b>chilli apricot chutney: Heat oil in a saucepan over medium heat. Add chilli
lender and add the ginger, chilli, and coriander and blend until
aper. To make the mango chutney, heat 1 tbsp oil in
Heat oil in a wok or large frying pan, add onion, chilli and garlic, cook until onion is soft.
Add chicken to pan stir-fry until cooked though. Add sauce, cream, chilli powder, sugar (and milk if serving over rice.) A wok gets hotter than a frying pan, you may want to cover and cook a couple of minutes if using a frying pan to make sure chicken is cooked through.
Add basil and coriander toss until hot, serve immediately.
To serve: Serve over jasmine rice garnish with coriander leaf.
f neccessary.
-add sweet chilli,chutney,sugar,bay leaves,cloves,salt
Heat the olive oil in a saucepan and saute the onions, ginger and chili until softened. Add the mango and vinegar and simmer for 1 min. Season with salt. Allow to cool.
In a bowl, mix the flour, turmeric, cayenne pepper, cumin and salt. In a separate bowl, mix the yogurt and 9 tbsp water. Stir the flour mixture into the yogurt.
In a saucepan, heat the vegetable oil to 350\u00b0F. Dip the peppers in the batter and fry in the oil until golden. Drain on kitchen paper and keep warm. Serve with the mango chutney.
he broccoli and red currant chutney onto serving plates. Top with
ough is rising, prepare the chutney.
Light a grill for
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.
For the mango chutney, heat oil in a medium
Combine chutney, butter, lemon juice, and curry. Place chops on a rack in a broiler pan; brush with 1/2 chutney mixture. Broil 3-4 inches from heat, about 10 minutes. Turn chops and brush remaining chutney on them, and broil an additional 8-10 minutes.
For the chutney, preheat grill on high heat.
eanwhile, for the mustard chutney, combine mustard, chutney, garlic, salt and pepper
br>Meanwhile, to make the chutney, heat oil in a medium
utter, 1 tablespoon of the chutney, coriander and half each of