PINEAPPLE CHUTNEY
Delicious and easy pineapple chutney recipe can be served with grilled meats or used as a condiment with any Caribbean, Indian, or Asian meal.
Provided by Linda Larsen
Categories Side Dish Sauce Condiment Jam / Jelly
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a heavy saucepan, combine the onion, honey, vinegar , pineapple, curry powder, ginger, salt, and red pepper flakes and mix well.
- Put the pan on the stovetop and cook over high heat until the mixture comes to a full rolling boil, stirring frequently.
- Reduce the heat to low and cook the chutney, stirring occasionally so the food doesn't burn, until the pineapple is tender and the mixture is thickened, about 20 to 30 minutes.
- Take the pan off the heat and cool the chutney completely. Then stir well and decant into another container with a tight lid. Refrigerate the chutney for up to four days or freeze up to three months.
Nutrition Facts : Calories 114 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 179 mg, Sugar 27 g, Fat 0 g, ServingSize 3 cups (6 servings), UnsaturatedFat 0 g
GREEN TOMATO, PINEAPPLE, RED PEPPER RELISH/CHUTNEY
Last of your garden tomatoes can be used to make this sweet and spicy Asian relish/chutney great on grilled chicken, pork or fish. Top a Burger with it.
Provided by Rita1652
Categories Chutneys
Time 1h20m
Yield 8 1/2 pint jars
Number Of Ingredients 17
Steps:
- Prepare water bath and sterilize 8 ½ pint jars.
- Optional chopping: place ingredients except cornstarch in food processor in batches and pulse.
- Place all ingredients except for the herbs and cornstarch in a large pot.
- Bring to a boil and cook till reduced and thickened.
- Stirring not to burn for about 45-60 minutes. If not thick enough add cornstarch. Add fresh herbs of choice.
- Pour relish into hot jars leaving 1/2 inch headspace. Wipe rims and place warm lids on jars and screw on bands. Place in water bath cover by 1-2 inches of water for 10 minutes. Let rest counter top overnight. Check for sealing, label, and store in pantry for up to 1 year.
Nutrition Facts : Calories 519.1, Fat 0.7, SaturatedFat 0.1, Sodium 903, Carbohydrate 130.4, Fiber 3.8, Sugar 121.8, Protein 3.1
GREEN TOMATO PINEAPPLE CHUTNEY
This is a sweet and hot chutney that goes especially well with grilled fish or chicken. This is a Thai-style chutney ans as such calls for Thai chilies. My store doesn't identify individual chilies - they are either hot or not. Use the hot for this. You could also use cayenne peppers. Jalapeno and serrano will work, but they are less hot.
Provided by threeovens
Categories Chutneys
Time 1h15m
Yield 5 half-pints, 40 serving(s)
Number Of Ingredients 11
Steps:
- Combine green tomatoes, pineapple, sugar, water, ginger, lime peel, lime juice, and garlic; bring to a boil, stirring until sugar dissolves.
- Reduce heat to low and simmer untik thickened, one hour; remove from heat and stir incilantro, mint, and chilies.
- Ladle chutney into hot, sterilized half-pint jars, leaving 1/4-inch headspace; wipe rims and tighten lids.
- Process in a boiling water canner for 10 minutes (begin timing once water returns to a boil); remove jars from canner and cool on wire racks.
Nutrition Facts : Calories 90.8, Fat 0.1, Sodium 5.4, Carbohydrate 23.2, Fiber 0.6, Sugar 22.2, Protein 0.5
GREEN TOMATO CHUTNEY
Make and share this Green Tomato Chutney recipe from Food.com.
Provided by Bergy
Categories Chutneys
Time 4h
Yield 8 Pints
Number Of Ingredients 10
Steps:
- Put layers of tomatoes the with pickling salt.
- Add enough cold water to cover tomatoes.
- Cover and refrigerate overnight.
- Drain& rinse the Tomatoes.
- Put them a large pot place and add Onions, apples.
- green pepper and vinegar.
- Bring to a boil and boil 30 minutes.
- Tie the pickling spice in gauze and add to the pot.
- Stir in the brown sugar.
- Simmer over low heat for about 2 hours.
- Watch that it doesn't burn!
- Pour into sterilized jars, seal and water bath for 10 minutes.
Nutrition Facts : Calories 887.6, Fat 1.3, SaturatedFat 0.2, Sodium 7179.7, Carbohydrate 220.9, Fiber 11.5, Sugar 203.3, Protein 6
GREEN TOMATO CHUTNEY
This chutney recipe is a great way of using up a glut of garden tomatoes, making them last all year
Provided by Mary Cadogan
Categories Condiment
Time 1h40m
Yield Makes about 3kg
Number Of Ingredients 7
Steps:
- Slice the tomatoes (you can skin them if you want, but it's not necessary). Finely chop the onions. Layer both in a large bowl with the salt. Leave overnight.
- The next day, chop the sultanas using a large, sharp knife, then peel, core and chop the apples. Put the sugar and vinegar into a large pan and bring to the boil, stirring to dissolve the sugar. Add the sultanas and apples and simmer for 10 mins. Strain the tomatoes and onions in a colander (but don't rinse), then tip into the pan and return to the boil.
- Simmer for about 1 hr, stirring occasionally until the mixture is thick and pulpy. Transfer to warmed jars (see tips, below) and cover with lids.
Nutrition Facts : Calories 34 calories, Fat 1 grams fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
GREEN TOMATO CHUTNEY
Open ajar of this sweet and sour condiment when the cool weather setsin and its aroma will transport you back to late summer. Serve it as a condimentwith a cheese plate,spread it on a sandwich, oruse it as a topping for grilledpork chops or chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/2 quarts
Number Of Ingredients 10
Steps:
- Place all the ingredients in a large saucepan. Set over high heat; bring to a boil, stirring, until sugar dissolves. Reduce heat to medium-high, and simmer until mixture has thickened and most of the liquid has evaporated, about 1 hour.
- Using a slotted spoon, remove cinnamon sticks. At this point, chutney can be cooled and served, or canned: Ladle chutney into clean canning jars, and wipe excess from rims; screw on lids.
- Bring a large stockpot of water to a boil over high heat. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, pour in additional water to cover). Let jars sit in gently simmering water for 10 minutes. Remove; let cool slightly. Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed; if it does, return jars to water for 10 more minutes. Let sealed jars cool completely.
- Store unopened jars in a cool, dark place up to 6 months. Opened jars will keep in the refrigerator up to 3 weeks.
GREEN TOMATO CHUTNEY
At the end of this summer I had about 13 lbs of green tomatoes that I salvaged from my garden. In looking for uses for them, I found several chutney recipes. This one was my favorite that I tried. Adapted from a recipe found on simplyrecipes.com. Lovely as a condiment on chicken, pork, seafood, even hot dogs! Also great with a little cheese on a cracker or tortilla chip.
Provided by flower7
Categories Chutneys
Time 1h15m
Yield 3 pints
Number Of Ingredients 14
Steps:
- Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. Remove lid and simmer uncovered for an additional 15 minutes to thicken.
- Note: If desired, this recipe can be canned by processing filled (sterilized!) jars in a boiling water bath for 15 minutes. Recipe will fill six 8-oz jars or three 16-oz jars. Otherwise, chutney will keep in the refrigerator for a few months.
More about "green tomato pineapple chutney recipes"
12 DELICIOUS HOMEMADE CHUTNEYS - ALLRECIPES
From allrecipes.com
Author Carl HansonPublished Oct 2, 2020Estimated Reading Time 4 mins
- Real Indian Mango Chutney. English colonizers brought chutneys from India back to Britain, where they evolved to suit English tastes. English styles are characterized by sweet pickled fruits cooked to the consistency of jam.
- Cranberry, Apple, and Fresh Ginger Chutney. "This piquant chutney is not as sweet as traditional cranberry sauce," says foodelicious. "The bite of the fresh ginger will become more pronounced as the chutney rests.
- Lucy's Tomato and Peach Chutney. "A sweet and spicy chutney made with tomatoes, peaches, apples, celery and onion that's very addictive," says Lucy Danylewich.
- Coconut Chutney. "A sweet and spicy chutney made with tomatoes, peaches, apples, celery and onion that's very addictive," says Lucy Danylewich.
- Betty's Green Tomato Chutney. "This sweet green tomato chutney is a great way to use up unripened tomatoes," says Sian Kathryn Cross. Chopped green tomatoes and cauliflower combine with onions, sugar, vinegar, and seasonings.
- Spiced Apple Chutney. "These types of fruit chutneys are some of the most flavorful things you'll ever taste," says Chef John, "and perfect condiments for those special occasion holiday dinners.
- Green Apple and Coconut Chutney. A delicious, fresh-tasting, sweet and sour chutney with Greek yogurt, chopped onion, green chile pepper, lemon juice, and ginger.
- Chutney with Mint. A minty chutney with onion, sugar, vinegar, and cayenne pepper. "This aromatic chutney is a wonderful condiment for meats, especially lamb," says sal.
- Spicy Peach Chutney. Peaches and preserved ginger combine with raisins, garlic, onion, chili powder, mustard seed, curry powder, brown sugar and cider vinegar.
- Mango Chutney. Mango goes sweet-and-savory here, with onions, garlic, golden raisins, ginger, vinegar, sugar, and spices like cinnamon, allspice, cloves, nutmeg, and chile peppers "A Hawaiian chutney, excellent with pork or lamb," says Shirley Crowley.
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