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
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
BASIC MAYONNAISE
Homemade mayonnaise is easier than you thought. It's fresh, tangy, and endlessly customizable -- you can flavor it however you please.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 1/3 cups
Number Of Ingredients 5
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.
Nutrition Facts : Calories 102 g, Fat 12 g
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.
CHUTNEY MAYONNAISE CHICKEN
I do not usually like using packet or tinned soups in cooking, however had to make an exception as this is truly delicious. Quick and easy to throw together and makes a rich, thick sauce which has a slightly sweetish, slightly spicy flavour dependant on the chutney used.
Provided by Good Looking Cooking
Categories Whole Chicken
Time 1h15m
Yield 1 chicken, 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1044.9, Fat 79.2, SaturatedFat 19.9, Cholesterol 289, Sodium 781.1, Carbohydrate 14.9, Fiber 0.1, Sugar 4.1, Protein 65.2
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.
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.
GREEN TOMATO CHUTNEY
Open ajar of this sweet and sour condiment when the cool weather setsin and its aroma will transport you back to late summer. Serve it as a condimentwith a cheese plate,spread it on a sandwich, oruse it as a topping for grilledpork chops or chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/2 quarts
Number Of Ingredients 10
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.
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.
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.
CLASSIC MAYONNAISE
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- In a blender, mix egg, mustard, salt, and sugar. Slowly drizzle in oil while blender is running. Add lemon juice. Season with black pepper. Refrigerate in a jar.
HOMEMADE MAYONNAISE
Whip up this homemade mayonnaise as the base for a delicious chicken salad sandwich.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- By hand: Place egg yolk, mustard, lemon juice, 1/4 teaspoon salt, and a pinch of pepper in a bowl and whisk together until mixture is smooth and thoroughly combined. Add the oil: Start with one drop at a time and whisk constantly until mixture begins to thicken; add remaining teaspoon lemon juice, then pour in oil in a very slow, steady stream and continue whisking until oil is incorporated and sauce is thick and emulsified. Use immediately or refrigerate in an airtight container for up to 1 week.
- Blender method: Combine egg yolk, mustard, lemon juice, 1/4 teaspoon salt, and a pinch of pepper in the jar of a blender or in a large glass measuring cup, if using a hand blender. Blend until smooth and thoroughly combined. Add oil, starting with one drop at a time, and blend constantly until mixture begins to thicken. Add remaining lemon juice while continuing to blend, and pour remaining oil in a slow and steady stream until oil is incorporated and mixture is thick and emulsified.
More about "martha stewarts chutney mayonnaise recipes"
MARTHA STEWART’S ELOTE-STYLE GRILLED CORN RECIPE – SHEKNOWS
From sheknows.com
I MADE 3 OF MARTHA STEWART'S SLOW COOKER RECIPES AND THE EASY ...
From news.yahoo.com
18 CHICKEN SALAD RECIPE IDEAS - MARTHA STEWART
From marthastewart.com
CHUTNEY RECIPES - ALLRECIPES | FOOD, FRIENDS, AND RECIPE INSPIRATION
From allrecipes.com
RECIPES - MARTHA STEWART'S MEAL DELIVERY SERVICE|MARTHA
From marleyspoon.com
BLT SANDWICH RECIPE WITH HOMEMADE MAYONNAISE - PBS: PUBLIC …
From pbs.org
CHUTNEY MAYO (ADAPTED FROM MARTHA STEWART)
From tailgateguru.net
MARTHA STEWART USES MAYO FOR THE BEST GRILLED CHEESE EVER
From today.com
HOW TO MAKE MARTHA STEWART'S HOMEMADE MAYONNAISE | MARTHA'S …
From youtube.com
You'll also love