Free Chutney Recipe

Free Recipe Title: AUTUMN CHUTNEY

This Free Recipe ‘AUTUMN CHUTNEY’ requires the following ingredients:

1 lb Plums — halved and stoned
1 lb Apples — peeled and cored
1 lb Tomatoes — chopped
1 lb Onions — sliced
2 lg Garlic cloves — chopped
3 c Sultanas — (raisins)
1/4 ts Mace
1/4 ts Ground mixed spice
2 tb Ground ginger
1 lb Light brown sugar

Recipe Temperature:

This Easy Recipe Serves: 1

Recipe Preparation: stir

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Free Recipe Title: APRICOT & RAISIN CHUTNEY

This Free Recipe ‘APRICOT & RAISIN CHUTNEY’ requires the following ingredients:

1-1/2 lb Dried apricots
1 qt Hot water
10 lg Garlic cloves
1 lg Onion — chopped fine
1 3 piece of fresh ginger
1-1/4 c Vinegar — (see Note at
Bottom)
1 lb Sugar — (see Note at
Bottom)
1/4 ts Salt — I use at least 1
Tsp
1/4 ts Cayenne
1 c Raisins

Recipe Temperature:

This Easy Recipe Serves: 1

Recipe Preparation: boil

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Free Recipe Title: Apple-Peach Chutney

This Free Recipe ‘Apple-Peach Chutney’ requires the following ingredients:

7 Golden delicious apples
-(about 3 lb), peeled, cored
-and chopped, about 10 Cups
2 cn Sliced peaches (15-16 oz
-ea.) drained, sliced, in
-extra light syrup, cut in
-thirds
2 Jars whole onions (15 oz
-ea.), drained
1-1/2 c Brown sugar; packed
1 c Cider vinegar
1 c Raisins
1 ts Ground cumin
1 ts Ginger
1 ts Cinnamon

Recipe Temperature:

This Easy Recipe Serves: 1

Recipe Preparation: boil

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Free Recipe Title: SOUTH INDIA CHUTNEY

This Free Recipe ‘SOUTH INDIA CHUTNEY’ requires the following ingredients:

1/2 c Finely chopped onion
2 tb Grated radish
1/3 c Finely chopped green pepper
1/2 ts Salt
1/8 ts Ginger
1 tb Lemon juice
1/2 c Flaked coconut

Recipe Temperature:

This Easy Recipe Serves: 2

Recipe Preparation:

How to easily cook Free Recipe: SOUTH INDIA CHUTNEY

1. Combine all ingredients, tossing to mix well. 2. Serve with meat dishes or any curry. MAKES 1 1/3 CUPS

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Free Recipe Title: Red Pepper-Cucumber Chutney (Cole)

This Free Recipe ‘Red Pepper-Cucumber Chutney (Cole)’ requires the following ingredients:

2 lb Cucumbers; preferably
-English or Japanese
2 ts Kosher salt
1 lg Red bell pepper; halved,
-seeded and minced
2 tb Minced shallot
1 tb Minced garlic
1/2 ts Red chile pepper flakes
2 tb Fresh lime juice
1/3 c Olive oil
1/2 tb Cider vinegar; optional
Sugar and salt; to taste
1/4 c Minced cilantro leaves;
-optional, or dill or mint

Recipe Temperature:

This Easy Recipe Serves: 10

Recipe Preparation: bake

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Free Recipe Title: Sweet Chutney 2

This Free Recipe ‘Sweet Chutney 2′ requires the following ingredients:

1 c mayonnaise or reduced calorie mayonnaise
2/3 c Major Grey s Chutney
1 teaspo curry powder
1/4 teaspo cayenne pepper

Recipe Temperature:

This Easy Recipe Serves: 0

Recipe Preparation:

How to easily cook Free Recipe: Sweet Chutney 2

Blend all ingredients in processor. Transfer to bowl. (Can be prepared 2 days ahead. Cover and refrigerate.) This recipe yields about 1 1/2 cups. Source: Bon App

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Free Recipe Title: Spicy-Tart Cherry Chutney

This Free Recipe ‘Spicy-Tart Cherry Chutney’ requires the following ingredients:

1 navel orange
3 cu fresh or frozen pitted tart cherries
1 c chopped onions
1/2 c chopped green bell pepper
1/2 c chopped red bell pepper
1/3 c brown sugar – (packed)
1/4 c balsamic vinegar
2 teaspoo minced peeled ginger
1/4 teaspo hot red pepper flakes
1/2 teaspo ground cardamom
1/2 teaspo dried mint — crumbled
1/4 teaspo ground allspice
1/2 teaspo salt

Recipe Temperature:

This Easy Recipe Serves: 0

Recipe Preparation: boil

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Free Recipe Title: Plum Chutney 2

This Free Recipe ‘Plum Chutney 2′ requires the following ingredients:

25 lb Plums
8 lb Onions
4 lb Apples
5 lb Currants
8 lb Brown sugar
7 c White vinegar
2 Chunks fresh ginger
7 ts Dry mustard
7 ts Curry powder
7 ts Salt

Recipe Temperature:

This Easy Recipe Serves: 6

Recipe Preparation: cook

How to easily cook Free Recipe: Plum Chutney 2

Cook all except sugar. Add sugar to dissolve. Cook and bottle. This is a recipe I used to make up in a restaurant I worked in when we had a glut of blood plums. It is pretty simple but good, especially if left to mature a while in the bottle. Posted to MM-Recipes Digest by Rfm on Sep 26, 98

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Free Recipe Title: Plum Chutney

This Free Recipe ‘Plum Chutney’ requires the following ingredients:

4 lb Purple prune plums
2 lb Apples
1-1/2 c White vinegar
4 c Brown sugar, firmly packed
1 tb Pickling salt
1-1/2 ts Ground allspice, ginge
1-1/2 ts Ginger
1-1/2 ts Cloves
1-1/2 ts Cinnamon

Recipe Temperature:

This Easy Recipe Serves: 8

Recipe Preparation: boil

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Free Recipe Title: PEAR-GINGER CHUTNEY

This Free Recipe ‘PEAR-GINGER CHUTNEY’ requires the following ingredients:

1 sm Lemon
1-1/2 c Sugar
1-1/2 c Cider vinegar; (5% acidity)
1/2 c Chopped onion
1/2 c Dried currants
1 Cl Garlic; minced or pressed
3 tb Fresh ginger; minced
1/2 ts Ground allspice
5 lb Pears; * see note

Recipe Temperature:

This Easy Recipe Serves: 1

Recipe Preparation: boil

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Free Recipe Title: PAPAYA-PLUM CHUTNEY

This Free Recipe ‘PAPAYA-PLUM CHUTNEY’ requires the following ingredients:

1-1/4 c Cider vinegar; (5% acidity)
1-3/4 c Sugar
1/2 c Golden raisins
2 Cl Garlic; minced or pressed
3 tb Crystalline ginger; chopped
1 3-inch cinnamon stick
1 ts Salt
1/8 ts Cayenne pepper; or more to t
2 md Ripe papaya; (about 1 lb. ea
2 lb Red plums

Recipe Temperature:

This Easy Recipe Serves: 1

Recipe Preparation: boil

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Free Recipe Title: Minted Peach Chutney

This Free Recipe ‘Minted Peach Chutney’ requires the following ingredients:

2-1/2 poun peaches — peeled, pitted,
and chopped
1/2 c chopped red or green pepper
2 tablespoo finely-chopped onion
2 garlic cloves — minced
1 tablespo minced fresh or 1 tspn dried mint leaves
1/3 c sugar or NutraSweet Spoonful — (to 1/2 cup)

Recipe Temperature:

This Easy Recipe Serves: 0

Recipe Preparation: boil

How to easily cook Free Recipe: Minted Peach Chutney

Heat all ingredients, except sugar (Nutrasweet), to boiling in large saucepan; reduce heat to low and simmer, uncovered, until mixture is thickened, about 30 minutes. Cool; stir in sugar (Nutrasweet). Store in refrigerator. Serve chutney with grilled or broiled lamb, pork and chicken. This recipe yields 2 cups. Source: Arielle”s Recipe Archives at http://recipes.alastra.com/preserving/default.html S(Formatted for MC5): 08-23-2000 by Joe Comiskey – [email protected] Yield: 2 cups

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