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Results 21 - 30 of 83 for mustard chutney
21. MANGO CHUTNEY
Bring sugar, vinegar to a boil. Add all ingredients. Boil on low for 30 minutes. Put in Mason jars and seal.
22. MANGO CHUTNEY
Peel and cut fruit. Add 1 quart vinegar. Boil for a short time. Combine sugar and 2nd quart of vinegar and boil until it is a thin syrup. ...
Puree garlic and ginger with ... containers and not boiled in jars, chutney will keep for 6 months refrigerated. Serve with pork, ham, turkey.
Peel and core the apples and chop into small cubes. Peel and chop onions. Skin tomatoes. Tie pickling spices in muslin. Place all ...
25. 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 ...
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 ...
27. CHUTNEY
Cut fruit into small pieces ... prevent sticking. Pour chutney into hot, sterilized jars and ... cheese as an hors d'oeuvre. Makes 8 to 10 pints.
28. PEACH CHUTNEY
Put onion, garlic and raisins ... Sterilize 5 pint jars, ladle chutney into hot jars. Process in boiling water about 10 minutes. Makes 5 pints.
29. APRICOT CHUTNEY
Bring the sugars and vinegar ... pot. Add the mustard seed, ginger, salt and peppers ... hours. Cool and store in refrigerator for up to 2 weeks.
30. CHUTNEY
In a 5-quart (or larger) ... salt, ground ginger, mustard seeds, peppercorns and cayenne. Bring ... with boiling hot chutney. Run a spatula down ... thoroughly. Makes 4 pints.
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