Chutneys

A delicious sweet and spicy cranberry chutney with just the right amount of heat, that will accompany any meal on the table!
Ing:
10 to 12oz fresh cranberries
1/2 to 1 cup of apple cider vinegar
1 cup brown sugar
1/2 tsp fresh ginger and garlic
2 tbsp tamarind sauce
5 tbsp sambal or any hot sauce you like
(You can adjust the heat per your heat tolerance)
Method:
In a pan add all the ingredients and put it on med low, stir once in a while for about 30 to 40 minutes, if the mixture gets to thick you can add a little water, this can be decided on how thick or light you want this chutney!
Enjoy!

A really spicy chutney that accompanies any meal!

Ing:
20 habanero peppers
5 large red bell peppers
salt to taste
1/4 cup of oil
1/4 cup vinegar
zest of as many lime as you want
Method:
In a food processor, add the bell pepper, habaneros, salt, lime zest, oil, and vinegar,
blend all the ingredients really well, make sure you do a taste test in the end to make sure that you have enough salt, and tartness to it. This can be kept in the refrigerator for about 2 weeks and it can be kept in the freezer for 6 months to a year!
Enjoy!

A really spicy chutney that accompanies any meal!
Ing:
20 habanero peppers
5 large red bell peppers
salt to taste
1/4 cup of oil
1/4 cup vinegar
zest of as many lime as you want
Method:
In a food processor, add the bell pepper, habaneros, salt, lime zest, oil, and vinegar,
blend all the ingredients really well, make sure you do a taste test in the end to make sure that you have enough salt, and tartness to it. This can be kept in the refrigerator for about 2 weeks and it can be kept in the freezer for 6 months to a year!
Enjoy!

A healthy chutney that is not only chunky but smooth, sweet yet spicey and a little tart and delicious!
Ing:
2 tbsp oil
4 cups fresh persimmons
4 cups fresh cranberries
2 cups fresh pomegranates
2 tbsp red pepper flakes
2 serrano peppers (chopped)
2 jalapeno peppers (chopped)
4 tbsp fresh ginger (chopped)
4 tbsp of grape flavored jam or jelly
salt to taste
Method:
In a large flat saucepan or frying pan heat the two tbsp of oil and add the pepper flakes, peppers, and ginger fry this until all the ingredients are incorporated well with each other, about a minute, next add the persimmons and cranberries and stir well. Next add the pomegranate seeds, at this point make sure you stir all the ingredients really well. cover and cook for 10 minutes on med high (make sure and stir every 2 to 3 min) uncover and let it cook down until all the water evaporates and the mixture looks dry and glossy. Transfer to a bowl to cool.
This can be a good gift idea or frozen for about 6 months. It stays fresh for about a month in the refrigerator.
Enjoy!

A great addition to any rice and curry or pilaf dish!
4 to 5 fresh carrots cut in long thick strips
4 to 5 baby cucumbers deseeded and cut the same way as the carrots
1 granny smith apples cut the same way
1 mango cut the same way
2 tbsps tomato paste
sat to taste
fresh lemon juiced
1/2 tsp ginger and garlic
cayenne (optional)
1 tbsp olive oil
1 tsp vinegar
1/2 tsp turmeric (optional)
Method:
In a bowl add the olive oil, vinegar, ginger and garlic, cayenne, salt, tomato paste, and lime juice, at this point do a taste test and adjust the seasonings per your taste, make sure the mixture is mixed really well, now go ahead and add all the cut ing and mix thoroughly!
Enjoy

This is a great pikled condiment that goes really well with all indian pillaw or pilaf as well as traditional foods!
Ing:
1/2 vidalia onion chopped
1 whole cucumber deseeded, peeled and chopped
10 to 12 baby tomatoes cut in two or fours
1 juice of lime
salt to taste
cayenne to taste
Method:
Mix all the ingredients and put it in a small bowl this will allow it to marinate faster, marinate at least 2 hours and serve with your favorite main dish!
Enjoy!

Homemade chutney that goes hand in hand with the dokra/khaman
Dokra Chutney
Ing:
2 tbsp oil
1/4 tsp cumin seeds
1/4 tsp mustard seeds
4 to 5 curry leaves
1 tsp ginger and garlic
11/2 tbsp tomato paste
1 tbsp tomato ketchup
1 tsp mango powder/aam chur powder
1 tsp lemon juice
1 tbsp green chutney
cayenne per your taste
Method:
Add two tbsp olive oil in a pan and heat than add the mustard seeds, once they start popping add the rest of the spices making sure you stir it to prevent from burning, lower the heat and add the tomato paste cook it until the oil separates than go ahead and add the green chutney, ketchup, salt to taste and lemon juice. Make sure you do a taste test and adjust the seasoning per your liking, let it cool and spread over the dokra or serve on the side! Enjoy

A cool cucumber chutney that is great with just about anything!
8 oz Yogurt
1/2 Onion diced
2 small English Cucumber diced
1 big English Cucumber cut in bite size pieces
Cilantro chopped
Mint per your taste
Jalapeno taste per your taste
Salt to taste
Method:
To the onions add the diced cumbers and leave it on the side. To the blender add half the yogurt, bite sized cucumber, fresh mint and jalapino juice and blend it..
Once the mixture is blended it will turn a light green, now add this mixture to the onion and cucumber mixture and stir than go ahead and add the other half yogurt mix it well season it with salt and garnish with fresh cilantro!

My homemade Chinese sweet and sour chutney with a kick!
Recipe:
Olive Oil
Pepper flakes
Brown Sugar
Grape Jam
Soy sauce
Ketchup
Follow the method shown on the video tutorial!