Chutney – a spicy flavour enhancer

Chutney has its origins in Indian cuisine. The name comes from the word ‘catni’, which means ‘spicy’ in Hindi, and it is precisely as a spice and flavour enhancer that it is used – not only in Indian curries, but also with other meat, fish and fowl dishes. Enjoy the summer harvest of fruit and berries, and stock up your larder.

Below you’ll find recipes for Pepper and onion chutney, Plum chutney, Apple chutney with curry, Carrot chutney, Summer chutney and Rhubarb chutney.


Pepper and onion chutney

Pepper and onion chutney

Makes about 1 litre
Ingredients

800 g onions
3 large red peppers
1 tart apple
1/2 -1 hot red pepper
30 ml olive oil
100 ml Dansukker Muscovado Syrup
250 ml white wine vinegar
10 g salt
5 g paprika powder
200 g Dansukker Jam Sugar
50 ml green peppercorns


Peel and dice the onion. Wash, deseed and chop the peppers. Peel and core the apples and cut into wedges. Wash and dice the chilli. Heat the oil in a saucepan. Add the vegetables and apple. Sauté for a couple of minutes. Add the syrup, vinegar, salt and paprika powder. Cover and simmer for 20 minutes. Remove the lid and boil for a further 10 minutes. Add the jam sugar and peppercorns boil for a further 3-4 minutes. Pour into warm, sterilised jars. Seal. Store in a cool place.

The recipe was made by

Dansukker

Plum chutney

Plum chutney

Makes about 1 litre
Ingredients

1 kg plums
1 red chilli, diced
1 Solo garlic, grated
500 ml Dansukker White Syrup
250 ml white wine vinegar
15 ml fresh ginger, grated
1 cinnamon stick
15 ml yellow mustard seeds
15 ml paprika powder
Salt


Blanch, peel, core and chop the plums. Put all the ingredients in a thick-based saucepan and bring to the boil. Simmer until the chutney reaches the desired consistency, about 45 minutes. Add salt to taste. Pour into warm, sterilised jars.

The recipe was made by

Dansukker

Apple chutney with curry

Apple chutney with curry

Ingredients

500 g apples
250 g carrots
250 g tomatoes
250 g onion
1-2 tbsp curry powder
100 g Dansukker Brown Sugar
300 ml vinegar
600 ml water


Peel the apples and vegetables and cut into small cubes. Mix the vegetables with curry powder, brown sugar, vinegar and water in a saucepan and boil while stirring regularly on a low heat until everything is tender, approx. 45 minutes. Pour into freshly scalded jars, seal and store in a cool place.

The recipe was made by

Dansukker

Carrot chutney

Carrot chutney

Ingredients
1 kg baby carrots
2 onions
2 unwaxed oranges
200 ml water
1 tsp ground coriander
1 tbsp salt
2 tsp black pepper
2 tsp curry
2 tsp fresh garlic, grated
200 ml sultanas
400 ml white wine vinegar
1 packet Dansukker Jam Sugar 1+3

Rinse, peel and coarsely grate the carrots. Peel and dice the onions. Wash the oranges, grate the zest and squeeze the juice. Combine the carrots, onions, orange juice, orange zest and water in a saucepan, cover and simmer over a low heat for 5 minutes. Add the remaining ingredients and simmer for a further 5 minutes, stirring frequently. Pour into warm, sterilised jars. Seal tightly. Store in a cool place.

The recipe was made by

Dansukker

Summer chutney

Summer chutney

Ingredients

500 g cherries (ideally sour cherries)
500 g tomatoes
2 onions
1 solo garlic or 3-4 garlic cloves
1/2 fresh red chilli
125 ml balsamic vinegar
1 tsp salt
1 tsp black pepper
1 packet Dansukker Jam Sugar 1+3


Rinse and pit the cherries. Blanch, peel and dice the tomatoes. Peel and chop the onion and garlic. Rinse, deseed and finely chop or shred the chilli. Combine all the ingredients except the jam sugar in a saucepan and boil for 15 minutes, stirring frequently. Add the jam sugar and boil for a further 5 minutes. Remove from the heat and carefully skim off any scum. Pour into warm, sterilised jars. Seal tightly. Store in a cool place.

The recipe was made by

Dansukker

Rhubarb chutney

Rhubarb chutney

Ingredients

 500 g rhubarb, chopped
150 g yellow or green raisins
150 ml white wine vinegar
250 g Dansukker Cane Sugar Granulated
30 ml fresh ginger, grated
6 g Colman’s mustard powder
6 g salt
1 g cayenne pepper


Combine all the ingredients in a saucepan, cover and simmer for 10 minutes. Stir through, then simmer for a further 5 minutes stirring constantly until the chutney reaches the desired consistency. 

The recipe was made by

Dansukker