Spicy Harvest Chutney | Collaboration with Country Hill Cottage
Cooler temperatures mean wonderfully warm foods, and fall harvest means plenty of tasty options. In our first collaboration with Country Hill Cottage, I make a delicious and slightly spicy harvest chutney topping a wheel of baked brie, and Cyna and Irena have put together a delicious Harvest Fruit Tart. Both are beautifully finished with professionally designed tart wrappers and labels for jars to store the chutney. While I have chosen to top brie with this chutney, it is also perfect topping a roasted pork tenderloin or turkey breast. Consider giving both these recipes a try this fall. You won’t be disappointed.
Chutney recipe and printable labels:
Harvest Fruity Tarts:
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Spicy Harvest Chutney
3 black plums, scrubbed clean, pitted and coarsely chopped
½ cup, 104g, dried apricots, or 3-4 fresh, pitted and chopped
1-2 jalapenos, finely minced and seeded, if desired*
1 cup, 99g, cranberries, fresh or frozen
½ cup, 67g, roasted and lightly salted pumpkin kernels (no shells)
½ cup, 91g, dried blueberries
¾ cup, 183g, packed brown sugar
2 large pieces, 28g, of candied/crystallized ginger, chopped
2 tablespoons, 30ml, fresh squeezed lemon juice
2 tablespoons, 30ml, blueberry juice†
½ teaspoon ground cardamom
¼ teaspoon ground allspice
½ teaspoon fresh grated nutmeg
½ teaspoon kosher salt, or to taste
¼ teaspoon fresh ground black pepper, or to taste
*for additional spiciness add up to a teaspoon of cayenne powder
Add all ingredients to a medium saucepan. Heat over medium heat until the chutney is thickened and bubbly and the plums and apricots have softened, stirring frequently. This should take about 25-30 minutes. Turn the heat to medium low if the mixture is bubbling too vigorously. Remove the chutney from the heat.
To serve over baked brie: heat oven to 350°F, 180°C, gas mark 4. Place one whole brie wheel (I used a 19.6oz, 555g, wheel) on a sheet of parchment paper in a baking dish or pie plate. Spoon the chutney generously on top of the brie. Bake for 15-20 minutes or until the brie has reached the desired consistency. 15 minutes for soft brie that is able to retain its shape, 20 minutes for lava-like consistency. Keep additional warm chutney on hand to add more once the brie is served. Serve with toasted baguette slices and very dry sparkling wine, champagne, prosecco or cava.
Or serve very warm over roast pork or turkey. Store remaining chutney in the refrigerator for up to two weeks. Chutney can be reheated over a low flame on the stove top or slowly in the microwave.
†To make blueberry juice, process frozen blueberries in a food mill using the finest screen. Freeze remaining juice in 1 or 2 tablespoon cubes for easy measuring. The juice does not need to be thawed before using in this recipe.
Heartwarming by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Schezwan Sauce Recipe | Never buy Schezwan Sauce again | बाज़ार जैसी शेजवान चटनी | Chef Sanjyot Keer
Full Written recipe for Schezwan chutney
Soaking time: 1 hour
Prep time: 10-15 minutes
Cooking time: 15-20 minutes
Ingredients:
KASHMIRI RED CHILLIES | कश्मीरी लाल मिर्च 30-35 NOS.
HOT WATER | गरम पानी AS REQUIRED
OIL | तेल 3/4 CUP
STAR ANISE | चक्र फूल 4-5 NOS.
GARLIC | लेहसुन 1 CUP (CHOPPED)
GINGER | अदरक 1/3 CUP (CHOPPED)
CELERY | सेलरी 1/3 CUP (CHOPPED)
GREEN CHILLI PASTE | हरी मिर्च कि पेस्ट 6-7 NOS.
SALT | नमक TO TASTE
KETCHUP | केचअप 1 CUP
RED CHILLI SAUCE | रेड चिली सॉस 1/2 CUP
VINEGAR | सिरका 1 TBSP
SOY SAUCE | सोय सॉस 1 TSP
SUGAR | शक्कर 1 TSP
AROMAT POWDER | एरोमैत पाउडर 1 TSP
WHITE PEPPER POWDER | सफेद मिर्च पाउडर 1 TSP
Method:
To make schezwan chutney you will first need to deseed & soak the Kashmiri red chillies, cut the stalk of the chilli using a pair of scissors & then split the chilli by cutting it through the middle length wise, majority of the seeds will fall off & the remaining will get separated from the chillies while soaking.
Transfer the chillies into a bowl & pour hot water until they are completely submerged, cover & soak for 1 hour at least, you can also boil the chillies for 20-25 minutes if you want to skip the soaking step.
Once they have soaked well, transfer them in a mixer grinder jar & grind them into a very fine paste using minimal amount of water.
Now to start cooing the sauce, set a wok on high flame & heat it very well.
Pour the oil into the wok and let it heat nicely, further add star anise, garlic, ginger & celery, stir & cook on high flame until the garlic turns golden brown, this process will take upto 4-5 minutes.
Once the garlic has turned golden brown, add the red chilli paste that you made along with green chilli paste & salt, cook for 15 minutes while stirring frequently, the colour of the chutney should darken & its texture should become crumbly.
At this stage you would think that there is a lot of oil, but the oil is very important as it helps to preserve the chutney & you can also use it as chilli oil while making various Chinese & Indo-chinese dishes.
When the chutney has darkened & becomes crumbly add ketchup & the remaining ingredients, stir well & cook for 3-4 minutes, you don’t have to cook a lot at this stage because you have already cooked the chillies & the sauces that you have added are already cooked.
Check for seasoning at this stage & adjust salt accordingly.
Your schezwan chutney is ready, cool it down completely before transferring it into an airtight container, you can store & use it upto 1-1.5 months if refrigerated.
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Chutney Ready Mix Recipe 2 Ways | Instant 1 Min Chutney Recipe with Pre Mix Powder - Travel Recipe
Full Recipe:
@hebbarskitchenhindi @hebbarskitchenoriginals
Chutney Ready Mix Essential Travel Recipe - 2 Ways | Instant Chutney Mix Powder with detailed photo and video recipe. an extremely simple and easy chutney premix recipe prepared with peanuts, desiccated coconut, and a blend of spices. it can be an ideal taste enhancer or condiments recipe for most the south Indian breakfast recipes and also for rice. there are myriad ways to prepare the instant chutney premix, but this recipe describes 2 ways with peanuts & coconut.
Chutney Ready Mix Essential Travel Recipe - 2 Ways | Instant Chutney Mix Powder with step-by-step photo and video recipe. chutney recipes are perhaps one of the essential important yet underrated recipes from indian cuisine. generally, it is prepared with fresh ingredients like herbs, and coconut chilies, but these fresh ingredients may not be available all the time. to solve this problem, there are some instant recipes and some instant chutney premix recipes prepared in minutes.
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