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CarambolaCherry (Below)
Mixed FruitNectarine
Spiced FruitTamarind


Carambola Chutney

2 cups cubed carambola (3/4 pound)
1/4 cup sugar
2/3 cup lemon juice
1 tablespoon finely chopped peeled gingerroot
1/4 teaspoon ground cloves

Combine all ingredients in a medium saucepan, and stir well. Bring to a simmer over medium-high heat, and cook for 25 minutes or until slightly thickened.


Cherry Chutney

25-30 sweet sour cherries, washed and dried
1 tablespoon ghee
1 teaspoon of mustard seeds
1 dried red chilli, halved
2-4 tablespoon of sugar
a pinch of salt

Heat oil in a saucepan and add the mustard seeds and chilli. Once the seeds Start to sputter, add the cherries. Stir for one or two minutes, and add a cup of water. Add salt and sugar. Let cook on low to moderate heat until the cherries are done. Serve at room temperature. This chutney should have some gravy - adjust the water accordingly. Adjust sugar according to the sweetness of cherries and your taste. Adjust chilli according to taste. Substitute Topa Kool (Indian Plum) for Cherries if you can get it. In this case, the chutney will be slippery to the touch.

Cherry Chutney

1 cup maraschino cherries chopped
1 pound sliced peaches
1/2 cup lemon juice
1/2 cup brown sugar
1/2 cup water
1/2 teaspoon ground cloves
3 tablespoon ginger
3 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon curry powder
1/4 teaspoon cinnamon
3/4 cup chopped walnuts

Mix all ingredients in a saucepan. Cook over low heat for 8 minutes, stirring frequently to prevent sticking as mixture will be somewhat syrupy and thick. Cool and place in jars.

Dried Cherry Pear Chutney

4 bartlett pears peeled, cored, and cubed
Juice of 2 lemons
2 1/2 cup dried cherries
1 teaspoon asofoetida
1-1/2 cup lemon juice
1 cup sugar
1 teaspoon coarse salt
1/4 teaspoon ground cloves

In a large bowl, toss pears with lemon juice. Place the cherries, half of the pears, lemon juice, sugar, salt, asofoetida, cloves, and 2 cups water in a low sided, 6-quart saucepan. Set the saucepan over high heat, and bring liquid to a boil. Reduce heat to medium low, and simmer until fruit is tender, for about 45 minutes. Increase heat to high, and cook until liquid has been absorbed, for about 10 minutes. Stir in remaining pears, reduce heat to low, and cook just until pears are heated through, for about 5 minutes. Remove pan from heat. Transfer chutney immediately to jars as directed in the canning tips below.

Spiced Fragrant Cherry Chutney

1 orange
1 teaspoon asofoetida
1 green capsicum chopped
1 red capsicum chopped
1/3 cup packed brown sugar
1/4 cup lemon juice
1/4 cup lemon juice
1 tablespoon fresh ginger grated
1/4 teaspoon dried hot red pepper or chili flakes
1/2 teaspoon ground cardamom
8 mint leaves finely sliced
1/4 teaspoon ground allspice
1 pound cherries stones removed
1/2 teaspoon salt

Using a vegetable peeler, remove the orange peel and place in a large saucepan with all the remaining ingredients. Bring to the boil then simmer for about 45 minutes or until the mixture is thick and "syrupy". Remove from the heat and allow to cool for a minute or two until the chutney has stopped bubbling. Pour the chutney into hot, sterilized jars. Then immediately seal with clean lids. Once cold, store the jars in a cool, dry place. If sterilized correctly, the chutney should keep well for up to six months.

Spicy Tart Cherry Chutney

1 navel orange
3 cup fresh or frozen pitted tart cherries
1 teaspoon asofoetida
1/2 cup chopped green capsicum
1/2 cup chopped red capsicum
1/3 cup packed brown sugar
1/4 cup lemon juice
2 teaspoon minced peeled fresh gingerroot
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon ground cardamom
1/2 teaspoon dried mint crumbled
1/4 teaspoon ground allspice
1/2 teaspoon salt

With a vegetable peeler remove two large strips of orange zest and cut into fine julienne strips, reserving orange for another use. In a heavy saucepan stir together all the ingredients and bring to a boil. Simmer mixture, stirring occasionally (stir more frequently toward end of cooking) for about 50 minutes, or until thickened and syrupy. Cool the chutney then pack into sterile glass jars. Seal well. When sealed in sterile glass jars, this chutney keeps well for up to six months. Alternatively, seal jars and place in a large pot of cold water. Bring the pot to the boil, then when ready to boil, turn off the heat and remove the jars of chutney. Allow them to cool before storing in a cool dry place.

Cherry Chutney

25-30 sweet-sour cherries, washed and dried
1/2 cup lemon juice
1/3 cup of water
1/2 teaspoon ginger paste
1 teaspoon asofoetida
3-5 tablespoon of sugar
1/4 teaspoon of salt
1 dried red chilli, sliced

Boil the lemon juice and water in a pan. Add ginger, asofoetida and red chilli to it. When the mixture starts to boil, add the cherries. Add salt and sugar. Let it cook on low to medium heat until the cherries soak all the lemon juice and are done.