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Results 31 - 40 of 84 for onion pepper chutney
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, ...
Saute the onion in the oil until it's ... Cool in the pot. Adjust seasoning. Allow the chutney to mellow overnight, covered, in the refrigerator.
33. 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.
Peel and put onions, apples and garlic through ... may be substituted for the peaches or green tomatoes. The latter makes a very good chutney.
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 ...
36. 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.
37. CHUTNEY
In a 5-quart (or larger) ... apples, zucchini and onions. Boil gently uncovered stirring ... with boiling hot chutney. Run a spatula down ... thoroughly. Makes 4 pints.
Try this chutney with any curried or highly ... Add peaches, tomatoes, onion, vinegar, jalapenos, ginger, cloves, ... 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 ingredients, except 2 cups of orange segments and orange rind, in 2 quart saucepan. Place over medium heat and cook to boiling. ...
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