omegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
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.
andied zest.
Candied quince:
Peel the quince, slice it in
il over medium heat. Add nigella and saute until fragrant, about
peal the mango.
chop the mango flesh in small pieces
heat oil in a flat wide thick pan.
add all nigella, fenugreek, fennel, coriander and cumin seeds.
fry till they start releasing their aroma.
add the minced green chilly.
add the chopped mango.
cook on medium to slow flame till mango becomes soft and translucent.
add salt and sugar.
taste and adjust seasoning as per taste.
Let it cool.
store in an air-tight jar and refrigerate it.
This chutney is good for 7 to 10 day.
Combine the sliced quince, honey, water, and a pinch
o not be concerned if quince discolours.
Place peels and
moking.
Add fennel seeds, nigella seeds, black mustard seeds and
To make the quince juice, wash & wipe off fuzz
epper Fried Rice (Recipe # 290685) and Pineapple-Plum Chutney (Recipe # 290686) .
For
ot with the chutney ?of your choice.
Recipe courtesy of CHAI
saucepan.
Drain the quince and add it to the
ound cake pan.
Place quince in a bowl and cover
Cut quince in quarters, core and peel.<
br>NOTE: Omitted salt from recipe suggested; feel free to add
stirring until sugar dissolves. Add quince slices and thyme sprigs. Reduce
ress three cloves into each quince half. Place the fruit in
tablespoons butter and the quince syrup in a bowl; brush
ver about half the diced quince paste. Spoon another third of
Preheat oven to 400\u00b0F. Line a large oven tray with baking paper.
Cut 4 (4 inch) rounds from puff pastry. Arrange on tray about 1 inch apart. Heat quince paste with 2 tbsp water in a small saucepan until smooth. Brush pastry with some of the quince mixture. Arrange apples slices on pastry, overlapping slightly. Brush with more quince mixture. Bake for 20 mins, or until puff pastry is crispy and apple is tender.
Brush tarts with remaining quince mixture. Serve warm.