Herb Ginger Chutney Recipes

HERB-GINGER CHUTNEY

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.

OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY

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

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.