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Mixed FruitNectarine
PlumRaisinRhubarb (Below)
Spiced FruitTamarind


Fresh Plum Chutney

Canola oil
1 tablespoon minced ginger
2 red chilies minced
1 teaspoon asofoetida
1 tablespoon brown sugar may need more if plums are very tart
8 peeled and diced plums
1/2 cup lemon juice
Salt to taste
Freshly-ground black pepper to taste

In a saucepan add a little oil and cook the ginger. Add chilies, sugar and plums. Season with other spices. Stir for 5 minutes then deglaze with lemon juice. Simmer on low heat until most of the liquid is evaporated.

Plum Chutney

25 pound plums
4 pound apples
5 pound currants
8 pound brown sugar
7 cup lemon juice
2-1/2 tablespoons asofoetida
2 chunks fresh ginger
7 teaspoon dry mustard
7 teaspoon curry powder
7 teaspoon salt

Cook all except sugar. Add sugar and stir to fully dissolve. Cook and bottle.


Kismiser (Golden Raisin) Chatni

Kismis pound
Tamarind pulp 2 tbsp
Red chilly powder 1 tsp
Turmeric powder a pinch
Sugar 1 pound
Mustard powder 2 tsp

Soak tamarind in water and make pulp-mix turmeric powder, salt and sugar to this pulp-heat oil in a kedai, add the mustard and red chilly powder. Add the tamarind pulp mixture. Add water to make a thick consistency and let it boil. Add the kismis and remove from heat.

Raisin Chutney

1 cup tart apples, diced
1 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Dash of cayenne
4 cup seedless raisins, chopped
1/2 cup grated, raw carrots
1 cup lemon juice
1/4 teaspoon ground cloves
1 teaspoon salt

Simmer all ingredients uncovered until the mixture is thick, about 1 1/2 hours. Pour into sterilized jars and seal.

Sultana Chutney

Sultana 750 gms
lemon juice 1-3/4 cups
Fresh slice ginger 60 gms
teaspoon asofoetida
Almonds 30 gms
Brown sugar 2- cups
Dry red chillis, 2

Soak sultanas in lemon juice for 24 hrs. Combine sultana mixture in a sauce pan with remaining ingredients and boil for a few minutes. Reduce heat and simmer until mixture has thickened. Cool of put in jars.

Sultana Peach Chutney

16 ounces sliced peaches in juice undrained
1/2 cup golden raisins
1/2 cup firmly packed brown sugar
1/4 cup lemon juice
1 teaspoon grated orange rind
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
teaspoon asofoetida
1/8 teaspoon crushed red pepper

Drain peaches, reserving 2/3 cup juice. Coarsely chop peaches set aside. Combine reserved peach juice, raisins, and next 7 ingredients in a saucepan stir well. Bring to a boil. Reduce heat, and simmer, partially covered, 30 minutes. Stir in peaches. Cook, partially covered, for an additional hour.

White Raisin Chutney

3/4 cup white raisins
1/4 cup bell peppers chopped fine
1 cup lemon juice
4 pears cored, pared, chopped
2 cups sugar
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon salt

Combine all ingredients in large pan bring to boil. Reduce heat to medium, cook until pears are tender and mixture is slightly thick (about an hour). Spoon into three clear 1/2 pint jars and seal immediately.


Rhubarb Chutney

2 pound rhubarb, trimmed weight
1/2 pound raisins
1/2 pound sultanas
1/2 ounce coriander seeds
2 teaspoon curry powder
2 teaspoons asofoetida
6 ounce granulated sugar
3/4 pint lemon juice

Cut the trimmed rhubarb into short lengths. Put into a large pan and pour on the lemon juice. Then lightly bruise the whole coriander seeds. Add the seeds direct to the pan if you want to include them in the chutney or you may prefer to tie them in a piece of butter muslin and remove before potting. Bring the contents of the pan slowly to boiling point, cover and simmer gently for 10 minutes then add the dried fruits, sugar, curry powder and 1 1/2 teaspoon salt. Stir to mix well. Continue simmering this time without a lid for 1 1/2 hours or so until the rhubarb has pulped down completely, the color is rich and the consistency is thick. Stir the chutney occasionally as it cooks to prevent sticking, particularly towards the end. Pot in warm sterilized jars and allow to mature for at least one month before eating. The longer this chutney rests before offering, the better the flavour.

Rhubarb Dried Cherry Chutney

2 pound rhubarb both ends trimmed, peeled and cut into 1/2 inch pieces
3 tablespoon sugar
1/2 cup honey
1/2 cup dried cherries
5 tablespoon lemon juice
2 teaspoon mustard seed
2 teaspoon kosher salt
1 pinch cinnamon
1 pinch allspice
1 teaspoon asofoetida
Pinch cayenne
3/4 cup celery sliced in 1/2"
2 teaspoon orange zest
1 tablespoon jalapeno pepper (no seeds) minced
2 teaspoon lime juice

Place the rhubarb in a colander over a bowl and sprinkle with the sugar. Let the rhubarb macerate and drain for 1/2 hour. In a 10 inch skillet cook the honey, cherries, lemon juice, mustard seeds, salt and spices over medium heat until syrupy. Stir in the celery and cook for 2 minutes to soften. Add the rhubarb and cook over medium heat for 10 minutes, stirring occasionally to cook evenly. Avoid overcooking the rhubarb. When done, it should be tender, but still have some texture to it. Add the orange zest and jalapeno pepper, and cook for 1 minute longer. Stir in the lime juice, remove from the pan, and let it cool. Serve either at room temperature or chilled.

Rhubarb Raisin Chutney

2 quart chopped rhubarb
3 1/2 cup brown sugar
1 1/2 cup chopped seedless raisins
1/2 cup lemon juice
teaspoon asofoetida
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground ginger

Combine rhubarb, sugar, raisins, and lemon juice in preserving kettle. Heat to boiling, then reduce heat to simmering. Simmer until thick, for about 25 minutes, stirring occasionally. Add spices and simmer for 5 minutes longer. Ladle into hot jars to within 1/4 inch of tops. Run a slim, non metal tool down along the inside of each jar to release any air bubbles. Add additional chutney, if needed, to within 1/4 inch of tops. Wipe tops and threads of jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs. Process in boiling water bath 15 minutes. Follow the basic steps for boiling water bath canning.

Rhubarb Golden Raisin Chutney

2 teaspoons asofoetida
3 tablespoon vegetable oil
1 cup golden raisins
1/2 cup hot water
3 tablespoon lemon juice
1/8 teaspoon ground cloves
1/2 cup sugar
1 pound rhubarb trimmed and cut into 1/2inch pieces (about 3 cups)

In a bowl combine the raisins, 1/2 cup hot water, the lemon juice, the cloves, and the sugar, let the mixture stand for 15 minutes. Bring the mixture to a boil, stirring, top it with the rhubarb (do not stir in the rhubarb), and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender, and season the chutney with salt and pepper. The chutney may be made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature.