Best Chutney Recipe in the World

This is by far the best chutney recipe in the world. It is made with lots of ingredients but is completely worth it.

I learned this recipe from my friend Carmen in California. It is not something that you can make in a snap but if you like chutney you will love, love this. You can serve this with cream cheese and crackers for the ultimate experience.

This is also a great gift from your kitchen. I have yet to meet anyone who does not find this exquisite.

This chutney will last you for up to six months in the fridge so don’t worry about it being too much.

Here is how you make the best chutney recipe in the world:

Makes about 8 cups of chutney
8 cups white vinegar
1 cup minced fresh ginger
2 heads garlic cloves, minced
5 large jalapeños – or other hot pepper, seeded and minced
2 small white onions, minced
2 small red onions, minced
1 small yellow onion, minced
1 pound raisins
4 pounds sugar
2 tablespoons salt
1 tablespoon curry powder
1 tablespoon turmeric
1 teaspoon paprika
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon cayenne
1 tablespoon allspice
4 red tomatoes, peeled and chopped
6 tomatillos, chopped*
5 pounds squash, peeled and chopped
4 green apples, peeled and chopped
1 large pineapple, peeled and chopped
6 bananas, peeled and cut into thirds

Start a large pot of water boiling.

In another large pot, add the first 17 ingredients. Mix well to dissolve the sugar. Bring to a boil, reduce the heat and simmer for 30 minutes.

While the vinegar is simmering, start cooking the fruits, one by one, in the boiling water. Cook them until they are soft enough to mash with a fork. Scoop the cooked fruit out of the boiling water with a slotted spoon and mash it. Put it into a bowl until you have all of your fruit cooked.

Add the mashed fruit into the vinegar and mix well. Bring the mixture to a boil and simmer, softly, for approximately 2.5 to 3 hours until it thickens and has the consistency of marmalade.

Prepare you jars as per the instructions on the box. Fill them with the chutney and keep them, in the fridge, for as long as 6 months.

If you are giving the chutney as a gift, label a jar listing all of the ingredients.

*If you cannot find tomatillos, you can use green tomatoes. Add a little lemon juice to the chutney. If you cannot find green tomatoes either, go ahead and increase your red tomatoes to 8. You will never know the difference.

2 TBS chutney – CALORIES 188.14; FAT 0.27 grs (sat 0.05; mono 0.02; poly 0.07); PROTEIN 1.09 grs ; FIBER 1.91 grs; CARBS 45.45 grs; CHOLESTEROL 0.00 mg; IRON 0.87 mg; SODIUM 224.84 mg; CALCIUM 29.51 mg

Print the Squash Chutney Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

2 Comments

  • November 19, 2010

    Debby

    Hi
    I watched the video – but didn’t understand one ingredient.
    At the end – after the 4 red tomatoes and before the 4 green apples – it was Six ________? couldn’t get that.
    Would you let me know the ingredient.
    Thanks.
    Debby Wood

  • November 22, 2010

    theFrugalChef

    Hi Debby!
    I am sorry I took so long in replying! I am in the process of moving my house and haven’t had much time. The ingredient you are looking for is tomatillos. These are small, green, husked ‘tomatoes’. They belong to the tomato family but are not really a tomato! I have a video on tomatillo salsa where you can check them out if you are not familiar with them. I hope you make this. It is really, really good! Thanks so much for coming by!
    Mary Ann

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