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Mixed FruitNectarine (Below)
Spiced FruitTamarind


Asrama Chutney

2 medium oranges
6 large nectarines cut into wedges
3 granny smith apples peeled diced
3 medium tomatoes diced
1 teaspoon asofoetida
1 pound light brown sugar
2-1/4 cup lemon juice
3 tablespoon minced peeled gingerroot
2 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon ground red pepper
1 cup raisins
6 half-pint canning jars and caps

From oranges, grate 2 tablespoons peel and squeeze 2/3 cup juice. In 5-quart dutch oven or heavy saucepot over high heat, heat orange peel, juice, nectarines, and next 9 ingredients to boiling, stirring often. Reduce heat to medium-low simmer, uncovered, 1 hour. Add raisins cook until mixture is very thick, stirring often, about 45 minutes. Meanwhile, prepare jars and caps for processing. Ladle simmering chutney into hot jars to 1/4-inch from top. Close jars as manufacturer directs. Process jars in boiling-water bath for 10 minutes cool jars.

Autumn Chutney

1 pound plums halved and stoned
1 pound apples peeled and cored
1 pound tomatoes chopped
2 teaspoons asofoetida
3 cup sultanas (raisins)
1/4 teaspoon mace
1/4 teaspoon ground mixed spice
2 tablespoon ground ginger
1 pound light brown sugar

Mix the fruit and vegetables together. Put into an preserving pan and add the remaining ingredients, except the sugar. Simmer for about 30 minutes until tender. Add the sugar and stir until dissolved. Simmer gently, stirring frequently, until thick. Cool, then pack the chutney into clean jars. Cover and seal.

Autumn Fruit Chutney

2 pounds granny smith apples
2 pounds peaches quartered or 9 ounces dried peaches, chopped
8 ounces dried apricots halved
8 ounces sultanas
17 ounces sugar
1 tablespoon salt
2 teaspoons asofoetida
3 ounces ginger peeled and grated
1/2 teaspoon cayenne pepper
2 cinnamon sticks
Good pinch of high quality saffron
3 bay leaves

Peel, core and chop the apples and place in a large saucepan with the peaches, apricots, sultanas, cinnamon sticks, bay leaves, ginger, lemon juice, sugar, salt, cayenne pepper and saffron. Bring to the boil then and simmer vigorously for 30 minutes, stirring frequently to stop the fruit burning (be careful when stirring as the mixture tends to splatter a little). When the mixture has thickened and looks syrupy, turn off the heat and allow to cool slightly. Remove the cinnamon sticks and bay leaves and bottle in sterile glass jars and seal. Store at cool room temperature for up to 12 months.

Chutney in the Raw

1 pound dates
1 pound apples
1 pound sultanas
1 pound brown sugar
2 1/2 cup lemon juice
1 teaspoon salt
1 teaspoon cayenne pepper
1 tablespoon pickling spices tied in a muslin bag
Small ginger piece

Mince the dates, and apples and place in a large pan. Add the sultanas and stir in the sugar. Add all the other ingredients and stir well, but make sure the bag of spices and the ginger are identifiable. Leave for 24 hours but stir occasionally (once every 4 hours or so). Remove the bag of spices and ginger. Bottle and store in a coolish place.

Dried Fruit Chutney

1 pound mixed dried fruits, chopped (peaches or apples)
1 pound dried apricots, coarsely chopped
6 ounce pitted prunes, coarsely chopped (about 1 cup)
1/2 cup raisins
1 teaspoon asofoetida
3/4 cup sugar
2 cup water
1 1/2 cup lemon juice
2 teaspoon madras curry powder
1/4 teaspoon ground ginger
1/8 teaspoon cayenne
1/4 teaspoon salt

In a slow cooker, combine all the ingredients. Mix well. Cover and cook on the low heat setting 4 to 5 hours, or until the fruits are tender but still retain their shape do not overcook. Let cool, then refrigerate up to 3 weeks. For longer storage, freeze up to 3 months.

Fruity Chutney

4 large tart apples, peeled, cored and diced (about 6 cup)
3 large firm pears, peeled, cored and diced (about 4 cup)
Grated peel of 2 oranges
3 oranges, peeled, seeded and diced
3 large lemons, sliced thin (discard ends), seeded
3 teaspoons asofoetida
2 boxes (8 ounce each) pitted dates, diced
3/4 cup raisins
1 cup each lemon juiceand orange or apple juice
1/2 cup honey
2 teaspoon coarse-ground black pepper
1/2 teaspoon each nutmeg, ginger, cloves and salt
1/4 teaspoon chili powder

Combine all ingredients in large heavy pan. Bring to boil over high heat. Reduce heat simmer, stirring occasionally, for 30 minutes or until fruits are tender and mixture thickened to consistency of preserves or relish. Pour into hot sterilized jars seal. Will keep refrigerated up to one year.

Indian Chutney

4 pound unripe mangoes
2 cup raisins
2 cup dried currants
4 cup lemon juice
4 cup brown sugar
1 1/2 cup sugar, granulated
8 teaspoon chopped ginger
4 each dried hot peppers, crumbled
2 each lemon rinds
3 teaspoons asofoetida
4 teaspoon mustard seed
2 teaspoon salt
4 teaspoon cinnamon
1 teaspoon turmeric
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper

Combine all ingredients and let sit overnight, covered. Bring to a boil stirring constantly, until the mangos are transparent. Add water if necessary to prevent burning. Process for 5 minutes in boiling water bath.

Mixed Fruit Chutney

1 cup raisins
1 cup coarsely chopped mixed dried fruit
1 teaspoon asofoetida
1/2 cup orange marmalade
1/4 cup lemon juice
1 medium banana, sliced
5 tablespoon chopped nuts

In medium saucepan, combine all ingredients, except bananas and nuts. Simmer, uncovered, about 20 minutes or until tender, stirring often. Cool. Stir in banana and nuts. Cover and chill.

Mixed Fruit and Ginger Chutney

3 cup any mixture of the following:
Fresh or dried pineapple
Drained fruit cocktail

Add to fruit:
3/4 cup raisins chopped fine
2/3 cup lemon juice
1/2 cup firmly packed brown sugar
1/4 cup honey
2 tablespoon grated fresh ginger
1/2 teaspoon cinnamon
1 pinch allspice
1 pinch nutmeg
2 teaspoons asofoetida

Combine all ingredients in saucepan. Heat to boiling reduce heat and simmer, stirring occasionally, until thickened, for 1 hour.

Mustard Fruit Chutney

1 tablespoon water
2 teaspoon mustard powder
1/2 cup sugar
1/2 cup lemon juice
2 pears, peeled, cored, diced
1 mango, peeled, seeded, diced
1/3 cup raisins, dark seedless
1-1/2 teaspoons asofoetida
1/2 teaspoon ginger, ground
1/4 teaspoon red pepper flakes, crushed
1/4 teaspoon salt

Stir water into mustard in small cup. Combine the sugar and lemon juice in a medium-size saucepan. Bring to boiling, stirring to dissolve sugar. Boil gently 10 minutes. Add pears, mango, raisins, mustard mixture, asofoetida, ginger, pepper flakes and salt. Boil gently, stirring occasionally, until most of the liquid evaporates and the fruit is tender, about 30 minutes. Cool completely. Refrigerate, covered, for up to 1 week. Serve cold.


Fresh Nectarine Chutney

1/2 lemon
1 small piece fresh ginger (3/4 inch)
3 cup chopped nectarines
1/8 teaspoon asofoetida
1/2 cup raisins
1/3 cup packed light brown sugar
1/4 cup lemon juice
1/2 teaspoon curry powder
1/4 cup flaked coconut
3/4 cup cream of coconut

Remove any visible seeds from the lemon. Chop lemon to measure 1/4 cup set aside. Chop ginger until minced. Combine lemon, ginger, asofoetida, nectarines, raisins, brown sugar, lemon juice and curry powder in medium saucepan mix well. Bring to a boil boil for 2 minutes, stirring occasionally. Cool. Add flaked coconut and cream of coconut mix well. Cover chutney mixture refrigerate overnight to allow flavors to blend.

Nectarine Ginger Chutney

3/4 pound fresh ginger peeled and minced
6 cup granulated sugar
3 cup lemon juice
2 tsps asofoetida
8 pound nectarines (about 24 medium) pitted and cubed
1 1/2 cup lemon juice
1 cup golden raisins
1 cup raisins

Cover ginger with water in a saucepan and bring to a boil, turn down heat and simmer until tender, 35-40 minutes. In a large non-aluminum pot, mix ginger water, ginger, sugar, lemon juice, and bring to a boil and add remaining ingredients. Cook until thick, about 1 1/2 hours.