ough is rising, prepare the chutney.
Light a grill for
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.
For best results, please use Major Grey mild mango chutney with ginger and
ide first; the lamb is best served medium rare, check the
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.
asala, chili powder, garlic, mango chutney, salt and sugar.
Heat
n the raisins, apricot jam, chutney, curry powder, salt, and black
ressing, combine the mayonnaise, wine, chutney, curry powder and 1 1
ervings.
Farm Journal's Best Ever Recipes.
br>Meanwhile, combine all the chutney ingredients in a food processor
arge pieces of mango chutney.
Stir chutney into cranberry mixture.
ccasionally, 30 minutes.
Make chutney while shrimp marinate:
Toast
owl, combine all ingredients except chutney; mix well.
Gently shape
Heat oil in a large saucepan on medium heat. Cook onion, ginger and sugar, stirring, for 3 mins or until soft. Add curry paste and spices; cook, stirring, 1 min or until fragrant.
Add tomatoes, cherry tomatoes, 1 cup water, coconut milk, lentils and chickpeas to pan; bring to a boil. Boil, uncovered, 10 mins or until thickened slightly. Remove from heat; let stand 10 mins.
Meanwhile, for the chutney yogurt, mix yogurt and chutney in a small bowl.
Sprinkle dahl with cilantro. Serve with chutney yogurt.
Sprinkle each minute steak with sage and top with a slice of prosciutto. Pound lightly to combine meats then set aside.
To make the red pepper chutney, combine all ingredients in a medium saucepan. Bring to a boil over high heat, stirring, until sugar dissolves. Reduce heat to low and simmer for 20-25 mins, until tender. Let cool.
When ready to serve, heat oil in a frying pan over high heat. Cook steaks for 30 seconds per side, or until cooked to your liking.
Stuff rolls with mixed greens, steak, fried eggs, onion and chutney.