I am looking for chutney recipes. A spicy one served when you arrive in the restaurant.?

Lemon Chutney

A tasty, tangy chutney that's a great accompaniment to a curry

Ingredients:

1 lb. (450g) lemons

1 lb. (450g) sugar

4 oz. (125g) sultanas

4 oz. (125g) raisins

4 medium onions

2 oz. (50g) salt

1 oz. (25g) chilies

one and a half pints (825ml) vinegar

Cooking Instructions:

Peel and finely chop the onions

Chop the raisins and chilies as small as possible

Squeeze the lemons, saving the juice, then cut the rind very finely

Mix all the ingredients together and allow to stand for 3-4 hours

Transfer to a heavy based pan and simmer gently until thick

Ladle into warmed bottles and seal while still hot

Allow to stand for 4-6 weeks before using

Mint Chutney (uncooked)

The prefect partner to cold lamb this mint chutney requires no cooking

Ingredients:

3 tablespoons of fresh mint

half a teacupful of raisins, seeded

2 tablespoonfuls tomato-ketchup

half a teacupful of muscatel raisins

1 tablespoonful of brown sugar

pinch salt

lemon juice

Cooking Instructions:

Wash the mint, dry the leaves and chop very finely

Chop the raisins and mix with the mint

Add moist brown sugar, ketchup, salt and a squeeze of lemon juice

Work all together until the chutney is thick and juicy

Spoon into clean jars, seal and label

Apple and Tomato Chutney

A nice fruity chutney with a hint of ginger

Ingredients:

1 onion, skinned and finely chopped

1 lb. (450g) sultanas

1 lb. (450g) apples, cut small

1 lb. (450g) tomatoes, skinned and chopped

1 pint (570ml) vinegar

half a teaspoon of ground ginger

half a teaspoon of pepper

1lb. (450g) Demarara sugar

Cooking Instructions:

Boil the Demarara sugar in the vinegar until dissolved

Add the other ingredients and simmer gently for about 1 hour or until mixture is turned to pulp

Spoon into clean, hot jars then seal and label

Cranberry Chutney

Thanksgiving and Christmas would not be complete without this delicious chutney to accompany the cold turkey

Ingredients:

3 lbs. (1350g) cranberries

1 lb. (450g) raisins

8 oz. (225g) sultanas

8 oz. (225g) sugar

half an ounce (12g) powdered cinnamon

3 pieces of ginger

half an ounce ( 12g) allspice

1 oz. (25g) salt

1 pint (570ml) vinegar

Cooking Instructions:

Put the cranberries in a preserving pan and just cover with vinegar

Simmer until cranberries are tender

Add the other ingredients and continue to cook until a thick mixture is formed

Bottle hot and close securely

Indian Mango Chutney

This is the ancestor of all our chutneys. The word chutney originates from the Hindustani, 'chatni': this is not for the faint-hearted!

Ingredients:

4 lbs (1.8kg) mangoes, peeled and quartered

3 lbs. (1.3kg) apples, peeled and chopped

8 oz. (225g) stoned dates

4 oz. (125g) sultanas

4 oz. (125g) onion, finely chopped

2 oz. (50g) salt

juice of 2 lemons

half an ounce (12g) cayenne pepper

half a teaspoon of nutmeg

6 bay leaves

2 pints ( 1140ml) vinegar

4 lbs. (1.8kg) sugar

1 fluid ounce of lime juice

Cooking Instructions:

Place all the ingredients except the sugar and lime juice in a large bowl and mix thoroughly

Leave to stand for al least three hours

Transfer to a preserving pan and bring to the boil

Simmer until tender, stirring all the time

Add the sugar and lime juice then continue to simmer until the whole mass thickens

Bottle hot and close securely; the longer it matures the better

Green Tomato Chutney

Great way of using those late summer tomatoes the just won't ripen

Ingredients:

3 lbs. (1. 35kg) green tomatoes

4 large apples

2 small cucumbers

3 large onions

6 oz. (175g) sultanas

12 oz. (300g0 Demerara sugar

2 tablespoonfuls sugar

one and a half teaspoons of ground ginger

one level teaspoon cayenne

one and a half tablespoonfuls salt

one and a quarter pints (700ml) vinegar

Cooking Instructions:

Remove stalks from tomatoes

Slice and peel the onions and apples

Slice the cucumbers

Put all the ingredients into a heavy based pan and bring to the boil

Reduce heat and simmer for 2-3 hours or until quite soft, stirring frequently

Put into clean warmed jars, seal and label

1. Romance 2. Trust 3. Sharing 4. Joy 5. Compatibility 6. Tenderness 7. Respect 8. Patience 9. Humor

Spicey Tomato Chutney

4 pounds ripe tomatoes

1 (1 inch) piece fresh ginger root

3 cloves garlic

1 3/4 cups white sugar

1 cup red wine vinegar

2 onions, diced

1/4 cup golden raisins

2 teaspoons mixed spice

1 teaspoon chili powder

1 pinch paprika

1 tablespoon curry paste

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DIRECTIONS:

Fill a saucepan with water, and bring to a boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool, and peel.

Puree tomatoes with ginger and garlic in a food processor or blender.

Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with mixed spice, chili powder, paprika, and curry paste. Simmer over medium heat until thick. Refrigerate until ready to use.

If mixed spice is unavailable in your area, you can substitute a mixture of cinnamon, coriander, cloves, nutmeg, and ginger.

This is a whole collection of them

http://thecookscottage.typepad.com/curry/2005/09/c...

Check recipes at cooks.com

you should find something

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