ood processor or blender, place chutney, soy sauce, sugar and oil
Preheat your broiler/grill.
Put salmon fillets in a dish that will be okay to go under your broiler/grill.
In a small bowl, combine the mango chutney and the garlic powder. Stir until the garlic powder is fully combined.
Spoon the mixture over the two salmon fillets to that each has the same amount.
Cook under the brolier/grill for about 10 minutes or until the salmon is cooked through. Make sure to keep and eye on it as the chutney topping can very quickly go from golden brown to burnt.
Preheat oven to 325' Remove rind from top of cheese, cutting to within 1/2 inch of outside edges.
Spread chutney on top, sprinkle with bacon.
Bake at 325 degrees for 20 minutes.
Serve with crackers or on baguette slices.
In a large stainless steel pot add all the ingredients.
Bring to a boil for 5 minutes stirring often then reduce heat to simmer.
Let the chutney simmer - uncovered - for 11/2-2 hours.
Stirring frequently while cooking.
Jar and chill or process in a water bath for longer shelf life.
Let cheese soften and pour 1/2 jar of chutney over it.
Serve with Hi-Ho or Ritz crackers.
Easy and very good!
ach.
Spoon 1 tablespoon Chutney over each breast and rub
oiling water.
Add the chutney and mayonnaise and mix together
Pound chicken breasts to 1/4\" thick.
Saute green pepper and shallots in butter.
Add chicken.
Saute till done.
Remove chicken from skillet.
Add bouillon, mango chutney, orange juice, water and ginger.
Stir.
Simmer for 5-10 minutes until sauce thickens.
Return chicken to skillet with cubed mango.
Heat through.
br>Place onion, yogurt, mango chutney, garlic, turmeric, chili powder, garam
ix onion rings with green chutney and serve with skewers.
pepper and parsley.
Add chutney and leave to cool slightly
In nonstick skillet or wok, heat olive oil over medium heat. Add onion and chicken breast and cook, stirring ocassionally, until chicken is almost cooked through.
Add tomato juice, red wine, chutney, and salt. Simmer for 10 minutes. Serve with rice.
or 5 minutes. Add sultanas, chutney, breadcrumbs, 1 egg, salt & pepper
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.