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Results 31 - 40 of 40 for peach chutney
In medium pan, combine preserves, brown sugar and spices. Bring to a boil; cook until sugar dissolves, stirring occasionally. Add ...
32. APRICOT CHUTNEY
Bring the sugars and vinegar to a boil in a large soup pot. Add the mustard seed, ginger, salt and peppers and bring to a simmer. Add the ...
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 ...
34. 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. ...
35. 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.
36. CHUTNEY, BOMBAY
Put peppers, apples and onions through food grinder. Place in 4-quart kettle. Add cider vinegar to cover. Simmer 2 to 3 hours, stirring ...
Delicious with cream cheese and crackers or served with any white meat. 1. Tie spices into cheese cloth making a spice bag. Combine sugar, ...
38. APPLE CHUTNEY
Grind fruits, onion and garlic into large kettle and add vinegar. Mix well and let stand for 24 hours. Stir in sugar, salt and spices; ...
39. CHUTNEY
Combine and simmer for 30 minutes. Serve with crackers over cream cheese.
In large kettle, stir together ... hours or until chutney is dark and syrup-like. Thirty ... and store. VARIATIONS: Peach Chutney: Substitute 10 cups sliced ... in cool, dark place.
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