AFRICAN MINT CHUTNEY
Make and share this African Mint Chutney recipe from Food.com.
Provided by Chocolatl
Categories Chutneys
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Place peanuts on a baking sheet and roast until skins are toasted and beginning to crack, about 15 minutes.
- Wrap the peanuts in a kitchen towel and rub with your hands until the skins come off.
- Sift off the husks, and let cool.
- Chop garlic and chili together to make a paste.
- Add paste to food processor.
- Add mint, coriander seeds and vinegar to processor until coarsely combined.
- Add lime juice.
- Stir in yogurt by hand.
- Season with salt and pepper.
- Store in a covered bowl in the refrigerator.
Nutrition Facts : Calories 57.1, Fat 4.6, SaturatedFat 0.6, Sodium 2.6, Carbohydrate 2.6, Fiber 1.1, Sugar 0.4, Protein 2.6
EAST AFRICAN TOMATO CHUTNEY
This is a delicious, robust tomato condiment that can accompany grilled foods, curry, or as a mix-in for pasta or a baked potato topping. Try it in the summer with garden-fresh tomatoes - outstanding!
Provided by EdsGirlAngie
Categories Chutneys
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add about 2 tbsp. water to halved cherry or grape tomatoes in a sauce pan.
- Bring to a boil, then simmer until tomatoes are softened and slightly broken up, about 10 to 15 minutes.
- Remove from heat, and stir in onions, cilantro, parsley, jalapeno, lemon juice and salt.
- Let flavors meld for about an hour, then serve, preferably at room temperature.
Nutrition Facts : Calories 20.8, Fat 0.2, Sodium 296.6, Carbohydrate 4.6, Fiber 1.3, Sugar 2.6, Protein 0.9
AFRICAN DRIED FRUIT CHUTNEY
Posting this for ZWT 2006. I can't wait to try this one myself... any excuse to make a curry dish and well if I have a good chutney I am obliged to make a Curry aren't I :-P ?? This recipe assumes knowledge of safe canning practices.
Provided by JanetB-KY
Categories Chutneys
Time 1h50m
Yield 3 pints
Number Of Ingredients 15
Steps:
- In a large (3 to 4 quart) Stainless Steel or other non-reactive pot, combine the fruits, onions, vinegar, water, sugar, spices and salt.
- Stirring frequently, bring to a boil over high heat; reduce the heat to low and simmer partially covered for about one hour or until the fruits are reduced to pulp and the chutney is thick enough to hold its shape almost solidly in a spoon; stir it frequently as it begins to thicken to prevent it from sticking.
- Remove the pan from the heat and ladle the chutney into either 1/2 pint or pint jars that have been sterilized filling to within 1/8 inch of the top; put into a boiling water bath for 10 to 15 minutes then remove from water and let cool before storing; refrigerate any jars where the lids didn't seal.
FRESH MINT CHUTNEY
Categories Condiment/Spread No-Cook Low Carb Quick & Easy Lime Mint Hot Pepper Summer Gourmet
Yield Makes about 2/3 cup
Number Of Ingredients 9
Steps:
- Coarsely purée all ingredients in a food processor.
SOUTH AFRICAN FRUIT CHUTNEY
The secret of Fruit Chutney, in fact most chutneys, is not to make it too thin, rather err on the thick side. This can be used immediately but is best if it ages.
Provided by Nyteglori
Categories Chutneys
Time 2h30m
Yield 1 batch
Number Of Ingredients 13
Steps:
- Chop all the dried fruit except the sultanas.
- Place the fruit and water into a large mixing bowl, cover and leave overnight.
- Do not drain the fruit. Add the remaining ingredients, place in a heavy bottomed saucepan.
- Simmer over low heat, stirring constantly, until the sugar has dissolved.
- Bring to the boil and then lower the heat.
- Allow to simmer, uncovered, for approximately 1½ hours, or until thick. Stir occasionally.
- Remember the fruit chutney needs to be relatively thick.
- Pour the condiment mixture into sterilized jars whilst still hot. Fill to ½ inch below the top. Cover with an airtight, plastic lid, or glass lid.
- Do not use a metal lid, because the action of the spices and vinegar, in the condiment, will cause corrosion.
- Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use.
- This fruit chutney may be used in particular with curries, but also with any dish. Generally, with those which have rice, or cous cous, as an accompaniment. This condimjent may also be used to tasty up pasta, vegetable and fish dishes.
Nutrition Facts : Calories 4866.6, Fat 6, SaturatedFat 1.1, Sodium 468.6, Carbohydrate 1254.3, Fiber 81.7, Sugar 1113.5, Protein 28.5
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- Pap en vleis/Shisa nyama, South Africa. Feast your eyes on these succulent steaks. Barbecued meat and maize porridge is a combination dearly beloved across many cultures in Southern Africa, and particularly in South Africa, where the braaivleis is a treasured institution and practically a national sport.
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- Jollof rice and egusi soup, Nigeria. Simple but exquisite. It's not easy pinning down a national favorite dish for Nigeria, because this is a vast country with many distinct regional cuisines.
- Bunny chow, South Africa. Now, that's a sandwich. No one's quite sure how bunny chow came to be named, but what is certain is that this hollowed-out half- or quarter-loaf of white bread filled with a blistering-hot curry is one of South Africa's most treasured street foods.
- Kapenta with sadza, Zimbabwe. These delicious fish will be cooked up with maize porridge. Irresistible. A heap of crisp-fried kapenta is the culinary highlight for many visitors to Zimbabwe.
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