Best 4 Pumpkineggplantauberginecarrot Chutney Recipes
Calling all chutney enthusiasts and flavor adventurers! Embark on a culinary journey with our delectable Pumpkin Eggplant Aubergine Carrot Chutney, a symphony of flavors that will tantalize your taste buds. This versatile condiment is a harmonious blend of sweet pumpkin, savory eggplant (also known as aubergine), crunchy carrots, and a hint of warming spices. Spread it on your favorite crackers or bread for a delightful snack, or use it as a flavorful accompaniment to grilled meats, roasted vegetables, or tangy cheeses.
But that's not all! We've curated a collection of chutney recipes to satisfy every palate. From the classic Tomato Chutney, a staple in Indian cuisine, to the unique Pineapple Chutney, a tropical twist on a traditional favorite, we have a chutney for every occasion.
Whether you're a seasoned chutney connoisseur or a curious culinary explorer, our recipes will guide you through the art of crafting these flavorful condiments. So, gather your ingredients, prepare your taste buds, and let's embark on a chutney-making adventure!
PUMPKIN CHUTNEY
Provided by Food Network
Categories condiment
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Put all the ingredients into a pot and cook slowly on low heat until thick. It will take 1 or 2 hours of patience and watching, but worth it when it is time to have it with the brie. This is a Robin White original recipe and can come out different according to the type of pumpkin you choose. Some pumpkins are dryer than others, so if it appears too dry then add no more than a 1/2 cup of apple cider or apple juice in the beginning. The most important thing is LOW heat and patience. Enjoy!
- Soak an untreated, (must be untreated) cedar shingle in wine or apple juice or anything you want for about 1 hour. Place shingle on grill with brie cheese with only the top cut off. Top with chutney of your choice. Cover and cook for 5 to 10 minutes depending on grill heat. Serve spread on fruit slices, bread, crackers whatever it is great.
APPLE CHUTNEY
Provided by Ina Garten
Categories condiment
Time 1h15m
Yield makes about 3 cups
Number Of Ingredients 10
Steps:
- Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
- Set aside to cool and store covered in the refrigerator for up to 2 weeks.
EASY PUMPKIN CHUTNEY
Enjoy the tangy flavours in this easy-to-make pumpkin chutney which also works well using courgettes or marrows
Provided by Good Food team
Categories Buffet, Condiment, Lunch, Snack, Supper
Time 1h5m
Yield Makes about 1.2 litres/2 pints
Number Of Ingredients 5
Steps:
- Place the pumpkin in a bowl and sprinkle liberally with salt. Toss to get it all coated, cover and leave overnight. Drain of any juices, wash in cold water, then drain again to remove excess moisture.
- Peel and segment the fruit and remove the pith. Tip into a heavy-based pot with all of the remaining ingredients. Bring to the boil over medium heat, then reduce the heat and leave to simmer uncovered, stirring occasionally, for about 40 mins. Cool, then transfer to a sterilised jar and seal.
Nutrition Facts : Calories 51 calories, Fat 1 grams fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
PUMPKIN CHUTNEY
This tasty and and long keeping chutney goes with almost all cold meats, cheeses and curries. very interesting alternative to the usual run of the mill chutneys.
Provided by Brian Holley
Categories < 4 Hours
Time 1h45m
Yield 6 jars
Number Of Ingredients 8
Steps:
- Put all of the ingredients, EXCEPT FOR THE SUGAR AND SALT, in a large pan. Bring to the boil, reduce heat and simmer till pumpkin is tender.
- Add the sugar and salt, return to the boil, reduce the heat and simmer again for one hour till the mixture is thick.
- ladle the chutney into hot sterilised jars and seal.
- Ready to eat in four weeks and will keep for 2 years.
Tips:
- For the best flavor, use ripe and fresh vegetables. Choose pumpkins with deep orange flesh and firm, unblemished skin. Look for tender eggplants and aubergines, and avoid carrots that are woody or have blemishes. - If you don't have time to roast the vegetables, you can blanch them instead. To blanch the vegetables, bring a large pot of salted water to a boil. Add the vegetables and cook for 2-3 minutes, or until they are tender but still slightly firm. Drain the vegetables and immediately transfer them to a bowl of ice water to stop the cooking process. Once the vegetables are cool, drain them well and pat them dry before using them in the chutney. - To make the chutney spicier, add more chili peppers. You can also add other spices, such as cumin, coriander, or ginger, to taste. - The chutney can be stored in a sterilized jar in the refrigerator for up to 2 months.Conclusion:
Pumpkin, eggplant/aubergine, carrot chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes. It is perfect for adding a touch of sweetness, spice, and tang to your favorite meals. Whether you are looking for a new way to use up your garden vegetables or are simply looking for a tasty and unique chutney to add to your pantry, this recipe is sure to please.
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
