Lime Ginger Chutney Recipes

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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



Lime & Ginger Chutney image

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

1 teaspoon fresh ginger, finely chopped
1 small jalapeno, seeded and finely chopped
1 medium papaya, peeled and diced into 1/2 inch cubes
1 medium mango, peeled and diced into 1/2 inch cubes
1 small grapefruit, peeled and segmented
1 small red onion, finely chopped
1 tablespoon cilantro, finely chopped
1/4 cup fresh lime juice
salt and pepper

LIME-GINGER SLUSHY WITH MINT

Provided by Tyler Florence

Categories     main-dish

Time 1h22m

Yield 4 to 6 servings

Number Of Ingredients 7



Lime-Ginger Slushy with Mint image

Steps:

  • Combine the sugar, water, and ginger in a saucepan over medium heat. Gently simmer and stir for 2 minutes until the sugar is dissolved ¿ do not allow the syrup to boil or get dark. Remove from the heat, cover, put in the refrigerator, and let steep until cold.
  • Strain the lime juice into a blender. When the syrup is cold, fish out the ginger slices and pour the syrup into the blender. Add the lime zest. Then add the chopped mint and crushed ice and process until slushy. Spoon the slushy into bowls, garnish with mint leaves, and serve immediately.

1 1/2 cups sugar
2 cups water
2 inch piece of fresh ginger, sliced
1 1/2 cups fresh lime juice
1 lime, zest finely grated
Leaves from 1/2 bunch fresh mint, chopped, plus whole leaves for garnish
Crushed ice

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



Cilantro-Date Chutney image

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.

1 teaspoon cumin seeds
10 medjool dates, pitted
1/3 cup freshly squeezed lime juice, plus more to taste (from 2 to 3 limes)
2 jalapeños, stemmed and thinly sliced (remove seeds if desired for a milder sauce)
1 tablespoon finely grated fresh ginger
6 garlic cloves, finely grated
1 teaspoon fine sea salt, plus more to taste
4 cups loosely packed cilantro leaves and tender stems (from about 2 large bunches)

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



Lime Chutney image

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

10 ripe yellowed limes
2 tablespoons cooking salt
6 1/2 ounces raisins
5 ounces sultanas (if you can't get sultanas then just use raisins)
3 tablespoons peanut oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon black mustard seeds
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
5 finely chopped garlic cloves
2 1/2 inches piece finely chopped gingerroot
1 1/4 cups malt vinegar
1 kg soft brown sugar

GINGER-CILANTRO CHUTNEY

Provided by Neelam Batra

Categories     Condiment/Spread     Sauce     Food Processor     Ginger     Onion     Pepper     No-Cook     Quick & Easy     Yogurt     Cilantro     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 9



Ginger-Cilantro Chutney image

Steps:

  • With small processor running, add green onions, chiles, and ginger through feed tube; process until minced. Add cilantro, lime juice, and water. Process until smooth. Add yogurt, sugar, and salt; process. Transfer to bowl. Do ahead Can be made 1 day ahead. Cover; chill.

3 green onions, cut into 2-inch lengths
2 small serrano chiles, stemmed
1 (1 1/4-inch-long) piece peeled fresh ginger, thinly sliced
2 cups (packed) cilantro (tough stems removed)
2 tablespoons fresh lime juice
2 tablespoons water
2 tablespoons plain whole-milk yogurt
1/2 teaspoon sugar
1/2 teaspoon salt

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