Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done.
Coconut Rice
1/2 teaspoon salt In a medium saucepan, combine rice, onion, coconut milk, water, ginger, curry powder, and salt. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
Preheat oven to 350 degrees F (175 degree C).
Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
Bake at 350 degrees F (175 degrees C) for about 45 minutes.
Actually, I use the same ingredients for mango lassi but it is just a whole lot thinner and I add some honey for sweetening and a few crushed mint leaves for added flavor.A new recipe thread already!! Oh goodie.. so many new recipes to try out.. Thanks guys!Eljay - if you have a few mins, would you please post your recipe for Mango lassi also? I know you had mentioned the same ingredients as the Shrikand, but the process for Lassi must be different.. no? I have been waiting for a good Lassi recipe for months now, hoping to find some time tested lassi recipe before the pulp hits its expiration date.
Originally posted by: netra_rama
Mango - Pineapple chutney
2 tablespoons vegetable oil 1 teaspoon crushed red pepper flakes 1 large sweet onion, minced 4 inch piece fresh ginger root, peeled and minced 1 large yellow bell pepper, diced 3 large ripe mangoes, peeled, pitted, and diced 1 small pineapple, peeled and diced 1/2 cup brown sugar 1 1/2 tablespoons curry powder1/2 cup apple cider vinegar
Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done.
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