GINGER CHUTNY RECIPES
CRANBERRY GINGER CHUTNEY RECIPE | ALLRECIPES
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
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
FIG-AND-GINGER CHUTNEY RECIPE | MYRECIPES
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
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
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