Cut chutney into small pieces, if necessary.
Stir together cream cheese, sour cream and curry (you can use more curry if you like things hot).
Sit in chutney.
Cover and refrigerate a minimum of 2 hours.
Top with additional chutney if desired.
Serve with crackers or vegetables.
Mix curry well into softened cream cheese.
Form into ball and refrigerate.
Cut big pieces in the curry in half.
When ready to serve, place cheese ball on plate.
Pour chutney over it.
Ball may be rolled in finely ground almonds, if desired, or sprinkle slivered almonds on top.
Combine mayonnaise, chutney, curry powder, lime juice, salt and pepper.
Pour over chicken and mix in almonds.
Chill before serving.
omegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
tep 13.
Make the curry sauce: Add the cream from
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.
latter, serve immediately with Red Curry Sauce, and garnish with green
wok or saucepan, add curry seeds mixture and ginger and
rom the mixture.
Add curry and chilli powders and about
minutes.
Stir in curry powder.
Add Marsala.
red wine vinegar, tomato paste, chutney, apricot jam, turmeric and cinnamon
ice.
For the potato curry: Heat the 3 tablespoons of
cook onion, garlic, ginger and curry until onion has softened.
aucepan.
Saute onion and curry power in melted butter for
Make the chutney: mix together all the chutney ingredients in a glass bowl
Combine flour, curry powder and salt in bowl.<
salt. Stir in the flour + curry powder & cook for 3-4
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.
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.