Recipes

Sweet, Spicy & Savory Chutneys

Prep Time:

Serves

Ingredients

Sweet Chutney

  • 1 Big white onion
  • 1 C of prunes – Pitted
  • 1 C Dry cranberries
  • 1 C Dry apricots – Chopped
  • 1 C Dates – Pitted
  • 1 Cinnamon Stick
  • 1 anise star
  • 3 Cloves
  • 1 C Brown sugar
  • 1 C Orange juice
  • ½ C Apple vinegar
  • S & P
  • 1 C Water (more if need it)
  • Optional chili flakes

Spicy Chutney

  • 3 Diced apples
  • 1 Diced white onion
  • 3 Diced green peppers
  • ½ lb. Diced jalapeños
  • 1tsp Mustard
  • 1 Bunch cilantro – Chopped
  • 1 Bunch mint – Chopped
  • 1 Lemon juice
  • 1 C Brown sugar
  • S & P
  • 1 C Apple Cider vinegar

Savory Chutney 

  • 2 lb. Ripe tomatoes
  • 1 Big white onion
  • 2 garlic cloves
  • 1 Bunch cilantro – Chopped
  • S & P
  • ½ tsp Cumin
  • ½ tsp Chili flakes
  • 1 tbsp Mustard
  • ½ Can tomato paste
  • ½ C roasted chopped peanuts

Created By

Inspired by Chef Jaime Peña from Katanas Kafe Restaurant YouTube: Peña’s Kitchen

Directions

Sweet Chutney

  1. Small, chopped onion, roughly chopped dry fruit. Place in a pot and add liquids and the
    brown sugar (medium flame)
  2. Make the “Sachet” and put it in (cinnamon, anise and cloves)
  3. Simmer after boiling for 20 minutes. Add water if need it. Ready when is creamy

Spicy Chutney

  1. Sauté: Onion, peppers, apples, jalapeño
  2. Add: Mustard, brown sugar, lemon juice, vinegar and S&P
  3. When boiling start simmering, add cilantro and mint
  4. Stir 2 minutes. Cool down

Savory Chutney 

  1. Chopped roughly onion and tomato
  2. Sauté with splash of oil Add Mustard, tomato paste, cumin, S
    & P, peanuts, and Chili flakes
  3. Stirring while simmering 10 minutes
  4. Add vinegar
  5. Add chopped cilantro
  6. Simmer until creamy

Created By

Inspired by Chef Jaime Peña from Katanas Kafe Restaurant YouTube: Peña’s Kitchen

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