owl, combine all ingredients except chutney; mix well.
Gently shape
remove from heat.
Arrange pineapple rings, cherries and nuts in
br>To prepare relish, combine pineapple and remaining ingredients in a
ood processor, briefly whirl the pineapple, lemon peel, lemon, chile, bell
omegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
Make the chutney: mix together all the chutney ingredients in a glass bowl
arm until serving time.
Pineapple Chutney Dipping Sauce:
Combine all
lightly thickened.
Prepare the pineapple and cut into small cubes
Drain pineapple and combine juice with sugar and vinegar.
Boil the mixture down to 1/2 cup.
Stir in pineapple, corn syrup, ginger, and cranberries and chill.
0 minutes more. For the chutney, combine pineapple, cider, onion, cinnamon, and
inutes.
Add the nectarines, pineapple and juices, raisins, garlic, ginger
Put the shallots and pineapple and ginger in the pan and cook it for 4 mins at medium Temp.
Once it has cooked for the 4 Mins pour in the white wine to deglaze it (continuously stirring).
Then cook it until all the white wine is absorbed on med temp.
Once that's done turn off the heat and put the sugar, salt, and pepper in it.
Then stir it around to get all the stuff coated evenly.
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.
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.
Peel and core pineapple, cut into small pieces.
Mix all the ingredients together and cook until the mixture is thick.
Add salt to taste.
Cook pineapple in juice until the juice has reduced to very little, then add all the other ingredients.
Cook until the mixture thickens.
Keep chutney in a jar and use as needed.
Peel, seed and dice cucumber.
Add cucumber and pineapple with juice to a\t4 cup glass measure.
Microwave on High 5 to 7 minutes.
Mix
cornstarch
with
1 tablespoon water until smooth. Stir into
pineapple mixture.
Microwave on High 2 to 3 minutes, until
mixture
thickens.
Coarsely chop nuts; stir nuts and mint into
the
hot
chutney.
Great
with poultry or pork.
Pour pineapple chunks and cherry pie filling into the bottom of a 9x11 pan. you can mix them, or leave as they are.
sprinkle dry cake mix evenly over the top.
cut butter into pats and place on top of the cake mix, spacing them kinda evenly.
bake at 350 degrees for about 25 minutes. it may take a little longer. (our oven is very old and varies from day to day!).
serve with ice cream or whipped cream!
inutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and
Peel pineapple; remove core.
Chop to the size you wish. Place in pot with remaining ingredients and cook at least 30 minutes or longer, if you want thicker chutney.
Pour into hot, sterilized jars.