omegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
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.
Chutney: In a fry pan, dry
For the dosa: Soak the parboiled and uncooked
atter, a consistency that of Dosa batter.
\tNext, add the
e served with my peanut chutney (Recipe #270377).
epper Fried Rice (Recipe # 290685) and Pineapple-Plum Chutney (Recipe # 290686) .
For
ot with the chutney ?of your choice.
Recipe courtesy of CHAI
br>NOTE: Omitted salt from recipe suggested; feel free to add
bout 30 minutes, until the chutney is thick and dark. (Stirring
To prepare chutney:
Place peppercorns on cutting
ith basil.
Serve with chutney.
Preheat oven to 500\u00b0.
Cut four sheets of foil, each 1 foot square.
Stir together the ginger, garlic, mango chutney, vinegar, butter and red pepper flakes.
Divide the leeks equally, placing 1 portion in the center of each piece of foil.
Season both sides of chicken with salt and pepper to taste; place on top of leeks. Spread 1/4 of the chutney mixture on each chicken breast.
Sprinkle with the slivered peppers and snow peas; season with salt and pepper.
Combine everything in a small bowl and mix well.
A VERY thin bread is great, otherwise choose what you like.
For tea sandwiches, stack bread and cut off crusts. Save crusts for another recipe. If you want spread a thin layer of butter on the bread. Spread chicken salad on the bread and top with another slice (with or without butter).
Cut into squares, rectangles or triangles. If triangles, place on plate points up.
If you have made this ahead of time cover with wax paper and then a damp tea towel to keep them moist.
Prepare chicken.
Melt oil in skillet; add peanut butter. Stir vigorously; add water and seasoning.
Stir in chicken and turn flame low.
Cover; stir from time to time and allow to cook for 6 to 7 minutes.
If more seasoning is desired, add when ready to serve.
Serve in a ring of flaky cooked rice with mango chutney, fresh coconut, fresh hot pepper and any other desired relish.
Combine turkey, onions, chestnuts, rice and raisins in a large bowl.
Prepare a sauce using remaining ingredients, except peanuts.
Fold sauce into turkey mixture. Cover with plastic wrap and refrigerate at least 3 to 4 hours or overnight to blend flavors.
Serve on curly leaf lettuce and garnish with peanuts.
Blend the ingredients well.
Chill for at least 4 hours. Scoop out a pineapple half and fill with mixture.
Top with toasted almonds.
Serve with crackers.
This is a quick and festive recipe and may be made the day before serving.
Peel and mince ginger fine; wash and drain currants.
Cook sugar, salt and vinegar together in a large stockpot to a clear syrup; add the ginger root and let it cook in the syrup for 20 minutes.
Add the rest of the ingredients and let simmer for 5 hours over very low heat.
Stir occasionally.
The chutney should be the consistency of a thick marmalade.
Fill sterilized jars and seal.
he sugar in the tomato chutney the burgers have a tendency
1.Heat the oil and cook the onions until soft.
2.Add the Garlic and cook for 2 minutes.
3.Stir in the spices and cook for 2-3 minutes.
4.Stir in the pasata.
5.Add salt.
6.Blast with blender till smooth.
7.Add chicken cook till browned.
8.lastley add 400g Mango chutney.
9. taste & serve with rice/chips WOO WOO.