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Results 11 - 20 of 83 for mustard chutney
11. HARVEST CHUTNEY
In 5 quart pot, combine ... salt, ground ginger, mustard seeds, peppercorns and cayenne. Bring ... spatula down between chutney and jars to release air ... water and cool thoroughly.
12. MANGO CHUTNEY
Combine ingredients in large pot. Cover and let stand overnight. Simmer 3 hours, stirring constantly to avoid scorching.
Bruise berries, chop onions. Add all ingredients, place over moderate heat, bring to boil, stirring until it thickens.
14. ZUCCHINI CHUTNEY
In pot, combine all the above ingredients. Bring to boil, lower heat and simmer for 1 1/2 to 2 hours. Mixture should be thick. Stir often ...
Combine all ingredients in large ... for crackers. Makes 3 to 4 pints. Place block of cream cheese on dish and spread generously with chutney.
16. TOMATO CHUTNEY
Chop vegetables and apples fine. ... cook until the chutney is thick and clear, stirring occasionally. Seal in hot sterilized jars. Makes 5 pints.
Combine the tomatoes. Combine everything. Bring to a boil, then simmer 1 hour, stirring now and then. Cool before packing. Makes about 1 ...
Put vinegar, chilies, garlic and ... dry dark place. No need to refrigerate until opened. This makes the best chutney you will have ever eaten!!
19. MANGO CHUTNEY
Pare and cut the mangoes in small pieces. Put all ingredients together in a crock or bowl. Cover and let stand overnight. Cook next morning ...
20. MANGO CHUTNEY
FIRST DAY: Mix vinegar, sugar, hot pepper, spices, onions and mango. Heat to boiling. Cover. Let stand overnight. NEXT DAY: Add lime juice ...
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