Kaffir lime chutney recipes

Plum Chutney

Plum Chutney

Remove the keffir lime leaves and cardamom. 12 kaffirlime leaves. Wash, pit and chop the plums. Wearing gloves, stem, seed and chop the peppers

Pineapple Chili Chutney

Or add a little lime juice instead to off set the sweetness of the pineapple and sweet chili sauce. My family has always been a chutney and meat and salad kind of family
Nectarine Chile Chutney

Nectarine Chile Chutney

Nectarine Chile Chutney1 tablespoon peanut oil. 5 dried Kaffirlime leaves (use fresh lime leaves if you have). 5 dried Kaffirlime leaves (use fresh lime leaves if you have)
Eggplant and Squash Curry

Eggplant and Squash Curry

Serve curry on bed of lime and green onion rice with extra chutney for mixing in. To prepare the rice, follow package directions adding lime zest or leaves to water before rice, add the scallions to the rice and lime juice when the rice is done and you fluff with fork
Vegetarian Thai Red Curry

Vegetarian Thai Red Curry

** I usually use the leaves for garnish, and save the stems for chutneys and curry pastes. 2 Tbsp lemon zest (or kaffirlime leaves if handy). 2 Tbsp lemon zest (or kaffirlime leaves if handy)
WorldFoods at the School of Wok & Stir Fry Tips

WorldFoods at the School of Wok & Stir Fry Tips

For instance Kaffirlime leaves can be bought at an Asian supermarket and frozen. The School of Wok team devised a varied menu for the cookery lesson using a selection of the 51 different sauces that are available – dipping sauces, pastes, noodle sauces, stir-fry, cocking sauces, marinades, chutneys and salad dressings
Chicken Thai Green Curry

Chicken Thai Green Curry

Lime wedges, for garnish. From regional delights and staples like Litti chokha chutney baked on a goitha ( clay oven) and cracked open to a warm spoonful of ghee (clarified butter), mutton curries and rice
Radiantly Alive

Radiantly Alive

our Asian Style lunches with ad-hoc creations like my Thai Style cucumber kaffirlime "noodles" with wilted spinach