| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
Results 61 - 70 of 84 for onion pepper chutney
Soak apricots overnight. Boil until soft. Boil onions until tender, chop. Mince raisins. ... boil 30 minutes, stirring constantly. Yield 2 quarts.
62. 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.
63. CHUTNEY
Grind all ingredients, add spices, etc., cook over low fire until thick. Store in sealed canning jars.
64. FRESH CHUTNEY
Mince all together. Stir in 1/3 pint vinegar and spices. It will keep about a week. This chutney is not cooked.
65. PUMPKIN CHUTNEY
Place all ingredients in a ... occasionally, until the chutney is thick. It will take ... period.) Makes 3-4 pints. Refrigerate after opening.
66. 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 ...
67. APPLE CHUTNEY
Chop fine and cook very slowly for one hour. Seal in sterilized jars while hot.
Combine all ingredients in large kettle. Bring to a boil, stirring constantly. Reduce heat and continue to cook 1-2 hours or until mixture ...
69. CHUTNEY
Soak tamarind pulp in vinegar, ... chop the ginger, pepper, garlic, peeled onions and mustard seed. Boil all ... boiling water bath. Serving Size: 30
Combine all ingredients except pimentos. Cook slowly, stirring often until desired thickness. Add pimentos and boil for 5 minutes. Pack in ...
| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables