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Results 61 - 70 of 83 for mustard chutney
61. APPLE CHUTNEY
Combine ingredients in a large pot and simmer until thick, about 1 hour and 15 minutes. As mixture thickens, stir frequently to prevent ...
62. INDIAN CHUTNEY
Peel, core and slice apple. ... sieve. Add raisins, mustard, ginger and cayenne pepper. ... exclude the air. It can be kept for a year or two.
63. APPLE CHUTNEY
Chop fine and cook very slowly for one hour. Seal in sterilized jars while hot.
Chop the mint, apples, raisins, ... the vinegar, sugar, mustard, salt and white pepper, ... ingredients well. Spoon into clean jars and water bathe.
65. APPLE CHUTNEY
Cook first 8 ingredients until sauce is formed. Add remaining ingredients and simmer about 1/2 hour. Seal in pint jars. Process if desired. ...
Mix all ingredients except pimientos. Simmer about 1 hour, stirring frequently. Add pimientos; pour into hot, sterilized jars and seal. ...
67. HAWAIIAN CHUTNEY
Combine papaya, pears, onion and ... sugar, vinegar, salt, mustard seed, ginger and cayenne. Bring ... seal, label and date. Makes 7 (8 oz.) jars.
68. TOMATO CHUTNEY
Ground in food chopper. Mix with spices. Cook until thick, about 30 minutes.
69. TOMATO CHUTNEY
Cook in kettle (no cover) until it sticks to spoon. (You can put tomatoes and lemon through grinder.) Takes about 40-45 minutes.
70. APPLE CHUTNEY
Combine ingredients; simmer until thick, ... minutes. Yields about 10 pints. NOTE: For a milder chutney, another quart of chopped apples may be used.
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