ORANGE CHUTNEY
The Orange Chutney recipe out of our category Chutney! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h20m
Yield 6
Number Of Ingredients 8
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.
MANGO ORANGE ONION CHUTNEY
Provided by Metro
Time 1h30m
Yield 2
Number Of Ingredients 11
Steps:
- Remove the zest from 2 oranges.Remove the pith from the oranges and chop the flesh.Put all ingredients in a pan. Bring to a boil and simmer 30 to 40 minutes or until thick and syrupy.Pour chutney in sterilised jars and cool.Seal.
HERB-GRILLED SALMON WITH FRESH TOMATO-ORANGE CHUTNEY
Provided by Sara Foster
Categories Citrus Fish Fruit Herb Tomato Vegetable Roast Backyard BBQ Dinner Orange Seafood Salmon Grill Grill/Barbecue Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 25
Steps:
- Brush the grill grates lightly with the safflower oil. Prepare a very hot fire in a gas or charcoal grill.The fire should be bright red and flaming hot. Rub the grates with the cut side of the russet potato (the starch from the potato keeps the fish from sticking). (Note:You can use a stove top grill pan instead of an outdoor grill, if desired, although the flavor will not be quite the same.)
- Place the salmon on a piece of heavy-duty aluminum foil, skin side down. Drizzle the orange juice over the flesh side of the salmon. Coat evenly with the olive oil, basil, dill, salt, and pepper. Lightly press the herb leaves into the flesh so they adhere.
- Place the salmon flesh side down (skin side up) on the grill (reserve the foil) and cook 6 to 8 minutes.
- Turn the salmon over and place it skin side down on the foil. Pour the remaining orange juice over the salmon. Put the salmon in the foil on the grates over the fire and cook uncovered 8 to 10 minutes longer, until the fish starts to flake but is still a little fleshy in the center. (Note:The fish will continue to cook as it rests.) Remove from the grill and let rest, loosely covered, for 3 to 4 minutes.
- Remove the skin and discard. Transfer the fish to a platter or serve portions on individual plates. Serve immediately, topped with chutney and fresh herb leaves.
- Fresh Tomato-Orange Chutney
- Preheat the oven to 400 degrees.
- Toss the yellow pear tomatoes and red grape tomatoes with 2 tablespoons of the olive oil and the vinegar to coat evenly. Spread in a single layer on a baking pan and place in the oven to roast about 30minutes. Remove from the oven and set aside.
- Grate the zest from the oranges and place the zest in a bowl. Trim the peel and the white pith from the oranges and discard. Cut the oranges into sections and add them to the bowl with the zest.
- Add the tomatoes, scallions, ginger, and the remaining olive oil, the lemon zest, lemon juice, jalapeño, mustard seeds, fennel seeds, peppercorns, basil, salt, and pepper in a bowl and stir to mix thoroughly. Refrigerate in an airtight container until ready to use or up to 3 days.
SPICED APRICOT AND ORANGE CHUTNEY
This is a superlative chutney: it makes an elegant accompaniment to the Terrine with Three Cheeses, is excellent with Pheasant Terrine and is the main ingredient for a wonderful sauce for Roast Loin of Pork. To sterilise the jar, wash it thoroughly in warm soapy water, rinse and heat in a moderate oven for 5 minutes.
Categories Christmas: Chutneys, Pickles and Preserves Preserves
Yield Makes a 1¾ pint (1 litre) jar
Number Of Ingredients 11
Steps:
- Begin by chopping the apricots into smallish chunks, then place them in a sieve and rinse them under cold water. Shake off the excess water and put them in a large saucepan. Now place the coriander seeds in your smallest saucepan and heat the pan whilst tossing the seeds around it - as soon as they begin to splutter transfer them to a pestle and mortar and crush them lightly before sprinkling them over the apricots. Add all the remaining ingredients to the apricots, then heat gently, stirring all the time until the sugar crystals have dissolved. Next bring everything up to simmering point and simmer the chutney (covered) for 45 minutes-1 hour. The apricots and onion need to be quite tender, but it's important not to overcook the chutney or it will be too thick - the right consistency is like chunky rather than liquid jam. Remember, too, that it does thicken as it cools down. When it's ready, spoon into the warmed, sterilised jar and seal straightaway, then label when cold. This is best kept for 1 month before eating.
ORANGE CRANBERRY CHUTNEY
"After my mother reminisced about the chutney my grandmother made years ago, I combined a few recipes into this version," explains Charlotte Carlile from Daytona Beach, Florida. "It has since become a favorite, particularly when served with turkey or pork."
Provided by Taste of Home
Time 30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the first eight ingredients. Cook over medium heat for 10 minutes or just until the cranberries start to pop. Stir in the apple. Cook 8-10 minutes longer or until thickened and all berries have popped. , Serve warm or cold. Store in the refrigerator.
Nutrition Facts : Calories 122 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges
SPICED BEETROOT & ORANGE CHUTNEY
Serve this vividly coloured chutney with cheeses and cold meats - great to give as a gift, too
Provided by Good Food team
Categories Buffet, Condiment, Snack
Time 1h20m
Yield Makes roughly 2kg
Number Of Ingredients 10
Steps:
- In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
- While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.
Nutrition Facts : Calories 48 calories, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
HOT ORANGE CHUTNEY
Make and share this Hot Orange Chutney recipe from Food.com.
Provided by 2Bleu
Categories Chutneys
Time 2h10m
Yield 6 pints
Number Of Ingredients 16
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.
Nutrition Facts : Calories 542.3, Fat 1.3, SaturatedFat 0.3, Sodium 36.1, Carbohydrate 136.1, Fiber 14.4, Sugar 108.5, Protein 5.3
CRANBERRY ORANGE CHUTNEY
I make a batch of this when cranberrires are in season, and it is nice to be able to have it on hand during the summer, to go with grilled meats.
Provided by Outta Here
Categories Chutneys
Time 40m
Yield 10 half-pints, 20 serving(s)
Number Of Ingredients 12
Steps:
- In large saucepan, stir together all ingredients; bring to boil. Reduce heat to medium-low and simmer, stirring often, for 20 minutes or until thickened.
- Pour into hot, sterilized half-pint jars, leaving 1/2 inch headspace; seal and process in boiling water bath for 5 minutes; store in cool, dark, dry place.
Nutrition Facts : Calories 98.7, Fat 0.1, Sodium 121, Carbohydrate 25, Fiber 1.3, Sugar 21.3, Protein 0.5
ORANGE CHUTNEY OVER PORK CHOPS
Here, we've jazzed up the basic recipe for Orange Compote with a few pantry staples, creating a tangy chutney to top tender chops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine orange zest and slices, sugar, dried cherries, shallot, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes. Remove from heat; stir in red-wine vinegar.
- Season pork chops with salt and pepper. Sear in a pan until opaque throughout, and top with orange chutney.
ORANGE CHUTNEY RECIPE
Orange Chutney is an easy-to-make chutney recipe that is prepared with simple ingredients like orange peels, urad dal, mustard seeds etc. It is an amazing condiment recipe that you can prepare at home. This mouth-watering chutney has a tangy taste and is a healthy recipe that your kids are going to love. This scrumptious side dish recipe goes well with dosa or paratha and can be enjoyed by people of all age groups. It has orange peels as its main ingredient, which is a rich source of fibre and vitamin A. It can also be stored in an air-tight container. So go ahead and try out this recipe with your near and dear ones.
Provided by TNN
Categories Appetizers
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- To prepare this recipe, soak urad dal, orange peels, chana dal in separate bowls for about 2 hours. After that, heat a pan over medium flame and add orange peel, chana dal, urad dal, mustard seeds, red chilies and stir for a while.
- Next, add spice black pepper and saute the ingredients for 3-4 minutes. Take a grinder and grind them along with some salt. Your Orange Chutney is ready.
Nutrition Facts : ServingSize 1 bowl, Calories 100 cal
ORANGE CHUTNEY
The Orange Chutney recipe out of our category Chutney! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Grate oranges carefully. Cut zest into very thin strips.
- Separate orange segments, preserving all juice. Squeeze remaining juice by hand. Chop orange segments.
- Peel ginger and chop finely. Peel shallot and chop very finely. Combine both with orange juice, orange pulp, zest, sugar, vinegar and campari. Bring to a boil and simmer on low heat for about 30 minutes. Season with salt and pepper and serve warm or cold. Goes very well with poultry and game dishes.
ORANGE CHUTNEY
Simmering orange marmalade, ginger, and fruits yields a sticky sweet condiment that'd be great on roasted meats.
Categories Condiment/Spread Orange Apple Summer Lingonberry Simmer House & Garden
Yield Makes 4 to 5 pints
Number Of Ingredients 10
Steps:
- Peel the oranges, remove all the white membrane, cut the sections in half and remove the pits. Combine the orange sections and remaining ingredients in a large pot and bring to a boil, stirring constantly. Reduce the heat, and simmer for 3/4 hour, or until the juices are slightly thickened. Pour into hot, sterilized preserving jars,cover and seal.
- Note: Lingonberries are available at Scandinavian food shops.
CRANBERRY ORANGE CHUTNEY
Steps:
- Gather the ingredients.
- Combine all ingredients in a large saucepan; bring to a boil.
- Reduce heat to low and continue cooking, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting.
- Transfer the cranberry chutney to a bowl and chill until serving time.
- Extra chutney may be frozen in small freezer containers.
- Enjoy!
Nutrition Facts : Calories 549 kcal, Carbohydrate 130 g, Cholesterol 0 mg, Fiber 7 g, Protein 3 g, SaturatedFat 1 g, Sodium 8 mg, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 4 g
ORANGE CHUTNEY
Provided by Food Network
Time P1DT30m
Yield 20 servings
Number Of Ingredients 14
Steps:
- Quarter the oranges and sprinkle with kosher salt and cure for 24 hours. Rinse off gently, taking care not to squeeze any juice from the oranges. Place in a pot and cover with boiling water, 2 inches above oranges. Add one half cup of salt. Bring to a boil. If water tastes too salty, discard some and add fresh water. Add sugar, vinegar, orange juice, dates and whole spices and allow to simmer. In a separate pan, heat mustard oil over low flame. Add the cumin and aleppo pepper. Cook until fragrant. Add the ginger and garlic and sweat. Combine with orange mixture and simmer until a chutney consistency is achieved.
SUNNY'S GRILLED LAMB CHOPS WITH A "NO COOK" ORANGE CHUTNEY
Steps:
- For the chops: In a bowl, mix together the chili powder, salt, pepper, hot sauce and orange zest. Rub the mixture on all sides of the lamb chops. Place on a plate or baking sheet in a single layer and drizzle with some of the olive oil. Flip the chops and drizzle some on the other side. Rest at room temperature for 2 hours.
- Heat a grill to medium high. Place the chops over direct heat and grill just 1 to 2 minutes on one side. Flip, grilling just 1 to 2 minutes on the other side. Remove to a clean baking sheet and cover with aluminum foil.
- For the chutney: Place the orange sections in a large bowl. Squeeze the juice from the remaining membranes and flesh into a separate medium bowl. Add the marmalade, parsley, Worcestershire, hot sauce and scallion to the juice. Taste and season the sauce with a pinch of salt and a few grinds of black pepper. Pour over the orange sections in the large bowl and gently toss to coat. Serve over the rested lamb chops.
MANDARIN ORANGE CRANBERRY CHUTNEY
Time 10m
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Combine all the ingredients in a bowl. Let flavours meld 20 minutes before serving. Recipe Options: Instead of dried cranberries, use raisins in the chutney. When mandarin oranges are not available, make the chutney with 2 medium, navel oranges, peel and pith removed, flesh cut into small cubes.
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