Fresh Green Chutney Recipes

FRESH GREEN CHUTNEY

Fresh Green Chutney image

Use this simple chutney as a dip with veggies or naan. Or spread it on turkey sandwiches and thank us later.

Provided by Food Network Kitchen

Time 5m

Yield about 1 cup

Number Of Ingredients 5

Ingredients

2 cups packed baby spinach
1/2 cup packed fresh cilantro leaves
1/2 cup Greek yogurt
1/2 jalapeno, seeds removed if less heat desired
Kosher salt

Steps:

Blend or pulse the spinach, cilantro, yogurt, jalapeno, 2 tablespoons water and 3/4 teaspoon salt in a blender or food processor until smooth and creamy. Refrigerate in an airtight container for up to 2 days.

GREEN CHUTNEY

Green Chutney image

Chutney is excellent served as a condiment with any number of dishes, it adds a flavor that can't be beat.

Provided by Rani

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

1 bunch fresh cilantro
1 clove garlic
1 tablespoon minced fresh ginger root
1 minced hot green chile peppers
1 tablespoon peanuts
salt to taste
2 tablespoons lemon juice

Steps:

Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.

Nutrition Facts : Calories 25.2 calories, Carbohydrate 3.2 g, Fat 1.2 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 7.7 mg, Sugar 1 g

GREEN TOMATO CHUTNEY

Green tomato chutney image

This chutney recipe is a great way of using up a glut of garden tomatoes, making them last all year

Provided by Mary Cadogan

Categories Condiment

Time 1h40m

Yield Makes about 3kg

Number Of Ingredients 7

Ingredients

2½ kg green tomatoes
500g onion
1 rounded tbsp salt
500g sultanas
500g cooking apples
500g light muscovado sugar
1.14l jar spiced pickling vinegar

Steps:

Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and return to the boil.
Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.

Nutrition Facts : Calories 34 calories, Fat 1 grams fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium

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