Chutney

by Melanie Wong 8 months ago

A few months ago we stumbled upon the "live chaat" set-up outside Yum's Bistro's neighbor, the catering banquet hall, Bezawada, in Fremont. Available on weekends (Friday to Sunday per the sign, but...

I've been trying to make red chutney like that found at Indian Restaurants. I've tried a few different ones. This one was the latest: http://www.spiceupthecurry.com/tomato-chutney-recipe/ ...

Hello! I have a ton of dried peppermint from Frontier Market that I use for tea. Is this the same as the mint you find fresh in the store? I’m wondering if for recipes that add a bit of mint, if d...

Usually make a couple of cranberry sauces for Thanksgiving including a classice version of Ocean Spray back of the bag. But I also like to make a spicy/tangy sauce. A number of years ago I made ...

A relative from Montreal makes a delicious chutney-like concoction of sweet peppers, tomatoes, onions, pears, and spices. It's like a salsa -- little bit sweet, a little bit tart, and although it ...

by Melanie Wong 2 years ago

'Tis the season of pungent, potent green garlic! The bunches illustrated were grown by Mua family farm in Fresno, purchased at the Saturday farmers market in Salinas, and Bernier farms in Healdsbur...

Looking for a recipe from Bon Appetit in the 80's for "Autumn Chutney" or autumn fruit chutney, I remember pears, i think apples and it had one peach, sultanas, brown sugar, vinegar, and made 8jar...

Today I will be attempting samosas, starting first with a tortilla version until I get my Indian rolling pin for pastry which I may attempt with chickpea flour. I am going to make some mint chu...

by Melanie Wong 3 years ago

Chennai Kings opened in San Francisco’s Fisherman’s Wharf two months ago. http://www.chowhound.com/post/chennai-kings-fishermans-wharf-san-francisco-1034931 This morning, three chowhounds gav...

I followed Jamie Oliver's recipe for oxtail. But I didn't like the red wine taste. So I removed a lot of it, and made beef stock mixed with Rick oxtail soup and added a bit of chutney and tomato ...

I'm making peach chutney today but don't have time to can (water bath) it. How long will it keep in the refrigerator (I'm putting it into half pint jars)? Cindy

I have been over run with cilantro this year. Any ideas for a, not to hot, Indian cilantro chutney I can heat up to can? Thanks

I made this hot and sweet pepper chutney: http://seriouseats.com/recipes/2012/02/hot-chili-chutney-recipe.html and after some initial difficulties, it came out delicious! But having eaten rather a...

Just finished making a batch of plum chutney with ginger, garlic, mustard seeds,hot pepper flakes, onion, raisins, sugars and vinegar. I love it on burgers and with virtually any meat but wonder i...

by Lina 4 years ago

I used a recipe from Helen Witty's excellent 'Better Than Store Bought' cookbook that called for 1.5 teaspoons of ground cardamom. Unfortunately I realized too late that she was probably using that...

I enjoy making jams and chutneys in my bread machine*, and my favorite recipe is a variation of the Peach Chutney recipe I found in my "Bread Lover's Bread Machine Cookbook" by Beth Hensperger. ...

I have these thin, boneless pork chops. I have a recipe for plum chutney that I want to prep and have on the side for them. (this month's BA!) But how could I prep the chops? I was thinking pan fri...