Mango chutney originated in India over 2,500 years ago. ... Pickled Mango. Makes 4 quarts. 8 cups green mango slices. 2 cups sugar. 2 cup rice vinegar. 1/4 cup Hawaiian salt. 10 li hing mui.

¼ teaspoon cayenne pepper. Kosher salt and ground black pepper. 5½- to 6-pound whole chicken, patted dry. 4 cups lightly packed baby arugula (3 ounces) ...

Start to finish: 2 hours Servings: 6 3 tablespoons ground coriander, divided 2 tablespoons ground cumin, divided 1 tablespoon sweet paprika 1 tablespoon garam masala ¼ teaspoon cayenne pepper ...

Savory green chutney brings bright, fresh flavor to a simple roasted chicken for Passover Roasted chicken is a Passover mainstay. It’s easy to prepare while keeping kosher and takes well to a ...

2. While the chicken cooks, in a food processor, combine the arugula, cilantro, garlic, serranos, the remaining 1 tablespoon coriander, the remaining 1 tablespoon cumin and ½ teaspoon salt.

Roasted chicken is a Passover mainstay. It’s easy to prepare while keeping kosher and takes well to a variety of seasonings and sauces, like bold and savory chutney. Though the selection ...

The richly browned skin is balanced by the lighter flavors of the lime and herbs in the chutney, with just a bit of heat. For the holiday meal, use a large bird (5½ to 6 pounds) so the dish ...

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Drizzle with about 3 tablespoons of the chutney, then serve with lime wedges and the remaining chutney on the side. EDITOR’S NOTE: For more recipes, go to Christopher Kimball’s Milk Street at ...