Tangerine Chutney Recipes

TANGERINE TONIC

Tangerine Tonic image

Provided by Food Network Kitchen

Time 5m

Yield 4 servings, 5 cups

Number Of Ingredients 4

Ingredients

3 cups tangerine juice
1 1/2 teaspoons orange bitters
2 cups chilled tonic water
Tangerine slices, optional garnish

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

Tangerine Chutney image

Provided by Bruce Aidells

Categories Sauce Christmas Winter Tangerine Jam or Jelly Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 6

Ingredients

9 small seedless tangerines, unpeeled
3 tablespoons red wine vinegar
1 tablespoon dry mustard
1/4 teaspoon salt
1 1/2 cups red jalapeño pepper jelly
3/4 cup tangerine, orange, or lemon marmalade

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

Tangy herb chutney image

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

Ingredients

75g coriander , leaves and some stalks
2 tbsp lemon juice , or to taste
½ - 1 green chilli , deseeded
25g mint leaves
25g roasted pistachios (shelled weight)
½ garlic clove , crushed

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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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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