Chutney, a sweet and sour condiment made from fruits or vegetables and spices, considered typically Indian (chatni) is in fact a British specialty that dates back to colonial times just like pickles. It is prepared from exotic fruits or not and / or vegetables cooked with vinegar, sugar and spices. It is then put in glass jars and stored in sterilized jars. The chutney is the ideal seasoning to accompany Les Fromages de Suisse!
Mango chutney with ginger and Appenzeller®. Pour sugar into a saucepan, add cloves, ginger, and white wine vinegar; bring to a boil. Add diced mango, lime zest and juice. Cooking ½ hour.
Green tomato chutney and Swiss Gruyère AOP. Sweat the onions, sprinkle with turmeric and curry, add sugar, honey, mustard and diced green tomatoes. Cooking ½ hour.
Fig, red onion and Vacherin Fribourgeois AOP chutney. Place the minced red onion in a saucepan with the honey; let the onion melt. Add figs, honey vinegar, white wine, currants, curry powder. Cooking ¾ of an hour.
Chutney with nuts, dried apricots and Etivaz AOP. In sunflower oil, brown the onions and shallots, add crushed walnuts, soy sauce and rice alcohol. Finish by adding the dried apricots and a pressed garlic clove. Cooking 10 minutes.
Apple, mango chutney and Swiss PDO Emmentaler. In a saucepan, dip chopped apples in alcohol vinegar. Add brown sugar, chili, raisins (Smyrna and Corinth), plundered garlic, candied lemon, candied ginger, mustard grains, mango pulp, powdered ginger and vinegar white balsamic. Cooking 15 min.
Pineapple chutney and Sbrinz AOP. Boil the pineapple slices in the vinegar. Add brown sugar, cloves, cinnamon sticks, raisins, crushed garlic, candied lemon, candied ginger, mustard grains and powdered ginger. Cook until the consistency of marmalade.
Pear, apple and Raclette du Valais PDO chutney. In a saucepan put in olive oil, cloves, chili, grated ginger, juice and zest of a lemon, chopped onion, pears, apples, tomatoes, sage, bay leaf, apple vinegar, brown sugar, garlic looted. Cooking 10 min. covered, 15 min. without cover.
Pear, walnut and Tête de Moine AOP chutney. In a saucepan, dip sliced pears in a little balsamic vinegar, add brown sugar, raisins and dried apricots, chili, honey, powdered ginger, walnut kernels. Cooking 15 min.
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