**Dive into a Culinary Adventure with Orange Street Hot Hot Tomato Chutney: A Symphony of Flavors to Delight Your Palate**
Prepare to tantalize your taste buds with the vibrant and fiery flavors of Orange Street Hot Hot Tomato Chutney, a culinary masterpiece that promises an extraordinary taste experience. This piquant chutney, hailing from the bustling streets of Orange Street in Jamaica, is a harmonious blend of sweet, spicy, and tangy notes that will leave you craving more. Discover the secrets behind this beloved condiment as we unveil a collection of carefully curated recipes, each offering unique variations to cater to diverse palates. From the classic tomato chutney recipe to the tantalizing pineapple and tomato chutney, these recipes will guide you through the culinary journey of creating this delectable condiment, perfect for elevating your meals to new heights.
**Recipes Included:**
**1. Classic Tomato Chutney:**
Savor the traditional flavors of tomato chutney with this classic recipe. Perfectly balanced between sweet and spicy, this chutney is a versatile companion to a variety of dishes, from savory meats to crispy fritters.
**2. Pineapple and Tomato Chutney:**
Experience a tropical twist with this pineapple and tomato chutney. The vibrant sweetness of pineapple harmonizes beautifully with the tangy tomatoes, creating a burst of flavor that will transport your taste buds to a Caribbean paradise.
**3. Green Tomato Chutney:**
Embrace the unique tanginess of green tomatoes in this vibrant chutney. Its distinct flavor profile adds a refreshing dimension to your culinary creations, making it an ideal accompaniment to grilled dishes and tangy salads.
**4. Spicy Tomato Chutney:**
Indulge in the fiery heat of this spicy tomato chutney. Bursting with bold flavors, this chutney is perfect for those who love a kick of heat. Its intense spiciness adds an extra layer of excitement to your meals.
**5. Sweet Tomato Chutney:**
If you prefer a sweeter chutney, this recipe is your perfect match. With a generous amount of sugar, this chutney offers a delightful balance to tangy dishes. Enjoy its sweet and tangy harmony as a dip for crispy appetizers or as a glaze for roasted meats.
**6. Hot Tomato Chutney:**
Prepare for a fiery adventure with this hot tomato chutney. Its fiery heat, complemented by the sweetness of tomatoes, creates an unforgettable taste sensation. Add a dollop to your favorite dishes for an explosive burst of flavor.
ORANGE CHUTNEY
Provided by Food Network
Time P1DT30m
Yield 20 servings
Number Of Ingredients 14
Steps:
- Quarter the oranges and sprinkle with kosher salt and cure for 24 hours. Rinse off gently, taking care not to squeeze any juice from the oranges. Place in a pot and cover with boiling water, 2 inches above oranges. Add one half cup of salt. Bring to a boil. If water tastes too salty, discard some and add fresh water. Add sugar, vinegar, orange juice, dates and whole spices and allow to simmer. In a separate pan, heat mustard oil over low flame. Add the cumin and aleppo pepper. Cook until fragrant. Add the ginger and garlic and sweat. Combine with orange mixture and simmer until a chutney consistency is achieved.
SPICY TOMATO CHUTNEY
Spicy and sweet - ginger, garlic, chili powder, and curry paste are just a few of the flavors in this tomato chutney. Best made with tomatoes fresh from the garden.
Provided by CURLING
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h
Yield 32
Number Of Ingredients 11
Steps:
- Fill a saucepan with water, and bring to a boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool, and peel.
- Puree tomatoes with ginger and garlic in a food processor or blender.
- Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with mixed spice, chili powder, paprika, and curry paste. Simmer over medium heat until thick. Refrigerate until ready to use.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 15.7 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 13.3 mg, Sugar 13.5 g
QUICK TOMATO JUICE
Provided by Christopher Idone
Categories easy, non-alcoholic drinks
Yield Four or more servings
Number Of Ingredients 9
Steps:
- Place the ingredients in the bowl of a food processor. Pulse on and off and purée until smooth.
- Strain, if desired, and chill.
Nutrition Facts : @context http, Calories 57, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 7 grams
HOMEMADE TOMATO CHUTNEY
This homemade chutney is simple to make and is particularly good served with a hard cheese
Provided by Good Food team
Categories Buffet, Condiment, Lunch, Supper
Time 1h40m
Yield Makes about 1kg
Number Of Ingredients 9
Steps:
- Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. Simmer for 1 hr, then bring to a gentle boil so that the mixture turns dark, jammy and shiny. Place into sterilised jars and allow to cool before covering. Will keep for 6 weeks.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
HOT ORANGE CHUTNEY
Make and share this Hot Orange Chutney recipe from Food.com.
Provided by 2Bleu
Categories Chutneys
Time 2h10m
Yield 6 pints
Number Of Ingredients 16
Steps:
- Grate peel of oranges and lemon. Remove and discard all white pith. Cut fruit into quarters (reserve juices) and chop into cubes, discarding seeds. Peel, core and coarsely chop apples. Transfer all fruit and juice to a large heavy dutch oven.
- Add remaining ingredients and bring to simmer over medium-high heat. Reduce heat and continue simmering until mixture is thick, about 1 to 1 1/2 hours, stirring occasionally.
- Ladle hot chutney into 6 clean, hot pint jars to 1/2-inch from top. Run plastic knife or spatula between chutney and jar to release any air bubbles. Clean rim and threads of jar with damp cloth. Seal with new, scalded, very hot lid. Repeat with remaining jars.
- Transfer jars to gently simmering (180°F to 190F.) water bath and process for 10 minutes.
- Let cool on rack. Test for seal. Store in cool dry place.
Nutrition Facts : Calories 542.3, Fat 1.3, SaturatedFat 0.3, Sodium 36.1, Carbohydrate 136.1, Fiber 14.4, Sugar 108.5, Protein 5.3
HERB-GRILLED SALMON WITH FRESH TOMATO-ORANGE CHUTNEY
Provided by Sara Foster
Categories Citrus Fish Fruit Herb Tomato Vegetable Roast Backyard BBQ Dinner Orange Seafood Salmon Grill Grill/Barbecue Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 25
Steps:
- Brush the grill grates lightly with the safflower oil. Prepare a very hot fire in a gas or charcoal grill.The fire should be bright red and flaming hot. Rub the grates with the cut side of the russet potato (the starch from the potato keeps the fish from sticking). (Note:You can use a stove top grill pan instead of an outdoor grill, if desired, although the flavor will not be quite the same.)
- Place the salmon on a piece of heavy-duty aluminum foil, skin side down. Drizzle the orange juice over the flesh side of the salmon. Coat evenly with the olive oil, basil, dill, salt, and pepper. Lightly press the herb leaves into the flesh so they adhere.
- Place the salmon flesh side down (skin side up) on the grill (reserve the foil) and cook 6 to 8 minutes.
- Turn the salmon over and place it skin side down on the foil. Pour the remaining orange juice over the salmon. Put the salmon in the foil on the grates over the fire and cook uncovered 8 to 10 minutes longer, until the fish starts to flake but is still a little fleshy in the center. (Note:The fish will continue to cook as it rests.) Remove from the grill and let rest, loosely covered, for 3 to 4 minutes.
- Remove the skin and discard. Transfer the fish to a platter or serve portions on individual plates. Serve immediately, topped with chutney and fresh herb leaves.
- Fresh Tomato-Orange Chutney
- Preheat the oven to 400 degrees.
- Toss the yellow pear tomatoes and red grape tomatoes with 2 tablespoons of the olive oil and the vinegar to coat evenly. Spread in a single layer on a baking pan and place in the oven to roast about 30minutes. Remove from the oven and set aside.
- Grate the zest from the oranges and place the zest in a bowl. Trim the peel and the white pith from the oranges and discard. Cut the oranges into sections and add them to the bowl with the zest.
- Add the tomatoes, scallions, ginger, and the remaining olive oil, the lemon zest, lemon juice, jalapeño, mustard seeds, fennel seeds, peppercorns, basil, salt, and pepper in a bowl and stir to mix thoroughly. Refrigerate in an airtight container until ready to use or up to 3 days.
CHERRY CLAFOUTI
Steps:
- Preheat the oven to 350 degrees.
- Evenly coat a glass or porcelain 10-inch pie pan with one tablespoon of butter. Melt the remaining butter in a saucepan and reserve.
- In a medium-sized bowl, beat the eggs with the sugar until the mixture is thickened and a light lemon color. Add the butter, flour and vanilla and beat until thoroughly blended. Set aside for 15 minutes.
- Place the cherries over the bottom of the buttered pan. Pour the batter evenly over the cherries and bake for 40 minutes or until golden and puffy. Serve warm with the lightly whipped cream.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 3 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 31 milligrams, Sugar 37 grams, TransFat 0 grams
Tips:
- Choose ripe, firm tomatoes: Ripe tomatoes have a deep red color and are slightly soft to the touch. Avoid tomatoes that are bruised or have blemishes.
- Use a variety of tomatoes: For a more complex flavor, use a combination of different types of tomatoes, such as Roma, cherry, and beefsteak tomatoes.
- Roast the tomatoes before making the chutney: Roasting the tomatoes concentrates their flavor and makes them slightly smoky.
- Use fresh herbs and spices: Fresh herbs and spices will give the chutney a bright, vibrant flavor. Some good options include cilantro, basil, cumin, and coriander.
- Let the chutney simmer for a long time: The longer the chutney simmers, the more complex its flavor will be. Simmer the chutney for at least 30 minutes, or up to an hour.
Conclusion:
Orange Street Hot Hot Tomato Chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for serving with grilled meats, fish, or vegetables. It can also be used as a topping for tacos, burritos, or sandwiches. No matter how you choose to use it, Orange Street Hot Hot Tomato Chutney is sure to be a hit!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love