Star Fruit Chutney Recipes

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SWEET POTATO AND STAR FRUIT CHAAT



Sweet Potato and Star Fruit Chaat image

Provided by Maneet Chauhan

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound sweet potatoes, peeled and cut into 1/2-inch pieces
1 star fruit, sliced
1 to 3 jalapenos or other green chile peppers (depending on desired heat), finely chopped with seeds
Juice of 1/2 lemon
1 teaspoon chaat masala spice mix
1/2 teaspoon roasted ground cumin (or 1 teaspoon cumin seeds, toasted and ground)
1/2 teaspoon chili powder
Kosher salt
Tamarind and/or mint-cilantro chutney, chopped fresh cilantro and pomegranate seeds, for topping

Steps:

  • Place the sweet potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the sweet potatoes are just tender, about 5 minutes. Drain and transfer to a large bowl.
  • Add the star fruit, jalapenos, lemon juice, chaat masala, cumin, chili powder and a pinch of salt and mix until combined. Drizzle with chutney and top with cilantro and pomegranate seeds. Serve warm or at room temperature.

STAR FRUIT (CARAMBOLA) CHUTNEY



Star Fruit (Carambola) Chutney image

This has a wonderful tang. It is and eyeopener on toast. On chicken, fish or pork you get a meal in a moment. Great on rice, too.

Provided by Ambervim

Categories     Chutneys

Time 30m

Yield 2 Cup

Number Of Ingredients 6

2 cups cubed star fruit
1/4 cup sugar
1/2 cup dry red wine
1 tablespoon finely chopped peeled gingerroot
1/4 teaspoon ground cloves
2 tablespoons white wine vinegar

Steps:

  • Combine all ingredients in a medium saucepan and stir well.
  • Bring to a simmer over medium high heat and cook 25 minutes
  • Use your stick blender to make it smooth and simmer until thickened.

Nutrition Facts : Calories 189.3, Fat 0.5, SaturatedFat 0.1, Sodium 6.2, Carbohydrate 35.8, Fiber 3.7, Sugar 30.4, Protein 1.4

FRUIT CHUTNEY



Fruit Chutney image

An untested fresh-fruit version of South African chutney. Chutney is best served as a condiment over meat and fish. (Posted for Zaar World Tour 2011)

Provided by strawberrybird

Categories     South African

Time 50m

Yield 3 cups

Number Of Ingredients 12

2 cups brown sugar
2 cups diced pears
1/2 cup dried apricot
1 cup dates, chopped
1 cup diced apple
1/2 cup golden raisin
1/2 cup water water
1 garlic clove, crushed
1/2 cup cider vinegar
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon grated ginger

Steps:

  • Add all ingredients to heavy bottomed saucepan and heat over low, stirring constantly, until the sugar has dissolved.
  • Turn the heat to low. Simmer 20 minutes or until the fruit is cooked and thick. Check periodically to see if more liquid is needed.
  • If time allows, use proper methods (check with your local cooperative extension office) to can the chutney and let sit for 6-8 weeks.
  • Otherwise, cool and dig in!

WINTER FRUIT CHUTNEY



Winter Fruit Chutney image

Categories     Condiment/Spread     Ginger     Cranberry     Orange     Raisin     Fig     Apple     Pear     Winter     Bon Appétit

Yield Makes 3 cups

Number Of Ingredients 14

1/2 orange, peel and white pith removed
1 1/2 cups dry white wine
1/3 cup sugar
1 tablespoon fresh lemon juice
1 cinnamon stick
1 bay leaf
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons whole black peppercorns
1/2 cup dried cranberries
1/3 cup coarsely chopped dried pears
1/3 cup coarsely chopped dried figs
1/4 cup raisins
1 1/2 tablespoons minced crystallized ginger
2 small apples (about 8 ounces total), peeled, cored, cut into 1/2-inch pieces

Steps:

  • Using small sharp knife, cut between membranes of orange half to release segments. Set segments aside.
  • Combine white wine and next 6 ingredients in large nonreactive* saucepan. Cover and simmer 15 minutes. Strain mixture; discard solids.
  • Return liquid to saucepan. Add cranberries, pears, figs, raisins and ginger. Cover and simmer until fruit is tender, about 10 minutes. Add apples. Simmer until apples are just tender, about 15 minutes. Cool to lukewarm. Stir in reserved orange segments. Transfer to bowl. Cover and refrigerate. (Can be prepared 1 week ahead. Keep refrigerated.)

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