Best 4 Harvest Chutney Recipes

In a culinary world brimming with diverse flavors, Harvest Chutney stands out as a symphony of sweet, tangy, and aromatic notes. Originating from the kitchens of passionate home cooks and skilled chefs alike, this versatile condiment has earned its place as a beloved accompaniment to an array of dishes. From the classic apple chutney, with its crisp texture and subtle sweetness, to the more adventurous variations that incorporate unique fruits, vegetables, and spices, this delectable spread offers a delightful journey for the taste buds.

Whether you're seeking a tangy addition to your cheeseboard, a flavorful glaze for grilled meats, or a zesty dip for your favorite snacks, Harvest Chutney offers endless possibilities. Its versatility extends beyond savory applications, as it also shines as a sweet complement to pancakes, waffles, and even ice cream. With the changing seasons bringing forth a bounty of fresh produce, the possibilities for creating your own unique chutney are endless. So, embark on a culinary adventure and discover the magic of Harvest Chutney, a condiment that will elevate your meals and create lasting memories at your table.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE AND TOMATO CHUTNEY

Apple and Tomato Chutney image

Spicy and a sweet, this delicious chutney goes well with breads, cheeses and chicken!

Provided by cheap chef

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 4h

Yield 75

Number Of Ingredients 12

Ingredients

2 pounds apples - peeled, cored and sliced
2 cups water
1 tablespoon mustard seed
2 pounds tomatoes, sliced
2 large onions, chopped
1 clove garlic, chopped
½ cup sultana raisins
¾ cup white sugar
5 teaspoons curry powder
1 teaspoon cayenne pepper
4 teaspoons salt
2 ½ cups malt vinegar

Steps:

Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.

Nutrition Facts : Calories 24.7 calories, Carbohydrate 6.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 128.1 mg, Sugar 4.7 g

CONTEST-WINNING WINTER FRUIT CHUTNEY

Contest-Winning Winter Fruit Chutney image

The pairing of sweet and tart fruits makes this chutney a wonderful accompaniment for pork. Not only is it a consistent blue-ribbon winner at fairs, it's a natural way to capture the best of autumn's harvest in a jar.

Provided by Taste of Home

Time 40m

Yield 4 half-pints.

Number Of Ingredients 14

Ingredients

2 cups cider vinegar
1 medium onion, finely chopped
1/2 cup water
1 tablespoon ground ginger
1 tablespoon grated orange zest
1-1/2 teaspoons salt
2 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
3 cups packed brown sugar
2 medium ripe unpeeled pears, finely chopped
2 cups fresh or frozen cranberries
1 large tart unpeeled apple, finely chopped
1/2 cup dried currants

Steps:

In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; cover and simmer for 15 minutes. , Stir in the brown sugar, pears, cranberries, apple and currants. Return to a boil. Reduce heat; simmer, uncovered, for 1 hour or until fruit is tender and mixture has thickened., Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.

Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 0 protein.

SUMMER'S HARVEST APRICOT CHUTNEY

Summer's Harvest Apricot Chutney image

I love chutneys so it seemed like the ideal thing to make with a basket of fresh apricots which are so plentiful at this time of year. Use really ripe, sweet ones. The original recipe came from a Company's Coming book - I altered a bit to save on sugar. If you like your chutney pretty sweet then add about 1/2 a cup more sugar. If you've never cooked with this much vinegar before, be warned...it will fill your home! Note - this fills about 3 cups worth of canning jars, give or take a bit. For chutney those little 1/4 cup (125 ml) ones are ideal. Eat your chutney with a basic cheese sandwich, a fancy curry or anything in between!

Provided by magpie diner

Categories Chutneys

Time 1h30m

Yield 3 cups

Number Of Ingredients 10

Ingredients

2 lbs fresh apricots, pitted and roughly chopped
1 large red onion, diced (or 2 small or med ones)
1 cup unsulphured dried cranberries (or sub raisins)
2 cups brown sugar
2 cups apple cider vinegar
1 teaspoon mustard seeds
1 teaspoon sea salt (to taste, I added more like 2 tsp)
1/2 teaspoon curry powder
1/2 teaspoon turmeric
1/4 teaspoon ground allspice (or sub cinnamon)

Steps:

Place all ingredients into a large, heavy bottomed, pot. Stir over medium heat until the sugar dissolves.
Bring to a boil then reduce heat to a low simmer. Let it simmer away for about an hour until it's nice and thick. Keep an eye on the heat and stir often so it doesn't burn.
Fill sterilized canning jars to within 1/2 inch of the top. Screw on sterilized bands and lids securely.
Process in a boiling water bath for 5-10 minutes.

Nutrition Facts : Calories 775.2, Fat 1.7, SaturatedFat 0.1, Sodium 846, Carbohydrate 187.7, Fiber 8.6, Sugar 173.2, Protein 5.2

AUTUMN TOMATO CHUTNEY

Autumn tomato chutney image

A good tomato chutney take some beating, and this version is great because it's not too sweet

Provided by Good Food team

Categories Buffet, Condiment

Time 1h40m

Yield Makes about 1.5 litres / 2¾ pints

Number Of Ingredients 9

Ingredients

1kg ripe tomato, peeled and chopped
750g cooking apple, peeled, cored and chopped
375g light muscovado sugar
250g onion, chopped
250g raisins
1 green pepper, deseeded and chopped
2 tsp salt
½ tsp ground ginger
350ml cider vinegar

Steps:

Put all the ingredients into a large pan and bring to the boil over a medium heat. Stir occasionally until the sugar has dissolved. Boil the mixture, uncovered, for about 45-50 mins until the fruit is tender and thickened. Cool, then transfer the mixture to a sterilised jar and seal.

Nutrition Facts : Calories 45 calories, Fat 1 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.19 milligram of sodium

Tips:

Choose the right fruits and vegetables. Use fresh, ripe produce that is in season. This will ensure the best flavor and texture for your chutney.
Chop the fruits and vegetables evenly. This will help them cook evenly and prevent some pieces from becoming mushy while others remain crunchy.
Use a variety of spices and herbs. This will add depth and complexity to the flavor of your chutney.
Don't overcook the chutney. Cook it just until the fruits and vegetables are softened and the sauce has thickened. Overcooking will make the chutney mushy and bland.
Let the chutney cool completely before serving. This will allow the flavors to meld together and develop.

Conclusion:

Harvest chutney is a delicious and versatile condiment that can be enjoyed in many different ways. It can be served with cheese and crackers, as a topping for grilled meats or fish, or as a dipping sauce for vegetables. It is also a great way to use up leftover fruits and vegetables. With a little planning and effort, you can make a delicious harvest chutney that will be enjoyed by your family and friends.