Gourmet Chutney Recipes

Enjoy our collection of gourmet chutney recipes submitted, reviewed and rated by ifood.tv community. Meet people who are looking for gourmet chutney recipes.
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Seared Pork With Apple Cranberry Chutney In A Fine Herbs Sauce

If you’re not a traditionalist and are looking for a non-turkey dinner to serve for Thanksgiving, here is one that will make you look like a professional chef! Chef Lee Ewing joins Kat and shows how to make a fantastic Seared Pork Medallion dish with a Fine... - 116.037

The Hippy Gourmet Makes Spinach Chutney

Chef Gourmet is showing us a spinach chutney recipe, which is in Indian style or with a touch of Indian Spices. So those out there who like to get started with Indian cuisine, it’s a great break through. It definitely looks gourmet with all the toasted... - 93.8131

Fruit Chutney

Chutney is a wonderful way to use and preserve fruit when it’s in season. This recipe shows you how easy to make and how truly delicious homemade chutney can be. You’ll love the mouth watering kitchen aroma and the special compliment this is to just about... - 90.4737

Avocado “faux Gras” With “untamed (heirloom) Tomato Chutney” And Dungeness Crab Brioche Toast

Executive Chef Colin Moody, CCC of Asilomar, Pacific Grove came up with this extremely popular Faux Gras recipe as an answer to both vegetarians and those who choose not to consume foie gras. - 51.9061

Warm Brie Cheese With Blueberry Chutney

GETTING READY 1) Preheat oven to 350°F. MAKING 2) In saucepan, place blueberries, onions, ginger, sugar , vinegar, cronstarch, salt and cinnamon, mix well. 3) Heat the blueberries mixture to a boil, stirring frequently. 4) Let the blueberry mixture to boil... - 47.3411

Chile Rubbed Tuna With Tomatillo Chutney

GETTING READY 1. Start by preparing a charcoal, wood, or gas grill or preheat the broiler MAKING 2. In a large nonreactive skillet, pour the olive oil and heat it over medium heat, add the onion and cook for 3 minutes, also add the tomatillos, ginger, and... - 46.4542

Grape Chutney

Heat oil in a nonstick skillet over medium heat. When oil is hot, add shallots, garlic, and cumin seed; saute until fragrant, about 2 minutes. Keep stirring so shallots don't brown. Add grapes, bell pepper, raisins, vinegar, jalapeno, and gingerroot. Reduce... - 46.0726

Mango Chutney

MAKING 1) Take a large saucepan and combine cloves, nutmeg, ginger, allspice, sugar and vinegar in it. Mix the ingredients nicely together. 2) Add garlic, peppers, onion and ginger-root. Bring the mixture to a boil. 3) Continue boiling for about 10... - 44.2943

Tomato Apple Chutney

MAKING 1. In a 12 quart kettle, put together all ingredients and bring to a boil. 2. Over low heat, cook with frequent stirring for about 2 hours until mixture thickens and round up on a spoon. FINALISING 3. Into 8 hot pint jars, ladle mixture leaving 1/8... - 43.9517

Peach Chutney

MAKING 1) Take a bowl and combine walnuts, peaches and pecans in it. Set aside. 2) Take large kettle and combine raisins, onion, currants, peppers, garlic, lemons, vinegar, spices and sugar in it. Bring the mixture to a boil. 3) Reduce heat and simmer for... - 43.4946

Cranberry Chutney With Cider Vinegar

MAKING 1) Take a large saucepan and combine together water, sugar, brown sugar and grated orange rind in it. 2) Bring the mixture to a boil. Reduce heat and simmer for about 30 minutes. 3) Add vinegar, apples, salt, ground ginger, mace, curry powder and... - 43.3547

Pineapple Chutney

Soak peppers in cold water for 30 minutes, drain, remove seeds, and chop. Drain syrup from pineapple into kettle. Add peppers and remaining ingredients except nuts. Bring to boil, reduce heat, and simmer for 10 minutes. Add pineapple and simmer for 45 minutes... - 43.1124

Date Tamarind Chutney

Date Tamarind Chutney or Sweet Chutney is an extremely popular condiment for most North Indian 'Chaat' dishes. Its tangy taste and smooth texture are perfect to tickle your taste buds and add the extra zing to snacks/appetizers like Sev Puri, Dahi Batata... - 42.9588

Crab Cakes With Tomato Chutney

Melt 2 teaspoons of the butter in a wide nonstick frying pan over medium heat. Add yellow onion and cook, stirring often, until lightly browned and very soft (about 20 minutes). Scrape cooked onion into a bowl and add crab, crumbs, green onions, egg, and... - 42.9034

Apple-tomato Chutney

MAKING 1) Take a large saucepan and combine onions and tomatoes in it. 2) Add salt, vinegar, marmalade and sugar. Mix the ingredients nicely together. 3) Add the pickling spice by placing in a cheesecloth bag. 4) Bring the mixture to a boil. 5) Reduce heat... - 42.7535

Mushroom Chutney

MAKING 1) Take a 2 quart saucepan and combine all ingredients in it. 2) Bring the mixture to a boil. 3) Reduce heat and simmer, covered, for about 30 minutes. 4) Remove cover and simmer for another 15 minutes. SERVING 5) Place in sterilized jars and store. - 42.3737

Chutney Glazed Cheese Pie

Mix the two cheeses thoroughly. Add sherry, curry powder, and salt; mix. Spread mixture 1/2 inch thick on serving platter; chill until firm. At serving time spread top with chutney and sprinkle with scallions. Serve with sesame rounds. Looks pretty with green... - 42.2986

Eggplant Chutney

Spicy Eggplant Chutney goes well with steamed Rice. - 41.69

Groundnut Chutney

Groundnut chutney is a wonderful condiment/dip/side dish when served with Pongal, Idlis (Steamed Pancakes) or even Dosas (Indian Crepes). It is easy to make and can be stored in an air-tight container and refrigerated up to 1 week. Though Groundnut chutney... - 41.6341

Pear-tomato Chutney

MAKING 1) Take a large saucepan and combine all ingredients in it except pimiento. Bring the mixture to a boil. 2) Reduce heat and simmer for about 1 hour, stirring constantly. 3) Break the pears into pieces. 4) Add pimiento and simmer for another 3... - 41.4293

Sweet Peach Chutney

MAKING 1) In a large saucepan of water ,heat water to boil and take away from heat. 2) Add in 8-12 peaches, allow to remain for a minute, then take out 1 peach and pare off the skin and keep it aside. 3) Continue the same process with the other peaches in the... - 40.998

Kumquat Chutney

Slice kumquats, removing seeds. Add honey and simmer gently 30 minutes. Add remaining ingredients and simmer 1 hour, or until thick. Pour into hot sterilized jars and seal. Makes about 4 pints. - 40.37

Pear-cantaloupe Chutney

MAKING 1) Take a saucepan and combine pears, dates, onion, cantaloupe, ginger, vinegar, brown sugar, lemon rind, hot sauce and salt in it. Bring the mixture to a boil. 2) Reduce heat and simmer for about 40 minutes or until chutney becomes thick, stirring... - 40.3311

Pudine Ki Chutney

Prepare the mint. Break off the leaves from the tough stems. Wash them well in a number of changes of water. Cut off the roots from the coriander. Spread it out on the chopping board or a plate and pick out any mushy, black leaves. Wash the rest well. Chop... - 40.161

Duck And Pear Salad With Mango Chutney Dressing

We prefer medium rare duck, roasted at 450°F.for 15 minutes and at 375°F.for another 20 to 30 minutes. If you prefer duck well done, cook longer, until tender, to your taste. Cool. Skin the ducks, remove all flesh from bones, and cut meat into 1-inch... - 40.119

Curried Chicken With Chutney

GETTING READY 1) Under cold running water, rinse the chicken breasts and pat dry. 2) In a roasting pan, arrange the chicken bone side up. 3) Dredge each chicken breast lightly with garlic powder and heavily with onion powder. 4) Massage 1/2 teaspoon of curry... - 39.9201

Asian Slaw Salad With Smoked Duck Breast And Ginger Plum Chutney

For the chutney, toss ingredients together and let stand for at least an hour before serving, but preferably overnight. If you prefer, in a saucepan, briefly saute onion and ginger in peanut oil. Add remaining ingredients and stir. When plums are just heated... - 39.6789

Lamb Cutlets With Honey Chutney Baste

Season lamb cutlets with pepper. In a heavy saucepan over moderate heat, fry onions and garlic in oil until golden. Add remaining baste ingredients. Cook, stirring with a wooden spoon, for about 3 minutes. Grill cutlets over medium-hot coals for 3 to 4... - 39.1612

Carrie Nash's Chutney

MAKING 1. In a pan bring sugar, vinegar and wine to a boil and cook for 10 to 15 minutes. 2. Add remaining ingredients and simmer for 30 minutes. SERVING 3. Serve the chutney alongside dishes or snacks as desired. - 37.4859

Pork Chops With Onion Raisin Chutney

1. Place the pork chops in a bag set in a bowl; add marinade. Seal bag and chill 4 to 24 hours, turning bag occasionally. Drain chops, discarding marinade. 2. Grill pork chops on rack of an uncovered grill directly over medium coals 8 to 11 minutes or till... - 37.118

Banana And Mango Chutney

GETTING READY 1) Pare the mangoes. 2) Remove the flesh all around the pit and then cut into pieces. MAKING 3) Into a large saucepan, put the mangoes and then add the onion, garlic, raisins, bananas and ginger. 4) Mix the sugar and the salt into the vinegar... - 36.8816

Smoked Duel With Dried Cherry Chutney On Crostini

Combine all ingredients except crostini and mix well. The mixture should have the consistency of a thick spread. Spread on crostini and top with cherry chutney. - 35.1538

Peppered Chutney Roast

1. For marinade, in a medium bowl mix pineapple juice, steak sauce, port wine, Worcestershire sauce, lemon juice, seasoned salt, lemon-pepper, dry mustard, and 1 teaspoon pepper; set aside. 2. Score meat by making shallow cuts at 1-inch intervals diagonally... - 34.7428

Crab Curry Penne Pasta With Tomato Chutney

Amazingly tasty Thai influenced curry crab pasta with a tasty tomato chutney. - 34.6482

Mangalorean Red Chili And Coconut Chutney

1. Grind together grated coconut, red chillies, garlic, tamarind pulp and salt to a paste. 2. Heat ghee, fry red chillies, urad dal and mustard seeds for 1-2 minutes and pour over the chutney. Chill and serve. - 34.3355

Mango Chutney Dressing

Combine whole egg, egg yolks, mustard, vinegar, chutney and soy sauce in the bowl of a food processor fitted with a steel blade. Season to taste with salt and pepper and process for 1 minute. With the motor running, dribble in the oil in a slow steady... - 34.0689

Chutney Spareribs

1. Cut ribs into serving-size pieces. Place ribs in a large pot. Add enough water to cover ribs. Bring to boiling; reduce heat. Simmer, covered, about 1 hour or till meat is tender. Drain ribs; sprinkle lightly with salt. 2. For sauce, in a medium saucepan... - 32.4515

Cheese And Chutney Toasties

1. Toast the bread slices lightly on each side. 2. Mix the cheese and thyme together and season to taste with pepper. 3. Spread the chutney or relish on the toast and divide the cheese evenly between the four slices. 4. Return the toast to the grill and cook... - 31.1091

Quick Fruit Chutney

In 4-cup (1 L) measure, combine chopped dried fruits, vinegar, orange juice, raisins, sugar, gingerroot, coriander seeds, salt, cloves, cayenne and black pepper. Cover with vented plastic wrap and microwave at High for 7 to 10 minutes or until fruits are... - 30.6929

Merlot Plum Chutney

In a skillet, over medium heat, add peanut oil and saute onion and ginger for 2 to 3 minutes. Add Merlot, plums, and orange zest. Cover, reduce heat, and simmer until plums are quite mushy and sauce has thickened. - 27.7125