GINGER CHATNEY RECIPES

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FIG-AND-GINGER CHUTNEY RECIPE | MYRECIPES



Fig-and-Ginger Chutney Recipe | MyRecipes image

This is a rather piquant jam; the ginger gives it heat. Serve it with grilled meats, especially pork, or curried dishes. Store it in an airtight container in the refrigerator for up to 2 weeks.

Provided by MyRecipes

Yield 1 1/2 cups (serving size: 1 tablespoon)

Number Of Ingredients 8

? cup raisins
? cup red wine vinegar
¼ cup honey
2 teaspoons slivered crystallized ginger
10 ounces fresh figs, trimmed and quartered (about 2 cups)
½ teaspoon mustard seeds
3 whole cloves
1 teaspoon balsamic vinegar

Steps:

  • Combine first 4 ingredients in a nonaluminum saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until syrupy. Add figs, mustard seeds, and cloves. Cover, reduce heat, and simmer for 10 minutes or until figs are just tender. Remove from heat; discard cloves, and add balsamic vinegar. Serve warm, at room temperature, or chilled.

Nutrition Facts : Calories 27 calories, CarbohydrateContent 7.2 g, FatContent 0.1 g, FiberContent 0.5 g, ProteinContent 0.2 g, SodiumContent 1 mg

CRANBERRY GINGER CHUTNEY RECIPE | ALLRECIPES



Cranberry Ginger Chutney Recipe | Allrecipes image

This chutney is sweet and spicy. Years ago a friend gave it to me after she served it at Thanksgiving and it has become a holiday staple. I have made it up to 4 days in advance and it keeps beautifully. After the holiday I have put it over vanilla ice cream; sounds strange but also delicious.

Provided by Ali's Family Kitchen

Categories     Side Dish    Sauces and Condiments    Relish Recipes    Cranberry Relish Recipes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 11

1?¼ cups white sugar
1 cup orange juice
1 cup white wine vinegar
¼ cup chopped fresh ginger
1 tablespoon orange zest
1 shallot, minced
2 cinnamon sticks
? teaspoon salt
2 (12 ounce) packages cranberries
1 teaspoon vegetable oil
2 teaspoons mustard seeds

Steps:

  • Combine sugar, orange juice, vinegar, ginger, orange zest, shallot, cinnamon sticks, and salt together in a skillet; bring mixture to a boil. Cook and stir until mixture thickens and sugar has dissolved, 8 to 10 minutes. Add cranberries; continue cooking and stirring until cranberries pop, about 10 more minutes. Remove from heat.
  • Heat vegetable oil in a small pan over medium heat; add mustard seeds. Cook and stir until mustard seeds begin to toast and pop, 1 to 2 minutes. Stir seeds into chutney. Serve chilled or at room temperature.

Nutrition Facts : Calories 128.5 calories, CarbohydrateContent 31.6 g, FatContent 0.7 g, FiberContent 3.1 g, ProteinContent 0.7 g, SaturatedFatContent 0.1 g, SodiumContent 28.5 mg, SugarContent 25 g

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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.
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Reviews 5.0
Total Time 1 hours 20 minutes
Calories 949.7 per serving
  • 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.
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