Lamb curry with pilau rice and hot mango chutney
NB. Greek yoghurt is also a good accompaniment. The mango chutney is also delicious served with roasted sweet potato chips and rosemary. 1. In a shallow dish, mix together the spices for the lamb. Coat the lamb in the mixed spices. 2. Heat the ... [... more]
BBC |
Lamb steak with tomato chutney and wilted spinach
1. To make the chutney, heat the oil in a medium pan and fry the onion and garlic for 2-3 minutes to soften. 2. Add the sugar, balsamic vinegar, tomatoes and thyme to the pan and allow the chutney to cook down for 10-12 minutes. 3. Meanwhile, ... [... more]
BBC |
Fresh rocket chutney with sesame flatbreads
1. To make the chutney, place the rocket, fresh herbs, vegetable oil and lemon juice into a medium bowl and toss together. 2. For the flatbreads, place the flour, bicarbonate of soda and salt into a food processor. Switch the power on and pour in ... [... more]
BBC |
Seared Salmon with Orange and Sultana Chutney
1. First prepare the chutney. Tip all of the ingredients into a pan, bring to the boil and allow to simmer gently for about 20 minutes. Serve warm with the salmon or pour into a clean jar, seal and store in the fridge until needed. It should keep ... [... more]
BBC |
Andhra Tomato Chutney
Andhra special tomato Chutney, It can be served along with pakoras, can be mixed with rice, can be eaten with dosa and many more 1)Add 2 Table spoons of Oil in kadai, now fry mustard seeds, methi,red chillies and aseofodia and keep it aside ... [... more]
International Vegetarian Union |
Mango Chutney Dressing
Put ingredients in blender. Pulse until blended but ground course. Toss with spinach salad For Spinach Salad 1/4 cup Indira Delights Mango Chutney 1/3 tsp Indira delights Hot Sweet Mustard 2 1/2 Tbsp red wine vinegar 1 Tbsp olive oil [... more]
International Vegetarian Union |
Fresh Cilantro Chutney with Cashews
Asa - Chicago, IL, USA Combine everything in food processor. Cilantro-Onion Chutney --in place of tomatoes add 1 small onion coarsely chopped and lemon juice, to taste 2 cups lightly packed fresh cilantro leaves with soft stems 2 medium Roma ... [... more]
International Vegetarian Union |
Sweet Mango Chutney (Aam ki Chutni)
Reduce the heat to low, and simmer for 30 to 40 minutes, stirring occasionaly to prevent the ingredients from sticking to the bottom of the pan. Remove the pan from the heat and let the chutney cool before serving. Bring all the ingredients to a ... [... more]
International Vegetarian Union |
Indian Cilantro Chutney
Place all ingredients except cilantro in a food processor or blender. Slowly add handfuls of cilantro and continue blending until chutney is smooth. Adjust seasoning to taste by adding small amounts of any ingredient until desired flavor is achieved. [... more]
International Vegetarian Union |
Green Chutney
Put everything in a mixer and bit it until you get a smooth paste! It lasts more or less a week in the fridge. Green Chutney 1 cup ground cocunut 1 green chillie without the seeds Easy IT IS DONE. 1 1/2 cup coriander 1 lemon juice 1 big onion 1/2 ... [... more]
International Vegetarian Union |
Mango Chutney or Sweet Pickle - Gupta Family Style
This chutney was cooked each summer by my late father. It has been taken from his old recipe book. To this day, it is a great favourite of all our family members, even the ones born after his death! We eat it with Khitchri, Matharies, Aloo ... [... more]
Mamta's Kitchen |
Chilli Sauce or Chutney - Fiery Hot
This is one of the best chilli chutney/sauce I have eaten in recent times and it so easy to make. All you need is the ingredients and a food processor. The recipe comes from my nephew's wife Aparna, who lives in Pune in India. The word Dhuan-dhar ... [... more]
Mamta's Kitchen |
