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Results 11 - 20 of 50 for tomato chutney
Simmer all the ingredients until ... tender. Put the chutney in sterile jars and seal. ... cup chopped nuts if desired. Makes about 1 1/2 quarts.
Combine all ingredients, except cheese ... until mixture is clear and thickened. Add clove bag 1/2 hour before chutney is done. Cook uncovered.
Tie pickling spice in cheesecloth ... hours. Spoon hot chutney into clean glass jars; screw ... chutney covered in refrigerator up to 2 months.
Mix all ingredients and boil for 1 hour or until of desired thickness. Put in sterilized jars and seal.
15. TOMATO CHUTNEY
Cook together for 3 hours. Seal in jars.
16. TOMATO CHUTNEY
In a two quart saucepan, saute shallots, garlic, and red onion in peanut oil over medium heat for two minutes. Add vinegar, honey, and ...
17. TOMATO CHUTNEY
Cook in kettle (no cover) until it sticks to spoon. (You can put tomatoes and lemon through grinder.) Takes about 40-45 minutes.
18. TOMATO CHUTNEY
In a pan heat the oil. When hot, add cumin seeds and whole red pepper for about 2 minutes until they turn black. Turn the stove off. After ...
Combine in a good heavy kettle all the ingredients in order excepting the pimento. Place over moderate heat and bring to boiling, stirring ...
Combine all ingredients in a 2 1/2 quart microwave-safe casserole. Cook on high, uncovered, for 8 minutes. Stir. Cook an additional 10- 12 ...
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