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Results 1 - 10 of 83 for mustard chutney
Add oil to a 2 ... hot, stir in mustard seed. Cook, uncovered and stirring ... To store, let cool, cover, and chill up to 3 weeks. Makes 3 cups.
Preheat broiler. In saucepan, combine ... brown sugar, vinegar, mustard seeds and 1/8 tsp. salt. ... mix over chicken. Wonderful tropical taste!
Prepare barbecue (high heat) or ... 2 tablespoons Rhubarb Chutney in ribbon over each chicken ... onion, chili, and mustard; stir to combine. Remove ... markets and some supermarkets.
Prepare barbecue or preheat broiler. ... 2 tablespoons rhubarb chutney in ribbon over each chicken ... strawberries, onion and mustard and stir to combine. Cool. ... a luncheon and cards.
Combine all the ingredients in ... best. Combine vinegar, chutney, garlic and mustard in food processor or blender. ... room temperature and blend.
Mix all ingredients well, except almonds and additional chutney, in a food processor. ... made the day before serving. Serve with plain crackers.
Put chutney in blender and blend until smooth. Mix with other ingredients and allow chilling in refrigerator. Serve with crackers of choice.
8. CHUTNEY ROLL
Mix all of the ingredients together and shape into a roll. Chill. Serve on platter with assorted crackers. This is also nice rolled in ...
Mix egg yolk and mustard. Add tarragon vinegar and ... olive oil. Add balsamic vinegar, curry powder and chutney. Mix well with chicken pieces.
Combine first 7 ingredients in a blender or food processor. Blend 60 seconds. Dribble olive oil in slowly with motor running. Continue ...
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