CHRIS'S PINEAPPLE AND GINGER CHUTNEY
Chris Schlesinger, owner of the East Coast Grill in Cambridge, Massachusetts, says there are no set rules determining which chutney best suits a given dish. Let your personal preference prevail.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 4 cups
Number Of Ingredients 11
Steps:
- In a saucepan, heat oil over medium-high heat until hot but not smoking. Add red onion, and cook until translucent, 3 to 4 minutes. Add ginger, jalapeno pepper, and garlic; stir for 1 minute.
- Briefly heat curry powder in another dry saute pan until it just begins to smoke. Add white vinegar, orange juice, brown sugar, raisins, and pineapple.
- Add curry mixture to onion mixture, and simmer, stirring occasionally, until liquid has thickened slightly, 15 to 20 minutes.
- Remove from heat, and allow to cool to room temperature. Store refrigerated in an airtight container for up to 2 weeks.
FRESH FIG AND GINGER CHUTNEY FROM THE AUBERGE
When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruit's rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese.
Provided by French Tart
Categories Chutneys
Time 1h20m
Yield 5 350g Jars
Number Of Ingredients 12
Steps:
- Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.
- Uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced, thick and richly flavoured. If the chutney becomes too dry, add a splash of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chilli flakes as needed. (Sometimes, depending on the water in the figs, this chutney can take over 2 hours to reduce.).
- Spoon into sterilised jars and seal. The chutney will keep for up to 8 or 9 months, unopened, in a cool, dark place. Once opened, refrigerate and use within 4 weeks.
PINEAPPLE CHUTNEY
Provided by Food Network
Number Of Ingredients 10
Steps:
- In saucepan over medium heat, saute onions, ginger, jalapenos, and ground cumin for 6 minutes. Then add rum. Cook until almost all of the liquid has evaporated then add pineapple, lime juice and sugar. Bring to a simmer and turn off the heat. Add fresh cilantro, salt and freshly ground pepper to taste.
PINEAPPLE CHUTNEY
Give this tangy fruit pickle away as a gift or keep in your cupboard for a colourful household condiment
Provided by Good Food team
Categories Condiment
Time 1h25m
Yield Makes 3 x 330ml or 2 x 500ml jars
Number Of Ingredients 10
Steps:
- Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.
Nutrition Facts : Calories 52 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium
MANGO-PINEAPPLE CHUTNEY
The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!
Provided by MATHTUTORRITA
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 3h45m
Yield 24
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
- Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 14.6 g, Fat 1.4 g, Fiber 1.3 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 3.5 mg, Sugar 11.9 g
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