ammy consistency.
Ladle hot chutney into hot jars, leaving 1
Reduce heat, and simmer the chutney until thickened, 1 to 2
erries.).
Make sure your canning equipment is scrupulously clean, and
o medium and cook until chutney is thickened, at least 1
t least 5 minutes. Pack chutney into hot, sterilized jars, filling
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
Dip tomatoes in boiling water for 30 seconds or so.
Take out and immediately put into iced water.
I fill one side of the sink with the ice water, use the other side to drain them.
This helps to get the skins off.
Remove core and skins and cut in half or if large tomato cut into quarters.
pack them tightly into jars.
Add one Teaspoon canning salt to each Quart.
set in water bath and process for 30 minutes.
let cool.
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
br>Serve hot with the chutney ?of your choice.
Recipe