Tangerine Chutney Recipes
TANGERINE TONIC
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 4 servings, 5 cups
Number Of Ingredients 4
Steps:
- In a serving pitcher, combine juice and bitters. Top with tonic water and serve over ice. Garnish with tangerine slices, if desired.
TANGERINE CHUTNEY
Provided by Bruce Aidells
Categories Sauce Christmas Winter Tangerine Jam or Jelly Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Finely grate enough peel off tangerines to measure 3 tablespoons. Using small sharp knife, cut all peel and white pith off tangerines. Working over large sieve set in bowl, cut between membranes, releasing segments into sieve. Place in refrigerator and let segments drain at least 2 hours and up to 6 hours.
- Stir vinegar, mustard, and salt in medium bowl until mustard dissolves. Mix in jelly, marmalade, and 3 tablespoons grated tangerine peel. Cover and chill chutney base up to 6 hours.
- Gently fold tangerine segments into chutney base and serve.
TANGY HERB CHUTNEY
This tangy, herby Indian chutney, with coriander, mint and pistachios, is great served as a dip with tandoori meats and fish
Provided by Anjum Anand
Categories Condiment
Time 10m
Yield Makes 200ml
Number Of Ingredients 6
Steps:
- Blend together all the ingredients with 4 tbsp water until very smooth and creamy - add only half a chilli to start with, as the heat varies a lot from one batch to the next. Taste and adjust the seasoning, lemon juice and chilli heat. Transfer to a glass jar and store in the fridge until ready to use. Will keep for 1-2 days.
Nutrition Facts : Calories 17 calories, Fat 1 grams fat, Carbohydrate 1 grams carbohydrates, Protein 1 grams protein
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2008-12-01 Step 1. Finely grate enough peel off tangerines to measure 3 tablespoons. Using small sharp knife, cut all peel and white pith off …
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- Finely grate enough peel off tangerines to measure 3 tablespoons. Using small sharp knife, cut all peel and white pith off tangerines. Working over large sieve set in bowl, cut between membranes, releasing segments into sieve. Place in refrigerator and let segments drain at least 2 hours and up to 6 hours.
- Stir vinegar, mustard, and salt in medium bowl until mustard dissolves. Mix in jelly, marmalade, and 3 tablespoons grated tangerine peel. Cover and chill chutney base up to 6 hours.
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