Best 6 Mustard Fruit Chutney Recipes
**Mustard Fruit Chutney: A Symphony of Flavors to Elevate Your Culinary Journey**
Mustard Fruit Chutney is a culinary masterpiece that tantalizes the taste buds with its harmonious blend of sweet, tangy, and spicy flavors. Originating from the vibrant kitchens of India, this condiment has captivated palates worldwide with its versatile applications. From gracing cheeseboards to livening up sandwiches, this chutney adds a layer of complexity and depth to any dish it accompanies. Discover the art of crafting this exquisite chutney with our collection of meticulously curated recipes. Embark on a culinary expedition as we guide you through the steps of creating this versatile condiment, exploring variations that cater to diverse preferences. Whether you're a seasoned chutney enthusiast or a curious culinary explorer, let Mustard Fruit Chutney become your gateway to a world of culinary delights.
APPLE CHUTNEY
Provided by Ina Garten
Categories condiment
Time 1h15m
Yield makes about 3 cups
Number Of Ingredients 10
Steps:
- Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
- Set aside to cool and store covered in the refrigerator for up to 2 weeks.
MUSTARD FRUIT CHUTNEY
A spicy-sweet chutney, good with poultry. This can be put into sterilized 1/2 pint or pint jars, sealed with lids and rings, and processed in 10-minute water bath.
Provided by Outta Here
Categories Chutneys
Time 50m
Yield 3-4 cups, 18 serving(s)
Number Of Ingredients 12
Steps:
- Stir water into mustard in small cup.
- Combine the sugar and vinegar in a medium-size saucepan. Bring to a boil, stirring to dissolve sugar. Boil gently 10 minutes.
- Add remaining ingredients, including mustard mixture. Boil gently, stirring occasionally, until most of the liquid evaporates and the fruit is tender, about 30 minutes.
- Cool completely.
- Refrigerate, covered, for up to 1 week.
- Serve cold.
Nutrition Facts : Calories 60.1, Fat 0.2, Sodium 33.7, Carbohydrate 15, Fiber 1.3, Sugar 12.4, Protein 0.5
HAM STEAKS WITH APPLE-MUSTARD CHUTNEY
Steps:
- For the ham steaks: Heat the oil on a cast-iron griddle over medium-high heat. Add the ham steaks and cook until golden brown on both sides, about 4 minutes per side.
- For the apple-mustard chutney: Melt the butter in a medium saucepan over medium-high heat. Add the apple and onion and cook until softened, about 3 minutes. Add the apple cider vinegar, brown sugar, mustard seeds and some salt and pepper. Cook until thickened, about 5 minutes. Serve the chutney over the ham steaks.
FRUIT CHUTNEY
An untested fresh-fruit version of South African chutney. Chutney is best served as a condiment over meat and fish. (Posted for Zaar World Tour 2011)
Provided by strawberrybird
Categories South African
Time 50m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Add all ingredients to heavy bottomed saucepan and heat over low, stirring constantly, until the sugar has dissolved.
- Turn the heat to low. Simmer 20 minutes or until the fruit is cooked and thick. Check periodically to see if more liquid is needed.
- If time allows, use proper methods (check with your local cooperative extension office) to can the chutney and let sit for 6-8 weeks.
- Otherwise, cool and dig in!
LEMON AND MUSTARD SEED CHUTNEY
This is delicious! I got this recipe from "Basic Home Preserving". I love to try basic recipies with a twist. Yum. Chutneys were made in India, and brought over to England.
Provided by Sharon123
Categories Chutneys
Time 10h50m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Place chopped lemons in bowl and sprinkle with salt.
- Cover the bowl with a clean cloth or kitchen paper towel and set aside for about 10 hours.
- In a large saucepan, combine salted lemons with onions, vinegar, spices, mustard seed, sugar and raisins.
- Place pan over high heat and bring to a boil.
- Reduce heat to low, cover and simmer for 50 minutes.
- ,or until lemons are soft.
- Remove pan from heat.
- Ladle chutney into clean, warm jam jars.
- Seal and label, store in cool dark place until ready to use.
CHUTNEY MUSTARD
Use this sweet and spicy spread on your favorite sandwich.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 2
Steps:
- In a food processor, combine chutney and mustard; process until smooth.
Tips:
- Choose the right mustard: Use a spicy brown mustard for a more pungent chutney, or a milder yellow mustard for a sweeter, mellower flavor.
- Use fresh fruit: The fresher the fruit, the better the chutney will taste. If you can't find fresh fruit, you can use frozen or canned fruit, but the flavor will not be as good.
- Cook the chutney slowly: The longer you cook the chutney, the more time the flavors have to develop. Simmer the chutney for at least 30 minutes, or up to an hour, until it has thickened and reduced by about half.
- Add some heat: If you like spicy chutney, add a pinch of chili powder or cayenne pepper. You can also add some chopped fresh ginger or garlic for a more pungent flavor.
- Sweeten the chutney to taste: If you find the chutney is too tart, add some sugar or honey to taste. You can also add some dried fruit, such as raisins or cranberries, for a sweeter flavor.
Conclusion:
Mustard fruit chutney is a versatile condiment that can be used in a variety of ways. It can be served as a dipping sauce for appetizers, as a condiment for grilled meats or fish, or as a spread for sandwiches and wraps. It can also be used as a marinade for chicken or pork, or as a glaze for roasted vegetables. No matter how you choose to use it, mustard fruit chutney is sure to add a delicious and unique flavor to your meals.
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