LEMON CHUTNEY
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
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.
LEMON & DATE CHUTNEY
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
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
GREEN CHILE CHUTNEY
In her cookbook, "Chaat" (Clarkson Potter, 2020), the chef Maneet Chauhan refers to this bright, spicy chutney as a "workhorse staple in the Indian pantry." She uses it primarily in chaat, but also drizzles it on top of roasted vegetables, dollops it onto soups and spoons it over scrambled eggs. This chutney "makes virtually any Indian recipe taste better," she said, with its harmony of lively, complex flavors, such as chaat masala and asafetida. Like a lot of chutneys, it also includes toasted dal, which brings nuttiness and a little texture. -Priya Krishna
Provided by Maneet Chauhan
Categories condiments, dips and spreads
Time 10m
Yield 4 servings
Number Of Ingredients 12
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.
LEMON PICKLE
Provided by Jamie Oliver
Categories Quick fixes Jamie Magazine Fruit Indian Snacks Sauces & condiments
Time 20m
Yield 1 jar
Number Of Ingredients 7
Steps:
- Wash and finely chop the lemons, discarding the pips, then deseed and finely slice the chilli.
- Heat the oil in a small pan over a low heat and add the mustard and cumin seeds. When they start to pop, throw in the curry leaves. Fry for a minute or so, until they're nice and crisp.
- Add the lemons, sugar, chilli and a pinch of sea salt. Turn up to a medium heat and cook for around 10 minutes, or until thick, sticky and the lemons have softened.
- Leave to cool, then store in a sterilised jar in the fridge, where it will keep for up to a week. Delicious served with poppadoms, plain yoghurt and a red onion and tomato salad.
Nutrition Facts : Calories 27 calories, Fat 1.7 g fat, SaturatedFat 0.2 g saturated fat, Protein 0.3 g protein, Carbohydrate 3.2 g carbohydrate, Sugar 3.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
RANY'S TOMATO-MEYER LEMON CHUTNEY
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
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.
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