Please Note: This Text file contains many recipes associated with Chutneys and Compotes.
Apple Mint Chutney
Apricot Chutney
Banana Chutney
Cranberry Chutney
Lemon Chutney
Mango Chutney
Pear Chutney
Rhubarb Chutney
Sweet And Spicy Lime Chutney
Apple Mint Chutney
Recipe By : Chef Duane Alberico
Amount Measure Ingredient -- Preparation Method
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5 Lb Tart Apples -- Peeled, Small Dice
2 2/3 C Light Brown Sugar
2 1/2 C Cider Vinegar
2 C Onion -- Chopped Fine
1 1/4 C Dates -- Pitted And Chopped
1 C Golden Raisins
1 Tbsp Salt
1 Tbsp Ground Ginger
4 Tbsp Fresh Mint -- Chopped Fine
Bring to a simmer in a stainless steel pot.
Stir often, cook approximately 1 1/4 hour until thick and golden brown.
Stir in mint and let cool.
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NOTES : Also works well with Basil.
Apricot Chutney
Recipe By : Chef Duane Alberico
Amount Measure Ingredient -- Preparation Method
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2 Lb Dried Apricots -- Diced
1 Ea Onion -- Chopped Fine
1 1/4 C Dates -- Pitted And Chopped
1/2 Oz Ginger -- Minced
2 1/2 C Cider Vinegar
1 1/3 C Light Brown Sugar
1 Tbsp Salt
Mix everything. Simmer on hour. Stir often until thick and golden.
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Banana Chutney
Recipe By : Chef Duane Alberico
Amount Measure Ingredient -- Preparation Method
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8 Ea Banana -- Sliced Thin, Stage 3
1 Ea Onion -- Chopped Fine
1 1/4 C Dates -- Pitted And Chopped
1/2 Oz Ginger -- Minced
2 1/2 C Cider Vinegar
1 1/3 C Light Brown Sugar
1 Tbsp Salt
1 Tbsp Pickling Spice -- Sachet
Mix everything. Simmer on hour. Stir often until thick and golden.
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Cranberry Chutney
Recipe By : Chef Duane Alberico
Amount Measure Ingredient -- Preparation Method
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4 Lb Cranberries -- Frozen
2 Ea Orange -- Zest Only Chop Fine
2 Oz Ginger Root -- Peel, Slice, Count
2 C Sugar
2 C Water
Combine ingredients.
Bring to a simmer, turn heat low.
Stir often until thick.
Remove ginger before serving.
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Lemon Chutney
Recipe By : Chef Duane Alberico
Amount Measure Ingredient -- Preparation Method
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6 Ea Large Lemons -- Sliced Thin
1/2 Ea Onion -- Chopped Fine
1 1/2 Tbsp Salt
1/4 C Water
2 C Cider Vinegar
1 1/3 C Light Brown Sugar
1/2 C Golden Raisins
1 1/2 Tbsp White Mustard Seeds
1 Tsp Ginger -- Ground
1/4 Tsp Cayenne Pepper
In a large bowl, combine lemon and onion. Sprinkle with salt. Let Stand 24 hours.
Next, add all the ingredients to the above mixture. Put in pot, simmer. Stir often until rind is very soft.
Sometimes extra water is needed to get the right consistency.
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Mango Chutney
Recipe By : Chef Duane Alberico
Amount Measure Ingredient -- Preparation Method
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6 Ea Mangos -- Ripe, Peel, Small Dice
1 1/4 C Cider Vinegar
1 1/3 C Light Brown Sugar
1 1/2 Oz Ginger -- Peeled And Minced
2 Ea Garlic Clove -- Crushed
2 Tsp Chili Powder
1 Tsp Salt
1. First cook the mango and cider vinegar over low heat for 10 minutes.
2. Stir in remaining ingredients and bring to a boil stirring well.
3. Reduce heat to a simmer.
4. Cook 30 minutes, stirring occasionally.
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Pear Chutney
Recipe By : Chef Duane Alberico
Amount Measure Ingredient -- Preparation Method
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30 Ea Pear -- Peeled And Diced
3 Tbsp Ginger -- Minced
3/4 C Citron -- Chopped
1/4 C Lemon Peel -- Candied
1/2 C Dried Apricots -- Chopped
Sachet Bag
2 Ea Cinnamon Stick
6 Ea Clove
3/4 Tsp Coriander Seed
Syrup
3 C Sugar
4 C Cider Vinegar
Bring sugar and vinegar to boil.
Add pears, chopped fruits, ginger, and sachet.
Simmer slowly until very tender, lightly brown.
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Rhubarb Chutney
Recipe By : Chef Duane Alberico
Amount Measure Ingredient -- Preparation Method
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2 Lb Frozen Rhubarb -- Thawed
2 C Brown Sugar
1 C Yellow Onion -- Brunoise
1 C Cider Vinegar
1/4 C Currants
1/4 C Golden Raisins
1 Tbsp Madras Curry
1 Tbsp Ginger -- Grated
1 Clove Garlic -- Minced
1 Tsp Salt
Combine in pot, simmer till thick.
Note: reserve 1/3 Rhubarb for final 5 min. of cooking.
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Sweet And Spicy Lime Chutney
Recipe By : Chef Duane Alberico
Amount Measure Ingredient -- Preparation Method
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12 Ea Limes -- 1/2'D And Juiced
1 Ea Onion -- 1/4'D
4 Ea Green Chiles
1 Ea Ginger -- 1" Cube
1/4 C Raisins
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1 Tsp Cardamom
1 Tbsp Black Peppercorns
1 Tbsp Coriander Seed
1 Tbsp Mustard Seed
4 Ea Red Pepper Pods -- Dried
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1 1/2 C Cider Vinegar
3 Tbsp Salt
1 Lb Brown Sugar
Combine first set of ingredients in robo coupe, (18 lime halves, onion, chilies, ginger, raisins). Process to fine mince.
Heat second set of ingredients till aromatic. When cool, grind to fine powder. (cardamom, peppercorns, coriander, mustard seed, dry red pepper pods)
Add vinegar and salt to spices and lime mixture. Marinate 2 days at room temperature. Add sugar. Bring to a boil. Simmer 30 minutes. Cool. Adjust seasoning.
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