chutney/pickle

Ingredients: 1 cupful coriander leaves (cilantro) 1 cupful fresh mint leaves 2 green chiles 1/2 " piece of fresh ginger 1/2 tsp cumin powder 1 tsp chaat masala A little water Pinch of salt 1/2 tsp sugar Method: Mix all the ingredients together in a blender or food processor and blend until...

I have recently been making quite a lot of chutney whilst preserving fruit from my pear tree and a while ago I had to cut back my lemon tree, so I had quite a few preserved lemons. This recipe uses quite a surprising amount of preserved lemons once you have removed all of the flesh which you...

Morning Glory asked for a mango chutney recipe the other day. Generally speaking, chutneys are sweet condiments, so that was evidently a problem, since MG is not a sugar fan... Most of my mango chutney recipes (and most Indian mango chutney recipes) use between 35% - 60% sugar. Obviously, the...

One of the pear varieties (similar in assurance to a Comice pear, but holds its shape when cooked) on our dual graft pear tree is ripe. I allow the fruit to ripen on the tree and daily check the fruit picking up any windfall and touching each of the pears to see if they come off in my hand. If...

I posted this on another forum and thought it might go down well over here, too. I use this chutney for fried snacks: samosas, pakora, little turnovers, croquettes, meatballs, falafel, etc. A chutney is basically a spicy marmalade. chatni in Hindi means "to lick", so basically this is something...

What will those folks at DL think of next? Disneyland's Pickle Corn Dog

Hem's Chutney A small jar (175-230 ml/0.75-1 cup) of chutney | Preparation & cooking time 1.5 hours Ingredients ⌂ 50 g (~1.8 oz/a small bunch) of scallions ⌂ 1 shallot ⌂ 3 cloves of garlic ⌂ 50 ml (~0.2 cups/24 g/0.8 oz) fresh or frozen red currants ⌂ 1 medium-sized red apple (e.g. Organic...

1 tsp salt Tbsp of fresh grated turmeric. 1/4 tsp Red chili powder 1/4 tsp Roasted cumin seed powder 600 grams cubed ripe mango 600 grams 1 to 1 jamming sugar Put everything in the bread maker pan except the chili and cumin seeds stir them in just before you pot. I just pour it into a pyrex...

Hi all So my Chilli Jams and Chutneys are going down a treat, I have already made so many I don't really need to make anymore for the moment. I have just had the final harvest from my Chilli plants and I was wondering if I freeze the excess Chillies will they be OK to make jams and chutneys...

INDIAN CHUTNEY A rich, sweet chutney that goes well with cheese and cold meats. 1lb/450g apples, peeled, cored and chopped 1lb/450g onions, peeled and chopped 1lb/450g ripe tomatoes 1lb/450 raisins 1lb/450g sultanas 1lb/450g brown sugar 1 tsp ground ginger 1 tsp cayenne pepper 1 ½ tsp fresh...

Hi all, so I made some delicious Jams and Chutneys yesterday with my own grown chilli peppers, but I came down into the kitchen this morning and it smelt of garlic and eventually I managed to figure out one jar has an air gap on the lid and won't seal properly (Cheap Poundland crap I should have...

If you think this isn’t a serous entry, you don’t know me very well. Sometimes, what seems ridiculous can turn into the sublime. This isn't one of those times, but I like what came together here. You can certainly do this with commercially-available tahini and chutney, but what's the fun in...

500 grams mango bits, I sometimes use a slurry of blitzed mango. 500 grams of jam sugar which has pectin in it. A glug of cider vinegar Chili powder to taste. This is my base method, add whatever fresh or dried spices you want. Finely grated fresh turmeric is boss, wear gloves.

It's windfall time again. I'm trying out some new apple recipes this year (Including some others have posted here). This one is based on a recipe from Revis Foodography This is a nice accompaniment to a curry, especially spiced, roasted chicken or fish, or some naan. EDIT: I typed this up...

My first summer of gardening has come to an end and I’ve loved it! Next year I have ambitious plans and will be more organized!! To use up the last of things have made some chutney. Courgette & Apple and Tomato Chutney. Tomorrow I have plans for green tomato chutney and some apple butter.

Ginger-Apple Chutney Makes about 3-1/2 cups Note: this is excellent served with pork chops and tastes best if prepared in a skillet immediately after frying the chops. INGREDIENTS 1 TBsp vegetable oil 1 small onion, chopped medium 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch...

i finally found the best one after trying a lot of brands. I use it on my Indian cooks. Great with tandoori chicken and also samosas. The jar is only about $3 at my local Indian shop. The pic is only tamarind but if you can get the date and tamarind if you can. Russ