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Results 111 - 120 of 445 for chop chutney
111. FRESH PEAR CHUTNEY
In large kettle, stir together ... hours or until chutney is dark and syrup-like. Thirty ... cloth away from draft. Store in cool, dark place.
112. SWEET TOMATO CHUTNEY
Put the garlic, ginger and ... hours or until chutney becomes thick. Chutney should cling ... and allow to cool. Bottle and keep refrigerated.
113. PLUM CHUTNEY
Pit and cut up plums; crack a few pits and take out the kernels. Grate carrots. Add the plums, kernels and carrots to the vinegar and boil ...
114. PLUM CHUTNEY
This has a sweet-sour taste. It can be made only when the plums are in season. Any plum may be substituted that is not too sour or too ...
Combine all ingredients in a large saucepan and bring to a boil. Reduce heat and simmer 5 minutes or until berries begin to burst. Chill ...
116. MANGO CHUTNEY
Combine all ingredients in a large glass bowl and stir well. Cover and let stand for 8 hours. Pour mixture into a Dutch oven and cook over ...
117. MANGO CHUTNEY
Bring sugar, vinegar to a boil. Add all ingredients. Boil on low for 30 minutes. Put in Mason jars and seal.
In a large saucepan over medium heat, bring cranberries, pears, onion, sugar, vinegar, lemon zest, ginger, allspice, salt and pepper to a ...
Pierce squash several times, place ... glass dish, cover and reheat on high 1 to 2 minutes. Serve warm with cranberry chutney. Makes 8 servings.
120. CRANBERRY CHUTNEY
In a two quart saucepan ... low, simmer 15 minutes. Remove from heat; stir in remaining ingredients. Cover and refrigerate. Makes 7 cups chutney.
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