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Results 31 - 40 of 56 for orange chutney
31. CHUTNEY CHICKEN
Preheat oven to 350 degrees. ... and pepper. Combine orange juice, raisins, chutney, thyme, cinnamon and curry ... Serve with rice. Serves 6 to 8.
Delicious with cream cheese and crackers or served with any white meat. 1. Tie spices into cheese cloth making a spice bag. Combine sugar, ...
Boil onions, sugars and water ... 15 minutes. Add oranges sections and the juice and ... in 1/2 pint jars or keep in refrigerator for 10 days.
34. APPLE CHUTNEY
Combine all ingredients in large kettle or Dutch oven. Place over high heat and bring to rolling boil, stirring constantly. Reduce heat to ...
35. APRICOT CHUTNEY
Yield: 3 to 5 pints, ... do not peel oranges and lemon. Finely chop them ... carefully. Delicious relish with meat, poultry and especially with curries.
36. APPLE CHUTNEY
This chunky, low-sodium chutney is sweet, tart and full ... green peppers, onion, orange juice concentrate, lemon juice and ... mellow. Makes 5 cups.
In a bowl, mix together all ingredients; chill. Serve as an accompaniment for meats or poultry; or with cream cheese and crisp crackers as ...
38. PEAR CHUTNEY
Simmer vinegar and sugar 15 minutes. Add all ingredients except apples and apricots. Cook slowly 1 hour. Add apples and apricots and cook ...
39. QUICK CHUTNEY
Combine in a stainless steel ... slightly. Pour the chutney into a sterilized 1 pint ... store the chutney in the refrigerator. Makes about 1 pint.
Combine first four ingredients simmer 30 minutes. Add next seven ingredients and return to stove and simmer another 30 minutes. Add ...
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