A Trio of Holiday Chutneys
With their balance of sweet, savory and tart flavors, chutneys are the perfect accompaniment for a simple lunch of bread, cheese, and salad, and as a condiment for curries. They’re also surprisingly good on rice pudding or other warm, bland desserts. These particular recipes are adapted from Tamal Ray’s vegan recipe column in the UK Guardian; try them and see how many ways you can use them to brighten up the evening meal!
Prep for each is about five minutes, with 10-15 minutes cooking, and two hours to cool down.
Orange, Cider and Rosemary Jelly
Ingredients:
3 Clementine oranges, the kind that are easy to peel
4 fl oz ‘hard’ apple cider
½ medium Granny Smith apple, peeled and diced into small chunks
3 oz organic sugar or coconut sugar
2 x 4” sprigs of fresh rosemary; leave on the stems
Pinch of sea salt
Method:
1. Peel the Clementines, and chop one of the skins finely.
2. Place the minced peel in a small saucepan along with the flesh and juice of all three Clementines. Add the cider, apple, sugar, rosemary and salt. Simmer, covered, for ten minutes (or until the peel has softened). Remove the lid and simmer for another ten minutes until the mixture is reduced and thickened.
3. Remove from the heat and take out the rosemary (which you can discard).
4. Spoon the chutney into a sterilized jar. Seal; once opened, store in the fridge.
Balsamic Cranberry Chutney
Ingredients:
4-5 oz fresh or frozen cranberries
2 fl oz high quality balsamic vinegar
3 oz organic sugar
3 x star anise
¼ tsp chilli powder, or to taste
Method:
1. Pop all the ingredients into a small saucepan.
2. Simmer for ten minutes over low-medium heat, until the cranberries are falling apart, and until the mixture is reduced and thickened.
3. Remove the star anise.
4. Transfer the chutney to a sterilized jar. Seal; once opened, store in the fridge.
Fig and Wine Chutney
Ingredients:
2 tsp vegetable oil
1 tsp mustard seeds
7-8 dried figs, chopped into ½” chunks
6 fl oz red wine
4” piece of stick cinnamon
1 generous pinch ground cloves
Pinch of sea salt
Method:
1. Place a small saucepan over medium heat; add the oil, allow it to warm up, and add the mustard seeds. Once they start to pop, cover with a lid!
2. After 30 seconds, add the fgs, wine, sugar, cinnamon, and salt. Simmer for 10-12 minutes over low-medium heat, until the mixture is reduced and thickened.
3. Remove the cinnamon stick and stir in the ground cloves.
4. Spoon the chutney into a sterilized jar. Seal; once opened, store in the fridge.
For the .pdf file, click HERE.