For the mango chutney, heat oil in a medium
ea Salt. Serve with Mango Chutney.
For Mango Chutney, heat oil over medium
MANGO CHUTNEY: Can be stored up 2
Combine yogurt and paste in a large bowl. Add chicken, turning to coat. Cover and refrigerate for 1 hour.
For the mango chutney, combine sugar and vinegar in a large saucepan on low heat. Stir until sugar dissolves. Stir in remaining ingredients. Bring to a boil. Reduce heat to low and simmer for 15-20 mins, until thickened.
Preheat oven to 350\u00b0F. Place chicken on a wire rack over a large roasting tin. Bake for 30-35 mins until cooked through. Serve with mango chutney.
First make the mango chutney. Heat the vegetable oil in
Combine all ingredients for Mango Chutney Sauce in a a mixing
in a wok, add the mango chutney, and cook until it's
Make Mango Chutney: Mix together all ingredients; adjust
Make mango chutney.
Sprinkle the ginger, garlic, mint and salt over the mango; set aside.
Combine the vinegar and sugar in a saucepan and bring to boil.
Add the mango, onion, chili peppers, and honey and simmer for 30 minutes.
Serve directly on the halibut or on the side.
Season halibut fillet with salt and pepper:
Puree chipotle peppers with honey.
Place the halibut on a hot grill.
Brush the chipotle glaze on the halibut after five minutes grill time.
Total grill time should be about 10 to 12 minutes.
For Creamy Mango Chutney:
Place all ingredients in
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.
hen ready to serve, spread mango chutney onto the cheesecake to cover
For the burgers, mix the ground beef, white onion, ketchup and egg yolk together. Season then form into 4 burger patties.
Heat the oil in a frying pan and cook the burgers for 5-6 mins, turning, until cooked through. Place a leaf of lettuce on each of the bottom halves of the burger buns and drizzle with 1 tbsp mango chutney. Top with the pepper, burger, cheese, red onions and remaining buns. Garnish with parsley.
In a medium bowl, stir together the cream cheese, raisins, bacon, green onions and sour cream.
Form into a ball, and wrap in plastic wrap. Refrigerate for at least 3 hours or overnight before serving.
To serve, place the cheese ball on a serving tray, and pour the mango chutney over it. Surround with crackers for dipping.
**Cook time does not include refrigeration time.
Place the chicken pieces in a greased baking dish.
Cover chicken with shredded coconut.
Mix together ketchup, sweet chili sauce, and mango chutney, then spoon over chicken.
Bake in a preheated 400 degree F oven for one hour.
Spread goat cheese onto one side of one slice of bread and mango chutney on one side of the other slice of bread. Sandwich bread slices together around the goat cheese and chutney.
Melt the butter in a small skillet over medium-low heat. Cook sandwich in melted butter, pressing with the back of a spatula occasionally to assure the cheese melts, until the bread is golden brown, 2 to 3 minutes per side.
In a medium bowl, stir together the cream cheese, raisins, bacon, green onions and sour cream. Form into a ball, and wrap in plastic wrap. Refrigerate for at least 3 hours or overnight before serving.
To serve, place the cheese ball on a serving tray, and pour the mango chutney over it. Surround with crackers for dipping.
Mix together with an electric mixer the cream cheese, cheddar cheese, sherry, and curry powder.
Refrigerate until it has firmed up- about 2-3 hours.
Shape into a ball and place on serving plate.
This may be made ahead and kept refrigerated.
When ready to serve, pour some of the mango chutney over the cheese ball and serve.
Place 1 (4-ounce) log of goat cheese on a serving plate.
pour 1/2 cup jarred mango chutney over the top and garnish with 2 tablespoons chopped fresh cilantro and 1 tablespoon chopped peanuts (optional).
HEAT oven to 180\u00b0C.
Cut chicken breasts horizontally.
Place chicken breasts in a baking dish.
In large bowl, stir together pineapple (with juice), mango chutney, mustard and finely chopped nuts.
POUR over chicken.
BAKE 50 minutes.
NOTE: Baste every 15 minutes.
TOP with chopped coriander; can use parsley instead.
ENJOY!
NOTE: Don't worry if nuts get a bit darkish brown.
NOTE: Can just cut chicken breasts in half vertically too -- is all up to you!