Roasted Garlic Chutney Recipes
ROASTED-GARLIC CHUTNEY
When you think of chutneys, the word *dry* doesn't usually come to mind - but this chutney with change all that. This potent condiment of roasted garlic, chilies and peanuts is a favorite in the western state of Maharashtra, home of Mumbai (Bombay). Use this chutney as a spicy rub for any meat, fish or poultry prior to grilling or roasting. Or mix it with cream cheese for a great sandwich spread or dip. Note: Tempted though you may be to roast all the ingredients at the same time, following the suggested roasting order ensures recipe success. Some of the spices have a tendency to burn faster when they are mixed with the slower-roasting garlic slices. Recipe courtesy Betty Crocker's Indian Home Cooking.
Provided by Sandi From CA
Categories Chutneys
Time 25m
Yield 1 2/3 cups, 26 serving(s)
Number Of Ingredients 6
Steps:
- Heat 6-inch skillet over medium-high heat. Add peanuts, cumin seed and chilies. Roast 2-3 minutes, stirring constantly, until peanuts are brown, cumin seeds crackle, chilies turn one shade darker and mixture has a nutty, sweet aroma. Transfer to a bowl; set aside.
- Add sesame seeds to same skillet. Roast 30-60 seconds, stirring constantly, until light golden brown. Add to peanut mixture.
- Add garlic slices to same skillet. Roast 4-6 minutes, stirring constantly, until brown and dry. Add to peanut mixture. Let mixture stand 10-15 minutes or until cool.
- Place about 1/3 of peanut mixture in spice grinder. Grind until finely ground, and transfer to a bowl. Repeat with remaining mixture. Stir in salt.
- Tightly cover and store in refrigerator up to 3 days.
Nutrition Facts : Calories 18.3, Fat 1.1, SaturatedFat 0.1, Sodium 91.2, Carbohydrate 1.7, Fiber 0.4, Sugar 0.5, Protein 0.8
CROSTINI WITH ROASTED GARLIC, GOAT CHEESE, AND APPLE CHUTNEY
This appetizer sounds wonderful. I hope to try it soon. From 128 Cafe, St. Paul, Minnesota. Times do not include roasting the garlic.
Provided by lazyme
Categories Cheese
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Stir sugar and vinegar in heavy large saucepan over medium heat until sugar dissolves.
- Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minutes.
- Mix in apples and raisins.
- Increase heat to high and boil until apples are tender, stirring frequently, about 10 minutes.
- Cool to room temperature. (Chutney can be made 3 days ahead; cover and refrigerate.)
- Mix in tomatoes and mint.
- Preheat oven to 450°F
- Arrange baguette slices on baking sheet and brush with olive oil.
- Bake until golden and crisp, about 8 minutes.
- Spread each toast with roasted garlic; top with goat cheese and chutney.
Nutrition Facts : Calories 311, Fat 9.4, SaturatedFat 6.3, Cholesterol 19.6, Sodium 207.4, Carbohydrate 50.1, Fiber 3.3, Sugar 38.3, Protein 10
CROSTINI WITH ROASTED GARLIC, GOAT CHEESE AND APPLE CHUTNEY
Categories Cheese Garlic Vegetable Appetizer Bake Cocktail Party Vegetarian Quick & Easy New Year's Eve Goat Cheese Apple Fall Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 Servings
Number Of Ingredients 15
Steps:
- Stir sugar and vinegar in heavy large saucepan over medium heat until sugar dissolves. Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minutes. Mix in apples and raisins. Increase heat to high and boil until apples are tender, stirring frequently, about 10 minutes. Cool to room temperature. (Chutney can be made 3 days ahead; cover and refrigerate.) Mix in tomatoes and mint.
- Preheat oven to 450°F. Arrange baguette slices on baking sheet and brush with olive oil. Bake until golden and crisp, about 8 minutes. Spread each toast with roasted garlic; top with goat cheese and chutney.
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