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Tangerine Chutney Recipe

Tangerine Chutney Recipe

Ingredients

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

Recipe Preparation

  • 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.

Recipe by Nancy Oakes, Bruce AidellsReviews Section

Cranberry-Tangerine Chutney

Laura: I am wild about the bright flavors of this chutney. I am crazy about cranberries anyway (I wish I had a lipstick that color!), but with the honey, tangerines and dash of vinegar, this condiment is the perfect foil to the toasty spices in the turkey. Hey Den, you know I like my aigre-doux sauces. I love the sweet and sour flavors. This sauce rocks!

Dennis: Yes, you do tend to run a little sweet and sour! Just kidding, you make great sauces and your cranberry dishes always taste as beautiful as they look. I thought all of your lipsticks were cranberry color? They all look the same to me even though they have different names. Great marketing!

3/4 cup freshly squeezed orange juice
2 cups fresh or frozen cranberries
1/2 cup sugar
1/4 cup honey
Pinch of crushed red chili flakes (optional)
Pinch of kosher salt
2 tablespoons red wine vinegar
2 cups tangerine sections (no cheating with canned mandarin oranges, there is no comparison)

Place all of the ingredients, except the tangerine sections, in a medium saucepan over medium heat. Stir occasionally until the cranberries begin to pop and become jellied. Remove from the heat while the berries still have some texture and cool.

When the sauce has cooled, stir in the tangerine sections. The sauce can be prepared up to 3 days ahead of serving and can be stored, covered, in the refrigerator.


Tangerine juice

Tangerine juice should be next on your menu in the hunt for a suitable substitute for orange juice. It is a great drink which is both nutritious and delicious. It is easy to prepare and requires minimal ingredients. The best part is that it is economical and can be prepared in under 30 minutes.

Health benefits

  • Tangerines are a rich source of vitamins, being particularly abundant in vitamin C.
  • They provide an excellent source of antioxidants which prevent inflammation in the body, fight off free radicals and help facilitate medical treatments.
  • The addition of tangerine to your diet can help your body absorb iron from foods more easily.
  • The presence of fibers such as pectin and hemicelluloses prevent the absorption of cholesterol in the body. This sharply cuts your risk of getting obesity.
  • Because of the high fiber content, constipated individuals can find safe haven with tangerine juice which helps with bowel movements.
  • Essential oils in tangerine can help digest your food, so the next time you’re having troubles digesting your food, try drinking a tangerine smoothie.
  • Tangerine also provides an instant surge of energy to your body, perfect for individuals who want a pre-workout drink.

People who are on a diet would definitely benefit with tangerine juice because it contains low calories compared to the nutritious value they offer.



How to Make Tangerine juice

  • Peel the tangerines, leaving only the yellow pith.
  • Cut the apples into quarter sized pieces, making sure to remove the stem.
  • Cut the top and bottom portions of the carrot.
  • Pour the mixture in a juice machine.
  • Cool in the fridge and serve chilled!
  • The tangerine is a derivative of the Mandarin Orange, which is native to Southeast Asian territories.
  • The name tangerine comes from the root word &lsquotangier&rsquo in Morocco. The first batches of tangerine fruit came from Morocco and were shipped off to Southeast Asia and Europe.
  • It is surprising to note that while tangerines have been cultivated for thousands of years in both Japan and China, it wasn&rsquot until the 19 th century that the tangerine first made its way to the United States.

When you&rsquore shopping for tangerines, keep a look out for them between December and January to order the premium versions before they run out.


Tangerine spritzer

The tangerine spritzer is a versatile drink which can be paired with many dishes to give you a tasty experience your family and friends would want to get more of. This recipe will combine the best of strawberries, tangerines and pomegranates in one tasty smoothie.

Health benefits

  • Tangerines are a variety of mandarin oranges which come packed with nutritious values, including vitamin C, vitamin A, potassium and fibers. These can help with the healthy function of the body, contributing to cell growth, strengthening bones, heart and kidneys.
  • Although tangerines are comparable to oranges, they contain more vitamin A, iron and vitamin C.
  • Tangerines contain compounds, called flavonoids, which have anti-cancer properties. Studies have shown that consuming tangerines prevents the growth of cancerous cells, neutralizing free radicals and disease-causing cells in the body.

Tangerine contains potassium which helps the proper functioning of important organs and muscles in the body such as the kidneys, organs, heart and the digestive system.



How to Make Tangerine spritzer

  • Place strawberries, tangerine juice, water, wine and mint in a large glass.
  • Fill it to the brim with water
  • Stir
  • Serve chilled
  • Tangerines have been grown for over 3000 years, with origins going back to China.
  • It wasn&rsquot until the 19 th century that tangerines arrived in Europe and North America.
  • The name for tangerines comes from the root word &lsquotangier&rsquo in Morocco, where the first batches of the fruit began to get shipped to the Northeast Asian regions of the world, and Europe.
  • Tangerines are prone to getting attacked from altarnaria alternate, a disease which can cause brown spots. They were first reported in 1903 in Australia and began to affect Florida groves in the 1970s.
  • A single medium sized tangerine contains about 37 calories.
  • One serving of a medium sized tangerine provides about 32 percent of the recommended daily amount of vitamin C.
  • The skin of tangerines contains essential oils which are used as an additive in cosmetics and aromatic liqueurs.

Tangerine spritzer has a cheerful color which has a positive effect on the body, helping to calm the nervous system and preventing depression.


How to Make It

With a sharp knife, cut off and discard peel and outer membrane from 2 mandarin oranges or tangerines (about 1/2 lb. total). Hold fruit over a bowl and cut between fruit and inner membranes to release segments into bowl squeeze juice from membranes into bowl, then discard membranes. In a 1- to 1 1/2-quart pan over high heat, stir 1 tablespoon minced garlic and 1 tablespoon minced fresh jalapeño chili in 1/2 teaspoon salad oil until garlic and chili begin to sizzle, about 1 minute. Add 1/2 cup mango chutney, 2 tablespoons rice vinegar, 1/8 teaspoon hot chili flakes, and mandarin segments and their juice. Stir until boiling, then reduce heat and simmer, stirring often, until mixture is reduced to 1/2 cup, 8 to 10 minutes. Serve hot or warm.


How to make Orange Peel chutney

  1. Wash the outer the skin of orange well. Tap it in a kitchen towel. Peel the skin and chop it into small pieces.
  2. Heat oil in a pan and fry the orange peel in medium flame for 5 mins or till it becomes soft. Remove it from the pan.
  3. In the same pan, with the remaining oil add Bengal gram and urad dal. Fry till it turns golden.
  4. Add shallots and tomato. Fry it till turns soft.
  5. Add tamarind paste and coconut. Give a nice stir. Let the mixture cool.
  6. Add fried orange peel and the onion – tomato mixture to a mixer-grinder. Add little water and grind it to a fine paste.
  7. Temper the chutney with ingredients mentioned “for tempering”.
  8. Serve orange Zest Chutney with idly, dosa or rice.

Ingredients

  • 10 to 12 lemons/about 3 pounds, plus 2 or 3 more for juice (see below)
  • 2 tablespoons salt (kosher)
  • 2 cups brown sugar
  • 6 garlic cloves (minced)
  • 1/2 cup dried currants
  • 1/2 cup lemon juice
  • 1/2 cup cider vinegar
  • 1 to 2 tablespoons fresh ginger (grated)
  • 1 teaspoon coriander seeds (crushed)
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon red pepper flakes
  • 4 half-pint (8-ounce) jars and lids

Lemon and tangerine curd

Tart and not too sweet, this citrus curd is like spoonfuls of sunshine shipped in from a place where your car easily starts in the morning and the tiny hairs in your nose don't freeze the moment you walk outside.

Makes 150ml curd
50ml lemon juice
50ml tangerine or orange juice
50g sugar or 50ml honey
3 large egg yolks
4 tbsp butter, cut into chunks

1 In a small saucepan, combine the lemon and tangerine juices and bring to a boil. Simmer until reduced to about 3 tbsp.

2 Whisk the sugar/honey with the egg yolks until smooth. Stir in the citrus, whisking vigorously as you do so the egg yolks don't scramble. Add an inch or two of water to saucepan, return it to the stove, and place the bowl with the juice-egg-sugar mixture on top of if. Bring the water to a simmer, and cook the curd over it, stirring constantly, until it is thick enough to coat a spoon.

3 Remove from the heat. Whisk in one chunk of butter at a time, whisking vigorously to aerate the curd, until all of the butter is incorporated. For a denser curdinstead of an airy one, stir the butter more gently in one piece at a time without the crazed whisking. Cover and cool in the fridge before serving (keeps for up to a week or frozen for up to a month). Gently rewarm and whisk before serving to get the creamy texture back.


Ingredients

1 lb. pork tenderloin, trimmed
2 tbsp. stone-ground mustard
Salt and pepper to taste
2 tbsp. olive oil
1/2 cup onion, finely chopped
1 clove garlic, finely chopped
1/2 jalapeño, seeded, finely chopped
1 tbsp. brown sugar
1/2 tsp. fresh ginger, peeled, grated
3 Florida tangerines, peeled, sectioned, chopped
1 Granny Smith apple, peeled, cored, chopped
3 tbsp. cider vinegar
1 tsp. fresh sage, finely chopped


Grilled tofu and tangerine rolls with spicy peanut sauce recipe

A delicious, light meal or starter for when you have friends over. It is crunchy and refreshing but deeply satisfying with the slick of the flavourful peanut sauce. If you don&rsquot like fruit or citrus flavours with your savoury food, you can leave the tangerine out. Makes 8 rolls.

Anjum recommends that you use her Spice Tailor Peanut and Tamarind Chutni for this recipe.

Ingredients

  • 8 rice paper rolls
  • 1 large carrot, peeled and grated coarsely
  • 10 cm segment of cucumber, sliced and cut into thin matchsticks
  • 1 handful fresh mint leaves, larger ones torn
  • 250 g firm tofu
  • 3 tbsp dark soy sauce
  • 1 large spring onion, cut into 7.5cm lengths and finely sliced lengthways
  • 2 tangerines, peeled and segments opened
  • 8 rice paper rolls
  • 1 large carrot, peeled and grated coarsely
  • 10 cm segment of cucumber, sliced and cut into thin matchsticks
  • 1 handful fresh mint leaves, larger ones torn
  • 8.8 oz firm tofu
  • 3 tbsp dark soy sauce
  • 1 large spring onion, cut into 7.5cm lengths and finely sliced lengthways
  • 2 tangerines, peeled and segments opened
  • 8 rice paper rolls
  • 1 large carrot, peeled and grated coarsely
  • 10 cm segment of cucumber, sliced and cut into thin matchsticks
  • 1 handful fresh mint leaves, larger ones torn
  • 8.8 oz firm tofu
  • 3 tbsp dark soy sauce
  • 1 large spring onion, cut into 7.5cm lengths and finely sliced lengthways
  • 2 tangerines, peeled and segments opened
  • 5 tbsp peanut and tamarind chutney
  • 1.5 tsp dark soy sauce
  • 1.5 tsp lemon or lime juice
  • 30 g creamed coconut
  • 5 tbsp peanut and tamarind chutney
  • 1.5 tsp dark soy sauce
  • 1.5 tsp lemon or lime juice
  • 1.1 oz creamed coconut
  • 5 tbsp peanut and tamarind chutney
  • 1.5 tsp dark soy sauce
  • 1.5 tsp lemon or lime juice
  • 1.1 oz creamed coconut

Details

  • Cuisine: Asian
  • Recipe Type: Starter
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. Heat a non-stick griddle pan. Cut the tofu into ¾” deep, 1” wide rectangles. Pat well with several layers of kitchen roll to take out some of their moisture. I need to oil my griddle pan a little to prevent the tofu sticking (my non-stick coating has completely gone). Place the tofu on the griddle pan and cook until the underside has lovely brown bars on them. Turn and repeat with this side.
  2. Meanwhile, make the dipping sauce. Stir together all the ingredients, adjusting consistency, I like it creamy but not thick. Taste and adjust, lemon juice or coconut to taste.
  3. Once the tofu is done, place straight into the soya sauce (you are not seasoning with anything else so you can allow them to soak in a little).
  4. Place your rice rolls, two at a time in a deep plate of water until just soft. Place them flat on some kitchen roll to dry slightly and place on your work surface. Place 6-7 cucumber shreds in a line in the centre of each, leaving a 1” border at the top and bottom.
  5. Follow with some spring onion and 1 tbs. or so of carrot, then 2-3 mint leaves, 1-2 tangerine pieces and finally the tofu.
  6. Fold in the top and bottom and then one side and roll, keeping it tight, the whole thing so that it is like a spring roll. Cover with some damp kitchen roll as you finish the rest. Serve as they are or halved with the dipping sauce.

Recipes by Anjum Anand and Photos ©Lisa Linder

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