Cheese stick fritters with peach chutney
1. To make the peach chutney, in a small pan, cook the red onion over a medium heat for 2-3 minutes to soften. 2. Meanwhile, heat the oil, for deep-frying (CAUTION: Hot oil is very dangerous. Do not leave unattended). 3. Add the peach, sugar, red ... [... more]
BBC |
Vegetarian Recipes Around the World - Chutney
Me thinks that's the best way to learn. corrections welcome... (1) grind above in a blender. season with hing, mustard seeds and curry leaves. (2) Chutney variant #1.. grind 2 bunches coriander leaves for lip-smacking 'coriander chutney' NOTES ... [... more]
International Vegetarian Union |
Tamater Ki Chutney
boiling bottel and hot chutney should be botteled to preserve it Makes : 1kg 1.cut tomato in 4 pieces 2.paste adrak ,garlic ,onion 4when tomatoes are cooked and soft sieve it 5.addsugar ,thicken it 7.add sodium benzoit one pinch tomato 1kg onion ... [... more]
International Vegetarian Union |
Zeera Lahsun Ki Chatni (Cumin and Garlic Chutney)
Serve with poppodums as an appetizer/palate cleaner before serving the main Indian meal. Note: This chutney very hot! 2 t. white cumin seeds 2 fresh green chilies 5 T. fresh lemon juice 1. Coarsely grind cumin seeds, garlic, chilies and salt. 2. ... [... more]
International Vegetarian Union |
Mango Chutney
Makes 3 pints; The perfume of mangoes and the fire of chiles combine to create a wonderful chutney. Cook over low heat until mixture thickens to desired consistency. Boil vinegar and sugar 5 minutes. Add gingerroot, chiles, garlic and salt. Cook ... [... more]
International Vegetarian Union |
Michael's Mango Chutney
The mango chutney with which we are familiar is a British version of a simpler Indian condiment. This is an Americanized version. Place vinegar and sugar in a pot, place over medium heat, bring to a boil and cook until the liquid reduces and ... [... more]
International Vegetarian Union |
Cranberry Chutney
The fresh cranberry season runs from October to January, which almost certainly accounts for its popularity as a Christmas ingredient. However the true beauty of the cranberry lies in its versatility: because of its refreshing tartness, it lends ... [... more]
Vegetarian Society |
South Indian Onion Chutney
Fry the cumin seeds and onions until onions become transparent. Now add the red chillies, garlic, coriander leaves, salt and little bit of water. This chutney should not be loosy. If it is too spicy add little bit of oil. Cooking time - 10 ... [... more]
International Vegetarian Union |
Lemon and Onion Chutney, Quick
This is a tangy, hot and sour side dish to accompany curries and such, it is quick to make and can be served with crackers and cheese or in sandwiches. Add the finely chopped lemon peel of 1 lemon, the coriander stalks, finely chopped dry red ... [... more]
Mamta's Kitchen |
Cranberry or Karonda Chutney/Bhaji/Relish
Add cumin seeds. When they splutter, add fennel and nigella seeds. After 1/2 a minute add the coriander and turmeric powders and mix. If using cranberries, cook the green chillies covered, for a couple of minutes, before adding the cranberries. ... [... more]
Mamta's Kitchen |
Veal escalopes with onion chutney
2. Coat the veal in the breadcrumbs. Heat the olive oil in an ovenproof frying pan and fry the veal until golden on both sides. 3. Place the slices of mozzarella on top of the veal and transfer to the grill for three minutes or until the cheese ... [... more]
BBC |
Cranberry Chutney
If your only experience with cranberries has been in sweet, jelled sauces, this spicy chutney will provide a welcome change of pace for your grown-up palate. Place all the ingredients except the honey in a deep, heavy saucepan and bring to a ... [... more]
International Vegetarian Union |
