TURKEY WRAPS WITH CURRY-CHUTNEY MAYONNAISE AND PEANUTS
Categories Fruit turkey No-Cook Quick & Easy Back to School Mango Peanut Curry Bon Appétit
Yield Makes 4
Number Of Ingredients 8
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.
THERESA'S CHICKEN SALAD WITH MANGO CHUTNEY MAYONNAISE
Provided by Robert Irvine : Food Network
Categories side-dish
Time 25m
Yield 1 serving
Number Of Ingredients 14
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.
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.
CURRY MAYONNAISE WITH MANGO CHUTNEY
One of the best dips for crudites. Terrific with broccoli and cauliflower, and other hearty vegetables like carrots. If you use storebought mayonnaise, use the optional yogurt or sour cream to balance the sweet-salty taste. Enjoy!
Provided by Sharon123
Categories Asian
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 7
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!
Nutrition Facts : Calories 797.1, Fat 63.8, SaturatedFat 9.4, Cholesterol 48.9, Sodium 1349.1, Carbohydrate 62.7, Fiber 5.9, Sugar 15.1, Protein 4
CHUTNEY MAYONNAISE
Use this creamy spiced spread on sandwiches or as a dip.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- In a food processor, combine mayonnaise, chutney, curry powder, and lime juice; season with salt and pepper. Process until smooth.
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
TROPICAL TOFU SALAD WITH CHUTNEY MAYONNAISE
I love this salad with mango, but since it's not always available, pineapple is a good alternative. If you have more time, use fresh pineapple in season. Cutting it up is really not that time consuming, and the fresh fruit tastes amazing.
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Steam the broccoli in a large saucepan until bright green and just tender-crisp, about 3 minutes. Transfer to a colander and rinse with cool water until the broccoli stops steaming.
- In a mixing bowl, combine the broccoli with the tofu, mango, celery, and optional walnuts. Stir together.
- Combine the mayonnaise and chutney in a small bowl and stir until smoothly blended. Pour into the salad and toss gently.
- To serve, divide the greens among individual plates, mound a small amount of the salad on each, and top with some sprouts.
- This is delicious served with Coconut-Curry Bean Thread Noodles (page 115) for a meal that's not just about salad.
- Pair with one of the simple Asian-style noodle side dishes under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121).
- Calories: 430
- Total Fat: 21g
- Protein: 26g
- Carbohydrates: 40g
- Fiber: 5g
- Sodium: 800mg
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
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