omegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
Heat oven to 450 degrees F.
Combines crumbs and rosemary.
Season chops with salt& pepper.
Spread each side of the chops with 1/2 tsp chutney and dip into the crumbs, coat well Place on a baking sheet and bake until golden brown 15 minutes for medium rare.
Serve.
irections for sauce:
This recipe makes enough sauce for about
ough is rising, prepare the chutney.
Light a grill for
epper Fried Rice (Recipe # 290685) and Pineapple-Plum Chutney (Recipe # 290686) .
For
ot with the chutney ?of your choice.
Recipe courtesy of CHAI
br>NOTE: Omitted salt from recipe suggested; feel free to add
Serve Salmon with chutney.
MAKE AHEAD: Chutney can be prepared, covered
Mix all ingredients well, except almonds and additional chutney, in a food processor.
Garnish with remaining chutney and almonds.
Best if made the day before serving. Serve with plain crackers.
Combine onion, garlic and lemon juice and let stand 15 minutes.
Add the mustard, celery, chutney and mayonnaise and stir until well-mixed.
Gently add the eggs and season. Depending on your taste, adjust the lemon and chutney.
Refrigerate (Lynne suggests 12-24 hours before serving).
When ready to serve--stir in almonds.
bout 30 minutes, until the chutney is thick and dark. (Stirring
To prepare chutney:
Place peppercorns on cutting
ith a little whipped cream (recipe follows) or cinnamon on top
For best results, please use Major Grey mild mango chutney with ginger and
ide first; the lamb is best served medium rare, check the
ith basil.
Serve with chutney.
o prevent sticking.
This chutney will absorb the vinegar and
Mix together curry powder and cream cheese. Pat softened cream cheese mixture into a 3/4-inch thick pancake shape (approximately 8-inch in diameter) onto a serving plate.
Spread chutney evenly over the cream cheese. Sprinkle in even layers: chives, currants, coconut, top off with the chopped peanuts.
Serve with crackers (Armenian-style is best).
Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. To make the chutney, combine lime juice, garlic, ginger, chile, yoghurt, and sugar in a food processor and puree. Stir in the mint leaves by hand, then add salt and pepper.
Grill the chops for 3-4 minutes per side, by which time they will be medium-rare, or until they reach the desired degree of doneness.
Serve the lamb chops hot with the cool chutney.
Marinate at least for 1 day.
Best on BBQ slowly cooked over a low flame for a few hours.
Or you can bake in the oven at 180 Degrees C for about 1 1/2 hours or longer.
Absolutely delicious.