Best Tangerine Chutney Recipes

Tangerine Chutney image

Provided by Bruce Aidells

Yield Makes about 3 cups

Number Of Ingredients 6

9 small seedless tangerines, unpeeled
3 tablespoons red wine vinegar
1 tablespoon dry mustard
1/4 teaspoon salt
1 1/2 cups red jalapeño pepper jelly
3/4 cup tangerine, orange, or lemon marmalade

Steps:

Finely grate enough peel off tangerines to measure 3 tablespoons. Using small sharp knife, cut all peel and white pith off tangerines. Working over large sieve set in bowl, cut between membranes, releasing segments into sieve. Place in refrigerator and let segments drain at least 2 hours and up to 6 hours.
Stir vinegar, mustard, and salt in medium bowl until mustard dissolves. Mix in jelly, marmalade, and 3 tablespoons grated tangerine peel. Cover and chill chutney base up to 6 hours.
Gently fold tangerine segments into chutney base and serve.

Tangerine & Cranberry Chutney image

Provided by EdsGirlAngie

Categories Chutneys

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

1 (12 ounce) package fresh cranberries
1 cup apple cider vinegar
1 cup brown sugar
1/2 cup honey
1 1/2 tablespoons tangerine zest
2 tangerines, juice of
1 pinch cinnamon
1 pinch nutmeg

Steps:

Combine all ingredients in a large saucepan.
Bring to a boil, then reduce heat to a simmer.
Cover (this is important, these things pop all over the place at first--) and cook down until thickened to your liking (check after a half hour or so, and if you cook longer, check periodically to be sure the sugary content doesn't begin to burn).
Adjust the sweetness if you like; I like it more tangy, the hubby likes sweeter.

Nutrition Facts : Calories 195.4, Fat 0.1, Sodium 14, Carbohydrate 50.1, Fiber 2.1, Sugar 45.8, Protein 0.2

HOT-SWEET CRANBERRY-TANGERINE CHUTNEY image

Categories Sauce Fruit

Yield Yields 3 cups

Number Of Ingredients 10

1 bag (12 ounces) cranberries, stemmed and washed
2 small tangerines, unpeeled, halved, seeded, cut into 1/2-inch wedges
1/4 cup chopped onion
1 cup sugar
1 tablespoon grated fresh ginger
1/2 teaspoon cayenne pepper
1/4 teaspoon cinnamon
4 green cardamom pods, husked, seeds ground
1/3 teaspoon salt
1/4 cup chopped walnuts

Steps:

Combine all the ingredients except the walnuts in a large, heavy, nonaluminum pan. Cook over medium heat, stirring until sugar dissolves. Increase heat and boil until the cranberries pop, 3 to 4 minutes. Remove from heat. Stir in the nuts. When completely cool, spoon the chutney into sterilized jars. Cover and refrigerate for at least 2 days before serving. Serve at room temperature. Note: This chutney will keep up to 3 months in the refrigerator. PER TABLESPOON: 25 calories, 0 protein, 6 g carbohydrate, 0 fat, 0 cholesterol, 15 mg sodium, 0 fiber.