Best Pumpkineggplantauberginecarrot Chutney Recipes

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PUMPKIN CHUTNEY



Pumpkin Chutney image

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

2 1/2 lbs pumpkin flesh, in medium dice
1 1/2 lbs apples, peeled cored and diced
2 ounces fresh gingerroot, grated
3 fresh red chilies, chopped and seeded
4 tablespoons mustard seeds
1 liter cider vinegar
1 lb light brown sugar
1 teaspoon salt

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.

SPICED PUMPKIN CHUTNEY



Spiced Pumpkin Chutney image

Provided by Nigella Lawson

Categories     condiments

Time 1h15m

Yield 2 1/2 pints

Number Of Ingredients 9

1 2 1/2-pound pumpkin, peeled and seeded
2 medium onions, finely chopped
2 small red chili peppers, seeded and finely chopped
2 cups light brown sugar
2 teaspoons pumpkin pie spice
2 teaspoons ground cloves
1 teaspoon salt
3 tablespoons minced fresh ginger
2 1/2 cups white wine vinegar

Steps:

  • Dice pumpkin. Place in wide saucepan with remaining ingredients. Mix well.
  • Place pan over medium-high heat, bring to boil, then reduce to medium-low. Simmer uncovered until pumpkin is very tender and liquid has thickened, 45 minutes to an hour. (If chutney thickens but pumpkin is not soft, partially cover, cook as needed.)
  • While chutney cooks, sterilize two one-pint canning jars and their lids in boiling water for several minutes. When chutney is ready, spoon it into jars, cover with lids and allow to cool. Can be stored unopened at room temperature for up to three months.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 0 grams, Carbohydrate 62 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 410 milligrams, Sugar 53 grams, TransFat 0 grams

THOMAS KELLER'S EGGPLANT (AUBERGINE) CHUTNEY



Thomas Keller's Eggplant (Aubergine) Chutney image

Chef Keller says he calls this a chutney because of the sweet and sour elements, but that it is really "a ratatouille in disguise." He serves this with sauteed skate for a very elegant Provencal entree.

Provided by Chef Kate

Categories     Peppers

Time 45m

Yield 6 serving(s)

Number Of Ingredients 20

1/4 teaspoon curry powder
1 cinnamon stick (1-inch)
1 clove
1/2 lemon, zest of, cut into 2 two inch strips
1/2 orange, zest of, cut into 2 two inch strips
8 tablespoons extra virgin olive oil
1/4 cup shallot, minced
1 cup tomatoes, peeled, seeded, finely chopped
1/2 cup red wine
1 tablespoon sugar
1 tablespoon lemon juice
2 tablespoons orange juice
3 cups eggplants, finely diced
1 1/2 cups zucchini, finely diced
1 1/2 cups yellow squash, finely diced
3 tablespoons butter, unsalted, cut into small pieces (optional)
1/4 cup roasted sweet peppers, finely diced
1/4 cup roasted yellow pepper, finely diced
1 teaspoon parsley, chopped
kosher salt & freshly ground black pepper

Steps:

  • In a small skillet, combine curry powder, cinnamon stick and clove and place over medium heat, toasting until aromatic; removed from the heat and wrap the spices in cheesecloth with the lemon and orange zest and tie the cheesecloth to make a sachet.
  • In a medium saucepan, combine 2 tablespoons of olive oil and the shallots and saute over low heat until the shallots have softened--about 4 minutes.
  • Add the tomatoes, red wine, sugar, lemon and orange juices, and the sachet.
  • Simmer until the liquid has reduced and the mixture resembles a marmalade--about 20 to 25 minutes.
  • Remove from heat and discard sachet.
  • In a large skillet over medium heat, heat 2 tablespoons olive oil and then add the eggplant and saute until tender--about 5 minutes.
  • Drain eggplant on paper towels set on a rack.
  • Return the skillet to the medium heat, add two more tablespoons of oil and, when the oil is warm, add the zucchini and yellow squash and saute that until tender--4 to 5 minutes.
  • Drain the zucchini and squash.
  • Note: Dish can be prepared in advance to here and chilled for several hours; if it is chilled, bring to room temperature before proceeding.
  • Reheat the tomato mixture and whisk in the remaining 2 tablespoons of olive oil.
  • Add butter, one piece at a time, whisking to emulsify the sauce. (this step can be omitted to "veganize" the recipe).
  • Add the eggplant, zucchini and yellow squash.
  • Fold in red and yellow peppers and parsley.
  • Serve warm.
  • If served as a base for skate (as at The French Laundry), this serves six; as a condiment or as part of an appetizer plate, it will serve more--the yield is roughly 6 cups.

Nutrition Facts : Calories 219.3, Fat 18.4, SaturatedFat 2.6, Sodium 9.6, Carbohydrate 10.3, Fiber 2.5, Sugar 6, Protein 1.7

PUMPKIN/EGGPLANT(AUBERGINE)/CARROT CHUTNEY



Pumpkin/Eggplant(Aubergine)/Carrot Chutney image

And one more pumpkin recipe for Charishma. You can substitute eggplant for the pumpkin, but you will then have to use dried yellow lentils (moong dal) instead of Urad dal. Another variation is using grated carrots instead of pumpkin, and here you'll have to add a little water while cooking it. Or, you can just stick to this recipe :-)

Provided by Anu_N

Categories     Chutneys

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 teaspoons oil, divided
250 g pumpkin, cubed
1/2 cup grated coconut (freshly grated is best)
1 teaspoon tamarind paste
2 tablespoons Urad Dal (split skinned black gram) or 2 tablespoons dried yellow lentils (if you're using eggplant instead of pumpkins)
1/4 teaspoon asafoetida powder (hing)
3 fresh red chilies
salt

Steps:

  • Heat 1/2 teaspoon oil in a skillet over medium and add the chopped pumpkins (+approximately 1/4 cup water if you're using carrots instead of pumpkins).
  • Saute for 1 minute and then cover.
  • After 5 minutes, uncover, stir, and cover.
  • And now after another 5 minutes remove the pumpkin from the skillet and keep aside.
  • In the same skillet add the remaining 1 teaspoon oil, urad dal (or yellow lentils if you're using eggplant instead of pumpkin), and red chilies and fry until the dal start turning pale brown; add the asafoetida powder just around the time when you think the dal is starting to turn pale brown (the powder shouldn't be fried too much!).
  • Grind the above fried mixture in a grinder along with grated coconut and salt, and grind coarsely, without water.
  • Now add the tamarind paste and cooked pumpkin and grind until it is a coarse paste.
  • Don't add water unless it is too thick; add upto 1 tablespoon water if required.
  • Serve with rice, bread, chappatis, you name it!

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