Herb Ginger Chutney Recipes

HERB-GINGER CHUTNEY

Steps:

• Puree 1/2 cup each fresh basil, mint and cilantro, 1 tablespoon chopped peeled ginger, 1 seeded jalapeno, 2 tablespoons each chopped onion, lime juice and water, 1 teaspoon each ground coriander, sugar and salt, and 1/4 cup vegetable oil until smooth.

GINGER CRANBERRY CHUTNEY

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add lime; cover and boil for 2 minutes. Drain and immediately place lime in ice water. Discard lime seeds; finely chop lime with peel and set aside. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag., In a saucepan, combine the brown sugar, preserves, vinegar, ginger, curry, cinnamon and remaining water. Add spice bag. Bring to a boil over medium heat, stirring constantly. Add the pear, apple and reserved lime; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Add cranberries and raisins. Simmer, uncovered, for 20-25 minutes until the berries pop and mixture is thickened. Discard spice bag. Stir in walnuts. Cool. Cover and refrigerate until serving.

SOUTH INDIAN GINGER CHUTNEY

Steps:

• Cut the peeled ginger into very fine slices, and then into fine julienne strips, and set aside.
• Dilute the tamarind paste/concentrate in the 1/2 cup of water and set aside.
• Grind the coriander seeds, cumin seeds and ground turmeric to a fine powder in a coffee grinder or a mortar and pestle.
• Place this spice blend in a small bowl, mix into a paste with 1 tablespoon water, and set aside.
• Set a small pan over medium-high heat and heat 1 teaspoon of the vegetable oil.
• Add the coconut, then reduce heat to low and stir-fry for 3-4 minutes until golden brown, taking care as the coconut burns easily.
• Set aside.
• Now heat a heavy-bottomed, medium-sized pan over medium hot heat and when hot add the mustard seeds.
• After a few seconds they will pop and splutter, and then add the fenugreek seeds, red chillies, and curry leaves.
• Stir and fry 1-2 minutes before adding the onion, green chillies and ginger.
• Continue to cook while stirring for 4-5 minutes until the onion is golden brown and softening.
• Add the spice paste, and continue to stir and fry until the mixture becomes dry.
• Add the tamarind paste diluted in the 1/2 cup water, the salt and brown sugar or jaggery.
• Stir and cook for 10-12 minutes until the mixture is thick (if you need to, you can also add a little water if it starting to stick).
• Add the grated coconut and mix.
• Pour into a clean, air-tight container or jar.
• This keeps for months in the fridge.

TANGY HERB CHUTNEY

Steps:

• Blend together all the ingredients with 4 tbsp water until very smooth and creamy - add only half a chilli to start with, as the heat varies a lot from one batch to the next. Taste and adjust the seasoning, lemon juice and chilli heat. Transfer to a glass jar and store in the fridge until ready to use. Will keep for 1-2 days.

CARROT AND GINGER CHUTNEY

Steps:

• Combine carrots, lime juice, coconut, ginger root, and cilantro in a bowl; mix well.

APPLE GINGER CHUTNEY

Steps:

• Prepare jars, lids and bands.
• Peel, core and coarsely chop apples. Measure 3 cups.
• Combine prepared apples and remaining ingredients in a large stainless steel saucepan. Bring to a boil, stirring constantly.
• Boil gently, uncovered, stirring occasionally for 40 minutes. Remove from heat.
• Ladle chutney into prepared jars leaving a 1/2 inch headspace. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney.
• Process filled jars for 10 minutes in a boiling water bath. Adjust time
• according to your altitude.

GINGER-CILANTRO CHUTNEY

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.