Martha Stewarts Chutney Mayonnaise Recipes

GREEN TOMATO CHUTNEY

Steps:

• Place all the ingredients in a large saucepan. Set over high heat; bring to a boil, stirring, until sugar dissolves. Reduce heat to medium-high, and simmer until mixture has thickened and most of the liquid has evaporated, about 1 hour.
• Using a slotted spoon, remove cinnamon sticks. At this point, chutney can be cooled and served, or canned: Ladle chutney into clean canning jars, and wipe excess from rims; screw on lids.
• Bring a large stockpot of water to a boil over high heat. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, pour in additional water to cover). Let jars sit in gently simmering water for 10 minutes. Remove; let cool slightly. Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed; if it does, return jars to water for 10 more minutes. Let sealed jars cool completely.
• Store unopened jars in a cool, dark place up to 6 months. Opened jars will keep in the refrigerator up to 3 weeks.

BASIC MAYONNAISE

Steps:

• Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
• Add mustard and lemon juice. Pulse ingredients until well combined.
• With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
• Refrigerate in an airtight container, up to 1 week.

EGG SALAD WITH CHUTNEY MAYONNAISE

Steps:

• Place eggs in a saucepan with water to cover by 1 inch. Bring to a boil. Remove from heat; cover, and let stand 12 minutes. Drain; hold under cold running water until cool, then peel and chop.
• In a medium bowl, combine eggs, Chutney Mayonnaise, onion, and a few dashes hot sauce; season with salt and pepper. Stir gently to combine.
• Serve on toast, topped with watercress and sprinkled lightly with cayenne, as desired.

MARTHA'S SECRET TURKEY BURGER

Steps:

• Drain 1 jar relish in a sieve; discard liquid. Pulse 2/3 cup drained relish with onion and garlic in a food processor until finely chopped.
• Heat 1 tablespoon oil in a skillet over medium-high heat; add relish mixture. Cook, stirring, until a thick paste forms, about 7 minutes. Stir in soy sauce. Transfer to a bowl; let cool 5 minutes. Stir in turkey, Worcestershire, mustard, bread, 1 1/2 teaspoons salt and pepper to taste. Form into 8 patties, each about 4 inches in diameter. Refrigerate, covered, at least 1 hour and up to 8 hours.
• Preheat grill to medium. Brush both sides of burgers with oil, then brush grates. Grill 5 minutes. Flip; lightly brush tops with chili sauce and grill until a thermometer inserted into centers registers 165 degrees F, 5 to 6 minutes more.
• Combine chili sauce and mayonnaise. Drizzle kale with vinegar and remaining teaspoon oil; season with salt and pepper. Brush cut sides of rolls with butter; grill until lightly toasted. Sandwich burgers in rolls with chili sauce mixture, remaining relish and kale.

MARTHA STEWART'S CHUTNEY MAYONNAISE

Steps:

• In a food processor, combine mayonnaise, chutney, curry powder, and lime juice; season with the coarse salt and a pinch of ground pepper.
• Process until smooth.

TOMATO CHUTNEY

Steps:

• Cut a small X in the bottom of each tomato. Bring a pot of water to a boil, lower tomatoes into it, and return to a boil. Count to 10, and lift out tomatoes with a slotted spoon, then plunge them into ice water. Peel tomatoes, and cut off flesh in large pieces. Discard cores, or save them for another use. Cut tomatoes into long strips about 1/4 inch wide. Place in a colander over a bowl, and allow to drain.
• Peel shallots, and slice them crosswise about 1/8 inch thick. Place in a shallow skillet along with 1 cup water and sugar. Cook over medium heat, swirling pan occasionally, until liquid is reduced to a thick, clear syrup, 15 to 20 minutes.
• Add vinegar, tomatoes, and Tabasco, and cook for 5 minutes, gently stirring. The chutney should be thick, but the tomatoes shouldn't break down very much. Let cool. Serve cold or at room temperature.

CHUTNEY MAYONNAISE CHICKEN

Steps:

• Rinse chicken,cut into portions and season with salt & pepper.
• Place into a large ovenproof dish with a lid.
• Mix the soup with the boiling water.
• Add the chutney and mayonnaise and mix together.
• Pour mixture over the chicken pieces, cover with lid and bake in a 180 degree celcius oven for 1 hour.
• No need to preheat the oven.
• Remove the lid after an hour and bake further until the chicken browns on the top.
• Serve with rice and vegetables or a salad.
• Note: I always remove the skin off chicken. If you prefer the skin on then be sure to skim off the excess fat.
• Note: If you do not like using whole chicken I suggest you use thighs rather than breast - it is very easy to overcook breast and then it can be dry. Thighs are much more succulent and moist, just remove any visible fat.