omegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
ood processor or blender, place chutney, soy sauce, sugar and oil
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.
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
Make a marinade by mixing 2 tablespoons oil, ginger, cumin, coriander, salt and cayenne together in large shallow bowl. Add fish and marinate in the refrigerator for no more than 30 minutes. Meanwhile, build a single-level fire. Set grill rack in place. Cover grill with lid and
let rack heat up, about 5 minutes. Rub cooking grate with oil-dipped wad of paper towels.
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.
ith basil.
Serve with chutney.
Let cheese soften and pour 1/2 jar of chutney over it.
Serve with Hi-Ho or Ritz crackers.
Easy and very good!
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.
ach.
Spoon 1 tablespoon Chutney over each breast and rub
oiling water.
Add the chutney and mayonnaise and mix together
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.
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