MARTHA STEWART'S CHUTNEY MAYONNAISE
This sounds perfect for sandwiches and wraps. It can be refrigerated in an airtight container for up to two weeks. You may need to stir a bit before using. (I found the recipe on the Martha Stewart website)
Provided by CorriePDX
Categories < 15 Mins
Time 5m
Yield 1 1/4 cup
Number Of Ingredients 6
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.
Nutrition Facts : Calories 647.7, Fat 63.4, SaturatedFat 9.6, Cholesterol 67.2, Sodium 1996.3, Carbohydrate 17.6, Fiber 0.8, Sugar 8.2, Protein 1.4
EGG SALAD WITH CHUTNEY MAYONNAISE
Our Chutney Mayonnaise gives this classic egg salad sandwich a spicy twist.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Number Of Ingredients 7
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 STEWART'S HONEY-MUSTARD SAUCE
I've been searching for a honey-mustard sauce that did not involve mayonnaise, and here it is. I found the recipe on the Martha Stewart website. I can't wait to try it!
Provided by CorriePDX
Categories Sauces
Time 3m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together ingredients.
Nutrition Facts : Calories 951.7, Fat 74.1, SaturatedFat 44.1, Cholesterol 183.2, Sodium 2025.2, Carbohydrate 76, Fiber 4.3, Sugar 70.1, Protein 6.4
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.
MANGO CHICKEN SALAD
Mango, lime juice, cilantro, and coconut give this chicken salad tropical flavors. Yogurt replaces the usual mayonnaise for a lighter dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden, 8 to 10 minutes; cool.
- In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric, and cayenne; season with salt and pepper. Add chicken and mango; toss. Serve on spinach, sprinkled with toasted coconut.
Nutrition Facts : Calories 420 g, Fat 10 g, Fiber 5 g, Protein 49 g
CHUTNEY CHICKEN SALAD
This recipe from Priscilla Lukens of Devon, Pennsylvania is not your average chicken salad-it combines sweet mango chutney with creamy sour cream and mayonnaise, plus the bite of honey mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Season chicken breasts generously with salt and pepper; place in a large skillet and add 1/2 inch of water. Simmer, covered, over medium-low heat until chicken is opaque throughout, 15 to 20 minutes; remove chicken from skillet. When cool enough to handle, shred chicken with fingers, discarding skin and bones; chill until room temperature.
- In a large bowl, whisk together sour cream, mayonnaise, chutney, and mustard.
- Add chicken, scallions, and raisins; season with salt and pepper and stir to combine.
Nutrition Facts : Calories 179 g, Fat 9 g, Fiber 1 g, Protein 33 g
FRESH CHUTNEY
Make your breakfast table even more inviting with this mouthwatering celebration of ripened fruits. The recipe is delicious and versatile, letting you utilize whichever fruits look the freshest at the market -- stone fruit, berries, and more. Serve the chutney on bread, yogurt, or even ice cream. It also makes a great-tasting gift.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 10
Steps:
- Heat oil in medium saucepan over medium heat. Add onion; cook, stirring often, until soft and translucent, about 4 minutes. Add remaining ingredients. Cook, stirring occasionally, until thickened, 20 to 25 minutes. Transfer to a medium bowl. Let cool completely.
HOMEMADE MAYONNAISE
This basic homemade mayonnaise can elevate even the most basic of sandwiches. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Wrap the outside and bottom of a 1-quart bowl in a damp towel to secure it in place on the work surface. Combine egg and salt with a large balloon whisk, mixing until foamy and pale. Whisking constantly, add oils a few drops at a time, and then in a steady stream as the mixture emulsifies. Add lemon juice; blend briefly. Add additional salt and lemon juice to taste. Store, tightly covered, in the refrigerator for up to 7 days.
MARTHA'S CHEDDAR CHEESE BALL
Martha's cheddar cheese ball makes an ideal appetizer for any party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 cheese ball
Number Of Ingredients 7
Steps:
- Place cheddar, cream cheese, butter, milk, and chutney in the bowl of an electric mixer fitted with a paddle attachment; mix until well combined. Transfer mixture to refrigerator; let chill overnight. Roll cheese mixture into a ball. Place pecans in a shallow dish. Roll cheese ball in pecans to fully coat. Serve with crackers.
TURKEY BURGERS
For juicy burgers, use ground turkey that's at least 7 percent fat. Sour cream, mango chutney, and mustard will give them additional flavor and moisture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a medium bowl, tear 2 slices bread into small pieces. Add turkey, sour cream, 3 tablespoons chutney, 1 tablespoon mustard, chili powder, and 1 teaspoon coarse salt. Shape into 4 firmly packed 5-inch round patties.
- Freeze on a baking sheet until firm, about 30 minutes, then wrap each burger in plastic; place all burgers in a resealable freezer bag, label, and date. Freeze up to 2 months.
- To cook: Thaw burgers overnight in the refrigerator. Heat broiler with rack set 4 inches from heat. Place burgers on a rimmed baking sheet; broil until firm and cooked through, 4 to 5 minutes per side.
- Lightly toast 4 slices bread. Dividing evenly, top each with lettuce, burger, and tomato. Stir together 1 tablespoon each chutney and mustard, and serve alongside burgers.
Nutrition Facts : Calories 365 g, Fat 14 g, Fiber 4 g, Protein 29 g
MANGO CHUTNEY
This sweet chutney provides a great balance to a rich, spicy curry. Serve it cool; if you don't want to eat it right away, it can be stored in glass jars in the refrigerator for up to six months.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 3 cups
Number Of Ingredients 10
Steps:
- Mix all of the ingredients together in a noncorrosive saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour and 15 minutes. Remove from the heat and allow the chutney to cool. Store in glass jars in the refrigerator up to six months.
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