Best 6 Mint Orange And Chile Chutney Recipes
**Indulge in a Culinary Journey with Mint Orange and Chile Chutney: A Trio of Delectable Recipes**
Embark on a delightful culinary adventure with our tantalizing Mint Orange and Chile Chutney. This versatile condiment, bursting with vibrant flavors and textures, promises to elevate your meals to new heights. Discover three unique recipes that showcase the chutney's versatility, from a refreshing mint-infused chutney to a zesty orange and chile variation, and a smoky chipotle version that adds a touch of heat. Prepare to tantalize your taste buds and create unforgettable dishes that will leave a lasting impression on your palate.
MINT CHUTNEY
I had searched everywhere for this recipe. The stars aligned one day and I not only found a fabulous house to rent, but a landlord who knew how to make Mint Chutney! This is Roselyns recipe.
Provided by peep
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.
Nutrition Facts : Calories 13 calories, Carbohydrate 2.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 150 mg, Sugar 0.9 g
MINT, ORANGE, AND CHILE CHUTNEY
Steps:
- Pulse all ingredients in a food processor until mint is coarsely chopped.
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.
GREEN CHILE CHUTNEY
In her cookbook, "Chaat" (Clarkson Potter, 2020), the chef Maneet Chauhan refers to this bright, spicy chutney as a "workhorse staple in the Indian pantry." She uses it primarily in chaat, but also drizzles it on top of roasted vegetables, dollops it onto soups and spoons it over scrambled eggs. This chutney "makes virtually any Indian recipe taste better," she said, with its harmony of lively, complex flavors, such as chaat masala and asafetida. Like a lot of chutneys, it also includes toasted dal, which brings nuttiness and a little texture. -Priya Krishna
Provided by Maneet Chauhan
Categories condiments, dips and spreads
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a small cast-iron skillet over high until nearly smoking. Add the dal and toast, swirling the pan the entire time, until it takes on a light golden-brown color, 2 to 3 minutes. Immediately transfer the dal to a bowl or plate to prevent it from overtoasting.
- In a food processor, combine the toasted dal and the rest of the ingredients and blend until quite smooth. (It will still be a little chunky.) Blend in water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Season with additional salt and lemon juice to taste.
- 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.
MINT CHUTNEY
This versatile mint chutney recipe pairs well with samosas, sandwiches and salads! Its herby, bright flavor dresses up any dish. -Soniya Saluja, The Belly Rules the Mind
Provided by Taste of Home
Time 10m
Yield 2/3 cup.
Number Of Ingredients 9
Steps:
- In a blender, combine the first 8 ingredients; cover and process until smooth, adding water to reach desired consistency.
Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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
Tips:
- Select the Freshest Ingredients: Use the best quality and freshest fruits, vegetables, and herbs to ensure the best flavor in your chutney.
- Experiment with Different Chilies: Depending on your desired spice level, choose from various chilies like serrano, jalapeño, or habanero.
- Balance Sweet and Sour: Adjust the amount of sugar and vinegar to achieve a harmonious balance between sweetness and tanginess.
- Cook Slowly and Carefully: Simmer the chutney over low heat, stirring frequently to prevent scorching and ensure even cooking.
- Taste and Adjust: Regularly taste the chutney during the cooking process and make adjustments to the seasonings as needed.
Conclusion:
With its vibrant flavors and versatile applications, the Mint-Orange-and-Chile Chutney is a delightful condiment that adds a burst of freshness to any dish. Whether you're grilling chicken, roasting vegetables, or simply spreading it on a sandwich, this zesty chutney is sure to impress. Remember to experiment with different ingredient combinations and spice levels to create a chutney that perfectly suits your taste preferences. Enjoy the culinary journey of creating and savoring this tangy, sweet, and spicy treat!
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