THREE-PEPPER CHUTNEY
This sweet chutney is as tasty on pork, beef and poultry as it is on grilled hot dogs and hamburgers. We like it on sandwiches instead of high-fat mayonnaise. -Lisa Louw of Alachua, Florida
Provided by Taste of Home
Time 2h
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until thickened. Cool., Pour into a serving bowl. Cover and refrigerate for 1-2 hours or until chilled.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
MANGO AND RED PEPPER CHUTNEY
Categories Condiment/Spread Ginger Vinegar Raisin Mango Spice Bell Pepper Jalapeño Simmer Gourmet
Yield Makes about 4 cups
Number Of Ingredients 15
Steps:
- Toss together mangoes, vinegar, brown sugar, raisins, and 1 teaspoon salt.
- Mince and mash ginger, jalapeño, and garlic to a paste with remaining 3/4 teaspoon salt using a large heavy knife, then stir in cumin, coriander, and turmeric.
- Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring occasionally, until golden, 8 to 10 minutes. Add garlic paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute. Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and cool chutney, uncovered, about 45 minutes.
BELL PEPPER CHUTNEY RECIPE BY TASTY
Here's what you need: oil, channa dal, dried red chilies, green chili, garlic cloves, small onion, small tomato, bell peppers, salt
Provided by Lalasa Kovelamudi
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a pan. Add the channa dal, red chlli, green chili, and garlic and sauté.
- Add the onion and let cook.
- Add the tomato. Once the tomatoes are fully cooked and mushy, add the bell peppers and salt and let cook until the bell peppers turn soft.
- Turn off the heat and let cool completely.
- Blend until smooth.
- Enjoy!
Nutrition Facts : Calories 147 calories, Carbohydrate 20 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, Sugar 10 grams
REAL HOT PEPPER CHUTNEY
In twenty minutes you'll have a shiny HOT pepper chutney that's great to serve with meats,fritters,on rice, or even on omelets! From the New Basics Cookbook.
Provided by Sharon123
Categories Peppers
Time 30m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Cut each bell pepper into 8 long strips. Cut the strips crosswise into 1/4" wide slices.
- Remove the stems from the jalapenos and cut them in half lengthwise. Cut them crosswise into 1/4" thick slices(with seeds if you want this HOT).
- Stir the peppers and all the remaining ingredients together in a 4 quart microwave safe casserole.
- Cook, uncovered, at full power(650-700 watts) until thick, 20 minutes.
- If using the stove to cook, place all the ingredients in a large saucepan, and bring to a boil. Lower the heat and cook 30-45 minutes, until thick.
- This keeps in the fridge up to two weeks, covered.
- Makes 2 1/2 cups.
- You may place this in a canning jar, seal, and process for 10 minutes in a boiling water bath.
Nutrition Facts : Calories 445.7, Fat 0.5, SaturatedFat 0.1, Sodium 20.8, Carbohydrate 113.9, Fiber 3.7, Sugar 103.9, Protein 2.4
MADHUR'S RED PEPPER CHUTNEY
Madhur Jaffrey, Martha's friend and the author of numerous Indian cookbooks, recommends chutneys to enhance and complement the flavors of soups, appetizers, and main courses.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Indian-Inspired Recipes
Number Of Ingredients 9
Steps:
- Place bell pepper, mint leaves, lemon juice, garlic, cayenne, salt, and black pepper in the jar of a blender. Puree until smooth.
- Add almonds; blend again. Pour chutney into a bowl, and adjust seasonings. Add dill.
PESHAWARI RED PEPPER CHUTNEY
This hot, savory chutney is from what used to be India's northwest frontier but now is on Pakistan's border with Afghanistan. There it is made with fresh red chilies, which have beautiful color and medium heat. They are not always easy to find, so I use a mixture of red bell peppers and cayenne pepper. They are always combined with nuts, generally almonds but sometimes walnuts. This chutney may be frozen. It is like gold in the bank. Serve it with kebabs, fritters, and with a general meal.
Yield serves 8
Number Of Ingredients 9
Steps:
- Put the red bell pepper, mint, lemon juice, garlic, cayenne, salt, and black pepper into a blender in the order listed and blend until smooth. Add the almonds and blend again. Pour into a bowl and check for seasonings. Mix in the dill.
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