Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
auce.
Recipe courtesy of Quick and Easy Thai Food by Jean
ood processor or blender, place chutney, soy sauce, sugar and oil
hoto visit http://the-best-recipes.blogspot.com/.
Mix chicken soup and milk to a sludge.
Cook pasta to your taste.
Meanwhile, bring cooked chicken and chicken stock to a boil.
Lower heat and add chutney.
Add chicken soup sludge while constantly stirring to thicken sauce.
Simmer until pasta is cooked.
Drain pasta, add to chicken sauce and 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.
rocessor (or just with a quick whisk), combine the olive oil
Place lamb chops on tray.
Put 1/2 tablespoon of chosen topping on each chop and spread to cover.
Put in oven at 180 degrees celcius for 15 mins.
Also works well with beef steak, chicken breasts and turkey chops.
Preheat oven to 325' Remove rind from top of cheese, cutting to within 1/2 inch of outside edges.
Spread chutney on top, sprinkle with bacon.
Bake at 325 degrees for 20 minutes.
Serve with crackers or on baguette slices.
In a large stainless steel pot add all the ingredients.
Bring to a boil for 5 minutes stirring often then reduce heat to simmer.
Let the chutney simmer - uncovered - for 11/2-2 hours.
Stirring frequently while cooking.
Jar and chill or process in a water bath for longer shelf life.
Let cheese soften and pour 1/2 jar of chutney over it.
Serve with Hi-Ho or Ritz crackers.
Easy and very good!
ach.
Spoon 1 tablespoon Chutney over each breast and rub
oiling water.
Add the chutney and mayonnaise and mix together
ver chicken.
Serve with chutney.
Pound chicken breasts to 1/4\" thick.
Saute green pepper and shallots in butter.
Add chicken.
Saute till done.
Remove chicken from skillet.
Add bouillon, mango chutney, orange juice, water and ginger.
Stir.
Simmer for 5-10 minutes until sauce thickens.
Return chicken to skillet with cubed mango.
Heat through.
o onion with currants, coconut, chutney and flour.
Stir.
br>Place onion, yogurt, mango chutney, garlic, turmeric, chili powder, garam
ire rack.
Frost with Quick and Easy Chocolate Frosting, if desired
ilantro and scallions. Serve with chutney.
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.