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Results 61 - 70 of 371 for chutney
Makes 6 pints. In a ... occasionally. Spoon the chutney into clean glass jars and ... refrigerator. The chutney will keep well for 4 to 6 weeks.
62. 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 ...
Try this chutney with any curried or highly ... cilantro. Store, refrigerated in a sterilized jar up to 1 week. Makes 2 cups or serves 6 to 8 people.
In a small bowl, combine ... blackberry mixture. Store in an airtight container in refrigerator. Serve with meat or bread. Yield: about 2 cups chutney.
Puree garlic and ginger with ... containers and not boiled in jars, chutney will keep for 6 months refrigerated. Serve with pork, ham, turkey.
In large saucepan, combine all ingredients. Bring mixture to boil over medium heat, stirring frequently. Boil 1 minute. Remove cinnamon ...
Set aside all but one peeled pear. Mix sugar and water and bring to a boil. Lower heat. Cut pear into chunks (discard core), add to syrup. ...
Simmer all the ingredients until ... tender. Put the chutney in sterile jars and seal. ... cup chopped nuts if desired. Makes about 1 1/2 quarts.
69. APPLE CHUTNEY
Cook and stir. Let simmer ... to first mixture and boil 10 minutes. Take out spice bag; ladle chutney into 1/2 pint jars. Makes 4 (1/2) pints.
70. APRICOT CHUTNEY
Quarter and pit apricots. In a large saucepan, combine honey, vinegar, onion, allspice, raisins, and ginger. Simmer for 10 minutes. Add ...
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