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Results 21 - 30 of 84 for onion pepper chutney
In a large saucepan over ... bring cranberries, pears, onion, sugar, vinegar, lemon zest, ginger, allspice, salt and pepper to a boil, stirring. Reduce ... with chicken or pork.
22. APPLE CHUTNEY
Combine ingredients, simmer until thick, ... water bath. Yield about 16 pints. Note: If you want a more mild chutney, use another quart of apples.
23. MANGO CHUTNEY
FIRST DAY: Mix vinegar, sugar, hot pepper, spices, onions and mango. Heat to boiling. ... Place in hot sterilized jars. Makes about 22 1/2 pints.
24. MANGO CHUTNEY
Combine ingredients in large pot. Cover and let stand overnight. Simmer 3 hours, stirring constantly to avoid scorching.
25. 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 ...
26. 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 ...
27. MANGO CHUTNEY
Bring sugar, vinegar to a boil. Add all ingredients. Boil on low for 30 minutes. Put in Mason jars and seal.
Mix all ingredients and boil for 1 hour or until of desired thickness. Put in sterilized jars and seal.
Puree garlic and ginger with ... in brown sugar, onion and 1 1/2 cups vinegar. ... boiled in jars, chutney will keep for 6 months ... with pork, ham, turkey.
Makes 6 pints. In a ... occasionally. Spoon the chutney into clean glass jars and ... refrigerator. The chutney will keep well for 4 to 6 weeks.
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