Gingered Carrot Chutney Food

GINGERED CARROTS

Gingered Carrots image

I first made this original recipe about 40 years ago, and it hasn't failed me yet. The thing I like about the dish is that it isn't plain. The flavorings dress up an "ordinary" vegetable, and put some real zip in any meal! This is an easy, quick dish to make, and it adds a splash of color to your table.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

5 to 6 medium carrots, cut into chunks
1/4 cup butter, cubed
1 teaspoon sugar
1/2 teaspoon ground ginger
2 tablespoons minced fresh parsley

Steps:

In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.

Nutrition Facts : Calories 107 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 94mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

GINGER-CARROT CHUTNEY

Ginger-Carrot Chutney image

Make and share this Ginger-Carrot Chutney recipe from Food.com.

Provided by Member 610488

Categories Chutneys

Time 1h20m

Yield 20 tbsps

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
4 medium carrots (1/2-inch)
3/4 cup shallot, finely chopped
4 garlic cloves, minced
3 pieces fresh ginger, julienne-cut strips and peeled (1/2-inch pieces)
2 tablespoons sugar
2 tablespoons honey
1 tablespoon butter
4 cardamom pods, bruised
2 fresh thyme sprigs
2 cups organic vegetable broth
1/2 teaspoon salt

Steps:

Heat oil in a large nonstick skillet over medium-high heat. Add carrot, shallots, garlic, and ginger to pan. Reduce heat to low, and cook 10 minutes, stirring occasionally.
Add sugar, honey, butter, cardamom, and thyme; cook 1 minute, stirring constantly. Stir in broth; bring to a boil.
Reduce heat, and simmer 45 minutes or until carrot is tender and liquid almost evaporates. Discard thyme sprigs and ginger. Stir in 1/2 teaspoon salt; cool.

Nutrition Facts : Calories 38.5, Fat 2, SaturatedFat 0.6, Cholesterol 1.5, Sodium 71.6, Carbohydrate 5.4, Fiber 0.4, Sugar 3.5, Protein 0.3

GREEN MANGO-CARROT CHUTNEY WITH GINGER AND CORIANDER

Green Mango-Carrot Chutney With Ginger and Coriander image

Sitting time is included in preparation time. This goes with anything, but it's also good as a side dish or salad. From Salsas, Sambals, Chutneys and Chowchows

Provided by Recipe Junkie

Categories Chutneys

Time 1h

Yield 3 1/2 cups

Number Of Ingredients 10

Ingredients

3 green mangoes, peeled and sliced off the pit
1 large carrot, peeled and the ends trimmed off
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
1/2 cup red wine vinegar
3 tablespoons molasses
1 tablespoon coriander seed, crushed
2 tablespoons lime juice (about 1 lime)
salt
freshly cracked black pepper

Steps:

Using the largest holes in your kitchen grater, shred the mangoes and the carrots.
Mix together with the remaining ingredients in large bowl.
Allow to stand, covered for about 1 hour before serving so the tastes mingle and mellow.
This chutney will keep, covered and refrigerated, about 4 days.

Nutrition Facts : Calories 182.5, Fat 0.8, SaturatedFat 0.1, Sodium 25.1, Carbohydrate 47, Fiber 4.5, Sugar 36.9, Protein 1.4

GINGERED CARROTS

Gingered Carrots image

A different and sweet way to serve carrots that everyone enjoys. Recipe source: Bon Appetit (May, 1980)

Provided by ellie_

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

10 carrots, peeled,halved crosswise and quartered lengthwise
6 tablespoons butter
1/3 cup sugar
1/2 teaspoon ground ginger

Steps:

Boil carrots for 8-10 minutes until crisp-tender.
Drain.
Combine remaining ingredients in skillet over medium heat, stirring until butter melts.
Reduce heat to low.
Add carrots and toss well until coated.

OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY

Old Fashioned Scottish Apple and Ginger Chutney image

A delightful apple chutney with the added kick of ginger. I make this every autumn when I harvest my apples from the garden - you can use windfall apples too. Chutney is such an interesting preserve as it combines sweet and savoury flavours, making it an ideal accompaniment for a range of dishes such as cold meats, salami, ham, pasties, pies and is essential in a traditional Ploughman's Lunch! I also add chutney to my curries, tagines and winter stews. The word chutney is derived from the Hindu word "chatni" meaning strongly spiced. Try to use good cooking apples with plenty of flavour and taste for the best results. This is based on a family recipe and is a mellow and mild type of chutney.

Provided by French Tart

Categories Apple

Time 2h15m

Yield 4 lbs

Number Of Ingredients 11

Ingredients

1 lb onion, weight is for onions when peeled and finely chopped
2 lbs cooking apples, weight is for apples when peeled, cored and roughly chopped
4 ounces sultanas
1 ounce fresh gingerroot, grated
1 teaspoon dried ginger powder
2 teaspoons mixed spice
1 lb soft brown sugar
1/2 pint malt vinegar
1/2 pint cider apple cider vinegar
1/2-1 teaspoon salt
1/2 teaspoon pepper

Steps:

Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients.
Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil.
Stir the chutney regularly and make sure it does not "catch" and burn on the base of the preserving pan.
Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved.
(A trick to check if it is cooked is to draw your wooden spoon across the chutney, if the space that is left fills up with liquid, the chutney is not ready yet!).
Spoon the hot chutney into hot and sterile jars and seal immediately.
Makes about 4 lbs chutney.
Store in a dark and cool place and leave to mature for at least 2 weeks.
Will keep in ideal storage conditions for up to 2 years+.

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