Lime Ginger Chutney Recipes

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GINGER LIME TART



Ginger Lime Tart image

The refreshing flavors of lime and ginger make this tart a delicious change from the norm.

Provided by ChefJackie

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8

4 limes
1 cup heavy whipping cream
½ cup white sugar
2 eggs
3 egg yolks
2 teaspoons ground ginger
1 (9 inch) baked pie shell
½ cup lime marmalade

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Zest 1 lime, then juice all 4 limes. Combine lime zest, juice, cream, sugar, eggs, egg yolks, and ginger in a large bowl. Whisk until well combined and pour into the prepared crust.
  • Bake in the preheated oven until set, about 45 minutes. Let cool slightly.
  • Meanwhile, heat lime marmalade over low heat until melted. Remove from heat and cool slightly, about 5 minutes. Pour lime marmalade over the warm tart and spread out evenly. Allow to cool completely before slicing and serving.

Nutrition Facts : Calories 371.8 calories, Carbohydrate 41.8 g, Cholesterol 158.5 mg, Fat 21.6 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 9.7 g, Sodium 158.8 mg, Sugar 22.9 g

TANGY GINGER LIME SALAD DRESSING



Tangy Ginger Lime Salad Dressing image

This tangy, nutty dressing is enlivened by sesame oil, chili oil, fresh ginger and lime juice.

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Fruit Dressing Recipes

Time 5m

Yield 12

Number Of Ingredients 8

1 cup reduced-sodium soy sauce
2 tablespoons minced garlic
2 tablespoons grated fresh ginger root
2 teaspoons sesame oil
1 teaspoon chili oil
⅓ cup fresh lime juice
¼ cup rice vinegar
¼ teaspoon onion powder

Steps:

  • Combine soy sauce, garlic, ginger, sesame oil, chili oil, lime juice, vinegar and onion powder in a blender. Process until evenly combined. Chill before serving.

Nutrition Facts : Calories 25.7 calories, Carbohydrate 3 g, Fat 1.1 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 708.8 mg, Sugar 0.5 g

LIME & GINGER CHUTNEY



Lime & Ginger Chutney image

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

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

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

LIME CHUTNEY



Lime Chutney image

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

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

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

GINGER-CILANTRO CHUTNEY



Ginger-Cilantro Chutney image

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

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

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.

LIME & GINGER BARS



Lime & ginger bars image

This tangy teatime bake can be served as an alternative to cheesecake for dessert, served with a dollop of cream

Provided by Jane Hornby

Categories     Afternoon tea

Time 50m

Yield Makes 12-14 bars

Number Of Ingredients 6

85g unsalted butter , melted, plus a little extra for greasing
250g gingernut biscuit
25g plain flour
200g golden caster sugar
2 large eggs , plus 1 large egg yolk
zest of 2 limes , juice of 4 (you will need 100ml juice)

Steps:

  • Line a 18 x 23 cm roasting tin with foil, then lightly grease. Heat oven to 180C/160C fan/gas 4 and put a baking sheet in to heat up. Crush the biscuits until very fine.
  • Mix the crumbs and butter together well, then press into the bottom of the tin, squashing down firmly. Slide tin onto the baking sheet and bake for 20 mins until very dark golden all over.
  • Meanwhile, make the filling. Stir the flour and sugar together, make a well in the middle, then work in the eggs and yolk until smooth. Mix in the lime zest and juice. Pour the filling onto the hot base, return to the oven and turn the heat down to 160C/140C fan/gas 3. Bake for 20 mins or until set in the middle. Cool on a wire rack, then cut into bars.

Nutrition Facts : Calories 200 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Protein 2 grams protein, Sodium 0.2 milligram of sodium

CILANTRO-LIME CHUTNEY



Cilantro-Lime Chutney image

Number Of Ingredients 12

1/2 teaspoon cumin seeds, dry roasted and coarsely ground
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
1 teaspoon Chaat Masala or store-bought
3 to 5 fresh green chili peppers, such as serrano, stemmed
4 quarter-size sliced peeled fresh ginger
1 small green bell pepper, coarsely chopped
5 to 6 scallion, green parts only, coarsely chopped
3 cups firmly packed, coarsely chopped fresh cilantro, including soft stem
1/2 cup fresh mint leaves
2 to 3 tablespoons fresh lime juice or lemon juice
1 teaspoon sugar
1 teaspoon salt, or to taste

Steps:

  • 1. Prepare the cumin seeds and chaat masala. Then, in a food processor or a blender, blend together the green chili peppers, ginger, bell pepper, and scallion greens until minced. Add the cilantro and mint to the work bowl and process, scraping the sides with a spatula a few times, until puréed. As you process, drizzle the lime juice through the feeder tube into the work bowl and process to make a smooth chutney.2. Add the chaat masala, sugar, and salt and process again. Adjust the seasonings. Transfer to a bowl and lightly mix in the cumin with some of it visible as a garnish. Serve immediately, refrigerate about 10 days or freeze up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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