Best 3 Sweet And Sour Chutney Recipes

Embark on a culinary journey to create a tantalizing sweet and sour chutney that will elevate your taste buds and transform your meals. This versatile condiment, with its harmonious blend of sweet and tangy flavors, adds an extra layer of richness to any dish. Whether you are a seasoned cook or just starting to explore the world of flavors, this guide will provide you with the essential steps and tips to craft the perfect sweet and sour chutney. From selecting the finest ingredients to balancing the flavors, discover the secrets to creating a chutney that will delight your palate and leave you craving more.

Here are our top 3 tried and tested recipes!

SWEET AND SOUR CHUTNEY

Sweet and Sour Chutney image

Indian chutney is excellent served with other Indian dishes or with simple rice and beans. Chutney is delicious! Tamarind extract can be bought a Indian grocery stores and in some supermarkets.

Provided by Rani

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Yield 4

Number Of Ingredients 5

Ingredients

1 tablespoon tamarind extract
1 tablespoon brown sugar
¼ cup water
4 dates, pitted and chopped
1 teaspoon cumin seeds

Steps:

Blend the following in a food processor until smooth: tamarind extract, brown sugar, water, dates and cumin seeds.

Nutrition Facts : Calories 38.3 calories, Carbohydrate 9.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 2 mg, Sugar 8.6 g

SWEET-AND-SOUR TOMATO CHUTNEY

Sweet-and-Sour Tomato Chutney image

Think of this as Indian-spiced ketchup, and use it in all the same ways.

Provided by Rebecca Collerton

Categories Bon Appétit Tomato Chile Pepper Onion Garlic Dip Sauce Secrets

Yield Makes about 2 cups

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 teaspoon mustard seeds
1 large onion, chopped
8 garlic cloves, thinly sliced
1 (1-inch) piece ginger, peeled, finely chopped
2 dried chiles de árbol
1 tablespoon curry powder
1 cup sugar
3/4 cup apple cider vinegar
3/4 cup malt vinegar
1 (2-inch-long) cinnamon stick
1 bay leaf
2 teaspoons salt, plus more
1 (14.5-ounce) can crushed tomatoes
2 tablespoons fresh lemon juice
1/2 teaspoon cayenne pepper

Steps:

Heat oil in a large saucepan over medium. Cook mustard seeds, shaking pan, until they start to pop, about 2 minutes. Add onion, garlic, ginger, and chiles and cook, stirring occasionally, until onion is translucent, 5-8 minutes. Stir in curry powder and cook, stirring often, until mixture is very fragrant, about 2 minutes. Add sugar, both vinegars, cinnamon stick, bay leaf, and 2 tsp. salt and cook, stirring to dissolve sugar. Add tomatoes, increase heat, and simmer, stirring occasionally, until water evaporates and mixture is thick (you should be able to see the bottom of the pot when you drag a spoon through it), 40-50 minutes. Remove from heat and stir in lemon juice and cayenne. Season with more salt if needed.
Do Ahead
Chutney can be made 1 week ahead. Let cool; cover and chill.

GRILLED JALAPENO POLENTA WITH SWEET AND SOUR CHUTNEY

Grilled Jalapeno Polenta with Sweet and Sour Chutney image

Provided by Food Network

Categories side-dish

Time 1h20m

Yield 24 slices

Number Of Ingredients 12

Ingredients

2 2/3 cup milk
2/3 cup yellow stoneground, cornmeal
1 egg yolk
1/2 fresh jalepeno, chopped fine
1 papaya fresh, ripe or jarred
1 small red onion, sliced very thin
1 to 2 medium size tomatoes, seeded and small dice
1/2 cup of sliced scallions
1 small pineapple, cut into chunks or 1 can pineapple in natural juices (not syrup)
1 tablespoons of honey
Salt and pepper to taste
1/2 fresh jalepeno, chopped fine

Steps:

For the polenta: In a medium size sauce pan bring milk to a boil over medium high heat. Slowly add cornmeal, whisking in. Cook for 10 minutes, stirring constantly. Remove from heat and add yolk, jalapeno and cheese. Salt and pepper to taste. Put into a greased 9 by 5 by 3-inch pan. Cover tightly and refrigerate until firm, about 10 minutes. Cut into 24 pieces. Grill or saute to heat.
For the chutney: Combine above ingredients in a large bowl and refrigerate up to 1 hour or until ingredients absorb flavors. Spoon over polenta.

Tips:

Select the Right Fruits and Vegetables: Use fresh, ripe fruits and vegetables for the best flavor and texture. Vegetables like green tomatoes, carrots, and cucumbers are commonly used in sweet and sour chutneys.
Balance the Sweetness and Sourness: Adjust the amount of sugar and vinegar to achieve the desired balance of sweet and sour flavors. Taste the chutney as you cook and make adjustments as needed.
Use a Variety of Spices: Experiment with different spices to create a unique flavor profile. Common spices used in sweet and sour chutneys include ginger, garlic, chili peppers, coriander, cumin, and turmeric.
Cook Slowly and Patiently: Allow the chutney to simmer gently over low heat for the flavors to develop fully. Stir occasionally to prevent sticking and scorching.
Sterilize Jars and Lids: To ensure long-term storage, sterilize glass jars and lids by boiling them in hot water for 10 minutes before filling them with the chutney.

Conclusion:

Sweet and sour chutney is a versatile condiment that can elevate the flavors of various dishes. With its vibrant colors, tangy taste, and aromatic spices, it adds a delightful layer of complexity to meals. Whether you prefer a classic recipe or one with a twist, experimenting with different fruits, vegetables, and spices will allow you to create a homemade chutney that perfectly suits your taste preferences. Enjoy this culinary journey and savor the delicious results!