Lime Ginger Chutney Food
LIME CHUTNEY
This is just gorgous, the limey flavour really sets this off. Beautiful in sandwiches with meats and cheese, gorgous with cheese and anitpasto platter!! Also goes well with curries and most cold meats
Provided by Stay in the Bay NZ
Categories Chutneys
Time P2DT2h
Yield 50 serving(s)
Number Of Ingredients 14
Steps:
- Cut 10 ripened yellowed limes into eight wedges each. Place in large glass bowl, sprinkle with 2 tablespoons cooking salt and stir well, cover with plastic wrap or lid and leave for 48 hours in cool dark place, stirring occasionally.
- Drain, rinse well and mix with raisins and sultanas. Process in batches in food processor until coarsely chopped.
- Heat 3 tablespoons peanut oil in large heavy based pan, add cumin, coriander, mustard seeds, chilli powder, black pepper, garlic and ginger (don't overcook ginger or it will become bitter.).
- Cook over medium heat for 2-3 minutes, or until very aromatic.
- Add the lime mixture, vinegar and soft brown sugar. Bring to the boil, stirring until the sugar dissolves.
- Reduce the heat and simmer for 1½ hours, stirring occasionally. Pour into warm, sterilized jars and seal.
- Refrigerate after opening. Makes about 2½ cups (600ml).
Nutrition Facts : Calories 109.3, Fat 0.9, SaturatedFat 0.1, Sodium 286.5, Carbohydrate 26.6, Fiber 0.7, Sugar 23.7, Protein 0.4
LIME & GINGER CHUTNEY
Found this recipe online as part of a sauteed shrimp dish. Haven't tried it yet, but it looks intriguing.
Provided by wolfe.275
Categories Chutneys
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- combine all ingredients for the chutney.
- Cover with plastic wrap & place in the refrigerator for at least one hour, to allow all the flavors to blend.
Nutrition Facts : Calories 94.9, Fat 0.4, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 24.4, Fiber 2.7, Sugar 13.3, Protein 1.4
CILANTRO-DATE CHUTNEY
Inspired by two classic Parsi recipes from the chef and anthropologist Niloufer Ichaporia King, this sauce introduces the toasted cumin and medjool dates from her date and tamarind chutney into her classic green chutney, full of fresh ginger, jalapeño and lime. The ginger and the sweetness of the dates echo many of the flavors already present on the Thanksgiving table, and the cilantro, chiles and lime bring a much welcome vividness. It's a delight! This sauce is also fantastic on leftover turkey sandwiches, and, other times of year, it makes for a great condiment on rice, fish, chicken and vegetable dishes alike.
Provided by Samin Nosrat
Categories condiments
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place cumin in a small skillet and set over medium-high heat. Toast for 2 to 3 minutes, or until seeds just begin to change color and emit a faint aroma. Immediately dump seeds into a spice grinder or mortar, and grind to a powder.
- Place dates, lime juice, jalapeños, ginger, garlic, salt and cumin into the bowl of a food processor and pulse, stopping periodically to scrape the sides with a rubber spatula as needed. Try to get this mixture as uniformly puréed as possible, though a little texture is fine.
- Add the cilantro and continue to pulse to break it down. Then, add as little water as possible - about a tablespoon - to get the blades moving and turn the mixture into the sauce. Continue scraping the sides and pulsing until no large bits of stem or leaf remain and the sauce is a lovely, almost-but-not-quite-smooth texture. Taste, and add lime juice and salt as needed. Cover and refrigerate until serving. This sauce will keep for up to 5 days in the fridge.
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