Chutney/Ketchup recipes sans alliums

Seven chutney/relish/ketchup recipes that have no alliums. I've made all of them, mostly several times. All need a few months in the bottle to mature before using. If a fancy sugar like muscovado is listed, you can subtitute plain brown sugar. Vinegars, malt/wine/cider can be used. The end result might be a little different. I'm often just using whatever I have in the cupboard. The chutneys keep really well. The ketchups and kasundi are better bottled in small jars and kept in the fridge once opened.

For the evil baron to share with his chemist friends, also for anyone else who needs or wants such things. Most of my versions started with bulk home grown fruit, sometimes frozen first. It's not stone fruit season now. I wonder if the two apricot ones would work with apple or pear substituted for the apricots? I reckon they might, and those are in season now, though maybe a bit more sugar to deal with the acidity difference if using apples.


Apricot Rhubarb Chutney
my adaptation of an adapted version of a Sally Wise recipe

1.2 kg (3lb) apricots*, stones removed, then chopped
~700g Rhubarb, finely chopped
500ml (2 cups) malt vinegar
1 cup of dark brown sugar
2 tablespoon ginger, finely grated
1 teaspoon salt
1 teaspoon allspice
1 red chilli, deseeded and finely chopped
½ teaspoon cloves (lifted out towards the end of cooking)
½ teaspoon nutmeg, freshly grated
2 teaspoon mustard seeds- partially ground in the mortar
½ tsp cardamom seeds- partially ground in the mortar

Combine rest ingredients and boil 1 hour. Bottle and seal. Makes 4-5 medium sized jars.
* Peaches, nectarines and rhubarb can be used in place of apricots. The rhubarb chutney needs to sit for 2 months before using.

Apricot Orange Chutney:
Based on my favourite Apricot Rhubarb chutney but twisted towards orange, inspired by recipes on the net (by Delia and Antony Worrall Thompson)

2 kg apricots, stones removed, halved
zest and chopped flesh of one orange
1/2c sultanas
500ml (2 cups) cider vinegar
1 c (210g) light muscavado sugar
1 tablespoon ginger, finely grated (well out of a jar)
1 teaspoon salt
1 red chilli, deseeded and finely chopped
½ t cloves (lifted out towards the end of cooking)
1/4 t nutmeg, freshly grated
1t tumeric
1 teaspoon coriander seed}
2 t mustard seeds}
½ t cardamom seeds}- dry fried, then partially ground in the mortar
plus the cassia sticks from the sauce below

Heat slowly until sugar dissolved, then boil gently until thickened. Remove cloves and cassia towards end of cooking. Bottle.


Peach Chilli Chutney- this one is good with curry
based on: www.bbcgoodfood.com/recipes/3158677/peach-and-chilli-chutney

2 sticks celery finely chopped
1.2kg peach flesh, chopped
two handfuls sultanas
6 thumb-sized red chillies, finely chopped (3/4 of the remaining teeny chillis)
heaped dessert spoon minced ginger
1 tbsp cumin seed
seeds from 15 cardamom pods
200g soft light brown sugar
250ml cider vinegar
3 big shakes hing powder (asafoetida)

Fry the celery in a little oil until soft, it's pretending to be onion. Add everything else. Gently heat and stir to dissolve the sugar. Reduce the heat and simmer, uncovered, until most of the liquid has evaporated and the peaches have softened – this will take about 45 mins. Bottle to sterilised jars.

2025
used yellow nectarines, 2 red cayenne chillies including seeds, 1t cardamon seeds, sherry vinegar.

Plum Chutney- very good with cheese
by Chef Floyd Cardoz of Tabla in New York

1kg plums, red, black, green, or blue plums (tart or sweet; about 5 large),quartered, pitted
1 whole star anise*
1 whole clove
1 2-inch piece cinnamon stick
1/2 cup red wine vinegar (I used half cider vinegar- what I had)
1/2 cup sugar (I doubled this, didn't sound like enough to preserve?)
1 2-inch piece peeled fresh ginger, cut into 1/2-inch-thick rounds (I used chopped.
1 tablespoon whole mustard seeds
1 teaspoon ground black pepper

*Finely grind star anise, clove, and cinnamon stick in spice mill or coffee grinder.

-Combine spice mixture, vinegar, sugar, ginger, mustard seeds, and pepper in heavy large saucepan. Stir over medium-high heat until sugar dissolves and bring to boil. Add plums; reduce heat to low, cover, and simmer until chutney thickens and chunky sauce forms, stirring occasionally, about 30 minutes. Cool. Season to taste with salt.


Spiced Plum Sauce
like a ketchup but with plums

• 1.5kg plums
• 1 1/2 tsp whole cloves
• 1 tsp whole allspice
• 1 tsp black peppercorns
• 2 1/4 cups brown sugar
• 2 tsp salt
• 1 tbsp minced fresh ginger
• 3 cups vinegar (white/red wine or cider vinegar)
• 1 hot chilli, seeded and chopped (optional)

Bring all to boil until plums collapse.
Pass through mouli or sieve to remove stones and spices.
Boil uncovered until it thickens. Note it thickens further on cooling. (aiming for a bit thicker than tomato sauce).
Bottle
Wait at least a month before using.

This is a St Stephanie (Stephanie Alexander) recipe. I've altered the method because these plums are not easily stoned.

Alternative method for ease:
destone plums
use approx equivalent ground spices
after cooking until plums collapse, whizz with a stab blender to puree
then continue cooking to thicken.

If your plums are very sour, use extra sugar.


Tomato Sauce/Ketchup

1 jar tomato passata (~700ml)
2/3 cup vinegar (I used cider vinegar from Weaver)
slosh water
generous half cup of brown sugar
3/4t salt
1/2t mustard powder
1/2t freshly ground black pepper
2 cloves
2 allspice berry

Passata to saucepan. Rinse with vinegar. Rinse again with small amount water. All into saucepan.
Add all other ingredients
bring gently to boil. Stir lots or it will spit.
Simmer further until the consistency looks like tomato sauce.
Remove whole spices
Bottle in sterilised vessel.


Oh and Tomato Kasundi is amazing.  A spoonful on top of a fried egg is very yum. I've made this recipe twice, substituting 3 big shakes of hing powder for the garlic. witcheskitchen.com.au/kasundi/. It works perfectly well with tamarillos instead of tomatos, just has a slightly different texture.