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Results 61 - 70 of 76 for chutney curry
Cook cranberries, sugar and water ... orange, molasses, vinegar, curry powder, mustard, cloves, cinnamon and ... Keeps 1 year in refrigerator.
62. 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 ...
63. 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 ...
64. PEACH CHUTNEY
In a large sauce pan, combine all ingredients. Bring to a boil. Reduce heat and simmer, stirring frequently, for 45 minutes. Pour ...
Peel, quarter and core apples. ... sugar, salt, cloves, curry powder, paprika and garlic; bring ... with boiling hot chutney. Run a spatula down ... two months without processing.)
In saucepan combine all ingredients. Bring to a boil. Simmer about 15 minutes or until thick. Spoon into sterilized jars, sealed or you can ...
Mix well and shape on serving dish. Serve with chutney on top accompanied with crackers.
Combine first four ingredients simmer 30 minutes. Add next seven ingredients and return to stove and simmer another 30 minutes. Add ...
69. PEACH CHUTNEY
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer, stirring frequently for 45 minutes. Pour immediately ...
Blend ingredients well. Chill at least 4 hours. Cover with toasted almonds. Serve with crackers. Serves 12.
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