MANGO CHUTNEY CURRY CHICKEN SALAD

MANGO CHUTNEY CURRY CHICKEN SALAD ... a great mango chutney recipe to try ! Great one !

INGREDIENTS

• 1 egg yolk
• 1/2 tsp. Dijon mustard
• 2 tsp. tarragon vinegar
• 1/4 tsp. lemon juice
• 1/2 c. safflower oil
• 1/2 c. olive oil
• 2 tsp. balsamic vinegar
• 2 tbsp. curry powder
• 3/4 c. mango chutney
• 4 cooked chicken breasts, in pieces

INSTRUCTIONS
Mix egg yolk and mustard. Add tarragon vinegar and lemon juice. Add, whisking: safflower oil and olive oil. Add balsamic vinegar, curry powder and chutney. Mix well with chicken pieces. The mango chutney recipe is ready to serve...delicious !

easy-mango-chutney-spread.

MANGO CHUTNEY CHICKEN

MANGO CHUTNEY CHICKEN ...try this mango chutney recipe...great !

INGREDIENTS

• 6 tbsp. sweet butter
• 2 tbsp. curry powder
• 1/4 c. dry white wine
• 2 frying chickens, cut in quarters
• 1 1/2 c. mango chutney, chopped, with syrup
• 2 tbsp. shredded coconut
• 1 tbsp. snipped chives

INSTRUCTIONS
Preheat oven to 350 degrees. Melt butter, add curry and cook for 2 to 3 minutes. Add wine and stir; remove from heat. Place chicken in pan and baste with butter mixture. Bake for 30 minutes. Spread chutney over chicken pieces and bake 30 minutes longer, basting frequently. Remove chicken to serving platter. Keep warm. Reduce juice by boiling 3 to 4 minutes. Pour over chicken and sprinkle with coconut and chives. The mango chutney recipe with chicken is ready. Enjoy it !

mango-chutney-curry-chicken-salad

GREEN PEPPERCORN STEAK WITH MANGO CHUTNEY SAUCE

GREEN PEPPERCORN STEAK WITH MANGO CHUTNEY SAUCE

INGREDIENTS

• 3 lb. sirloin steak, 1 inch strips
• 1/4 c. green peppercorns
• 1/2 c. butter
• 1/2 c. brandy or cognac
• 1 c. heavy cream
• 1/2 c. mango chutney
• Little salt

INSTRUCTIONS
Cut sirloin into 1-inch cubes, grind or with potato masher smash peppercorns. Put cubes and peppercorns in plastic bags, toss well. Heat 1/4 cup butter in heavy skillet (very hot). Brown half of cubes, remove, brown last half cubes in 1/4 cup butter. Keep warm.
Add to chilled juices, bring brandy to boil. Reduce heat to simmer, add salt, heavy cream and chutney. Let heat to almost simmer. Add meat for a few minutes. The mango chutney recipe is ready to serve over rice...hmm..nice ! Enjoy it with friends !

MANGO CHUTNEY RELISH

MANGO CHUTNEY RELISH ...a nice mango chutney recipe...try it !

INGREDIENTS

• 24 c. sliced green mangoes (approximately 16 Hayden or 50 Spanish mangoes)
• 5 lbs. turbinado or raw sugar
• 1 handful rock salt
• 1 qt. cider vinegar
• 6 pieces of ginger the size of your thumb
• 1 (1 lb.) box seedless raisins
• 1 whole head of garlic
• 8 tiny chili peppers

Put vinegar, chilies, garlic and ginger in the blender and chop.
Add:

• 1 tsp. cinnamon
• 1 tsp. allspice
• 1 tbsp. mustard seed
• 1 tsp. nutmeg
• 1 tsp. powdered cloves
• 3 finely sliced lemons, seeded

INSTRUCTIONS
Mix this all together with the sliced mangoes, salt, sugar and raisins in a large foil roasting pan. Place in a 375 degree oven and bake for 3 hours, stirring occasionally. Pour into 10 sterilized
pint jars and seal. Store in a dry dark place. No need to refrigerate until opened. The mango chutney recipe of relish is ready. This makes the best chutney you will have ever eaten!! Great taste ! Enjoy !

green-peppercorn-steak-with-mango.

MANGO CHUTNEY DRESSING

MANGO CHUTNEY DRESSING

INGREDIENTS

• 1 whole egg
• 2 egg yolks
• 1 tbsp. Dijon mustard
• 1/4 c. red wine vinegar
• 1 tbsp. soy sauce
• 1/2 c. mango chutney (Major Grey's)
• Salt & pepper
• 1/4 c. olive oil
• 1 3/4 c. oil

INSTRUCTIONS
Combine first 7 ingredients in a blender or food processor. Blend 60 seconds. Dribble olive oil in slowly with motor running. Continue adding oil slowly until proper consistency is desired. Refrigerate...and the mango chutney recipe is ready to serve.....

MANGO CHUTNEY DIP

MANGO CHUTNEY DIP

INGREDIENTS

• 1 jar Jennivine's mango chutney
• 2 1/2 c. mayonnaise
• 1/4 c. whipping cream

INSTRUCTIONS
In a bowl of a food processor mix all the above ingredients together until well blended. Use immediately or refrigerate covered. Makes 3 cups.

MANGO CHUTNEY

MANGO CHUTNEY

INGREDIENTS

• 6 firm half-ripe mangoes, peeled and thinly sliced
• 1 cup cider vinegar
• 1 cup packed light brown sugar
• 2 tablespoons minced garlic
• 1 2-inch fresh ginger, peeled and thinly sliced
• 1 tablespoon cayenne pepper salt and freshly ground pepper

INSTRUCTIONS
In a large skillet bring all the ingredients to boil, over medium heat. Reduce the heat to low, simmer for 25 to 30 minutes, stirring constantly from sticking to the bottom of the skillet. Remove from heat and let the chutney cool before serving. Always keep it refrigerated.