weet Pepper Fried Rice (Recipe # 290685) and Pineapple-Plum Chutney (Recipe # 290686) .
For
Melt butter in large saucepan on medium heat. Cook garlic and ginger for 1 min until fragrant.
Stir in spices and onions; cook until onions are soft. Stir in remaining ingredients. Cook, stirring, without boiling, until sugar has dissolved.
Bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, for 1 hour 30 mins, or until thick.
Pour hot chutney into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.
lums start to soften and chutney is thickened. Remove from heat
omegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
Add together plums, dates, raisins and carrot and place ina saucepan with vinegar and boil gently, until quite soft.
Add the rest of the ingredients and simmer gently, stirring often, until thick and creamy.
Bottle in sterilised jars and seal well. N.B -- If you prefer mild chutney, use less chili powder.
Combine pineapple, plum sauce, rice vinegar, water, cilantro, sweet chili sauce, chili garlic sauce, sesame seed, garlic and ginger in bowl.
Cover and refrigerate until ready to use.
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.
ot with the chutney ?of your choice.
Recipe courtesy of CHAI
Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. Remove lid and simmer uncovered for an additional 15 minutes to thicken.
Note: If desired, this recipe can be canned by processing filled (sterilized!) jars in a boiling water bath for 15 minutes. Recipe will fill six 8-oz jars or three 16-oz jars. Otherwise, chutney will keep in the refrigerator for a few months.
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
Combine all ingredients in large kettle.
Cover and bring to boil.
Uncover and boil gently 40 minutes or until thickened and glossy, stirring occasionally.
As it thickens, watch that it doesnt stick.
Pour hot chutney into sterilized jars and refrigerate for up to 2 weeks or can using USDA canning guidelines for longer storage.
Makes about 5-1/2 pints.
eturn pan to heat. Add chutney and chicken stock stirring to
2-inch circle.
Drain plum mixture, reserving liquid. Toss plums
For the tomato chutney, place all ingredients in a
arm, add the zucchini and yellow squash and saute that until
he mashed canned plums, reserved plum syrup, ginger, chopped green onion
cup plum pulp (see instructions at end of recipe), cream, egg
Important Note: This is a recipe for a standard Rice Cooker -
br>NOTE: Omitted salt from recipe suggested; feel free to add
br>Reserve half of this plum mixture in a microwave bowl