Herb Ginger Chutney Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRESH FIG AND GINGER CHUTNEY FROM THE AUBERGE



Fresh Fig and Ginger Chutney from the Auberge image

When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruit's rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese.

Provided by French Tart

Categories     Chutneys

Time 1h20m

Yield 5 350g Jars

Number Of Ingredients 12

850 g fresh figs, chopped
400 g dried figs, chopped
3 large red onions, finely chopped
3 medium bramley apples
40 g fresh gingerroot, cut into fine matchsticks
2 teaspoons ground allspice
1 pinch dried chili pepper flakes
2 teaspoons finely grated lemon zest
700 g demerara sugar
2 teaspoons salt
800 ml red wine vinegar
2 teaspoons fresh ground black pepper

Steps:

  • Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.
  • Uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced, thick and richly flavoured. If the chutney becomes too dry, add a splash of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chilli flakes as needed. (Sometimes, depending on the water in the figs, this chutney can take over 2 hours to reduce.).
  • Spoon into sterilised jars and seal. The chutney will keep for up to 8 or 9 months, unopened, in a cool, dark place. Once opened, refrigerate and use within 4 weeks.

30 BEST WAYS TO USE CHUTNEY



30 Best Ways to Use Chutney image

These easy chutney recipes will take your next Indian feast to new heights. Of course, they also pair well with grilled meats, salads, and even ice cream!

Provided by insanelygood

Categories     Recipe Roundup     Toppings

Number Of Ingredients 30

Mango Chutney
Carrot Chutney
Apple Chutney
Fresh Cranberry Chutney
Ginger Chutney
Pineapple Chutney
Tomato Chutney
Spicy Cherry Chutney
Apple Raisin Chutney
Cilantro Mint Chutney
Beetroot Chutney
Andhra Style Peanut u0026amp; Tomato Chutney
Spicy Baby Tomato u0026amp; Sweet Pepper Chutney
Curried Apple Walnut Chutney
Runner Bean Chutney
Pear Chutney
Onion Chutney
Rhubarb Chutney
Green Mango Chutney (Raw Mango Chutney)
Coriander Chutney (Cilantro Chutney)
Fresh Peach Chutney
Rhubarb Chutney with Strawberries and Ginger
Cranberry Prosecco Chutney
Smoked Eggplant Chutney (Kalchina Vankaya Pachadi)
Coconut Chutney
Avocado Cilantro Dressing
Fig Chutney
Red Coconut Chutney
Apricot Chutney
Caramelized Shallot u0026amp; Grape Chutney

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious chutney recipe in 30 minutes or less!

Nutrition Facts :

OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY



Old Fashioned Scottish Apple and Ginger Chutney image

A delightful apple chutney with the added kick of ginger. I make this every autumn when I harvest my apples from the garden - you can use windfall apples too. Chutney is such an interesting preserve as it combines sweet and savoury flavours, making it an ideal accompaniment for a range of dishes such as cold meats, salami, ham, pasties, pies and is essential in a traditional Ploughman's Lunch! I also add chutney to my curries, tagines and winter stews. The word chutney is derived from the Hindu word "chatni" meaning strongly spiced. Try to use good cooking apples with plenty of flavour and taste for the best results. This is based on a family recipe and is a mellow and mild type of chutney.

Provided by French Tart

Categories     Apple

Time 2h15m

Yield 4 lbs

Number Of Ingredients 11

1 lb onion, weight is for onions when peeled and finely chopped
2 lbs cooking apples, weight is for apples when peeled, cored and roughly chopped
4 ounces sultanas
1 ounce fresh gingerroot, grated
1 teaspoon dried ginger powder
2 teaspoons mixed spice
1 lb soft brown sugar
1/2 pint malt vinegar
1/2 pint cider apple cider vinegar
1/2-1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients.
  • Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil.
  • Stir the chutney regularly and make sure it does not "catch" and burn on the base of the preserving pan.
  • Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved.
  • (A trick to check if it is cooked is to draw your wooden spoon across the chutney, if the space that is left fills up with liquid, the chutney is not ready yet!).
  • Spoon the hot chutney into hot and sterile jars and seal immediately.
  • Makes about 4 lbs chutney.
  • Store in a dark and cool place and leave to mature for at least 2 weeks.
  • Will keep in ideal storage conditions for up to 2 years+.

SOUTH INDIAN GINGER CHUTNEY



South Indian Ginger Chutney image

This ginger chutney is typical of Kerala, where it is mostly served for special occasions. Use it to accompany any curry meal. If you can't find fresh coconut, don't worry - just soak 1 1/2 tablespoons of unsweetened desiccated coconut in enough warm water to barely cover it, for an hour, and then proceed with the recipe.

Provided by Daydream

Categories     Asian

Time 50m

Yield 2/3-2/3 cup

Number Of Ingredients 16

1 teaspoon coriander seed
1/4 teaspoon cumin seed
1/4 teaspoon ground turmeric
3 teaspoons coconut oil (or other vegetable oil)
1 tablespoon fresh coconut, grated
1/4 teaspoon brown mustard seeds
1/4 teaspoon fenugreek seeds
4 dried hot red chilies
10 -15 curry leaves (fresh, if available)
1 small red onion, finely chopped
1 -2 hot green chili pepper, finely chopped
2 inches fresh ginger
1/2 cup tamarind paste (tamarind concentrate)
1/2 cup water
1 teaspoon salt
2 teaspoons brown sugar (or even better, jaggery)

Steps:

  • Cut the peeled ginger into very fine slices, and then into fine julienne strips, and set aside.
  • Dilute the tamarind paste/concentrate in the 1/2 cup of water and set aside.
  • Grind the coriander seeds, cumin seeds and ground turmeric to a fine powder in a coffee grinder or a mortar and pestle.
  • Place this spice blend in a small bowl, mix into a paste with 1 tablespoon water, and set aside.
  • Set a small pan over medium-high heat and heat 1 teaspoon of the vegetable oil.
  • Add the coconut, then reduce heat to low and stir-fry for 3-4 minutes until golden brown, taking care as the coconut burns easily.
  • Set aside.
  • Now heat a heavy-bottomed, medium-sized pan over medium hot heat and when hot add the mustard seeds.
  • After a few seconds they will pop and splutter, and then add the fenugreek seeds, red chillies, and curry leaves.
  • Stir and fry 1-2 minutes before adding the onion, green chillies and ginger.
  • Continue to cook while stirring for 4-5 minutes until the onion is golden brown and softening.
  • Add the spice paste, and continue to stir and fry until the mixture becomes dry.
  • Add the tamarind paste diluted in the 1/2 cup water, the salt and brown sugar or jaggery.
  • Stir and cook for 10-12 minutes until the mixture is thick (if you need to, you can also add a little water if it starting to stick).
  • Add the grated coconut and mix.
  • Pour into a clean, air-tight container or jar.
  • This keeps for months in the fridge.

Nutrition Facts : Calories 572.7, Fat 24.8, SaturatedFat 20.1, Sodium 3538, Carbohydrate 93.5, Fiber 10.5, Sugar 74.7, Protein 6.6

GINGER-CILANTRO CHUTNEY



Ginger-Cilantro Chutney image

Provided by Neelam Batra

Categories     Condiment/Spread     Sauce     Food Processor     Ginger     Onion     Pepper     No-Cook     Quick & Easy     Yogurt     Cilantro     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 9

3 green onions, cut into 2-inch lengths
2 small serrano chiles, stemmed
1 (1 1/4-inch-long) piece peeled fresh ginger, thinly sliced
2 cups (packed) cilantro (tough stems removed)
2 tablespoons fresh lime juice
2 tablespoons water
2 tablespoons plain whole-milk yogurt
1/2 teaspoon sugar
1/2 teaspoon salt

Steps:

  • With small processor running, add green onions, chiles, and ginger through feed tube; process until minced. Add cilantro, lime juice, and water. Process until smooth. Add yogurt, sugar, and salt; process. Transfer to bowl. Do ahead Can be made 1 day ahead. Cover; chill.

HERB-GINGER CHUTNEY



Herb-Ginger Chutney image

Transform any meal within minutes with this essential Indian condiment made with fresh herbs, ginger, jalapeno, onion and coriander.

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Number Of Ingredients 0

Steps:

  • Puree 1/2 cup each fresh basil, mint and cilantro, 1 tablespoon chopped peeled ginger, 1 seeded jalapeno, 2 tablespoons each chopped onion, lime juice and water, 1 teaspoon each ground coriander, sugar and salt, and 1/4 cup vegetable oil until smooth.

More about "herb ginger chutney recipes"

CRANBERRY-GINGER CHUTNEY RECIPE - CHEF'S RESOURCE RECIPES
Step 1: Prepare the Chutney • In a blender or food processor, combine cranberries, ginger, brown sugar, apple cider vinegar, water, grated ginger, cumin, coriander, cinnamon, and cayenne …
From chefsresource.com


GINGER CHUTNEY RECIPE | ADRAK KI CHUTNEY - MITAR COOKING
Dec 28, 2023 Roti and Paratha: Enjoy ginger chutney with Indian bread like roti or paratha for a flavorful accompaniment. Grilled Meats: Use ginger chutney as a marinade or a dipping sauce …
From mitarcooking.com


EASY GREEN CHUTNEY (VEGAN, GLUTEN FREE ) - SANDHYA'S KITCHEN
Mar 14, 2021 Ginger & Garlic: Stick to fresh ginger and garlic cloves—no store-bought paste or powder for this recipe! ... Wash the herbs, and chop them roughly along with stalk. Add …
From sandhyahariharan.co.uk


GINGER CHUTNEY RECIPE - SIMPLE INDIAN RECIPES
Jun 11, 2009 Add the ginger pieces and tamarind and fry for another 2-3. (Make sure the flame is in medium to prevent the ingredients from getting burnt.) After the mixture cools, grind it in a …
From simpleindianrecipes.com


25 SWEET, TANGY, AND SPICY CHUTNEY RECIPES THAT TASTE INCREDIBLE
Dec 13, 2024 Traditionally made with fruits, vegetables, or herbs combined with vinegar, sugar, and spices, the term “chutney” has now come to encompass anything preserved in a mix of …
From homesteadhow-to.com


GINGER CHUTNEY - HARI GHOTRA
1 tbsp coconut oil; 100g root ginger; 1 heaped tsp urid dhal; 10 dried birds eye chillies (use less to reduce the heat) 4 tbsp tamarind paste; 1 heaped tsp jaggery (or brown sugar)
From harighotra.co.uk


GINGER CHUTNEY - PREPARED IN ONLY 5 MINUTES! - AMRTASIDDHI
Ginger Chutney is a quick and easy chutney recipe that not only tastes delicious, but also has many healthy properties. ... spices, and herbs. Ginger has anti-inflammatory properties, aids …
From amrtasiddhi.com


ALLAM PACHADI | GINGER CHUTNEY | ALLAM CHUTNEY
Feb 14, 2023 Ginger chutney is made in a similar way various vegetable chutneys from the South Indian cuisine are made. Ginger is sauteed with a few spices and then ground with tamarind pulp and jaggery. This ground chutney …
From vegrecipesofindia.com


GINGER CHUTNEY RECIPE | ALLAM PACHADI | ADRAK CHATNI
Mar 15, 2021 ginger chutney recipe | allam pachadi | adrak chatni | allam chutney with detailed photo and video recipe. an easy and simple chutney condiment recipe made with a dense quantity of ginger, chillies tamarind and …
From hebbarskitchen.com


GINGER CHUTNEY | ALLAM CHUTNEY - SWASTHI'S RECIPES
Jan 3, 2022 Mango Ginger Chutney – Recipe 2. Ingredients. ½ cup mango ginger (peeled and chopped to ½ inch pieces) 1 teaspoon chana dal 1 teaspoon urad dal 4 to 7 red chilies (adjust to taste, I use 5 to 6 byadgi chilies) ½ …
From indianhealthyrecipes.com


LIME AND GINGER CHUTNEY RECIPE - SAUCE 52
Sep 19, 2024 1/2 tsp turmeric powder: Turmeric gives the chutney a subtle bitterness but also enhances the colour further. Don’t use too much turmeric, however, as it can give the chutney …
From sauce52.com


CRANBERRY-GINGER FIVE-SPICE CHUTNEY RECIPE - CHEF'S RESOURCE
Serving Size: 1 of 6 servings Calories: 232 Total Fat: 5g Saturated Fat: 4g Carbohydrates: 48g Dietary Fiber: 4g Sugar: 39g Protein: 1g Cholesterol: 0mg Sodium: 332mg Tips & Tricks. Use …
From chefsresource.com


GINGERED HOLIDAY CHUTNEY - RECIPELAND
Directions. In a saucepan, combine brown sugar, vinegar, salt, cinnamon and ground red pepper. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes.
From recipeland.com


HOW TO MAKE INDIAN-STYLE CHUTNEY OUT OF ANY HERB | EPICURIOUS
Apr 23, 2019 Try our simple formula for making a last-minute chutney without a recipe—it's as simple as blending herbs with a little acid and a little heat. ... mom’s chutney recipes: they are …
From epicurious.com


40+ CREAMY AND FLAVORFUL YOGURT DINNER RECIPES FOR A HEALTHY AND ...
5 days ago Return the chicken to the skillet and coat it with the creamy sauce. Simmer for another 2 minutes. Serve hot, garnished with extra oregano or lemon slices, if desired.
From chefsbliss.com


50+ DELICIOUS COCONUT DINNER RECIPES FOR A FLAVORFUL MEAL
3 days ago From creamy curries and soups to flavorful stir-fries and roasted dishes, these recipes will introduce you to the magic of coconut in savory meals. So, gather your ingredients …
From chefsbliss.com


Related Search