In a bowl, combine chutney, cream cheese and cherries.
Chill until firm.
Shape into a ball and roll in pecans.
Serve with assorted crackers, fruits and vegetables.
Yield: 1 cheese ball.
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.
Fry onion in oil until translucent but not brown. Whisk in curry powder. Cook for 2 minutes. Whisk in pureed chutney and the cream. Add salt to taste.
Saute sliced chicken breast in a small amount of oil until cooked halfway through, about 3 minutes. Add sauce and simmer until chicken is cooked through, about 10 minutes. Garnish with green onions and serve.
This is great served over jasmine or basmati rice.
ogether the mustard and the chutney. Transfer the burger to the
Spread 1 tsp softened butter on ea slice of bread (may use more as needed).
Spread 1 tbsp chutney on unbuttered side of half the slices.
Top chutney w/2 oz sliced Blarney, gouda or smoked gouda cheese.
Place bread slice on top, buttered side out.
Over med-low heat, brown in a lrg skillet (turning once or twice) till cheese is melted (1-2 min per side).
NOTE: Is it not cute the way they have so meticulously told us how to assemble & cook a grilled cheese sandwich? I loved it!
Mix cream cheese, Cheddar cheese, sherry, Worcestershire sauce, curry and salt. Blend well.
Line loaf pan with wax paper. Smooth mixture into pan.
Refrigerate 3 hours or overnight. Remove from pan. Layer chutney, green onion, cashews and coconut.
Serve at room temperature with Bagel Chips or Wheat Thins.
Mix together cheddar cheese, chutney and cayenne pepper and seasoning salt in a mixing bowl.
Mash up well with fork or mixer. Add cream cheese if mixture is too thick.
Press and form mixture into about 30 small balls.
Place pecans in a shallow dish and roll balls in nut mixture to coat.
Cover and chill several hours before serving.
Fill phyllo shells 1/2 to 1/3 full with chutney.
Spread goat cheese over top of chutney.
Arrange on serving dish.
You're finished!
Cut each roll in half crosswise.
Spread the bottom half liberally with chutney.
Place a thick slice of cheddar on top and cover with the top half of the roll.
Mix mayonnaise, chutney, curry powder, lime peel, lime juice and salt and let stand in refrigerator.
Cut pineapple in small pieces and drain thoroughly.
alves. Top with cucumbers and chutney, then remaining pita halves.
Crumble bacon and mix 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!
Combine all ingredients for Mango Chutney Sauce in a a mixing
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.
MEASURE the dry CHAPATI RECIPE ingredients first into large bowl
For marinade, put chutney, chili, lemon juice, vinegar, ginger and curry into a food processor or blender; mix until smooth. Transfer to a large plastic food bag; add pork and seal bag tightly.
Refrigerate 12 hours or longer; heat oven to 450\u00b0. Remove pork from marinade.
Arrange on a foil-lined jelly roll pan.
Roast until internal temperature reaches about 155\u00b0 about 25 to 35 minutes.
Let stand 5 minutes before slicing (temperature should rise to 160\u00b0).
Combine bell pepper, beans, chutney, corn, green onion, cilantro, chiles, coriander and hot pepper sauce in medium bowl; mix well.
Cover; refrigerate for 2 hours.
Let stand at room temperature for 30 minutes before serving.
Serve with chips or crackers.
Combine chicken with the onion and celery. In a blender, or food processor, puree the drained apricots, with the chutney. Add the mayonnaise, lemon juice, and soy sauce and combine. Season with salt and pepper.
Fold the dressing into the chicken mixture. Fold in pecans and sprinkle a few over each serving.
Preheat oven to 350\u00b0.
Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes.
Cool and mix with the chutney and currants or raisins.