Lemon Chutney Food

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LEMON CHUTNEY



Lemon Chutney image

A lovely chutney adapted from a recipe found on www.Nigella.com. Plan to make this winter when the new citrus is in. Will make the house smell so good & be nice in Christmas baskets. Prep time does not include overnight soak of thinly sliced lemons, onions & raisins in spiced vinegar (told you the house would smell good!)

Provided by Busters friend

Categories     < 4 Hours

Time 2h

Yield 4 pints

Number Of Ingredients 18

2 tablespoons peppercorns
2 teaspoons mace
1 teaspoon whole cloves
6 bay leaves
1 tablespoon fresh ginger, crushed
2 1/2 teaspoons mustard seeds, whole
1 tablespoon allspice, whole
1 cinnamon stick
2 teaspoons celery seeds
1 tablespoon salt
5 cups malt vinegar
2 lbs lemons
1 lb onion, sliced 1/8 inch thick half-moons
1 1/2 cups raisins
3 1/2 tablespoons coarse salt
1 tablespoon mustard seeds
3/4 teaspoon ground ginger
3 1/4 cups sugar

Steps:

  • Mix first 9 spices and salt in a nonreactive 2 quart saucepan. Add 1/2 cup vinegar. Boil 2 minutes.
  • Add rest of vinegar, boil another three minutes. Strain into nonreactive bowl to set aside and cool.
  • Slice lemons finely, removing pits. Add sliced onions and raisins. Put into a bowl, sprinkle with the salt, and mix well. Add enough spiced vinegar to cover the mix, and leave overnight.
  • The next day, pour lemons, onions, raisins & their soaking vinegar into a nonreactive pan, add mustard seeds and ginger, cover and simmer for one hour or until the lemon is tender.
  • Mix the sugar with the remaining spiced vinegar. Add to the pan and boil for about 15 minutes or until the mixture thickens somewhat, stirring constantly.
  • Ladle into warm sterilized pint jars.
  • Hot water bath process 10 minutes.

RANY'S TOMATO-MEYER LEMON CHUTNEY



Rany's Tomato-Meyer Lemon Chutney image

Rany's original recipe used fresh, ripe roma tomatoes. If you can get some, then by all means use them. Otherwise, you can use canned crushed tomatoes, but be sure to use the finest quality. Make sure they contain nothing other than tomatoes. Or, crack open a jar of the ones you canned earlier this year. You did can some, right? Right?

Provided by Food Network

Categories     condiment

Yield 3 half-pint jars

Number Of Ingredients 9

2 Tbsp safflower oil
2 oz garlic, finely minced
1-1/4 lb fresh, ripe roma tomatoes, or 2 c. crushed tomatoes
1 tsp kosher salt
3 fresh cayenne peppers, minced, or 1/2 tsp chili pepper flake
1 bay leaf
1 c. freshly squeezed lemon juice
1/2 c. sugar
1 small meyer lemon, chopped finely, skin on but seeds and pith removed

Steps:

  • Heat the oil in a large skillet over medium heat. Gently saute the garlic until fragrant; do not brown. Add the salt, peppers, bay leaf and tomatoes and give a good stir. Turn up the heat and simmer for 12-15 minutes, until the skins start to separate from the tomatoes. Add the lemon juice and the sugar, and reduce the heat. Keep the mixture at a low, murmuring simmer, stirring occasionally, for about 40 minutes. When the liquid is reduced and thickened, add the lemons and remove from heat. Remove bay leaf. If canning, ladle into hot jars and process by normal water bath methods.

LEMON & DATE CHUTNEY



Lemon & Date Chutney image

This is a Greg Malouf recipe from his book "Arabesque" (published by Quadrille publishing) and is just gorgeous, although I think it could do with a touch more ginger.

Provided by Amanda in Adelaide

Categories     < 60 Mins

Time 1h

Yield 3 jars

Number Of Ingredients 11

6 lemons, zest of, finely chop the flesh
100 ml lemon juice, extra
2 tablespoons salt
4 garlic cloves, minced
100 ml cider vinegar
1 tablespoon gingerroot, grated
1 teaspoon cardamom seed, ground
1 teaspoon coriander seed, ground
1/2 teaspoon chili flakes
225 g brown sugar
200 g dates, chopped small

Steps:

  • Mix together lemon, zest, extra lemon juice and salt. Let sit overnight.
  • Combine all ingredients, except sugar and dates, in a heavy pan.
  • Bring to a boil.
  • Then lower temperature and simmer for 5 minutes.
  • Add sugar and dates, stir well and simmer for 45-60 minutes, until thick and reduced.
  • Stir regularly to prevent sticking.
  • Pour into sterilised jars.
  • Let the chutney mature for 6 weeks.

Nutrition Facts : Calories 532.8, Fat 1.2, SaturatedFat 0.1, Sodium 4691.1, Carbohydrate 136.6, Fiber 9.1, Sugar 115.6, Protein 3.4

CAPER AND LEMON CHUTNEY



Caper and Lemon Chutney image

Make and share this Caper and Lemon Chutney recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Chutneys

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 tablespoon sunflower oil
2 shallots, chopped
1/4 teaspoon saffron strand
1 lemon, zest of
1/2 teaspoon salt
4 tablespoons capers, drained
2 tomatoes, skinned seeded and chopped
250 ml water

Steps:

  • Heat the oil and fry the shallots until soft.
  • Add all other ingredients.
  • Bring to boil and simmer until almost all the water has evaporated.
  • Allow to cool and serve.

Nutrition Facts : Calories 100.9, Fat 7.2, SaturatedFat 1, Sodium 1102.3, Carbohydrate 9.1, Fiber 2, Sugar 3.3, Protein 2

LEMON CHUTNEY CHICKEN



Lemon Chutney Chicken image

Make and share this Lemon Chutney Chicken recipe from Food.com.

Provided by Wendys Kitchen

Categories     Poultry

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

12 chicken pieces
1 cup chutney
2 tablespoons lemon juice
1 teaspoon curry
1 teaspoon ginger
1 tablespoon oil
1 tablespoon sugar

Steps:

  • Mix sauce ingredients together.
  • Pour over chicken.
  • Bake in 180 C oven for 1 hour.

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