranberries and the raisins and simmer the mixture, stirring occasionally, for 20 to 25 minutes, or until it is thick. Remove the pan from the heat, stir in the walnuts, and discard the cheesecloth bag. Transfer the mixture to a ceramic or glass bowl, let it cool, and chill it, covered, overnight to allow the flavors to blend. NOTES : Makes 4 cups. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * CRANBERRY CHUTNEY Categories : New Text Import
Chicken Amount Measure Ingredient
-- Preparation Method Combine first 8 ingredients in a heavy 2 qt. saucepan. Add apple, pear and lime, and mix well. Bring to a boil and simmer, uncovered, stirring occasionally, until fruit are tender, about 15 mins. Add cranberries and raisins and simmer. Ladle into hot, sterilized 1/2 pint jars and seal. Process in a boiling water bath for 15 mins. Cools and store in refrigerator after opening. Makes about 8 1/2 pints - - - - - - - - - - - - - - - - - - * Exported from MasterCook * CRANBERRY-APPLE CHUTNEY Categories : New Text Import
Chicken Amount Measure Ingredient
-- Preparation Method Combine all ingredients in a large heavy saucepan. and bring to a rolling boil, stirring constantly. Reduce heat and simmer, uncovered, stirring occasionally, until apples are tender and the syrup is very thick, almost caramelized. Ladle into hot sterilized 1/2 pint jars and seal. Process in a boiling water bath for 15 minutes. Cool and store in refrigerator after opening. Makes about 7 jars.
- - - - - - - - - - - - - - - - - - Download a zipped file of great
chutney recipes in Mastercook format here |
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