Chutney Mayonnaise Recipes

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.

Steps:

• Mix the celery, mayonnaise, onions, chicken and some salt and pepper until well incorporated. Chill until ready to use.
• Slice the croissant in half lengthwise, then slather with butter and grill the croissant in a small pan or on a griddle to crisp it up.
• Spread the Mango Chutney Mayonnaise on each side of the croissant. Add the tomato slices to the bottom half of the croissant and season with salt and pepper. Place the shaved lettuce on the tomatoes and add the chicken salad. Add the cheese if using. Place the top of the croissant on the sandwich and cut in half to serve.
• Mix together the chutney, mango if using and the mayonnaise; refrigerate until ready to use.

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.

Steps:

• Chop the chutney if it's chunky and stir it into the mayonnaise along with scallions, curry, and enough lime juice to make it tart but nicely balanced in taste.
• Stir in a pinch of cayenne, or more if desired. Add yogurt or sour cream if using.
• Cover and refrigerate for at least 1 hour.
• Taste before serving to make sure balance is correct and add a little more lime juice if it seems too sweet. Enjoy!

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan over a medium heat and cook the onion, garlic and chilli for a few mins until softened. Stir in the chutney, Worcestershire sauce and mayonnaise. Taste and season.
• Arrange the chicken on a foil-lined baking tray and spoon over the chutney mixture. Roast the chicken in the oven for 40-45 mins until cooked through and sticky. Serve with a green salad.

Steps:

• Peel all but four of the prawns (reserve these for the tops). Break the lettuces into individual leaves, then divide the leaves evenly between four small glass bowls. Sprinkle the prawns over the lettuce and season with black pepper.
• Mix the mayonnaise, tomato chutney, Worcestershire sauce, horseradish and Tabasco together. Season to taste with lemon juice and salt and pepper, then spoon sparingly over the prawns. Dust the top with a little paprika and sprinkle with chives. Top with the remaining prawns and serve immediately. Delicious with brown bread.

Steps:

• Mix mayonnaise, chutney, and curry powder in small bowl. Season to taste with salt and pepper.
• Spread 2 tablespoons curry-chutney mayonnaise in 2-inch-wide strip down center of 1 tortilla. Top with 1/2 cup turkey, 1/4 cup cilantro, 1 1/2 tablespoons peanuts, and 1/3 cup coleslaw mix. Fold sides of tortilla over ends of filling, then roll up burrito-style, enclosing filling completely. Repeat with remaining ingredients. Cut each turkey wrap in half on diagonal.

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.