Chutneys

In a medium saucepan, over medium-high heat, combine cranberries, vinegar and sugar; bring to a boil. Reduce heat to medium-low and stir in nutmeg, cinnamon, cayenne, and cumin; simmer 20 to 25 minutes or until mixture is very thick, stirring frequently.

Cool and refrigerate until served.

Cranberry Chutney

Servings: 4

1 Package (12 oz / 360 oz) fresh cranberries

1/2 Cup (4 fl oz / 1 dl / 125 ml) good quality balsamic vinegar

1/2 Cup (1 dl) sugar

1 tsp freshly grated nutmeg

1 tsp ground cinnamon

1 tsp cayenne pepper

1 tsp cumin

You do not need to pit the cherry plums or morellor. As the chutney cooks, the pits will rise to the top. You can then remove them with a slotted spoon.

Peel the onions, but leave them whole. Wash fruits. Peel the ginger and slice thinly. Remove the seeds (or most of the seeds) from the chili peppers and mince them. Place all ingredients in a large, heavy pot, bring to a boil, reduce the heat and let the mixture simmer until mixture is blended and the onions are soft. Be sure to stir frequently. This should take about 30 minutes.

While the fruit is simmering, remove the pits from the fruits as they rise to the top. Add more sugar if desired. Remove the onions and let the chutney cool in the pot before storing it in smaller containers the refrigerator or freezer.

Good with curries or other meat dishes.

Morellor or Cherry Plum Chutney

2 kg (2 lbs) morellor or cherry plums

6-½ oz (200 g) shallots

13 oz (400 g) sugar

1 Cup (8 fl oz /250 ml / 2 dl) vinegar

Ca 3 oz (100 g) freshly grated ginger

2 star anis

1 Tbsp coriander seeds

1 Tbsp yellow mustard seeds

2 strong chili peppers

1 Tbsp salt

Choose small, firm, red tomatoes. Blanch them in boiling water for 1-2 minutes and peel them. Peel and finely chop the onions and garlic. Finely chop the celery. Peel the apples and chop them. If you do not like a very hot chutney, remove most of the seeds and mince the chili peppers. Chop the basil. Place all ingredients in a large, heavy pot, bring to a boil and reduce heat to let the mixture simmer slowly. Stir frequently. Skim any foam which rises to the top. Season to your taste with more salt or sugar.

Chutney will keep in the refrigerator or can be frozen

Tomato Chutney

1 kg (2 lbs) tomatoes, firm and not too ripe

4 red onions (Spanish onions)

7 large cloves of garlic

1 large bunch of basil

1 Tbsp coriander

1 stick of cinnamon

3 Tbsp salt

2 stalks of celery

2 tart apples

2 red chili peppers

2 Tbsp mustard seeds

10 allspice seeds

12 oz (350 g) brown sugar

2 cups ( 16 fl oz / 500 ml / 4 dl) white wine vinegar

This is a good accompaniment to all types of roasts as well as fish, baked or fried.

Peel apples, onions and garlic. Chop the apples and onions and mince the garlic. Chop the bell peppers. Mince the chili peppers - remove most of the seeds if you do not like a hot chutney. Place the apples, onions, garlic, bell peppers and chili peppers in a large, heavy pot, add the vinegar and bring the mixture to a boil. Reduce heat and let the chutney simmer gently for about 30 minutes stirring constantly.

Add the sugar, coriander seeds, allspice seeds, pepper corns, and salt. Peel the ginger and grate it. Add to the chutney mixture and continue to simmer until it is fairly thick. This can take about an hour. Chop the mint and coriander. Remove the pot from the heat and stir in the mint and coriander.

Chutney can be stored in the refrigerator or frozen.

Coriander Chutney

1 kg (2 lbs) tart apples

1 kg (2 lbs) sweet onions

5 large cloves of garlic

¼ green bell pepper

¼ red bell pepper

3 red chili peppers

4-½ cups ( 9 dl) red wine vinegar

15 oz (450 g) dark brown sugar

1 bunch fresh mint

2 Tbsp coriander seeds

8 allspice seeds

15 black pepper corns

3 Tbsp salt

Large piece (ca. 2 oz / 50 g) fresh ginger

1 large bunch fresh coriander

Remove stems and seeds from the chili peppers (leave a little of the seeds if you like a spicy chutney). Put the plums, onion and chili peppers through the blender or food processor. If you like a chunky chutney, chop the plums coarsely and place them, together with the onions, chili peppers vinegar, sugar, salt, freshly grated ginger, in a large, heavy pot. Bring the mixture to a boil, reduce heat and simmer uncovered for 15 - 30 minutes or until mixture is fairly thick. Add a little preservative if you wish.

The chutney can be stored in the refrigerator or frozen.

Plum Chutney

1 kg (2 lbs) plums

13 oz (400 g) onions

1-2 green chili peppers

1 cup (8 fl oz / 150 ml / 2 dl) sherry or white wine vinegar

6 oz (180 g) sugar

1 tsp salt

1 Tbsp peeled, freshly grated ginger

About 1 tsp preservative (optional)

Wash the plums, cut them in half and remove pits.

Peel and chop the onions.