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.
Spray medium skillet with non-stick cooking spray and cook over medium heat until hot.
Add the chicken, cover and cook for 15 minutes.
Turn chicken several times until cooked through.
Drain liquid from the pan and return to heat.
Add Mr. Yoshida's Original Gourmet Sauce and turn chicken to coat evenly.
Cook covered for 10 more minutes, turning chicken often to coat evenly.
Remove cover and cook for 5 minutes to reduce sauce to a glaze.
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.
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.
For the chutney, preheat grill on high heat.
eanwhile, for the mustard chutney, combine mustard, chutney, garlic, salt and pepper
br>Meanwhile, to make the chutney, heat oil in a medium
utter, 1 tablespoon of the chutney, coriander and half each of
br>Serve hot with the chutney ?of your choice.
Recipe
ood processor or blender, place chutney, soy sauce, sugar and oil
nd 4 T chutney.
Mix until chutney is blended.
Add
Reserve two tbsp of chutney.
Mix cream cheese, cheese, scallions and curry power and 1 1/2 T of chutney. Place puff pastry on work surface, and cut each sheet into 12 equal squares.
Equally divide filling between the 24 squares in the center, top evenly with remaining chutney (not the reserved).
Put egg in a small bowl and beat.
Egg wash edges, fold over diagonally, and crimp.
Bake at 400\u00b0 for 10 minutes, brush with reserved chutney, and bake for 6 minutes more.
Start the chutney. Place ginger into mini chopper
Cover and refrigerate. The finished chutney should be thick about the