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Articles 1 to 12 of hundreds:
Griddled aubergine slices with tomato chutney and basil oil
2. To make the chutney, place the tomatoes, sugar, vinegar, oil and seasoning into a pan and heat gently for 10-15 minutes. 3. For the aubergine, place the olive oil, salt, garlic and vinegar into a bowl and mix together. Add the aubergine slices ... [... more]
BBC |
Chickpea Chutney
This is another invention of my elder sister, a version of South Indian Coconut chutney, made without the coconut. It is for people who are allergic to coconut but still want to have the chutney with South Indian dishes like Idli, Semolina Idli, ... [... more]
Mamta's Kitchen |
Garlic and Mint Chutney
If you like garlic, this chutney is for you. It takes minutes to make, lasts for over a week in the fridge and can be served with snacks like Pakoras, Samosas and Dhoklas, used to line bread in a Sandwich, served with Biryani, Khitchri and Pulao ... [... more]
Mamta's Kitchen |
Tamarind-Banana chutney
This chutney is served at wedding feasts, festivals and other special occasions and it is a specialty of Uttar Pradesh, the Northern Province of India. It is eaten like tomato ketchup, with snacks. Soak tamarind in hot water for a couple of ... [... more]
Mamta's Kitchen |
Curry Leaf Chutney
Note from Mamta: This chutney comes from South India, mainly Kerala region. I had it for the first time on my recent visit to India in March 2008. It is so full of flavour, delicious! We later made it with roasted peanuts, fried urad (split black ... [... more]
Mamta's Kitchen |
Willow Gift Basket
High quality reusable willow basket containing: Scottish shortbread fingers, Scottish mini oatcakes, whisky fudge and spicy slow roast tomato chutney. [... more]
£12.99
24 Studio |
Fried brie with carrot and coriander chutney
1. For the chutney add all of the ingredients to a pan. Simmer and reduce for 10-12 minutes, adding a splash of water, if necessary. 2. Heat the oil in a deep, heavy-based saucepan. (CAUTION: Hot oil can be very dangerous. Do not leave ... [... more]
BBC |
Tomato chutney
2. Add the shallots, tomatoes and garlic and cook out for 5-8 minutes or until softened. 3. Add the vinegar and sugar and cook out for a further 3-5 minutes or until the chutney has caramelised slightly. 1 1/2 tomatoes, chopped 1. Heat the oil in ... [... more]
BBC |
Deep-fried brie with onion chutney
2. For the chutney, heat the onion, carrots, vinegar, sugar and garlic in a pan over a gentle heat for 10-12 minutes, or until the vegetables are soft. 3. Dip the brie chunks in the flour to coat, and then into the egg. 4. Deep-fry in the hot oil ... [... more]
BBC |
Plum Chutney served with Pan-Fried Mozzarella Wrapped in ...
1. To make the chutney, melt the butter and sauté the plums for 2-3 minutes. Add the sugar and vinegar and simmer for 15-20 minutes until the plums are soft and the sauce is rich and sticky. 2. Drain and cut each cheese in half. Wrap each piece ... [... more]
BBC |
Stuffed focaccia with chutney
2. Top the focaccia slices with the tomato and onion and arrange the taleggio slices on top. Grill for a few minutes, until golden and the cheese bubbling. 3. For the chutney, heat the tomato, sugar, seasoning and onion in a pan over a low heat ... [... more]
BBC |
Deep-fried Goats' cheese with Onion and Fennel Chutney
1. Third fill a large pan with vegetable oil, for deep-frying. 2. To make the chutney, place the onion, fennel, carrot, red wine, sugar and tomato ketchup into a medium pan and heat together for 6-8 minutes, stirring occasionally until the ... [... more]
BBC |
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