Compotes and chutneys can be made in bulk and stored in sealed jars for several months.
Compote and chutney are both cooked fruit condiments, and both can be used in sweet or savory dishes. Compote is a more general term that means "mixture" in French. It refers to any mixture of fresh or dried fruits lightly cooked in a sweetened syrup. Chutneys are more complex and may not involve fruit at all. Chutney often incorporates sweet and sour elements in syrup.
Fresh Fruit Compote
Cherries, apples and peaches are classic bases for fresh fruit compotes. To make a fresh fruit compote, start with a simple syrup of 1 cup of sugar and 1 cup of water. Boil the syrup until the sugar dissolves completely. Reduce the heat to low and add pitted cherries, sliced peaches or sliced apples. Add a splash of lemon juice to brighten the flavor. Simmer untll the fruit is soft but not mushy. Serve warm or cool and serve over ice cream or waffles.
Dried Fruit Compote
Dried fruit compotes are similar to fresh fruit compotes, except that the fruit must be softened before and during cooking. Soak dried cherries, raisins, dates or other fruit in a flavorful liquid, such as juice or liqueur, for one hour before making the compote. Cinnamon, nutmeg and allspice are common flavorings for dried fruit compotes. The finished sauce is a flavorful complement to chicken or pork.
Fruit Chutney
Fruit chutneys are a sweet and sour relish made with fresh or dried fruit, spices, a sweetener, and lemon juice or vinegar. Major Grey, made with mangoes, is the most common version of this type of chutney, but you can make it with any type of slightly under ripe fruit. It adds a strong flavor when served over roasted meats such as chicken or pork, or with mild soft cheeses such as brie.
Vegetable Chutney
Vegetable chutneys are not as common as the Major Grey style, but they are typical in some cultures. Vegetable chutneys are made with onions, herbs -- such as mint or cilantro -- spices, chilis and vinegar. Vegetable chutneys are not usually cooked, and are similar to a Mexican salsa. They add a spicy component to rich dishes such as roast beef.
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