Best Martha Stewarts Chutney Mayonnaise Recipes

MARTHA STEWART'S CHUTNEY MAYONNAISE

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.

BASIC MAYONNAISE

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.

DEVILED EGG WITH RELISH

Steps:

• Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool.
• Meanwhile, in a medium bowl, mix together mayonnaise, relish, mustard, and a large pinch of cayenne.
• Peel eggs, and halve lengthwise. Carefully remove yolks to bowl with mayonnaise mixture, leaving whites intact.
• Mash egg yolks with mayonnaise mixture until smooth; season with salt. Mound into egg whites. Sprinkle with paprika just before serving, if desired.

EASY MANGO CHUTNEY

Steps:

• Heat oil in a saucepan over medium heat. Add onion, and cook until soft and translucent, about 4 minutes.
• Add remaining ingredients, and cook until thickened, 20 to 25 minutes. Let cool. Serve at room temperature. Chutney can be refrigerated in an airtight container for up to 1 week; bring to room temperature before serving.

SLOW-COOKER CILANTRO-CHUTNEY CHICKEN

Steps:

• Heat a large skillet over medium-high. Add oil and onions; cook, stirring occasionally, until browned, about 8 minutes. Transfer to a 5-to-6-quart slow cooker. Season chicken with salt and pepper; stir into slow cooker with ginger, garlic, and jalapeno. Cover and cook on high 2 hours.
• In a food processor, pulse cilantro, peanuts, brown sugar, and juice until finely chopped; add to slow cooker. Cover and cook 30 minutes. Season with salt and pepper. Serve over rice, with yogurt, jalapeno, cilantro, chopped peanuts, and lime wedges.

CLASSIC CHICKEN SALAD

Steps:

• Place all ingredients in a bowl; stir to combine.
• For a whole-grain sandwich, layer your favorite whole-grain bread with 1/4 cup baby greens (we used arugula) and chicken salad.
• To serve on a bed of greens, place 2 cups mixed salad greens on a plate; spoon chicken salad over the top, and add 6 to 8 halved red seedless grapes.

HOMEMADE MAYONNAISE

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.

GARLIC-VINEGAR MAYONNAISE

Steps:

• On a cutting board, sprinkle garlic with salt; use the flat side of a chef's knife to mash into a paste. Stir into mayonnaise; add vinegar. Mayonnaise can be refrigerated in an airtight container up to 3 days.