Sweet And Sour Chutney Recipes

Steps:

• Heat oil in a large saucepan over medium. Cook mustard seeds, shaking pan, until they start to pop, about 2 minutes. Add onion, garlic, ginger, and chiles and cook, stirring occasionally, until onion is translucent, 5-8 minutes. Stir in curry powder and cook, stirring often, until mixture is very fragrant, about 2 minutes. Add sugar, both vinegars, cinnamon stick, bay leaf, and 2 tsp. salt and cook, stirring to dissolve sugar. Add tomatoes, increase heat, and simmer, stirring occasionally, until water evaporates and mixture is thick (you should be able to see the bottom of the pot when you drag a spoon through it), 40-50 minutes. Remove from heat and stir in lemon juice and cayenne. Season with more salt if needed.
• Do Ahead
• Chutney can be made 1 week ahead. Let cool; cover and chill.

Steps:

• Grind ginger, garlic and red chillies into fine paste with splash of vinegar.
• Mince dates and raisins in a food processor without adding water.
• Chop tomatoes roughly, put in large pan, and cook till soft and mushy. Add the paste made in step 1 , minced raisins and dates, sugar, vinegar and salt. Cook, stirring frequently, on low heat till sugar melts.
• Increase heat to high and continue to cook, until chutney reaches consistency of thick jam. Leave to cool.
• Fill in air-tight jars. Will keep for 6 months in the refrigerator.

Steps:

• Saute the jalepeno in a small amout of oil until translucent, add garlic and saute 2 minutes more.
• Dump in the remaining ingredients except pineapple juice.
• Stir to combine.
• Add some of the pineapple juice to get the consistency you want.
• Simmer 15 min to combine flavors.
• Cool and refrigerate.