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January 2018

Mexican Recipes

Dinner Recipes

Classic Corned Beef Dinner

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Mango Chutney 2 Recipe

Mango Chutney 2 recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mango Chutney 2 recipe  PDF


3 lb Fresh firm mangoes
1 1/2 lb Brown sugar or jaggery
3/8 lb Peeled garlic cloves
3/8 lb Fresh ginger finely chopped
4 oz Sultanas
4 oz Raisins
2 tb Salt
SPICES 1 tb Ground cummin
1 tb Ground coriander
1 tb Chilli powder
1 ts Cloves ground
Peel the mangoes and slice, retaining all the juice. Put the mango slices in a pan with just enough water to cover and bring to boil. when simmering add sugar and e tra water if necessary to prevent sticking. Puree the garlic, ginger, rasins and sultanas, then add the spices. When the mango reaches a jam like consistency, add the puree and the salt. stir and allow to simmer, adding water if needed. When it thickens sufficiently, remove from heat. Cool and bottle. Leave for a minimum of 4 weeks before serving.

Mango Chutney 2 recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
656 people have voted
Last Reviewed on 2018-01-21



Sunday, Jan 21 2018 Download & Print Mango Chutney 2 recipe  PDF   Mexican recipes RSS   New

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1 1/2 pounds cod fillets washed and dried 1 tablespoon olive oil 2 leeks, well washed cut in 1/2 slices 1 clove garlic minced 3/4 cup sherry lemon pepper to taste salt to taste 1 lemon for garnish In large skillet, heat oil over medium high heat saute sliced leeks 5 minutes or until tender. Push leeks to one side place cod in skillet. Pour sherry into skillet then season fish to taste with salt and lemon pepper. Cover tightly and poach fish about 5 minutes each side. Serve each fillet smothered with leeks. ...

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