Best Tomato And Cucumber Chutney Recipes

GRILLED CHICKEN HOAGIES WITH MANGO CHUTNEY AND MELTED BRIE SERVED WITH TOMATO CUCUMBER SALAD

Grilled Chicken Hoagies with Mango Chutney and Melted Brie Served with Tomato Cucumber Salad image

Categories Bread Salad Chicken Tomato Side Marinate Brie Mango Cucumber

Yield 4 servings

Number Of Ingredients 14

Ingredients

5 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
1 teaspoon dried thyme, 1/3 palmful
2 garlic cloves, finely chopped
Salt and black pepper
8 chicken breast cutlets
1 tablespoon Dijon mustard (eyeball it)
2 tablespoons white wine vinegar (eyeball it)
1 shallot, finely chopped
1 pint grape tomatoes, halved
1 English or European seedless cucumber, cut in half lengthwise, then thinly sliced into half moons
4 hoagie rolls (sub rolls)
3/4 cup store-bought mango chutney
8 ounces Brie cheese, cut into thin slices
1 bunch watercress, trimmed and coarsely chopped

Steps:

Heat a grill pan or outdoor grill to high heat.
In a shallow dish, mix together 2 tablespoons of the EVOO, the thyme, garlic, salt, and pepper. Add the chicken cutlets and coat thoroughly. Let the chicken marinate while you get the salad together and grill up the bread.
In a mixing bowl, combine the mustard, white wine vinegar, shallots, and a little salt and pepper. In a slow, steady stream, whisk in the remaining 3 tablespoons of EVOO. Add the grape tomatoes; with a fork smash some of the tomatoes against the side of the bowl so that their juices become part of the dressing. Add the sliced cucumbers and toss them to combine.
Cut the hoagie rolls in half lengthwise like a book, without separating the two halves all the way. Drizzle the inside of the rolls with some EVOO, hinge the rolls open, and lay them down on the grill with the inside flat against the grill. Once they are well marked, 1 to 2 minutes, flip them over and grill the outside a little bit. Remove the rolls from the grill and reserve.
Grill the cutlets for 3 to 4 minutes on one side. Flip the cutlets and top each with some of the mango chutney, spreading it out a bit, and 2 slices of Brie. Tent the chicken with a piece of foil and continue to grill it for 3 to 4 minutes to melt the cheese. Remove the cutlets from the grill, cut each in half, and distribute the chicken among the grilled rolls, wedging it into the bread. Top the chicken with some of the chopped watercress and squeeze the hoagies shut. Serve the sandwiches alongside the tomato cucumber salad.

ROTISSERIE LAMB WITH MINTED CUCUMBER CHUTNEY AND TOMATO JAM

Rotisserie Lamb with Minted Cucumber Chutney and Tomato Jam image

Provided by Bobby Flay

Categories main-dish

Time 5h45m

Number Of Ingredients 18

Ingredients

1 Leg of Lamb
2 cup olive oil
6 rosemary sprigs
2 tablespoons fresh thyme
8 cloves garlic, coarsely chopped
8 ounces yogurt, drained
2 seedless cucumbers, peeled and diced
1/4 cup mint, chiffonade
2 tablespoons finely diced red onion
1 tablespoon fresh lemon juice
1/4 teaspoon cumin
Salt and freshly ground pepper
1 baby eggplant, halved
3 tablespoons olive oil, divided
Salt and pepper
1 tablespoon finely chopped garlic
3 tomatoes, seeded and chopped
2 tablespoon lemon juice

Steps:

Marinade: Marinate the lamb 4 hours or overnight. Preheat grill, cook over rotisserie. Cook to 140 degrees for medium.
MINTED CUCUMBER CHUTNEY: Place the drained yogurt in a medium bowl. Add the remaining ingredients and season with salt and pepper to taste. Let sit at room temperature.
TOMATO-EGGPLANT JAM: Brush the eggplant with 1 tablespoon of the olive oil and season with salt and pepper to taste. Grill until just cooked through and lightly golden brown. Cut the eggplant into 1/2 inch dice, place in a medium bowl and toss with the remaining ingredients.