Mint Orange And Chile Chutney Food

ORANGE CHUTNEY

Steps:

• Quarter the tomatoes and remove the core. Peel and coarsely chop the onions. Peel the apples, cut into quarters, and remove the core. Peel and finely dice the ginger. Peel and coarsely chop the oranges.
• Bring the tomatoes, onions, apples, ginger, oranges, vinegar, sugar, and salt to a boil. Cover and simmer for 1 hour, until the mixture has a jam-like consistency. Fill the prepared screw-top jars to the brim with the chutney, seal tightly, and cool completely.

MINT CHUTNEY

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.

MINT CHUTNEY RECIPE (PUDINA CHUTNEY)

Steps:

• Toast the nuts on medium heat.
• Wash and prepare the mint. Pick the leaves only. Although the stalks can be used to increase the quantity of the pudina pickle- it does affect the quality. I recommend using the leaves only. This may require 2-3 bunches of mint.
• Prepare the garlic by toasting it in the skin. Remove skin then slice into small pieces. Cut the tomato into small pieces to assist the grinding process.
• Soak the tamarind in 200 ml water.
• Place the mint, tomatoes, peanuts, garlic in a blender. Blend until a smooth paste-like texture forms.
• Braise the onions on medium heat until soft.
• Optional: Add half teaspoon masala braise for 2-3 minutes.
• Add the mint paste into the braised onions. Add tamarind water. Stir. Allow simmering for 12-15 minutes on low heat. Once cooled store in sterilized glass jars. Store in the fridge.

GRILLED CHICKEN WITH MINT, ORANGE, AND CHILE CHUTNEY

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.

HOT ORANGE CHUTNEY

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.

APPLE, ORANGE AND MINT CHUTNEY

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.

CILANTRO MINT CHUTNEY

Steps:

• Add all the ingredients to the blender and blend until you get a smooth consistency. Add extra 1 to 2 tablespoons of water if needed. Taste and add more salt if needed. Makes about 2 cups of green chutney.
• The chutney stays good in the refrigerator for up to a week. But I recommend freezing any leftovers after a day in smaller portions in silicone ice cube trays.

MINT, ORANGE, AND CHILE CHUTNEY

Steps:

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