APPLE CHUTNEY
Provided by Ina Garten
Categories condiment
Time 1h15m
Yield makes about 3 cups
Number Of Ingredients 10
Steps:
- Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
- Set aside to cool and store covered in the refrigerator for up to 2 weeks.
FRESH TOMATO CHUTNEY
A fresh Indian accompaniment that goes well with naan bread dippers or poppadums - good for a New Year or Diwali buffet
Provided by Sara Buenfeld
Categories Side dish, Snack
Time 30m
Number Of Ingredients 5
Steps:
- Halve the tomatoes, remove the seeds, chop the flesh and place in a sieve over a bowl so the excess juices can drain away.
- Put the onion and coriander into a bowl. Heat the oil and fry the cumin seeds for about 30 seconds then tip them into the bowl. Mix in the tomatoes, cover and chill.
- To serve, add some salt (see tip below) and serve.
Nutrition Facts : Calories 38 calories, Fat 2 grams fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
FRESH CHUTNEY
Make your breakfast table even more inviting with this mouthwatering celebration of ripened fruits. The recipe is delicious and versatile, letting you utilize whichever fruits look the freshest at the market -- stone fruit, berries, and more. Serve the chutney on bread, yogurt, or even ice cream. It also makes a great-tasting gift.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 10
Steps:
- Heat oil in medium saucepan over medium heat. Add onion; cook, stirring often, until soft and translucent, about 4 minutes. Add remaining ingredients. Cook, stirring occasionally, until thickened, 20 to 25 minutes. Transfer to a medium bowl. Let cool completely.
FRESH PEACH CHUTNEY
Steps:
- Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.
- Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.
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- To an 8-cup or smaller food processor, add all ingredients: mint, cilantro, garlic, jalapeño (starting with the lesser amount), lemon juice, maple syrup, coconut yogurt, water, sea salt, and black pepper. Blend until smooth. If using a larger food processor, we suggest doubling the batch size or it may have trouble blending.
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- Mango Chutney. Mango chutney is one of my all-time favorites, and it’s about to be yours. The balance of juicy mango, warming spices, and aromatics make it the ideal condiment for so many dishes.
- Carrot Chutney. Have a bunch of carrots you need to use up? Then, I’ve got the perfect recipe! It’s amazing what spices can do to this root veggie. It’s jam-packed with flavor, thanks to the chana dal that gives it more body.
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