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Results 11 - 20 of 23 for pepper peach chutney
Sprinkle some salt and pepper on the fish and flour ... and let boil. Then add cream and continue boiling until it thickens. Adjust seasoning.
12. APRICOT CHUTNEY
Bring the sugars and vinegar ... ginger, salt and peppers and bring to a simmer. ... 1/2 hours. Cool and store in refrigerator for up to 2 weeks.
Mix all ingredients and boil for 1 hour or until of desired thickness. Put in sterilized jars and seal.
Peel and put onions, apples ... sterilized jars. More apples may be substituted for the peaches or green tomatoes. The latter makes a very good chutney.
Try this chutney with any curried or highly ... cilantro. Store, refrigerated in a sterilized jar up to 1 week. Makes 2 cups or serves 6 to 8 people.
Simmer with nectarines 1 hour; boil 5-10 minutes. Stir until thick. Add 1 cup slivered almonds, blanched. Stir and cook 5 minutes. Pour in ...
Combine all and bring to a boil. Reduce heat and simmer 40 minutes. Stir a lot to keep from sticking. Pour, boiling hot, into hot jars and ...
Mix all ingredients together in a large kettle (one that does not react with vinegar), bring to a boil and boil very slowly about 3 hours, ...
Flatten the chicken breasts with ... with salt and pepper. Put 2 tablespoons of the peach chutney in the middle of the ... of flavors!!! Begin today!
20. CHUTNEY, BOMBAY
Put peppers, apples and onions through ... Simmer 2 to 3 hours, stirring frequently. Put in hot, sterilized jars, and seal. Makes 5 to 6 pints.
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