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Results 31 - 40 of 50 for tomato chutney
31. HARVEST CHUTNEY
In 5 quart pot, combine ... spatula down between chutney and jars to release air ... inch. Boil 5 minutes. Remove from water and cool thoroughly.
Char peppers over gas flame ... then stock and tomato paste. Reduce heat and simmer until chutney is thick and chunky, stirring ... room temperature before serving.
In a blender, place the meat of 3 avocados, the chutney, garlic and lime juice. ... Add the chopped tomato and remaining avocado. Blend for ... serve. Makes 5 cups.
In large bowl combine chicken, ... the egg and tomato wedges around the edge of ... fitting lid, combine all ingredients and shake to blend well.
35. APPLE CHUTNEY
Cut peppers into halves and remove seeds. Pare apples and remove core. Force vegetables, apples, ginger and raisins through a food ...
36. MINT CHUTNEY
Put mint leaves, onions, apples, tomatoes and raisins through a mincer. Cook with seasonings in 3/4 pint of the vinegar until soft, about ...
Add oil to a 2 to 3 quart pan on medium-high heat. When oil is hot, stir in mustard seed. Cook, uncovered and stirring often, until seeds ...
Chop the mint, apples, raisins, and onions in a food processor. Chop the tomatoes by hand. Combine them all in a large bowl. In a kettle ...
39. PUMPKIN CHUTNEY
Place all ingredients in a ... occasionally, until the chutney is thick. It will take ... period.) Makes 3-4 pints. Refrigerate after opening.
40. APPLE CHUTNEY
Chop fine and cook very slowly for one hour. Seal in sterilized jars while hot.
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