mango chutney

yield: 6 (1/2 pint) jars

  • 2 C sugar
  • 1 C distilled white vinegar
  • 6 C mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
  • 1 medium onion, chopped (about 1 cup)
  • 1/2 C golden raisins
  • 1/4 C crystallized ginger, finely chopped
  • 1 garlic clove, minced
  • 1 tsp mustard seeds, whole
  • 1/4 tsp red chili pepper flakes

Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.

Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally.

Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.

enjoy.

Published in: on February 28, 2010 at 7:14 pm  Leave a Comment  

coronation chicken sandwiches

yield: 4

  • 1 C chicken broth
  • 1 bayleaf
  • 2 small chicken breasts, cut into bite-sized chunks
  • 1 Tbsp vegetable oil
  • 1 small onion, finely chopped
  • 1 tsp curry powder
  • 1 1/2 Tbsp mango chutney
  • 1 1/2 Tbsp lemon juice
  • 1 1/2 tsp tomato paste
  • 1/2 C mayo
  • 1/3 C plain yogurt
  • fruit, such as grapes, raisins or chopped mango
  • bread/lettuce/tomato (optional)

In saucepan, bring broth and bay leaf to a boil.  Reduce heat and poach the chicken for about 6 min.  Leave chicken in broth to cool.  Heat oil in another saucepan, add onion and saute for 2 min.  Stir in the curry powder and cook 30 seconds longer.  Stir in the mango chutney, lemon juice, tomato paste, and half of the chicken broth.  Simmer for 10 min.  Strain and allow to cool.

Mix together mayo and yogurt, then combine with the chicken and fruit.  Chill for a couple of hours.  This can be stored in the fridge for several days.

enjoy.

Published in: on February 28, 2010 at 7:04 pm  Leave a Comment  

blueberry orange scones

Yield: 8
  • 2 C all purpose flour
  • 3 Tbsp sugar
  • 2 tsp powder
  • 2 tsp grated orange peel
  • 1 tsp salt
  • 1/4 tsp soda
  • 1/4 tsp ground cloves
  • 1/4 C cold butter
  • 1/2 buttermilk *
  • 1/4 C orange juice
  • 1/2 C frozen blueberries

In a large bowl, combine first 7 ingredients.  Cut in butter until mixture resembles coarse crumbs.  Stir in buttermilk and OJ until just moistened.  Gently fold in blueberries.

Turn onto a floured surface.  Knead 10 times.  Pat into an 8″ circle and cut into 8 wedges (use a sharp knife!)  Separate wedges and place on a baking sheet.  Bake at 425 degrees for 10-12 mins (or until golden brown.)

Enjoy!

*to make buttermilk add 1 Tbsp lemon juice to 1 C milk.  Let sit for 5 min.

Published in: on February 25, 2010 at 8:07 pm  Leave a Comment