Best 9 Pumpkineggplantauberginecarrot Chutney Recipes

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In the realm of culinary arts, there lies a delightful condiment that tantalizes taste buds and elevates ordinary meals to extraordinary culinary experiences. Pumpkin, eggplant, aubergine, and carrot chutney, a harmonious blend of flavors and textures, stands as a testament to the culinary magic that can be conjured from humble ingredients. Whether you seek a versatile accompaniment to grilled meats, a piquant addition to sandwiches, or a flavorful dip for your favorite snacks, this chutney promises to transport your taste buds to a realm of culinary delight.

Here are our top 9 tried and tested recipes!

APPLE CHUTNEY



Apple Chutney image

Provided by Ina Garten

Categories     condiment

Time 1h15m

Yield makes about 3 cups

Number Of Ingredients 10

6 Granny Smith apples, peeled, cored and half-inch diced
1 cup chopped yellow onion
2 tablespoons minced fresh ginger
1 cup freshly squeezed orange juice (2 oranges)
3/4 cup good cider vinegar
1 cup light brown sugar, lightly packed
1 teaspoon whole dried mustard seeds
1/4 teaspoon hot red pepper flakes
1 1/2 teaspoons kosher salt
3/4 cup raisins

Steps:

  • Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
  • Set aside to cool and store covered in the refrigerator for up to 2 weeks.

SMOKY EGGPLANT CHUTNEY



Smoky Eggplant Chutney image

Provided by John Willoughby And Chris Schlesinger

Categories     dinner, easy, weekday, side dish

Time 25m

Yield About 1 1/4 cups

Number Of Ingredients 8

1 eggplant, cut lengthwise into 3/4-inch planks
2 tablespoons olive oil
Kosher salt and black pepper to taste
2 tablespoons vegetable oil
1/2 red onion, roughly chopped
3 tablespoons brown sugar
1/4 cup cider vinegar
1/3 cup chopped fresh cilantro

Steps:

  • Rub the eggplant with the olive oil and sprinkle generously with salt and pepper. Grill over medium-high heat until golden brown, 3 to 4 minutes a side. Remove from heat and cut into medium dice.
  • In a skillet, heat the vegetable oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until slightly colored, 6 to 8 minutes. Add the eggplant, sugar, vinegar and salt and pepper to taste and cook, stirring frequently, for 3 minutes. Add cilantro and serve.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 442 milligrams, Sugar 12 grams, TransFat 0 grams

30 BEST WAYS TO USE CHUTNEY



30 Best Ways to Use Chutney image

These easy chutney recipes will take your next Indian feast to new heights. Of course, they also pair well with grilled meats, salads, and even ice cream!

Provided by insanelygood

Categories     Recipe Roundup     Toppings

Number Of Ingredients 30

Mango Chutney
Carrot Chutney
Apple Chutney
Fresh Cranberry Chutney
Ginger Chutney
Pineapple Chutney
Tomato Chutney
Spicy Cherry Chutney
Apple Raisin Chutney
Cilantro Mint Chutney
Beetroot Chutney
Andhra Style Peanut u0026amp; Tomato Chutney
Spicy Baby Tomato u0026amp; Sweet Pepper Chutney
Curried Apple Walnut Chutney
Runner Bean Chutney
Pear Chutney
Onion Chutney
Rhubarb Chutney
Green Mango Chutney (Raw Mango Chutney)
Coriander Chutney (Cilantro Chutney)
Fresh Peach Chutney
Rhubarb Chutney with Strawberries and Ginger
Cranberry Prosecco Chutney
Smoked Eggplant Chutney (Kalchina Vankaya Pachadi)
Coconut Chutney
Avocado Cilantro Dressing
Fig Chutney
Red Coconut Chutney
Apricot Chutney
Caramelized Shallot u0026amp; Grape Chutney

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious chutney recipe in 30 minutes or less!

Nutrition Facts :

PUMPKIN CHUTNEY



Pumpkin Chutney image

This tasty and and long keeping chutney goes with almost all cold meats, cheeses and curries. very interesting alternative to the usual run of the mill chutneys.

Provided by Brian Holley

Categories     < 4 Hours

Time 1h45m

Yield 6 jars

Number Of Ingredients 8

2 1/2 lbs pumpkin flesh, in medium dice
1 1/2 lbs apples, peeled cored and diced
2 ounces fresh gingerroot, grated
3 fresh red chilies, chopped and seeded
4 tablespoons mustard seeds
1 liter cider vinegar
1 lb light brown sugar
1 teaspoon salt

Steps:

  • Put all of the ingredients, EXCEPT FOR THE SUGAR AND SALT, in a large pan. Bring to the boil, reduce heat and simmer till pumpkin is tender.
  • Add the sugar and salt, return to the boil, reduce the heat and simmer again for one hour till the mixture is thick.
  • ladle the chutney into hot sterilised jars and seal.
  • Ready to eat in four weeks and will keep for 2 years.

PUMPKIN/EGGPLANT(AUBERGINE)/CARROT CHUTNEY



Pumpkin/Eggplant(Aubergine)/Carrot Chutney image

And one more pumpkin recipe for Charishma. You can substitute eggplant for the pumpkin, but you will then have to use dried yellow lentils (moong dal) instead of Urad dal. Another variation is using grated carrots instead of pumpkin, and here you'll have to add a little water while cooking it. Or, you can just stick to this recipe :-)

Provided by Anu_N

Categories     Chutneys

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 teaspoons oil, divided
250 g pumpkin, cubed
1/2 cup grated coconut (freshly grated is best)
1 teaspoon tamarind paste
2 tablespoons Urad Dal (split skinned black gram) or 2 tablespoons dried yellow lentils (if you're using eggplant instead of pumpkins)
1/4 teaspoon asafoetida powder (hing)
3 fresh red chilies
salt

Steps:

  • Heat 1/2 teaspoon oil in a skillet over medium and add the chopped pumpkins (+approximately 1/4 cup water if you're using carrots instead of pumpkins).
  • Saute for 1 minute and then cover.
  • After 5 minutes, uncover, stir, and cover.
  • And now after another 5 minutes remove the pumpkin from the skillet and keep aside.
  • In the same skillet add the remaining 1 teaspoon oil, urad dal (or yellow lentils if you're using eggplant instead of pumpkin), and red chilies and fry until the dal start turning pale brown; add the asafoetida powder just around the time when you think the dal is starting to turn pale brown (the powder shouldn't be fried too much!).
  • Grind the above fried mixture in a grinder along with grated coconut and salt, and grind coarsely, without water.
  • Now add the tamarind paste and cooked pumpkin and grind until it is a coarse paste.
  • Don't add water unless it is too thick; add upto 1 tablespoon water if required.
  • Serve with rice, bread, chappatis, you name it!

PUMPKIN CHUTNEY



Pumpkin Chutney image

Provided by Food Network

Categories     condiment

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 17

1 pound pumpkin flesh, preferably a sweet type pumpkin
2 tablespoons good quality extra-virgin olive oil
1/2 large onion, preferably Walla Walla, Maui or other sweet onion
1 clove garlic, well minced
3 tablespoons white vinegar
3 quarter-size slices fresh ginger
Dash cayenne pepper, or to taste
1 teaspoon ground mustard
1/2 cup brown sugar
1/2 cup apricot jam
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup raisins
1/4 teaspoon ground allspice
1 lemon, juiced
1 red chile, any kind or your preference, leave whole and pick out after cooking
Brie cheese

Steps:

  • Put all the ingredients into a pot and cook slowly on low heat until thick. It will take 1 or 2 hours of patience and watching, but worth it when it is time to have it with the brie. This is a Robin White original recipe and can come out different according to the type of pumpkin you choose. Some pumpkins are dryer than others, so if it appears too dry then add no more than a 1/2 cup of apple cider or apple juice in the beginning. The most important thing is LOW heat and patience. Enjoy!
  • Soak an untreated, (must be untreated) cedar shingle in wine or apple juice or anything you want for about 1 hour. Place shingle on grill with brie cheese with only the top cut off. Top with chutney of your choice. Cover and cook for 5 to 10 minutes depending on grill heat. Serve spread on fruit slices, bread, crackers whatever it is great.

EASY PUMPKIN CHUTNEY



Easy pumpkin chutney image

Enjoy the tangy flavours in this easy-to-make pumpkin chutney which also works well using courgettes or marrows

Provided by Good Food team

Categories     Buffet, Condiment, Lunch, Snack, Supper

Time 1h5m

Yield Makes about 1.2 litres/2 pints

Number Of Ingredients 5

2.7kg pumpkin , peeled, deseeded and diced
3 oranges
2 lemons
500g light muscovado sugar
600ml cider vinegar

Steps:

  • Place the pumpkin in a bowl and sprinkle liberally with salt. Toss to get it all coated, cover and leave overnight. Drain of any juices, wash in cold water, then drain again to remove excess moisture.
  • Peel and segment the fruit and remove the pith. Tip into a heavy-based pot with all of the remaining ingredients. Bring to the boil over medium heat, then reduce the heat and leave to simmer uncovered, stirring occasionally, for about 40 mins. Cool, then transfer to a sterilised jar and seal.

Nutrition Facts : Calories 51 calories, Fat 1 grams fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

CRANBERRY PUMPKIN CHUTNEY



Cranberry Pumpkin Chutney image

It's a waste to throw out carved jack-o'-lanterns after Halloween, so I decided to make a pumpkin chutney with them. After trying a few recipes, I came up with this one, and it has become a family favorite. It's delicious, especially with turkey, chicken, ham or roast pork. -Maryalice Wood, Langley, British Columbia

Provided by Taste of Home

Categories     Appetizers

Time 1h25m

Yield 5 half-pints.

Number Of Ingredients 11

3-1/2 cups cubed fresh pumpkin
2 cups white vinegar
1 cup chopped onion
1 cup chopped peeled ripe pears or apples
1 cup packed brown sugar
1 cup fresh or frozen cranberries
1/2 cup cider vinegar
1/4 cup dried cranberries
2 tablespoons canning salt
2 teaspoons each ground ginger, cinnamon, allspice and pepper
Dash ground turmeric

Steps:

  • In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, until slightly thickened and pumpkin is tender, 1 to 1-1/4 hours., Carefully ladle hot mixture into 5 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.

SPICED PUMPKIN CHUTNEY



Spiced Pumpkin Chutney image

Provided by Nigella Lawson

Categories     condiments

Time 1h15m

Yield 2 1/2 pints

Number Of Ingredients 9

1 2 1/2-pound pumpkin, peeled and seeded
2 medium onions, finely chopped
2 small red chili peppers, seeded and finely chopped
2 cups light brown sugar
2 teaspoons pumpkin pie spice
2 teaspoons ground cloves
1 teaspoon salt
3 tablespoons minced fresh ginger
2 1/2 cups white wine vinegar

Steps:

  • Dice pumpkin. Place in wide saucepan with remaining ingredients. Mix well.
  • Place pan over medium-high heat, bring to boil, then reduce to medium-low. Simmer uncovered until pumpkin is very tender and liquid has thickened, 45 minutes to an hour. (If chutney thickens but pumpkin is not soft, partially cover, cook as needed.)
  • While chutney cooks, sterilize two one-pint canning jars and their lids in boiling water for several minutes. When chutney is ready, spoon it into jars, cover with lids and allow to cool. Can be stored unopened at room temperature for up to three months.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 0 grams, Carbohydrate 62 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 410 milligrams, Sugar 53 grams, TransFat 0 grams

Tips:

  • To achieve the best flavor, use ripe and fresh vegetables. Choose eggplants that are firm and have a deep purple color, carrots that are crisp and brightly colored, and pumpkins that are heavy for their size with a deep orange hue.
  • If you don't have pumpkin puree, you can make your own by roasting or steaming pumpkin chunks and then puréeing them until smooth.
  • Feel free to adjust the amount of chili pepper depending on your preferred level of spiciness.
  • To save time, you can use store-bought ginger-garlic paste instead of freshly minced ginger and garlic.
  • If you want a smoother chutney, you can blend it using an immersion blender or transfer it to a regular blender and blend until it reaches your desired consistency.

Conclusion:

This delicious pumpkin eggplant aubergine carrot chutney is a versatile condiment that can be enjoyed in various ways. Its unique blend of sweet, tangy, and spicy flavors pairs perfectly with roasted meats, grilled fish, or as a dipping sauce for pakoras and samosas. The chutney is also an excellent addition to sandwiches, wraps, and salads. With its vibrant color and浓郁 flavor, this chutney is sure to become a staple in your kitchen. So, gather your ingredients, follow the simple steps, and indulge in this delightful culinary creation!

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