Mint Orange And Chile Chutney Recipes
APPLE, ORANGE AND MINT CHUTNEY
This recipe was printed on the paper placement of an Indian restaurant we tried out in downtown Boston. It was originally called "Fresh Fruit and Mint Chutney".
Provided by DoubletheGarlic
Categories Chutneys
Time 20m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Cover the raisins with a cup of hot water and set aside to plump for 10 minutes.
- Drain the raisins and gently squeeze out the extra moisture.
- In a bowl, combine the raisins with all the chopped or diced ingredients and squeeze the lemon juice over all.
- Salt to taste.
- NB Wear rubber gloves when handling the chilis.
Nutrition Facts : Calories 190.9, Fat 0.5, SaturatedFat 0.1, Sodium 9.2, Carbohydrate 50.1, Fiber 5.8, Sugar 35.4, Protein 2.5
CORIANDER, MINT, AND CHILI CHUTNEY
Categories Condiment/Spread Sauce Food Processor Ginger Quick & Easy Yogurt Mint Summer Honey Jalapeño Cilantro Gourmet
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a food processor purée the coriander, the mint, the jalapeño pepper, the garlic, the gingerroot, the lemon juice, the cumin, the honey, and salt and pepper to taste, scraping down the side of the bowl occasionally, transfer the chutney to a bowl, and whisk in the yogurt. The chutney may be made 3 hours in advance and kept covered and chilled. Makes about 3/4 cup.
GRILLED CHICKEN WITH MINT, ORANGE, AND CHILE CHUTNEY
Categories Chicken Poultry Picnic Low Fat Quick & Easy Summer Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Prepare grill for cooking.
- Pat chicken dry, then brush with oil and season with salt and pepper.
- Grill on a rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side. Transfer to a cutting board and let stand, covered, 5 minutes.
- Dip each chicken breast into chutney to coat and serve with remaining chutney.
CILANTRO-MINT CHUTNEY
This vibrant green chutney from Maneet Chauhan's "Chaat" (Clarkson Potter, 2020) is as easy to make as it is versatile. The combination of mint, cilantro, green chiles and lime juice makes for a fresh and bright sauce, but the mango pulp is especially key, giving the chutney a slightly creamy texture and a subtly sweet flavor. This chutney has a lot of uses in Indian cuisine - a building block for chaat, or a dipping sauce for pakora, for example - and it can also be used as a sandwich spread or marinade. It lasts up to two weeks, refrigerated, in an airtight container, but it will start to lose its vibrancy and flavor after a week - best to make it one batch at a time to enjoy that day. -Priya Krishna
Provided by Maneet Chauhan
Categories easy, condiments, dips and spreads
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a food processor or blender, combine the cilantro, mint, mango pulp, lime juice and chiles, and blend at high speed until smooth. Season with salt to taste, then add water as needed, pulsing to combine, to achieve a thick and slightly chunky consistency. Adjust the seasoning with lime juice and salt as needed.
- This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.
BROILED SALMON WITH CHILE, ORANGE AND MINT
A butter-flavored sauce with vibrant citrus and herbs brings an easy elegance to your weeknight salmon. Red-pepper flakes give off a subtle heat - feel free to add more if you like - while orange zest and fresh mint cut the richness of this superbly fatty fish. A crisp green salad or sautéed asparagus would work well alongside, as would a glass of rosé.
Provided by Colu Henry
Categories dinner, easy, quick, weekday, weeknight, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Turn on the broiler and position the oven rack to sit about 6 inches below it.
- In a small saucepan, melt butter over medium-low heat. Add red-pepper flakes, and cook for about 1 minute. Remove butter from heat, and stir in orange zest and 2 tablespoons mint. Set aside.
- Season salmon well with salt and pepper and place skin-side down on a rimmed baking sheet lined with foil. Spoon butter mixture evenly over the top of each fillet.
- Broil salmon for 4 to 6 minutes until the skin becomes opaque and the fish appears flaky. It should be medium-rare in the thickest part of the fillet. If you prefer your salmon a bit more cooked, leave it in for another minute or so, moving it to a lower rack if the tops get too dark. Serve, and scatter with remaining mint. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 32 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 12 grams, Sodium 409 milligrams, Sugar 0 grams, TransFat 0 grams
MINT, ORANGE, AND CHILE CHUTNEY
Steps:
- Pulse all ingredients in a food processor until mint is coarsely chopped.
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