Spicy Chutney Barbecue Sauce Food

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SPICY TOMATO CHUTNEY



Spicy Tomato Chutney image

Spicy and sweet - ginger, garlic, chili powder, and curry paste are just a few of the flavors in this tomato chutney. Best made with tomatoes fresh from the garden.

Provided by CURLING

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 1h

Yield 32

Number Of Ingredients 11

4 pounds ripe tomatoes
1 (1 inch) piece fresh ginger root
3 cloves garlic
1 ¾ cups white sugar
1 cup red wine vinegar
2 onions, diced
¼ cup golden raisins
2 teaspoons mixed spice
1 teaspoon chili powder
1 pinch paprika
1 tablespoon curry paste

Steps:

  • Fill a saucepan with water, and bring to a boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool, and peel.
  • Puree tomatoes with ginger and garlic in a food processor or blender.
  • Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with mixed spice, chili powder, paprika, and curry paste. Simmer over medium heat until thick. Refrigerate until ready to use.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 15.7 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 13.3 mg, Sugar 13.5 g

SWEET & SPICY BARBECUE SAUCE



Sweet & Spicy Barbecue Sauce image

I've never cared that much for store bought barbecue sauce. I just like to make things myself from scratch including this spicy, deep red-brown sauce. You'll find it clings well when you slather it on grilled meat. -Helena Georgette Mann, Sacramento, California

Provided by Taste of Home

Time 1h5m

Yield 1-1/2 cups.

Number Of Ingredients 12

1 medium onion, chopped
1 tablespoon canola oil
1 garlic clove, minced
1 to 3 teaspoons chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon coarsely ground pepper
1 cup ketchup
1/3 cup molasses
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons spicy brown mustard
1/2 teaspoon hot pepper sauce

Steps:

  • In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in the chili powder, cayenne and pepper; cook 1 minute longer. , Stir in the ketchup, molasses, vinegar, Worcestershire sauce, mustard and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until sauce reaches desired consistency. Cool for 15 minutes. , Strain sauce through a fine mesh strainer over a large bowl, discarding vegetables and seasonings. Store in an airtight container in the refrigerator up to 1 month. Use as a basting sauce for grilled meats.

Nutrition Facts : Calories 68 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 325mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 0 protein.

SPICY PEACH CHUTNEY



Spicy Peach Chutney image

This chutney closely resembles imported Indian chutneys and is good with all curry dishes. It is also great with cream cheese and crackers.

Provided by Shana

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 10h

Yield 96

Number Of Ingredients 11

4 pounds sliced peeled peaches
1 cup raisins
2 cloves garlic, minced
½ cup chopped onion
5 ounces chopped preserved ginger
1 ½ tablespoons chili powder
1 tablespoon mustard seed
1 teaspoon curry powder
4 cups packed brown sugar
4 cups apple cider vinegar
¼ cup pickling spice

Steps:

  • In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.
  • Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
  • Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.

Nutrition Facts : Calories 51.3 calories, Carbohydrate 12.6 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 5.1 mg, Sugar 10.9 g

NICELY SPICY BBQ SAUCE



Nicely Spicy BBQ Sauce image

The basic building blocks of barbecue sauce are not esoteric; it's all about how you put them together. Put your own stamp on it, and develop a micro-regional cuisine all your own. Note: The use of different chiles brings depth and roundness to this sauce. If you like it even spicier, feel free to leave in some or all of the seeds from the chipotles and ancho.

Provided by Sean Timberlake

Categories     condiment

Time 13h50m

Yield About 6 cups

Number Of Ingredients 15

2 quarts tomato puree
2 cups chopped onion
3 cloves garlic
1 tablespoon hot pepper flake
1 ancho chile, stemmed and seeded and cut into 1/2-inch strips
2 to 3 dry chipotle chiles, stemmed and seeded and cut into 1/2-inch strips
1 teaspoon celery seed
3 tablespoons salt
10 whole peppercorns
1/4 cup bourbon
1 1/4 cups brown sugar, lightly packed
1 1/3 cups apple cider vinegar
1 teaspoon dry ginger
1 tablespoon dry mustard
1/2 cup maple syrup

Steps:

  • Infuse the sauce: Combine the tomato puree, onion, garlic, hot pepper flake, ancho, chipotle, celery seeds and salt in a large, nonreactive saucepan. Bring to a boil, then reduce heat and simmer until all the vegetables and dry chiles are soft, about 30 minutes.
  • Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
  • Strain the sauce: Ladle the sauce into a fine-mesh sieve over a large bowl or other container, pressing with the back of the ladle to extract as much sauce while leaving solids behind. Alternatively, use a food mill for the same effect. Once strained, return the sauce to the saucepan.
  • Finish the sauce: Place the peppercorns in a tea infuser or cheesecloth sachet, and add to the sauce. Add the bourbon, brown sugar, vinegar, ginger, mustard and maple syrup. Bring to a boil, then reduce heat and simmer, stirring frequently to prevent sticking or scorching, until thickened, about 30 minutes. Remove the sachet of peppercorns, and remove sauce from heat.
  • Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
  • Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
  • Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
  • Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.

SUNNY'S SPICY HAWAIIAN BBQ SAUCE



Sunny's Spicy Hawaiian BBQ Sauce image

Provided by Sunny Anderson

Categories     condiment

Time 45m

Yield about 1 cup

Number Of Ingredients 6

1/2 cup canned crushed pineapple (do not drain)
Freshly cracked black pepper
1/2 cup store-bought BBQ sauce
1/4 cup gochujang
2 tablespoons apple cider vinegar
1/4 cup finely chopped fresh cilantro

Steps:

  • In a medium saucepot on medium heat, add the pineapple and plenty of coarse freshly cracked black pepper. Cook, stirring frequently, until the pineapple begins to bubble and brown a bit, about 20 minutes. Add the BBQ sauce, gochujang and vinegar and whisk to combine. If the mixture is too loose, cook down to a thicker consistency; if it is too thick, add a splash of water to loosen, but no more than 1/4 cup.
  • Let the sauce cool. When close to room temperature, stir in the cilantro.

SPICY BLACKBERRY CHUTNEY



Spicy blackberry chutney image

Preserve the season's best with spicy blackberry chutney

Provided by Good Food team

Categories     Buffet, Lunch, Side dish, Snack, Supper

Time 15m

Yield Makes about 400ml/14fl oz

Number Of Ingredients 6

500g blackberries
140g caster sugar
140g red onions , sliced
3 tbsp chopped fresh root ginger
2 tbsp Dijon mustard
150ml white wine vinegar

Steps:

  • Combine all the ingredients, except the vinegar, in a large saucepan. Stir mixture over medium heat until the blackberries burst. Season with salt and pepper, to taste. Add the vinegar and allow the mixture to simmer uncovered for 10 mins. Cool, transfer to a sterilised jar and seal immediately.

Nutrition Facts : Calories 50 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.15 milligram of sodium

SPICY RHUBARB CHUTNEY



Spicy Rhubarb Chutney image

This is a great recipe for grilled pork or chicken. The original recipe was sent to me from my Aunt Jean. I changed the recipe to include more cinnamon, jalapenos and garlic. I find this is much better-but if the heat scares you de seed the peppers.

Provided by Diana Adcock

Categories     Chutneys

Time 2h

Yield 5-7 half pints

Number Of Ingredients 15

2 cups packed brown sugar
1 1/2 cups cider vinegar
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon ground allspice
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
6 cups rhubarb, cut in 1/2 inch pieces
3 small jalapenos, with seeds minced
2 teaspoons minced ginger
3 teaspoons minced garlic
1 cup chopped onion
1 cup golden raisin

Steps:

  • In a large heavy saucepan combine the ingredients of part 1.
  • Bring to a boil and stir to dissolve sugar.
  • Add the ingredients of part 2.
  • Bring back to a boil, reduce heat and simmer until thick, stirring often, about 1-1 1/2 hours .
  • Ladle into clean hot jars leaving 1/2 inch head space and process in a boiling water bath canner for 10 minutes.

Nutrition Facts : Calories 493.9, Fat 0.7, SaturatedFat 0.2, Sodium 505.8, Carbohydrate 122.8, Fiber 5.4, Sugar 106.2, Protein 3.1

SIMPLE SPICY BARBECUE SAUCE



Simple Spicy Barbecue Sauce image

This is an easy tasty barbecue sauce made with ingredients you probably have on hand. From the Good Housekeeping Illustrated Cookbook.

Provided by pattikay in L.A.

Categories     Sauces

Time 15m

Yield 1 2/3 cups

Number Of Ingredients 9

2 tablespoons oil
1/2-1 small onion, diced
1 (8 ounce) can tomato sauce
1/2 cup packed brown sugar
1/4 cup vinegar
1 tablespoon Worcestershire sauce
4 teaspoons chili powder
2 teaspoons salt
1/4 teaspoon dry mustard

Steps:

  • In a small saucepan, cook onion in oil till tender - a few minutes.
  • Add remaining ingredients, heat to boiling, stirring constantly.
  • Can be used to baste any type of meat you might want to grill or broil.

Nutrition Facts : Calories 481, Fat 17.9, SaturatedFat 2.7, Sodium 3699.3, Carbohydrate 82, Fiber 4.6, Sugar 71.8, Protein 2.9

SPICY CHUTNEY BARBECUE SAUCE



Spicy Chutney Barbecue Sauce image

Categories     Sauce     Fruit     Mustard     Sauté     Vinegar     Mango     Hot Pepper     Summer     Simmer     Bon Appétit

Yield Makes about 2 3/4 cups

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 12-ounce bottle chili sauce
1 9- to 10-ounce jar mango chutney
1/3 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 1/2 teaspoons hot pepper sauce (preferably habañero pepper)

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add onion; sauté until golden, about 5 minutes. Add garlic and stir 1 minute. Stir in chili sauce, chutney, vinegar, Worcestershire sauce, and mustard; bring to boil. Reduce heat to medium-low and simmer until mixture is reduced to 2 3/4 cups, stirring frequently, about 10 minutes. Stir in hot pepper sauce. Transfer sauce to bowl; cool to room temperature, about 1 hour. (Can be made 3 days ahead. Cover; chill. Bring to room temperature before serving.)

SWEET 'N' SPICY BBQ SAUCE



Sweet 'n' Spicy BBQ Sauce image

I owned a pizza shop for 10 years and developed this popular sweet and spicy sauce to serve with a stromboli steak sandwich. Everyone loved it. This spicy BBQ sauce recipe is also delicious on chicken and pork chops. -Dorothy Ross, Jackson, Ohio

Provided by Taste of Home

Time 30m

Yield about 2 quarts.

Number Of Ingredients 15

2 cups packed brown sugar
2 cups ketchup
1 cup water
1 cup cider vinegar
1 cup finely chopped onion
1 can (8 ounces) tomato sauce
1 cup corn syrup
1 cup molasses
1 can (6 ounces) tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon garlic pepper blend
1 tablespoon Liquid Smoke, optional
1 tablespoon prepared mustard
1 teaspoon onion salt
1 teaspoon celery salt

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended. Remove from the heat; cool.

Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 191mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.

BRINED PORK CHOPS WITH SPICY CHUTNEY BARBECUE SAUCE



Brined Pork Chops with Spicy Chutney Barbecue Sauce image

Categories     Pork     Pork Chop     Summer     Grill     Brine     Grill/Barbecue     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 7

8 cups water
1/2 cup coarse salt
1/2 cup (packed) golden brown sugar
1/4 cup chili powder
8 1 1/2-inch-thick bone-in pork rib chops
Olive oil
Spicy Chutney Barbecue Sauce

Steps:

  • Combine 2 cups water, salt, sugar, and chili powder in large nonreactive pot. Bring to boil, stirring to dissolve salt and sugar. Remove from heat. Add 6 cups cold water. Cool brine completely. Add pork chops, pressing to submerge. Cover pot; chill at least 6 hours and up to 1 day.
  • Prepare barbecue (medium-high heat). Drain pork; pat dry with paper towels. Brush pork on both sides with oil; sprinkle with pepper. Grill pork to desired doneness, about 10 minutes per side or until instant-read thermometer registers 150°F for medium. Serve pork with Spicy Chutney Barbecue Sauce.

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