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.
form them into balls. Cover with plastic wrap or a clean
br>For the glaze, stir chutney, sugar and 1/4 cup
For the mango chutney, heat oil in a medium
baking tray with parchment paper. To make the mango chutney, heat 1
entils.
To make the mango chutney:
Slice the spring onions
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.
First make the mango chutney. Heat the vegetable oil in
Combine all ingredients for Mango Chutney Sauce in a a mixing
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.
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.
leaving fat intact. Season ham with salt and pepper. Place ham
Wash and dry spinach, if needed, and remove stems.
Combine the spinach with the mushrooms, bacon, cheese and onion in a large salad bowl.
Dissolve the sugar in the vinegar and combine with the chutney and its liquid; garlic and mustard.
Do NOT put the dressing on until just before serving or you will have a soggy mess!
Toss the dressing with the salad just befor serving.
n your work surface. Brush with 1 tablespoon of olive oil
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).
Brown Beef in butter. Add onions, beef broth, and green pepper. Cover and Bake 1 1/2 hours. Add mango chutney and whipping cream. Mix cornstarch with 1/2 cup of water, add to thicken. Add salt and pepper.
Serve over rice.
nions, mustard and egg. Season with salt, pepper, thyme, garlic, cayenne
Make Mango Chutney: Mix together all ingredients; adjust seasoning with salt and citrus. Makes
llow to cool.
For mango chutney, heat 1 tbsp oil in
Heat the olive oil in a saucepan and saute the onions, ginger and chili until softened. Add the mango and vinegar and simmer for 1 min. Season with salt. Allow to cool.
In a bowl, mix the flour, turmeric, cayenne pepper, cumin and salt. In a separate bowl, mix the yogurt and 9 tbsp water. Stir the flour mixture into the yogurt.
In a saucepan, heat the vegetable oil to 350\u00b0F. Dip the peppers in the batter and fry in the oil until golden. Drain on kitchen paper and keep warm. Serve with the mango chutney.