DATE CHUTNEY
Serve this sweet-sour sauce with chicken, pork loin, or Brandied Ham.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Yield Makes 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat oil over medium-high. Add shallots and cook, stirring occasionally, until golden brown at edges, 3 minutes. Add mustard seeds and cook, stirring, until beginning to pop, 1 minute. Add remaining ingredients and 1/2 cup water; bring to a boil. Reduce to a simmer and cook until thickened, about 6 minutes. Let cool to room temperature before serving.
Nutrition Facts : Calories 80 g, Fat 1 g, Fiber 1 g, Protein 1 g
LEMON & DATE CHUTNEY
This is a Greg Malouf recipe from his book "Arabesque" (published by Quadrille publishing) and is just gorgeous, although I think it could do with a touch more ginger.
Provided by Amanda in Adelaide
Categories < 60 Mins
Time 1h
Yield 3 jars
Number Of Ingredients 11
Steps:
- Mix together lemon, zest, extra lemon juice and salt. Let sit overnight.
- Combine all ingredients, except sugar and dates, in a heavy pan.
- Bring to a boil.
- Then lower temperature and simmer for 5 minutes.
- Add sugar and dates, stir well and simmer for 45-60 minutes, until thick and reduced.
- Stir regularly to prevent sticking.
- Pour into sterilised jars.
- Let the chutney mature for 6 weeks.
Nutrition Facts : Calories 532.8, Fat 1.2, SaturatedFat 0.1, Sodium 4691.1, Carbohydrate 136.6, Fiber 9.1, Sugar 115.6, Protein 3.4
LEMON CHUTNEY
A lovely chutney adapted from a recipe found on www.Nigella.com. Plan to make this winter when the new citrus is in. Will make the house smell so good & be nice in Christmas baskets. Prep time does not include overnight soak of thinly sliced lemons, onions & raisins in spiced vinegar (told you the house would smell good!)
Provided by Busters friend
Categories < 4 Hours
Time 2h
Yield 4 pints
Number Of Ingredients 18
Steps:
- Mix first 9 spices and salt in a nonreactive 2 quart saucepan. Add 1/2 cup vinegar. Boil 2 minutes.
- Add rest of vinegar, boil another three minutes. Strain into nonreactive bowl to set aside and cool.
- Slice lemons finely, removing pits. Add sliced onions and raisins. Put into a bowl, sprinkle with the salt, and mix well. Add enough spiced vinegar to cover the mix, and leave overnight.
- The next day, pour lemons, onions, raisins & their soaking vinegar into a nonreactive pan, add mustard seeds and ginger, cover and simmer for one hour or until the lemon is tender.
- Mix the sugar with the remaining spiced vinegar. Add to the pan and boil for about 15 minutes or until the mixture thickens somewhat, stirring constantly.
- Ladle into warm sterilized pint jars.
- Hot water bath process 10 minutes.
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