Mint Orange And Chile Chutney Recipes

Steps:

• In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.

Steps:

• Prepare grill for cooking.
• Pat chicken dry, then brush with oil and season with salt and pepper.
• Grill on a rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side. Transfer to a cutting board and let stand, covered, 5 minutes.
• Dip each chicken breast into chutney to coat and serve with remaining chutney.

Steps:

• Pulse all ingredients in a food processor until mint is coarsely chopped.

Steps:

• In a food processor purée the coriander, the mint, the jalapeño pepper, the garlic, the gingerroot, the lemon juice, the cumin, the honey, and salt and pepper to taste, scraping down the side of the bowl occasionally, transfer the chutney to a bowl, and whisk in the yogurt. The chutney may be made 3 hours in advance and kept covered and chilled. Makes about 3/4 cup.

Steps:

• Grate peel of oranges and lemon. Remove and discard all white pith. Cut fruit into quarters (reserve juices) and chop into cubes, discarding seeds. Peel, core and coarsely chop apples. Transfer all fruit and juice to a large heavy dutch oven.
• Add remaining ingredients and bring to simmer over medium-high heat. Reduce heat and continue simmering until mixture is thick, about 1 to 1 1/2 hours, stirring occasionally.
• Ladle hot chutney into 6 clean, hot pint jars to 1/2-inch from top. Run plastic knife or spatula between chutney and jar to release any air bubbles. Clean rim and threads of jar with damp cloth. Seal with new, scalded, very hot lid. Repeat with remaining jars.
• Transfer jars to gently simmering (180°F to 190F.) water bath and process for 10 minutes.
• Let cool on rack. Test for seal. Store in cool dry place.

Steps:

• Heat a small cast-iron skillet over high until nearly smoking. Add the dal and toast, swirling the pan the entire time, until it takes on a light golden-brown color, 2 to 3 minutes. Immediately transfer the dal to a bowl or plate to prevent it from overtoasting.
• In a food processor, combine the toasted dal and the rest of the ingredients and blend until quite smooth. (It will still be a little chunky.) Blend in water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Season with additional salt and lemon juice to taste.
• This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.

Steps:

• In a small bowl, mix all ingredients. Chill for 15 minutes and serve.

Steps:

• Scald tomatoes one at a time until tomato skins can be removed easily.
• Peel skin from tomatoes and cut into small dice.
• Mix lightly with the rest of the ingredients.
• Serve chilled as an accompaniment with curries.

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.

Steps:

• In a medium bowl, mix the mint, onion, sugar, vinegar, cayenne pepper and salt. Cover the mixture and refrigerate 2 hours, or until chilled.

Steps:

• In a blender, combine the first 8 ingredients; cover and process until smooth, adding water to reach desired consistency.

Steps:

• Cover the raisins with a cup of hot water and set aside to plump for 10 minutes.
• Drain the raisins and gently squeeze out the extra moisture.
• In a bowl, combine the raisins with all the chopped or diced ingredients and squeeze the lemon juice over all.
• Salt to taste.
• NB Wear rubber gloves when handling the chilis.