DIY: Chutney Two Ways

South Asian cuisine is among the most fragrant and flavourful in the world. Indian food, especially, uses herbs and spices to give depth to dishes. It's not uncommon to combine five or more spices in a typical recipe, as different combinations complement one another, enhancing the flavour of the dish. One of the dishes that best showcases the creativity that can come from a spice rack is chutney. Chutney can be sweet, salty, or a little bit of both. Chutneys are similar to the English "relishes" and can be created from endless combinations of vegetables, fruits, and spices.

Spiced Apricot-Raisin Chutney

Ingredients

  • 1 tbsp. coconut oil
  • 4 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 2 tsp. fresh ginger, grated
  • 2 tsp. mustard seeds
  • 1/2 tsp. red pepper flakes
  • 1 cup dried apricots, coarsely chopped
  • 1/2 cup Sultana raisins
  • 3/4 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tsp. salt
  • 1 tsp. cinnamon

Directions

1. Heat oil in a saucepan over medium heat and cook garlic, shallots and ginger until golden for about two minutes.

2. Add the cinnamon, mustard seeds and red pepper flakes, stirring until fragrant, for another two minutes.

3. Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all liquid is absorbed, about 30 minutes. Add more water if it becomes too dry and sticky.

4. Cool to room temperature before refrigerating. It can be stored in the refrigerator for approximately two weeks.

Recipe adapted from Food Rush by Ryan Scott

 

 

Cardamom Blueberry Chutney

Ingredients

  • 2 tbsp. coconut oil
  • 1 large yellow onion, finely chopped
  • 5 black cardamom pods
  • 1 tsp. whole cloves
  • 1 cup dried blueberries
  • 3/4 cup water
  • 2 tbsp. brown sugar
  • 1 tsp. salt

Directions

1. Heat oil in a wide sautee pan over medium heat and cook onions until slightly caramelized or light brown in colour for about 30 minutes. If you see the onions beginning to burn, lower the heat and add another tablespoon of oil.

2. While onions are cooking, crack open the cardamom pods using the bottom of a dish by gently pressing on them. Remove the seeds.

3. Using a mortar and pestle, crush the seeds until they resemble a granular powder. Add crushed seeds to pan.

4. Using the pestle again, crush the cloves until they are finely ground. Add to pan and stir until fragrant, about one minute.

5. Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all liquid is absorbed, about 20 minutes. Add more water if it becomes too dry and sticky.

6. Cool to room temperature before refrigerating. It can be stored in the refrigerator for approximately two weeks.

 

Recipe by Katrina Kairys.