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Roasted Lemon Chutney| Molly notes that because you use whole lemons here, you're going to want to wash them first in warm soapy water to remove any waxy reside. Organic lemons usually don't have that, so (for that reason, and others) go that route if possible. The chutney will last for several days, refrigerated, in a jar or tightly covered.| Requires Shallots

Green Apple chutney--another savory use for excess apples granny smith apples 1 tbsp oil 1/2 tsp cumin seeds ½ tsp mustard seeds 2 dry red chilies 1 spring of curry leaves 1-2 tsp stevia 1 tsp salt

# Cranberry Chutney: 4 C fresh cranberries (12oz bag); REPLACE 2-½ C sugar with 2 C honey; 1-¼ C water; 6 whole cloves; 2 cinnamon sticks; 1 teaspoon salt; 2 Granny Smith apples, peeled, cored, and diced; 2 firm Bosc or Anjou pears, peeled, cored, and diced; 1 small yellow onion, finely chopped; 1 C golden raisins; ⅓ C crystallized ginger, finely chopped; ½ C hazelnuts, roughly chopped

Spicy Tomato Chutney - Ingredients 8 tablespoons of vegetable oil 2 tsp mustard seeds (brown or black) 2 tsp onion seeds 2 tsp fennel seeds 2 tsp cumin seeds 4 dried red chilis 1 tsp red chilli powder 2 cups raw organic cane sugar* 2 1/2 cups white distilled vinegar 4 1/2 lbs sweet dry-farmed Early Girl tomatoes salt to taste