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Results 51 - 60 of 83 for mustard chutney
Apples such as Rome Beauty ... coarsely chopped Heat mustard seeds in large saucepan until ... transparent. Ladle hot chutney into hot, sterilized 1 cup ... Serve with curried dishes.
Drain pears and reserve 1 ... nutmeg, salt and mustard seed and place in saucepan. ... and simmer 5 minutes. Pour into hot sterilized jars. Seal.
Cook cranberries, sugar and water ... vinegar, curry powder, mustard, cloves, cinnamon and salt ... before serving. Keeps 1 year in refrigerator.
Delicious with cream cheese and crackers or served with any white meat. 1. Tie spices into cheese cloth making a spice bag. Combine sugar, ...
55. 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.
Simmer 45 minutes and can. Makes 4 half pints.
Combine all ingredients except pimentos. Cook slowly, stirring often until desired thickness. Add pimentos and boil for 5 minutes. Pack in ...
In 3-quart saucepan, combine all ingredients. Bring to boiling; reduce heat and simmer, uncovered 15 minutes, stirring occasionally. Cool ...
Combine all ingredients in large kettle. Bring to a boil, stirring constantly. Reduce heat and continue to cook 1-2 hours or until mixture ...
60. FRESH CHUTNEY
Mince all together. Stir in 1/3 pint vinegar and spices. It will keep about a week. This chutney is not cooked.
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