Best Lime Ginger Chutney Recipes

Lime & Ginger Chutney image

Provided by wolfe.275

Categories Chutneys

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon fresh ginger, finely chopped
1 small jalapeno, seeded and finely chopped
1 medium papaya, peeled and diced into 1/2 inch cubes
1 medium mango, peeled and diced into 1/2 inch cubes
1 small grapefruit, peeled and segmented
1 small red onion, finely chopped
1 tablespoon cilantro, finely chopped
1/4 cup fresh lime juice
salt and pepper

Steps:

combine all ingredients for the chutney.
Cover with plastic wrap & place in the refrigerator for at least one hour, to allow all the flavors to blend.

Nutrition Facts : Calories 94.9, Fat 0.4, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 24.4, Fiber 2.7, Sugar 13.3, Protein 1.4

Lime Chutney image

Provided by Stay in the Bay NZ

Categories Chutneys

Time P2DT2h

Yield 50 serving(s)

Number Of Ingredients 14

10 ripe yellowed limes
2 tablespoons cooking salt
6 1/2 ounces raisins
5 ounces sultanas (if you can't get sultanas then just use raisins)
3 tablespoons peanut oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon black mustard seeds
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
5 finely chopped garlic cloves
2 1/2 inches piece finely chopped gingerroot
1 1/4 cups malt vinegar
1 kg soft brown sugar

Steps:

Cut 10 ripened yellowed limes into eight wedges each. Place in large glass bowl, sprinkle with 2 tablespoons cooking salt and stir well, cover with plastic wrap or lid and leave for 48 hours in cool dark place, stirring occasionally.
Drain, rinse well and mix with raisins and sultanas. Process in batches in food processor until coarsely chopped.
Heat 3 tablespoons peanut oil in large heavy based pan, add cumin, coriander, mustard seeds, chilli powder, black pepper, garlic and ginger (don't overcook ginger or it will become bitter.).
Cook over medium heat for 2-3 minutes, or until very aromatic.
Add the lime mixture, vinegar and soft brown sugar. Bring to the boil, stirring until the sugar dissolves.
Reduce the heat and simmer for 1½ hours, stirring occasionally. Pour into warm, sterilized jars and seal.
Refrigerate after opening. Makes about 2½ cups (600ml).

Nutrition Facts : Calories 109.3, Fat 0.9, SaturatedFat 0.1, Sodium 286.5, Carbohydrate 26.6, Fiber 0.7, Sugar 23.7, Protein 0.4

Hot Lime and Mango Chutney image

Provided by JackieOhNo

Categories Lime

Time 55m

Yield 2 3/4 cups

Number Of Ingredients 10

2 slightly ripe mangoes, pitted, thinly sliced
1 medium onion, thinly sliced (about 1 cup)
3/4 cup fresh lime juice (about 5 limes)
1/2 cup raisins
1/3 cup honey
1/4 cup cider vinegar
2 fresh small red chilies, finely chopped, with seeds
2 garlic cloves, minced
2 teaspoons lime peel, julienned
1 1/2 teaspoons minced fresh ginger

Steps:

Place all ingredients in large noncorrosive saucepan and heat, stirring occasionally, over high heat to boiling. Reduce heat to low and simmer uncovered, stirring occasionally, until thickened, 25-35 minutes.
Remove chutney from heat and let cool to room temperature. Transfer to serving bowl and refrigerate covered 1 hour.
Serve cold with roast pork or chicken, curried dishes, or fish. Store covered in refrigerator up to 1 month.