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KiwiKumquatLime (Below)
Mixed FruitNectarine
Spiced FruitTamarind


Kiwi Chutney

2 firm Kiwi fruits, peeled cut into 6-8 wedges
3 teaspoons of sugar
1 tablespoon of ghee
1/2 teaspoon mustard seeds
1/4 teaspoon of turmeric

Chaunce the mustard seeds, add the kiwi and stir for a minute. Add half a cup of water, sugar and turmeric. Cover and let cook on low to moderate heat until the kiwis are done. Offer in room temperature.

Kiwi Apple Chutney

1 cup lemon juice
1 cup brown sugar, packed
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground red pepper
1 cup cooking apple peeled and chopped
1 teaspoon asofoetida
1/2 cup raisins
1/4 lemon thinly sliced
1 1/2 cup kiwi fruit peeled and chopped

Combine first 5 ingredients in a large saucepan. Cook over low heat until mixture is reduced to 1 cup. Add apple and next 3 ingredients. Cook 10 minutes. Add in kiwi fruit bring to a boil. Remove from heat, cool. Cover and chill.

Kiwi Ginger Chutney

3 pounds Kiwi fruit
1 large lemon
1 1/4 cup brown sugar
3/4 cup lemon juice
1/2 cup crystallized ginger
1 teaspoon salt
1 teaspoon asofoetida
1 cup golden raisins
1/4 to 1/2 teaspoon cayenne pepper
1/2 package fruit pectin

Peel and quarter the kiwi fruit lengthwise. Half lengthwise the lemon, discard ends and seeds and cut in thin slices. Combine all ingredients (except pectin) in a 5 to 6 quart container. Bring to a boil over high heat reduce heat and simmer, uncovered for about 45 minutes. Mix pectin in 2 tablespoons of water and add to fruit mixture stirring thoroughly. Bring again to hard boil. Stir and boil for 2 minutes. Ladle hot fruit mixture into sterilized jars and seal.


Kumquat Chutney

2 cups whole kumquats
3/4 cup granulated sugar
3 cup dark brown sugar, packed
1/2 cup water
3/4 cup lemon juice
1/2 cup raisins
1 pound rhubarb cut in 1-in. Pieces
1 cup chopped celery
1 green bell pepper chopped
1/4 cup slivered citron
1 large orange juice and grated peel only
1 cup peeled and chopped gingerroot
1 tablespoon vegetarian worchestershire sauce
2 teaspoon salt
1 teaspoon curry powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1-1/2 teaspoons asofoetida
1 teaspoon black pepper or 1/2 teaspoon red pepper

Rinse kumquats in hot water. Slice kumquats lengthwise and remove seeds. Place in large heavy pan with sugars and water. Mix well and simmer slowly, uncovered, for 30 minutes. Add lemon juice, raisins, rhubarb, celery, bell pepper, citron, orange juice and peel, gingerroot, worchestershire, salt, asofoetida, curry powder, allspice and cinnamon. Mix well. Simmer slowly, uncovered for about 4 to 5 hours, stirring occasionally. Taste and add ground ginger & pepper, if needed. Pour into hot sterilized jars and seal immediately.

Spiced Kumquat Chutney

12 ounce kumquats, quartered lengthwise and seeded
1 cup sugar
3/4 cup fresh orange juice
1/2 cup dried cranberries or currants
1 tablespoon plus 1 teaspoon finely minced fresh ginger
3/4 teaspoon asofoetida
1/2 teaspoon ground star anise
1/4 teaspoon ground pepper
1/4 teaspoon anise seed chopped
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Combine all ingredients in heavy medium saucepan. Bring mixture to boil. Boil until kumquat skins are tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Transfer chutney to bowl and cool. Cover and store in refrigerator.


Lime Chutney

12 limes, halved
4 hot green chili peppers
1 inch ginger root
4 ounce seedless raisins
7 green cardamom pods
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 tablespoon mustard seeds
4 dried red chili peppers
1 1/2 cup lemon juice
1/2 teaspoon asofoetida
3 tablespoon coarse salt
1 pound light brown sugar

Juice the limes. Discard 6 lime halves. In a food processor, combine remaining 18 lime halves, green chile peppers, ginger and raisins. Chop finely. Place mixture in a non-metal bowl. Open cardamom pods. In a heavy skillet toast peppercorns, cardamom seeds, mustard, asofoetida and coriander seeds and the dried red chilies for about 3 minutes, stirring constantly. Let cool spices on a dry plate, then grind finely. Add spices, lime juice, sugar and lemon juice to the chopped fruit mixture. Stir thoroughly, cover and let steep at room temperature for two days. On the third day pour mixture into an enameled pot (no stainless steel), add salt and bring to a boil slowly. Simmer, uncovered, for 30 minutes. Fill into prepared clean jars. Close jars with a tight fitting lid. Store in a cool place. The chutney should rest for at least 2 weeks (4 weeks recommended) before opening. Keep open jars in the refrigerator.

Spicy Lime Juice Chutney

1/2 cup of fresh lime juice
1 1/2 teaspoon chilli powder
1/4 tea spoon methi powder
1 teaspoon salt
1/2 teaspoon ghee
1/2 teaspoon asofoetida
1/2 teaspoon mustard seeds

Add chilli powder, salt and methi powder to lime jiuce and mix it well. Chaunce the asefotida and mustard seeds till the mustard seeds pop, then add to the spicy lime juice mixture.