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
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
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
TOMATO-LEMON CHUTNEY
Provided by Molly O'Neill
Categories project, side dish
Time 1h15m
Yield One cup
Number Of Ingredients 9
Steps:
- Place 1 teaspoon of the salt, 2 tablespoons of the sugar, the water and lemon pieces in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer slowly for 15 minutes. Drain, reserving the lemon pieces and the liquid.
- Bring a medium-size saucepan of water to the boil. Add the tomatoes and blanch for 10 seconds. Pull the skin off the tomatoes and cut them into large dice. Heat the olive oil in a medium-size saucepan. Add the shallots and cook until soft, but not brown, about 3 minutes.
- Add the tomatoes, the remaining sugar and 1 tablespoon of the reserved lemon liquid. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often, until the mixture is thick, about 35 minutes. Stir in the lemon slices, the vinegar, remaining salt and pepper. Let cool and store in the refrigerator.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 478 milligrams, Sugar 14 grams
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