Cut and season steaks.
Mix the remainder of the ingredients together and place the steaks in the sauce and marinade for at least 1 hour.
Grill the steak on the BBQ.
At the same time,simmer the marinade in a saucepan to be poured over the steak when served.
* Mrs. Balls Chutney is made of Sugar, Vinegar, Water, Peaches, Apricots, Starch, Salt, Caramel, Spices.
ix well.
Add the chutney, vinegar, lemon juice, Worcestershire sauce
red wine vinegar, tomato paste, chutney, apricot jam, turmeric and cinnamon
br>Shape rice mixture into balls, each using around 2 tbsp
xcept chutney; mix well.
Gently shape mixture into 1-inch balls
Combine mayonnaise, grated lime rind, juice, chutney, curry powder and salt.
Toss chicken, pineapple and green onion together.
Combine chicken mixture with mayonnaise mixture.
Chill.
Add peanuts and celery just before serving and toss again.
Combine sausage, breadcrumbs, eggs, cheese, oregano, parsley, salt and pepper.
Shape into small cocktail size balls (about 100).
Arrange on greased cookie sheet and bake at 400\u00b0F in a preheated oven for 10 minutes.
While the meat balls are cooking, combine chutney and sour cream in a food processor until mixed but still lumpy.
Heat sauce until hot, add meatballs and transfer to a chafing dish.
Combine cream cheese and sour cream in a large bowl; beat at medium speed with an electric mixer until smooth. Add raisins and next 4 ingredients, stirring well. Shape mixture into 2 balls. Combine coconut and parsley; roll cheese balls in coconut mixture. cover and chill at least 4 hours. Top each cheese ball with chutney before serving. Serve with crackers.
To make mint and cilantro chutney, combine onion, chili, garlic, ginger,
Roll hot sausage into small balls.
Fry and place on paper towel to drain.
Chop chutney into small pieces (very fine), saving juice.
Combine chutney, juice, sour cream and sherry; heat.
Place in chafing dish and add sausage balls.
Serve with toothpicks.
Roll sausage into bite-size balls. Bake at 350\u00b0 for 15 minutes. Drain. Keep warm in a doubler boiler. Combine chutney and sour cream; heat thoroughly. Pour over sausage balls. Serve in chafing dish with wooden picks.
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.
Combine chicken, almonds, green onions and chutney.
In a separate bowl, blend cream cheese, mayonnaise and curry powder. Combine chicken mixture and cream cheese mixture.
Chill.
Shape in bite-size balls.
Roll each ball in grated coconut. Refrigerate covered until ready to serve.
Garnish with tiny yellow and white flowers or candied orange peel.
Makes 80 to 90 balls.
br>Shape into even sized balls about 1 inch in diameter
br>Form the mixture into balls or patties and dredge in
qual pieces; form them into balls. Cover with plastic wrap or
mix.
Make small sized balls of this mixture.
Press
Chop chutney very fine.
Mix with butter and curry powder. Add cheese and blend thoroughly.
Form into balls and roll in fresh coconut.
Mix first seven ingredients together and roll into ball. Makes 1 large or 2 medium size.
Cover the balls with the jar of chutney.
Sprinkle with coconut.
Serve on rice crackers.
br>Stir cheddar cheese and chutney with base mixture in the