On Sat, 16 Oct 2010 12:20:10 -0400, Mr. Bill > wrote:

> So much going on with Jamacain food! And what a treat to see Lucinda
> Scala Quinn featuring a Jamacain Curry Chicken!
>
> http://www.hallmarkchannel.com/mad_h...ecipes/recipe4
>
>
> Great flavors and especially enjoyed her Mango Chutney.
>

Couple of questions...

1. Did you use regular yellow prepared curry from a jar?
2. "Her" mango chutney? Recipe link please?

--

Never trust a dog to watch your food.

TY for both recipes, Bill!

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On Sat, 16 Oct 2010 13:46:10 -0400, Mr. Bill > wrote:

> Her link....
>
> http://www.marthastewart.com/recipe/...ney-mad-hungry
>
> I didn't make her recipe..but it is similar to mine. I put my chutney
> up the beginning of the summer after my great friends from Miami
> brought me a half bushel from their Miami garden!
>
> @@@@@ Now You're Cooking! Export Format
>
> Mango Chutney
>
> Chutneys
>
> 1 lg mango, peeled and coarsely chopped
> 1 c raisins
> 1/2 c unsweetened apple juice
> 1/2 c cider vinegar
> 1/2 c packed brown sugar
> 1 md onion, chopped
> 2 ts grated fresh gingerroot
> 2 ts grated fresh green chili peppers; seeded and minced (about 1
> 1/4 ts ground cardamom
> 1/2 ts ground cinnamon
> 1/4 ts salt
>
> Combine all of the chutney ingredients in a non reactive saucepan and
> bring to a boil.
>
> Reduce the heat and simmer gently, uncovered, for about 45 minutes,
> stirring occasionally, until thick and translucent. Cool or chill
> before serving.
>
> This chutney will keep for several weeks stored in a tightly covered
> container in the refrigerator.
>
> If you wish, you may can the hot chutney in hot sterilized jelly jars,
> and seal with hot sterilized lids. No need to cook in a hot water
> bath, there is enough sugar and vinegar to preserve.
>
> Yield: 4 -6


--

Never trust a dog to watch your food.