Irma Géron
Meer ideeën van Irma
This Salsa Verde is as authentic as it gets! The best part? You can make it in less than 20 minutes and it goes great with anything.

This Salsa Verde is as authentic as it gets! The best part? You can make it in less than 20 minutes and it goes great with anything.

Indian Apple Chutney. This is a traditional dark, thick, rich chunky sweet and sour chutney that is both strong and hot. Use as an accompaniment to curries, rice, lamb, cheese with crusty breads, etc. Mix some into fat-free sour cream or fat-free yoghurt for a quick, healthy dip, or mix some into low-fat cream cheese for a delicious spread on celery sticks or crackers of your choice. Sugar-free and salt-free #canning.

Indian Apple Chutney. This is a traditional dark, thick, rich chunky sweet and sour chutney that is both strong and hot. Use as an accompaniment to curries, rice, lamb, cheese with crusty breads, etc. Mix some into fat-free sour cream or fat-free yoghurt for a quick, healthy dip, or mix some into low-fat cream cheese for a delicious spread on celery sticks or crackers of your choice. Sugar-free and salt-free #canning.

Homemade Peach Chutney is like

Homemade Peach Chutney is like

Winter Chutney Recipe

Winter Chutney Recipe

Lekker+bij+terrines+en+pate+of+bij+varkensvlees.

Lekker+bij+terrines+en+pate+of+bij+varkensvlees.

Chutney-van-dadels,-ananas-en-vijgen

Chutney-van-dadels,-ananas-en-vijgen

Abrikozen-cranberry chutney @ allrecipes.nl

Abrikozen-cranberry chutney @ allrecipes.nl

Chutney van abrikozen en dadels (3 potten van 400 ml) - Een recept van Sandra Zuidema - Albert Heijn

Chutney van abrikozen en dadels (3 potten van 400 ml) - Een recept van Sandra Zuidema - Albert Heijn

collection of various spices paprika, turmeric, pepper, aniseed, cinnamon, saffron

collection of various spices paprika, turmeric, pepper, aniseed, cinnamon, saffron

Historically, Indian chutneys were cooked in the sun. This apricot version, heated on the stove, has bright flavors in common with its predecessors.

Historically, Indian chutneys were cooked in the sun. This apricot version, heated on the stove, has bright flavors in common with its predecessors.