CHUTNEY MUSTARD
Use this sweet and spicy spread on your favorite sandwich.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 2
Steps:
- In a food processor, combine chutney and mustard; process until smooth.
HAM STEAKS WITH APPLE-MUSTARD CHUTNEY
Steps:
- For the ham steaks: Heat the oil on a cast-iron griddle over medium-high heat. Add the ham steaks and cook until golden brown on both sides, about 4 minutes per side.
- For the apple-mustard chutney: Melt the butter in a medium saucepan over medium-high heat. Add the apple and onion and cook until softened, about 3 minutes. Add the apple cider vinegar, brown sugar, mustard seeds and some salt and pepper. Cook until thickened, about 5 minutes. Serve the chutney over the ham steaks.
PEACH MUSTARD CHUTNEY
Provided by Food Network Kitchen
Time 17m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Melt the oil and butter in a medium saucepan over medium heat. Add the shallot and garlic season with the salt and pepper, and cook until tender, about 4 minutes. Stir in the peaches, brown sugar, cherries, and mustard. Cook, stirring occasionally, until peaches get nice and juicy and turn into a thick chunky compote, about 8 minutes. Cool and serve at room temperature with chicken or pork.
MUSTARD FRUIT CHUTNEY
A spicy-sweet chutney, good with poultry. This can be put into sterilized 1/2 pint or pint jars, sealed with lids and rings, and processed in 10-minute water bath.
Provided by Outta Here
Categories Chutneys
Time 50m
Yield 3-4 cups, 18 serving(s)
Number Of Ingredients 12
Steps:
- Stir water into mustard in small cup.
- Combine the sugar and vinegar in a medium-size saucepan. Bring to a boil, stirring to dissolve sugar. Boil gently 10 minutes.
- Add remaining ingredients, including mustard mixture. Boil gently, stirring occasionally, until most of the liquid evaporates and the fruit is tender, about 30 minutes.
- Cool completely.
- Refrigerate, covered, for up to 1 week.
- Serve cold.
Nutrition Facts : Calories 60.1, Fat 0.2, Sodium 33.7, Carbohydrate 15, Fiber 1.3, Sugar 12.4, Protein 0.5
CRANBERRY CHUTNEY WITH ORANGE, FIGS, AND MUSTARD
If using frozen cranberries, which are just as good for this recipe, don't bother thawing them first.
Provided by Claire Saffitz
Categories Bon Appétit Thanksgiving Side Cranberry Cranberry Sauce Orange Fig Ginger Mustard
Yield Makes about 4 cups
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan over medium. Cook shallot and ginger, stirring occasionally, until shallot is translucent, about 3 minutes. Stir in cinnamon and cook, stirring often, until fragrant, about 1 minute. Mix in orange, figs, sugar, vinegar, mustard, and 1/2 cup water and bring to a simmer, stirring until sugar is dissolved. Add cranberries and increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until cranberries burst and liquid is reduced to a light syrup, 12-18 minutes. Let cool slightly; season with salt and pepper.
- Do Ahead
- Chutney can be made 1 week ahead. Let cool; cover and chill.
SPICED TOMATO CHUTNEY (MOUNTAIN JAM)
Categories Condiment/Spread Sauce Tomato Summer Gourmet
Yield Makes about 2 cups
Number Of Ingredients 13
Steps:
- Purée garlic, ginger, and 1/2 cup vinegar in a blender.
- Heat oil in a 2- to 3-quart heavy saucepan over moderately high heat until hot but not smoking and add mustard seeds. When seeds begin to pop, stir in fenugreek, cumin, fennel, and nigella. Add garlic mixture, then cook over moderate heat, stirring, 1 minute. Add tomatoes (with juice), remaining 3/4 cup vinegar, sugar, salt, and cayenne and bring to a boil.
- Reduce heat and simmer chutney, uncovered, stirring occasionally, until thickened, 1 1/2 to 2 hours (lower heat as necessary).
- Transfer chutney to a bowl. Cool, uncovered, then chill, covered, at least 1 week to allow flavors to develop.
LEMON AND MUSTARD SEED CHUTNEY
This is delicious! I got this recipe from "Basic Home Preserving". I love to try basic recipies with a twist. Yum. Chutneys were made in India, and brought over to England.
Provided by Sharon123
Categories Chutneys
Time 10h50m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Place chopped lemons in bowl and sprinkle with salt.
- Cover the bowl with a clean cloth or kitchen paper towel and set aside for about 10 hours.
- In a large saucepan, combine salted lemons with onions, vinegar, spices, mustard seed, sugar and raisins.
- Place pan over high heat and bring to a boil.
- Reduce heat to low, cover and simmer for 50 minutes.
- ,or until lemons are soft.
- Remove pan from heat.
- Ladle chutney into clean, warm jam jars.
- Seal and label, store in cool dark place until ready to use.
MANGO-AND-MUSTARD CHUTNEY
Provided by Molly O'Neill
Categories easy, condiments, side dish
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the mangoes, chili pepper, onion and orange juice and cook over medium heat, stirring occasionally, until fruit is softened, about 10 minutes. Remove from heat and stir in the lime juice, vinegar, mustard and salt. Serve warm or at room temperature, stirring in the cilantro and mint before serving.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 181 milligrams, Sugar 34 grams, TransFat 0 grams
BACON-CHEDDAR MELTS WITH CHUTNEY MUSTARD
Use our Chutney Mustard to give this open-face melt a kick.
Provided by Martha Stewart
Categories Pork Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Toast baguette slices directly on oven rack until lightly browned. Place on a rimmed baking sheet.
- Spread top of each slice with chutney mustard. Divide bacon evenly among toasts; sprinkle with cheese. Top with onion slices. Return to oven, and bake until cheese has melted, about 5 minutes.
Nutrition Facts : Calories 413 g, Fat 21 g, Fiber 4 g, Protein 21 g
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