Best 4 Citrus Chutney Recipes

SPICED AND GRILLED STEAKS WITH CITRUS CHUTNEY

Steps:

• Make the chutney:
• Bring grapefruit, kumquats, shallot, sugar, salt, and 1/4 cup water to a simmer in a small saucepan over medium-low heat, stirring occasionally and lowering heat if needed, until citrus is soft and liquid is syrupy, 45-60 minutes. Stir in vinegar and let cool. Cover and chill.
• For the steak and assembly:
• Toast coriander seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or mortar and pestle. Mix ground coriander, coffee, salt, brown sugar, cocoa powder, and pepper in a small bowl.
• Prepare a grill for medium-high heat; lightly oil grate. Season steaks generously with rub (you'll have some left over). Grill steaks, turning occasionally, until lightly charred and cooked to desired doneness, 8-10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes, then slice against the grain. Serve with citrus chutney.
• Do Ahead
• Chutney can be made 1 week ahead. Keep chilled. Rub can be made 1 day ahead. Store airtight at room temperature.

CRAN-CITRUS CHUTNEY

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 1/4 cup sugar, 1 strip orange or lemon zest, 1/2 cup red wine, a cinnamon stick, 1/4 cup crystallized ginger, 1 each sliced unpeeled orange and lemon (seeds removed), 1/4 cup golden raisins and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepperto taste and cool to room temperature before serving.

MANGO CITRUS CHUTNEY

Steps:

• In a pan, mix together mango, vinegar, sugar, shallots, ginger, chiles, citrus peel and salt. Bring to a boil over medium heat. Reduce heat slightly to maintain a gentle boil. Cook until reduced to a thick puree, about 15 minutes.
• In a small pan, heat oil over medium heat. Add nigella and saute until fragrant, about 20 seconds. Add fenugreek and saute for 10 seconds. Pour oil mixture into chutney and mix.
• If canning, ladle hot chutney into two hot 8 oz. canning jars leaving 1/4-inch headspace. Process for 15 minutes in a boiling-water canner. Chutney has a shelf life of one year.
• Otherwise transfer chutney to a clean jar and let cool. Store tightly covered in the refrigerator for up to 10 days.

CITRUS CHUTNEY

Steps:

• Place a small dish in the freezer. Combine all of the ingredients with 2 cups water in a pot and bring to a boil. Decrease the heat and cook on a low boil, covered, for 10 minutes. Uncover and bring the chutney back up to a boil. Uncover and increase the heat so the chutney boils rapidly for 20 minutes. Turn off the heat and place a few tablespoons on the frozen dish. Replace the dish in the freezer. After 5 minutes, nudge the chutney with a spoon or your finger. If it has the proper consistency, it's done. If the chutney is still runny, continue to cook for another few minutes, then test it again. To store in the refrigerator, let the chutney cool to room temperature. Pour into an airtight container and refrigerate for up to 2 months.
• VARIATION: Citrus Marmalade
• For a delicious, easy marmalade, leave out the onion and vinegar, and use just a dash of salt. The ginger is optional.
• Basic Canning
• Canning is a straightforward process that experienced veterans can do instinctively. It's fun and easy, but because detailed procedures must be followed in order to prevent the growth of toxic bacteria, you should first learn from an experienced canner or study one of the books recommended in the Resources section (page 194) if you want to strike out on your own. Describing the full canning process, which results in foods that can be stored at room temperature for up to a year in a cool, dark, place, is beyond the scope of this book, so the preserve recipes that follow are ones that can be stored in the fridge for 1 to 2 months.