side.
To make the chutney, combine all ingredients with 1
sugar, honey, bay leaf and apple juice to a boil in
hallow bowl. Mix cider, wine, chutney, garlic and thyme leaves and
To prepare chutney, in a heavy medium saucepan,
lean towel and let rest for an additional 30 minutes.
FOR THE CHUTNEY: In a large saucepan, melt
lender and blend on high for 4-5 minutes (this is
For the chutney, preheat grill on high heat.
For the chutney, combine all ingredients except pork in a medium saucepan. Simmer, uncovered, for 45 mins, or until most of the liquid has evaporated.
Meanwhile, heat a grill pan on medium-high heat or preheat the grill to medium. Cook pork, turning once, for 12-15 mins, or until browned on both sides and cooked to desired doneness. Serve with pear chutney.
Peel and mince ginger fine; wash and drain currants.
Cook sugar, salt and vinegar together in a large stockpot to a clear syrup; add the ginger root and let it cook in the syrup for 20 minutes.
Add the rest of the ingredients and let simmer for 5 hours over very low heat.
Stir occasionally.
The chutney should be the consistency of a thick marmalade.
Fill sterilized jars and seal.
poon over the roast.
Chutney - Ingredients begin with the cranberries
For chutney, melt butter over medium-high heat.
Add apple, saute 4 minutes or until lightly browned.
Add remaining 7 chutney ingredients; bring to a boil.
Reduce heat and simmer 8 minutes or until apples are tender, stirring occasionally.
For pork, combine the 5 spices and sprinkle over pork.
Grill, either on an outdoor grill or a grill pan, cooking approximately 4 minutes on each side.
Serve with chutney.
To prepare chutney:
Place peppercorns on cutting
CHUTNEY:
In a saucepan, combine
large pan, discarding the apple cores.
Once finished add
br>Cook at 375\u00b0F for about 45 minutes.
Peel
foil-lined pan, roast for 30 minutes and brush with
Place all ingredients in a large microwave safe bowl.
Microwave uncovered on high for 20-25 minutes, or until apple and onion are cooked through, the excess liquid has evaporated, and the chutney is the consistency you want.
Serve warm or at room temperature.
In a food processor, process yogurt, onion, lemon juice, 1 tbsp oil, ginger, garlic and spices until smooth. Transfer to a large bowl, add lamb and turn to coat. Set aside.
To make the chutney, combine all ingredients in a small bowl. To make the raita, combine ingredients in a separate small bowl.
Heat extra oil in a large frying pan over medium-high heat. Cook lamb, in batches, until cooked to your liking. Sprinkle with spring onions and serve with chutney and raita.
Combine first 10 ingredients in a large heavy saucepan.
Bring to a boil and simmer for 5 minutes. Add the fruit.
Return to boil.
Turn heat to low and cook until mixture starts to thicken, approximately 1 hour, stirring often (the chutney will thicken as it cools).
Remove from heat and divide into containers.
Store in refrigerator or freezer. Goes great with almost anything.