Dips and Chutney: Dips and Chutneys to Make Any Dish More Tasty [2 ed.]

Citation preview

Dips and Chutneys Dips and Chutneys to Make Any Dish More Tasty

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents Artisanal Salsa of Basil and Artichoke 9 Artichokes for Toast 12 Middle Eastern Hummus of Cannellini and Artichoke 13 Italian Inspired Aioli 14 Alfredo Artichoke Dip 15 Spicy Parmesan Artichoke Dip 16 Marylander Dip 17 Homemade Chipotle Mayonnaise 18 Creamy Chipotle Guacamole 19 Chipotle Hummus 22 Hot Chipotle Peach Salsa 23 Refreshing Mango Relish 24 Mexican Themed Salsa 25 Peach and Grape Guacamole 26 Guacamole for August 27 Tropical Guacamole 28

2 Pepper Guacamole 29 Kiwi Guacamole 32 Carolina Inspired Guacamole 33 Mediterranean Guacamole 34 Vegetarian Guacamole 35 Macho Mayo Guacamole 36 Japanese Guacamole 37 Cajun Guacamole 38 How to Make Hummus 39 Mediterranean Red Hummus 42 Black Bean Hummus 43 Refried Avocado Bean Dip 44 Black Bean Colby Bean Dip 45 Roasted Red Cannellini Bean Dip 46 Milan Style Bean Dip 47 4-Ingredient Bean Dip with Cheese 48 Rosemary Oven Cooked Bean Dip with Garlic 49 The Simplest Bean Dip 52

Texas Ranch Bean Dip 53 Balsamic Cider Bean Dip 54 Picante Bean Dip 55 Summer Rice and Bean Dip 56 Saint Anne’s Festival Bean Dip 57 Mediterranean Style BBQ Sauce 58 Scotch Bonnet & Orange BBQ Sauce 59 Spicy White BBQ Sauce 62 Cajun Cookout BBQ Sauce 63 Jamaican Style BBQ Sauce 64 Homemade Honey Mustard BBQ Sauce 65 Dinner-Time BBQ Sauce 66 Western Pennsylvanian Inspired BBQ Sauce 67 Megan's Secret Sauce 68 Delicious Chipotle Style Sauce 69 Meso-BBQ Sauce 72 Really Ragin' Cajun BBQ Sauce 73 Spa-dorky BBQ Sauce 74

BBQ Sauce in a Bowl 75 Maria's Simply Onion BBQ Sauce 76 Yellow BBQ Sauce 77 Lemon and Honey BBQ Sauce With A Hint of Onion 78 Old Head BBQ Sauce 79 Backroad BBQ Sauce 82 Run and Hide BBQ Sauce 83 BBQ Sauce Tokyo Style 84 Hot Coconut & Chickpea Chutney 85 Creamy Peanut Butter Chutney 86 Spicy Date & Tamarind Chutney 87 Sweet & Sour Chutney 88 Hot Peach Chutney 89 Autumn Chutney 90 Spiced Dry Fruit Chutney 91 Hot Pumpkin & Apple Chutney 94 Apple, Pear & Tomato Chutney 95 Creamy Coriander Chutney 96

Apricot & Raisin Chutney 97 Mango & Onion Chutney in Wine 98 Citrus Apple Chutney 99 Chili & Onion Chutney 102 Slow Cooked Peach Chutney 103 Lemony Chutney 104 Mint & Almond Chutney 105 Fruity Mustard Chutney 106

Artisanal Salsa of Basil and Artichoke

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 5 Calories 52 kcal Fat 2.8 g Carbohydrates 6.8g Protein 1.9 g Cholesterol 0 mg Sodium 278 mg

Ingredients 1 (6.5 oz.) jar marinated artichoke hearts, drained and chopped 3 roma (plum) tomatoes, chopped 2 tbsp chopped red onion 1/4 C. chopped black olives

1 tbsp chopped garlic 2 tbsp chopped fresh basil salt and pepper to taste

Directions 1. In a bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, salt and pepper. 2. Serve chilled or at room temperature with a topping of the tortilla chips.

Artisanal Salsa of Basil and Artichoke

9

ARTICHOKES

for Toast

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 24 Calories 92 kcal Fat 8.1 g Carbohydrates 2.4g Protein 2.9 g Cholesterol 16 mg Sodium 217 mg

Ingredients 1 (14 oz.) can artichoke hearts, drained 1 (8 oz.) package cream cheese 1 C. grated Parmesan cheese 1/2 C. mayonnaise

1 clove garlic, peeled 3/4 tsp dried dill weed

Directions 1. 2. 3. 4. 5.

12

Set your oven to 400 degrees F before doing anything else. In a food processor, add the artichoke hearts and pulse till smooth. Add the cream cheese, Parmesan cheese, mayonnaise, garlic and dill and pulse till smooth. Transfer the mixture into a 9-inch pie plate. Cook in the oven for about 10-15 minutes.

Artichokes for Toast

Middle Eastern

Hummus of Cannellini and Artichoke

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 12 Calories 92 kcal Fat 2.1 g Carbohydrates 14.3g Protein 4.3 g Cholesterol 0 mg Sodium 459 mg

Ingredients 3 cloves garlic, chopped 2 tbsp chopped fresh basil 2 tbsp lemon juice 2 (15 oz.) cans cannellini beans, drained (reserve juice) 1 tbsp olive oil 1 tbsp water

1 tbsp tahini 1/2 tsp salt 1/2 tsp ground cumin 1 (15 oz.) can artichoke hearts, drained and quartered

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Cook the chopped garlic in the oven for about 5-7 minutes. 3. In a food processor, add the baked garlic, basil and lemon juice and pulse till the basil leaves are minced. 4. Add the cannellini beans, olive oil, water, tahini, salt and cumin in the food processor and process and pulse till the hummus is smooth. 5. Add the artichoke hearts and pulse till smooth.

Middle Eastern Hummus of Cannellini and Artichoke

13

ITALIAN INSPIRED

Aioli

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 105 kcal Fat 8.7 g Carbohydrates 6.9g Protein 2.8 g Cholesterol 5 mg Sodium 287 mg

Ingredients 1 (6.5 oz.) jar marinated artichoke hearts, drained 2 tbsp mayonnaise 2 tbsp grated Parmesan cheese 1/2 lemon, juiced 1 tsp lemon zest

1/4 tsp red pepper flakes salt and freshly ground black pepper to taste

Directions 1. In a food processor, add the artichoke hearts, mayonnaise, Parmesan cheese, lemon juice, lemon zest, red pepper flakes, salt, and black pepper and pulse till smooth. 2. Refrigerate, covered before serving.

14

Italian Inspired Aioli

Alfredo

Artichoke Dip

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 12 Calories 153 kcal Fat 12.3 g Carbohydrates 5.2g Protein 6.6 g Cholesterol 28 mg Sodium 485 mg

Ingredients 4 cloves garlic 1 (10 oz.) package frozen chopped spinach, thawed and drained 1 (14 oz.) can artichoke hearts, drained and chopped 1 (10 oz.) container Alfredo-style pasta sauce

1 C. shredded mozzarella cheese 1/3 C. grated Parmesan cheese 1/2 (8 oz.) package cream cheese, softened

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 350 degrees F before doing anything else. In a small baking dish, place the garlic. Cook in the oven for about 20-30 minutes. Remove from the heat and keep aside to cool. Squeeze the softened garlic from the skins. In an 8x8-inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredostyle pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. 7. Cook in the oven for about 30 minutes. 8. Serve warm.

Alfredo Artichoke Dip

15

SPICY PARMESAN

Artichoke Dip

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 15 Calories 144 kcal Fat 13.2 g Carbohydrates 3.9g Protein 3.2 g Cholesterol 10 mg Sodium 411 mg

Ingredients 1 (14 oz.) can artichoke hearts, drained and chopped 1 C. mayonnaise

1 C. grated Parmesan cheese 1 (4 oz.) can diced green chilis

Directions 1. 2. 3. 4. 5.

16

Set your oven to 350 degrees F before doing anything else. In a bowl, mix together the artichoke hearts, mayonnaise, cheese and green chilies. Transfer the mixture into a 2 quart casserole dish. Cook in the oven for about 20-25 minutes. Serve with a garnishing of the chopped green onions and tomato.

Spicy Parmesan Artichoke Dip

Marylander Dip

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 15 Calories 520 kcal Fat 32 g Carbohydrates 38.7g Protein 20.2 g Cholesterol 95 mg Sodium 981 mg

Ingredients 3 (6 oz.) cans crabmeat 1 (8 oz.) package cream cheese, softened 1 (8 oz.) container sour cream 1 C. mayonnaise 1 C. heavy cream 1 (10 oz.) can artichoke hearts, drained 1 1/2 C. shredded white Cheddar cheese 1 tbsp prepared horseradish

2 tbsp fresh lemon juice 2 tsp Old Bay Seasoning TM 2 tbsp minced garlic ground black pepper to taste 2 (1 lb.) loaves sourdough bread

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large bowl, add the crabmeat, cream cheese, sour cream, mayonnaise, heavy cream, artichokes, horseradish, lemon juice, garlic and black pepper and mix well. 3. In a 13x9-inch baking dish, spread the artichoke mixture evenly and sprinkle with the white Cheddar cheese and Old Bay seasoning. 4. Cook in the oven for about 30 minutes. 5. Meanwhile, hollow out the loaves of sourdough bread, reserving the removed bread. 6. Place the hot dip into the hollowed out loaves of sourdough. 7. Use the reserved bread for dipping.

Marylander Dip

17

HOMEMADE

Chipotle Mayonnaise

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 8 Calories 101 kcal Fat 11 g Carbohydrates 0.8g Protein 0.1 g Cholesterol 5 mg Sodium 103 mg

Ingredients 1/2 C. mayonnaise 2 chipotle chilies in adobo sauce 1 tbsp adobo sauce from chipotle

peppers

Directions 1. Add all the ingredients in a food processor and pulse till well combined and smooth.

18

Homemade Chipotle Mayonnaise

Creamy

Chipotle Guacamole

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 91 kcal Fat 8.1 g Carbohydrates 5.1g Protein 1.3 g Cholesterol 2 mg Sodium 55 mg

Ingredients 2 avocados, peeled, seeded and cubed 1 tbsp fresh lime juice 2 tbsps sour cream 1/4 C. salsa, or to taste

1/4 tsp adobo sauce from canned chilies, or to taste salt and pepper to taste

Directions 1. In a large bowl, all the ingredients except salt and black pepper. 2. With a potato masher, mash till well combined and season with the salt and black pepper.

Creamy Chipotle Guacamole

19

CHIPOTLE

Hummus

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 20 Calories 90 kcal Fat 3.7 g Carbohydrates 11.9g Protein 2.9 g Cholesterol 0 mg Sodium 235 mg

Ingredients 2 (15.5 oz.) cans garbanzo beans, drained 1/2 C. water 1/4 C. tahini (sesame-seed paste) 1/4 C. fresh lemon juice 2 tbsps olive oil 1 canned chipotle pepper in adobo sauce 2 cloves garlic 1 1/2 tsps cumin

1 (7 oz.) jar roasted red bell peppers, drained 6 oil-packed sun-dried tomatoes, drained 1/2 C. chopped cilantro 1/2 tsp salt ground black pepper to taste

Directions 1. In a food processor, add beans, tahini, chipotle pepper, garlic, oil and lemon juice and pulse till well combined and smooth. 2. Add the remaining ingredients and pulse till chopped finely. 3. Place the hummus in a bowl and refrigerate, covered before serving.

22

Chipotle Hummus

Hot Chipotle

Peach Salsa

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 41 kcal Fat 0.1 g Carbohydrates 10.3g Protein 0.8 g Cholesterol 0 mg Sodium 17 mg

Ingredients 1 C. sliced canned peaches, drained and chopped 1/3 C. chopped red onion 2 cloves garlic, minced 1 1/2 tsps minced fresh ginger root 2 tsps minced chipotle peppers in adobo sauce

1/3 C. chopped fresh cilantro 1/2 lime, juiced salt and pepper to taste

Directions 1. In a large bowl, add all the ingredients and mix till well combined. 2. Refrigerate to chill before serving.

Hot Chipotle Peach Salsa

23

REFRESHING

Mango Relish

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 63 kcal Fat 1.4 g Carbohydrates 13.7g Protein 0.7 g Cholesterol 0 mg Sodium 149 mg

Ingredients 1 mango - peeled, seeded and diced 1 tsp extra virgin olive oil 1/2 red bell pepper, chopped 2 green onion, thinly sliced 1 tbsp chopped cilantro 1 lime, juiced

1/4 tsp salt 1 pinch cracked black pepper 1 tsp honey

Directions 1. In a bowl, mix together all the ingredients. 2. Serve immediately or this relish can be served chilled.

24

Refreshing Mango Relish

Mexican Themed

Prep Time: 15 mins

Salsa

Total Time: 45 mins Servings per Recipe: 8 Calories 21 kcal Fat 0.1 g Cholesterol 5.4g Sodium 0.3 g Carbohydrates 0 mg Protein 1 mg

Ingredients 1 mango - peeled, seeded, and chopped 1/4 C. finely chopped red bell pepper 1 green onion, chopped 2 tbsp chopped cilantro 1 fresh jalapeno chili pepper, finely chopped

2 tbsp lime juice 1 tbsp lemon juice

Directions 1. In a bowl, mix together all the ingredients. 2. Cover and keep aside for about 30 minutes.

Mexican Themed Salsa

25

PEACH

and Grape Guacamole

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 8 Calories 48 kcal Fat 3.7 g Carbohydrates 4g Protein 0.6 g Cholesterol 0 mg Sodium 2 mg

Ingredients 1 avocado - peeled, pitted, and diced 1 1/2 teaspoons minced red onion 1 teaspoon minced seeded serrano chili 12 red grapes, halved 1/2 cup fresh diced peaches salt to taste

2 tablespoons pomegranate seeds (optional)

Directions 1. Get a large serving dish then place into it your serrano and onion, then add in the avocado. Mash everything together evenly then combine in the peaches and the grapes. Combine everything again then taste the mix. Add some salt if you like then top everything with the pomegranate seeds. 2. Enjoy.

26

Peach and Grape Guacamole

Guacamole

for August

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 278 kcal Fat 22.3 g Carbohydrates 21.2g Protein 3.9 g Cholesterol 0 mg Sodium 572 mg

Ingredients 4 avocados - peeled, pitted, and sliced 2 tomatoes, seeded and chopped 1/2 small red onion, chopped 1/2 cucumber, sliced 1 small fresh jalapeno pepper, seeded and diced 1 (15.25 ounce) can whole kernel corn, drained

1/2 teaspoon garlic salt salt and black pepper to taste juice of 1 fresh lime 1/4 cup extra virgin olive oil

Directions 1. Get a large serving container and combine in your corn, avocados, jalapenos, tomatoes, cucumber, and red onion. Stir the mix completely but do not mash then coat everything with the following spices and stir again: black pepper, salt, and garlic salt. 2. Get a small container then evenly mix in the container your olive oil and lime juice. Top your avocado mix with the oil mix then place everything in the fridge for 2 hours. 3. Enjoy.

Guacamole for August

27

TROPICAL

Guacamole

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 8 Calories 198 kcal Fat 14.9 g Carbohydrates 19g Protein 2.5 g Cholesterol 0 mg Sodium 49 mg

Ingredients 2 tablespoons minced white onion 2 limes, juiced 2 serrano chili peppers, or to taste 2 limes, juiced sea salt to taste 4 ripe avocados, peeled and pitted

1/4 cup chopped fresh cilantro 1 large mango - peeled, seeded, and chopped

Directions 1. Get a container then mix in the juice of 2 limes and onion. Let the mix stand for 3 hours then discard the remaining juices. Leave the onions to stand. 2. Add the following to a blender and puree it: salt, remaining lime juice, and serrano peppers. Once the mix is completely smooth then add in the flesh of 1 avocado. Puree the mix completely then add another avocado and continue to puree the mix in this fashion, one avocado at a time, to keep everything smooth and manageable. 3. Place everything into a large dish then add in your mango, cilantro, and onion and stir the mix evenly. 4. Enjoy immediately.

28

Tropical Guacamole

2 Pepper

Guacamole

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 8 Calories 170 kcal Fat 14.8 g Carbohydrates 10.7g Protein 2.4 g Cholesterol 0 mg Sodium 9 mg

Ingredients 4 avocados - peeled, pitted, and chopped 1/2 cup chopped red onion 2 habanero peppers, seeded and minced (wear gloves), or to taste 2 cloves garlic, minced 1 tablespoon lime juice

1 teaspoon cayenne pepper 4 sprigs cilantro, chopped, or to taste 1/2 large tomato, seeded and finely diced

Directions 1. Add the following to a blender and process it completely: cilantro, avocadoes, cayenne, red onions, lime juice, habanero, and garlic. Process the mix until it is completely smooth then place everything into a serving dish. 2. Add in the tomatoes and stir everything completely. 3. Enjoy.

2 Pepper Guacamole

29

KIWI

Guacamole

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 174 kcal Fat 14 g Carbohydrates 13.7g Protein 2.3 g Cholesterol 0 mg Sodium 9 mg

Ingredients 2 large avocados, peeled and pitted 1 cup chopped kiwi 1/4 cup chopped fresh cilantro 1/4 cup chopped green onion 1 tablespoon fresh lime juice 1 serrano chili pepper, minced (optional)

salt and ground black pepper to taste

Directions 1. Get a dish for serving and place in your avocados and begin to work them with a masher until they are smooth. Now combine in the following: pepper, kiwi, salt, cilantro, serrano, lime juice, and green onion. 2. Continue to process the mix with your masher until it is a consistency of liking then serve. 3. Enjoy.

32

Kiwi Guacamole

Carolina Inspired Guacamole

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 8 Calories 111 kcal Fat 9.4 g Carbohydrates 4.9g Protein 3.4 g Cholesterol 79 mg Sodium 85 mg

Ingredients 2 avocados - peeled, pitted, and mashed 3 hard-boiled eggs 2 tablespoons lemon juice

1 teaspoon lemon pepper salt to taste (optional)

Directions 1. Get a bowl for serving then combine in your eggs and avocado. Process the mix evenly with your masher then combine in your lemon pepper, and lemon juice. 2. Add in some salt and continue to work the mix until it is smooth. 3. Enjoy.

Carolina Inspired Guacamole

33

MEDITERRANEAN

Guacamole

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 10 Calories 22 kcal Fat 0.3 g Carbohydrates 4.1g Protein 1.9 g Cholesterol 1 mg Sodium 10 mg

Ingredients 1 1/2 pounds asparagus, cut into small pieces 1 tablespoon fat-free Greek-style yogurt 1 tablespoon lime juice 1/4 cup chopped fresh cilantro 3 green onions, thinly sliced 1/2 jalapeno pepper, minced 1 tablespoon minced garlic

1 tomato, diced 1/2 teaspoon Worcestershire sauce 1 dash hot pepper sauce salt and ground black pepper to taste

Directions 1. Get a steamer insert and put it into a large soup pot. Add in about 3 inches of hot water and get everything boiling. Place your spears of asparagus into the steamer insert, place a lid on the pot, and let everything steam for 7 mins. Place the spears into a blender and process them until they are smooth. 2. Get a bowl, combine in: hot sauce, yogurt, Worcestershire, lime juice, tomato, cilantro, garlic, jalapeno, and green onions. Stir the mix until it is smooth then add in your asparagus and stir everything again. Add in some pepper and salt then place everything in the fridge until it cool. 3. Enjoy.

34

Mediterranean Guacamole

Vegetarian

Guacamole

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 214 kcal Fat 17.1 g Carbohydrates 13.7g Protein 6.4 g Cholesterol 0 mg Sodium 595 mg

Ingredients 3/4 cup crumbled tofu 2 avocados - peeled and pitted, divided 1 lime, juiced 1 teaspoon salt 1/2 cup diced onion

3 tablespoons chopped fresh cilantro 2 roma (plum) tomatoes, diced 1 teaspoon minced garlic 1 pinch cayenne pepper (optional)

Directions 1. Add the avocados and tofu to a blender and work them until they are evenly combined. 2. Get a bowl and combine in it with a masher: salt, lime juice, and the rest of avocado. Once the mix is smooth then combine in the garlic, tofu mix, tomatoes, cilantro, and onion. Stir the mix nicely then combine in the cayenne. 3. Place a covering of plastic on the dish and put everything in the fridge for at 2 hours. 4. Enjoy.

Vegetarian Guacamole

35

MACHO MAYO

Guacamole

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 20 Calories 21 kcal Fat 2g Carbohydrates 0.9g Protein 0.2 g Cholesterol 1 mg Sodium 6 mg

Ingredients 1 Hass avocado, mashed 1 tablespoon mayonnaise (such as Hellman's(R)), or more to taste freshly ground black pepper to taste

1 dash hot pepper sauce, or to taste (optional)

Directions 1. Get a big bowl and combine in your: hot sauce, avocado, black pepper, and mayo. 2. Mash the mix until it smooth then place a covering of plastic on the bowl and put in the fridge until it chilled. 3. Enjoy.

36

Macho Mayo Guacamole

Japanese

Guacamole

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 146 kcal Fat 11.6 g Carbohydrates 9.3g Protein 3.9 g Cholesterol 62 mg Sodium 393 mg

Ingredients 2 eggs 2 ripe Hass avocados peeled and chopped 1 onion, finely diced 1 tomato, finely diced 3 tablespoons fresh lime juice 1 teaspoon hot pepper sauce 1/2 teaspoon Worcestershire sauce

1 teaspoon kosher salt 1/4 teaspoon ground black pepper 1 teaspoon wasabi powder 1 green onion, thinly sliced chopped fresh cilantro

Directions 1. Get a pot and place your eggs in it. Submerge the eggs in just enough water and then place a lid on the pot. Get the water boiling. Then shut the heat. Let the eggs sit in the water for 20 mins. Empty the pot, let the eggs lose their heat, remove the shells, and dice everything. 2. Get a big serving dish and begin to mash your avocados in it. Combine in the wasabi powder, eggs, pepper, onion, salt, Worcestershire, tomato, hot sauce, and lime juice. Combine everything evenly. Top the dish with some cilantro and green onion. Place a covering of plastic on the bowl and chill the mix in the fridge for 2 hours. 3. Enjoy.

Japanese Guacamole

37

CAJUN

Guacamole

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 16 Calories 46 kcal Fat 3.7 g Carbohydrates 3.5g Protein 0.7 g Cholesterol 0 mg Sodium 293 mg

Ingredients 2 avocados - peeled, pitted and diced 2 teaspoons salt, or to taste 1 large tomato, diced 1 cup shallots, diced 1 tsp Cajun spice

2 jalapeno peppers, chopped 1/2 tablespoon chopped fresh cilantro 2 tablespoons fresh lime juice

Directions 1. Get a serving dish and combine: salt and avocados. Mash the mix completely then combine in the lime juice, tomato, cilantro, jalapeno, shallots, and Cajun spice. 2. Place a covering of plastic and the dish and put everything in the fridge for 2 hours. 3. Enjoy.

38

Cajun Guacamole

How to Make Hummus

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 77 kcal Fat 4.3 g Carbohydrates 8.1g Protein 2.6 g Cholesterol 0 mg Sodium 236 mg

Ingredients 2 C. canned garbanzo beans, drained 1/3 C. tahini 1/4 C. lemon juice 1 tsp salt 2 cloves garlic, halved

1 tbsp olive oil 1 pinch paprika 1 tsp minced fresh parsley

Directions 1. Blend the following in a food processer until paste-like: garlic, garbanzos, salt, tahini, and lemon juice. 2. Add this to a bowl with olive oil, paprika, and parsley. 3. Enjoy.

How to Make Hummus

39

MEDITERRANEAN

Red Hummus

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 64 kcal Fat 2.2 g Carbohydrates 9.6g Protein 2.5 g Cholesterol 0 mg Sodium 370 mg

Ingredients 1 (15 oz.) can garbanzo beans, drained 1 (4 oz.) jar roasted red peppers 3 tbsps lemon juice 1 1/2 tbsps tahini 1 clove garlic, minced

1/2 tsp ground cumin 1/2 tsp cayenne pepper 1/4 tsp salt 1 tbsp chopped fresh parsley

Directions 1. Blend the following until smooth: salt, chickpeas, cayenne, red peppers, cumin, lemon juice, garlic, and tahini. 2. Add everything to a bowl and place a covering of plastic over it. 3. Now place it all in the fridge for 60 mins. 4. Before serving the mix top the hummus with parsley. 5. Enjoy.

42

Mediterranean Red Hummus

Black Bean Hummus

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 8 Calories 81 kcal Fat 3.1 g Carbohydrates 10.3g Protein 3.9 g Cholesterol 0 mg Sodium 427 mg

Ingredients 1 clove garlic 1 (15 oz.) can black beans; drain and reserve liquid 2 tbsps lemon juice 1 1/2 tbsps tahini 3/4 tsp ground cumin

1/2 tsp salt 1/4 tsp cayenne pepper 1/4 tsp paprika 10 Greek olives

Directions 1. Blend your garlic in a blender with a few pulses to mince it then add in: half of your cayenne, black beans, salt, 2 tbsps of black bean juice, half tsp cumin, tahini, and lemon juice. 2. Blend this mix until it has the consistency of hummus. 3. Add everything to a bowl and top it all with olives and paprika. 4. Enjoy.

Black Bean Hummus

43

REFRIED

Avocado Bean Dip

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 10 Calories 95 kcal Fat 7.1 g Carbohydrates 6.8g Protein 2.1 g Cholesterol 4 mg Sodium 153 mg

Ingredients 1/2 large avocado - peeled, pitted, and quartered 3 tbsps salsa 3 tbsps mayonnaise 2 tsps lime juice

1/2 tsp chili powder 1/2 tsp ground cumin 1/2 tsp garlic powder 1/2 (16 oz.) can refried beans

Directions 1. 2. 3. 4. 5.

44

In a dish, pound the avocado until all lumps are eliminated Mix in salsa, mayonnaise, lime juice, chili powder, cumin, and garlic powder Add the refried beans and mix thoroughly Put in the refrigerator for about 25 mins Serve chilled

Refried Avocado Bean Dip

Black Bean

Colby Bean Dip

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 8 Calories 211 kcal Fat 13.8 g Carbohydrates 12.7g Protein 10.1 g Cholesterol 37 mg Sodium 785 mg

Ingredients 1 (15 oz.) can refried beans 1 (15 oz.) can black beans, rinsed and drained 3/4 C. sour cream 1 C. salsa 1 (4 oz.) can diced jalapeno peppers

1 1/2 C. shredded Colby cheese 1/4 C. sliced black olives (optional)

Directions 1. 2. 3. 4. 5. 6.

Switch on the oven and allow it to heat up to 380 degrees F (195 degrees C) Mix refried beans and black beans and pour inside a casserole bowl On top of the beans add sour cream, salsa, jalapenos, and cheese Put a layer of black olive slice on top (optional) Place a lid on the casserole cook in the oven for 20 minutes. Remove the lid and let it cook for another 10 minutes

Black Bean Colby Bean Dip

45

ROASTED

Red Cannellini Bean Dip

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 24 Calories 40 kcal Fat 2.3 g Carbohydrates 3.9g Protein 1g Cholesterol 0 mg Sodium 118 mg

Ingredients 1 (16 oz.) can cannellini beans, drained and rinsed 1 (7 oz.) jar roasted red bell peppers, drained and rinsed 1 small avocado, peeled and pitted 1/4 C. chopped fresh basil 1 1/2 tbsps minced garlic 1 tsp lemon juice

1 tsp balsamic vinegar 1/2 tsp smoked paprika 1/2 tsp salt 1/2 tsp ground black pepper 1/4 tsp curry powder 2 tbsps extra-virgin olive oil

Directions 1. Take a food mixer and add in cannellini beans, roasted red bell peppers, avocado, basil, garlic, lemon juice, balsamic vinegar, paprika, salt, pepper, and curry powder 2. Mix all ingredients together and process until it becomes consistent 3. While still mixing, pour in olive oil and process until all lumps are eliminated

46

Roasted Red Cannellini Bean Dip

Milan Style Bean Dip

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 10 Calories 133 kcal Fat 7.6 g Carbohydrates 13.7g Protein 3.5 g Cholesterol 0 mg Sodium 176 mg

Ingredients 2 (15 oz.) cans cannellini beans, rinsed and drained 1/3 C. chopped fresh cilantro 3 cloves garlic, crushed or to taste 1/3 C. olive oil 1 1/2 lemons, juiced

salt and pepper to taste

Directions 1. Take a food mixer and add in cannellini beans, cilantro, garlic, olive oil and lemon juice 2. Mix until all lumps have been eliminated or as per your preference 3. Add in salt and pepper and serve

Milan Style Bean Dip

47

4-INGREDIENT

Bean Dip with Cheese

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 24 Calories 76 kcal Fat 6.5 g Carbohydrates 2.5g Protein 2.6 g Cholesterol 20 mg Sodium 156 mg

Ingredients 1 (15 oz.) can chili with beans 1 (8 oz.) package cream cheese, softened 1/2 (8 oz.) package cream cheese with chives

1/2 C. shredded Cheddar cheese

Directions 1. Heat a cooking pan over low heat 2. Combine chili with beans, cream cheese, cream cheese with chives and Cheddar cheese in the cooking pan and stir 3. Keep cook until all the cheese mellows and all ingredients mixed well. 4. This should take around 15 minutes

48

4-Ingredient Bean Dip with Cheese

Rosemary

Oven Cooked Bean Dip with Garlic

Prep Time: 45 mins Total Time: 1 hr 30 mins Servings per Recipe: 16 Calories 91 kcal Fat 3.6 g Carbohydrates 11.9g Protein 3.2 g Cholesterol < 1 mg Sodium 128 mg

Ingredients 4 medium heads garlic 4 tbsps olive oil 1 tsp dried rosemary salt and pepper to taste 1 large sweet onion, peeled and chopped

1 (15 oz.) can navy beans, rinsed and drained 2 tsps ground cumin 1/3 C. nonfat sour cream

Directions 1. 2. 3. 4. 5. 6. 7.

Before you do anything set the oven to 195 degrees C (380 degrees F) Peel the garlic without separating the cloves Put the garlic cloves in a foil and add 2 tbsps olive oil, rosemary, salt and pepper and fold Allow to cook in the oven for 43 minutes till the garlic peels Take a cooking pan and heat slightly Add: sweet onion with remaining 2 tbsps of olive oil and stir till they are well cooked Peel the garlic and blend together with: sweet onion, navy beans, cumin and nonfat sour cream 8. Season with salt and pepper and keep blending until smooth 9. Keep refrigerated

Rosemary Oven Cooked Bean Dip with Garlic

49

THE SIMPLEST

Bean Dip

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 28 Calories 36 kcal Fat 1.5 g Carbohydrates 3.6g Protein 1.9 g Cholesterol 6 mg Sodium 166 mg

Ingredients 1 (16 oz.) can refried beans 1 (1.25 oz.) package taco seasoning mix 1 tomato, chopped

1 C. shredded Cheddar cheese

Directions 1. 2. 3. 4. 5. 6.

52

Take a cooking pan and place on the heat Combine: refried beans, taco seasoning mix and tomato Let everything cook on low heat for like 23 minutes and continue mixing Transfer to a different casserole Garnish with Cheddar cheese Serve before it cools 

The Simplest Bean Dip

Texas

Ranch Bean Dip

Prep Time: 2 mins Total Time: 12 mins Servings per Recipe: 8 Calories 237 kcal Fat 16.1 g Carbohydrates 12g Protein 11 g Cholesterol 47 mg Sodium 603 mg

Ingredients 1 (16 oz.) can refried beans 2 C. shredded Cheddar cheese 1 (1 oz.) package ranch dressing mix

1 C. sour cream

Directions 1. Take a cooking pan 2. Add: beans, cheese, ranch dressing mix, and sour cream 3. Cook until everything is well mixed

Texas Ranch Bean Dip

53

BALSAMIC

Cider Bean Dip

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 6 Calories 72 kcal Fat 0.2 g Carbohydrates 13.5g Protein 4.5 g Cholesterol 0 mg Sodium 518 mg

Ingredients 1 (15.5 oz.) can black beans, rinsed and drained 2 1/2 tsps balsamic vinegar 1 1/2 tbsps ketchup 1/2 tsp apple cider vinegar

1/2 tsp salt 1/4 tsp onion powder 1/4 tsp chili powder

Directions 1. Add together: black beans, balsamic vinegar, ketchup, apple cider vinegar, salt, onion powder, and chili powder 2. Put the mixture in a food mixer and process until smooth 3. Serve at standard temperature

54

Balsamic Cider Bean Dip

Picante

Bean Dip

Prep Time: 40 mins Total Time: 50 mins Servings per Recipe: 8 Calories 56 kcal Fat 4g Carbohydrates 4.7g Protein 0.8 g Cholesterol 7 mg Sodium 1237 mg

Ingredients 1 (15 oz.) can black beans 1/2 C. fat-free creamy salad dressing (i.e.: Fat Free Miracle Whip TM) 1/2 C. reduced fat sour cream 1 (4 oz.) can chopped green chili peppers 2 tbsps chopped fresh cilantro 1 tsp chili powder

1/2 tsp garlic powder 1 dash hot pepper sauce, or to taste 1 tbsp olive oil 1 tbsp salt 1/4 C. picante sauce

Directions 1. Before doing anything, set the oven to 355 degree F (180 degrees C) 2. Put the beans in a dish and lb salad dressing, sour cream, green chilies, cilantro, chili powder, garlic powder and hot pepper sauce 3. Pulse in a blender 4. Chill for about 33 minutes 5. Add your: tortilla chips sprinkle the tortillas with olive oil and season with salt 6. Cook in the oven until they are crunchy

Picante Bean Dip

55

SUMMER RICE

and Bean Dip

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 60 Calories 55 kcal Fat 3.9 g Carbohydrates 3.2g Protein 2.1 g Cholesterol 12 mg Sodium 151 mg

Ingredients 3 C. water 1 (8 oz.) package ZATARAINS(R) Red Beans and Rice 1 C. salsa 2 tbsps chopped jalapeno peppers

2 (8 oz.) packages cream cheese, softened 2 C. shredded Cheddar cheese

Directions 1. 2. 3. 4. 5.

56

Cook the rice according to the given instructions. Put in 3 parts water and not 3 1/4 Put aside some of the cheese to be used when serving (optional) Mix all ingredients with rice and process in a blender until the mixture is consistent Store in a food warmer

Summer Rice and Bean Dip

Saint Anne’s

Festival Bean Dip

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 16 Calories 50 kcal Fat 1.7 g Carbohydrates 5.9g Protein 2.7 g Cholesterol 3 mg Sodium 149 mg

Ingredients 1 (15 oz.) can black beans, rinsed and drained 1 tsp vegetable oil 1/2 C. chopped onion 2 cloves garlic, minced 1/2 C. fresh corn kernels 3/4 C. chopped tomatoes

1/2 C. mild picante sauce 1 tsp ground cumin 1 tsp chili powder 1/2 C. shredded Monterey Jack cheese 1/4 C. chopped fresh cilantro 1 tbsp fresh lime juice

Directions 1. Pound the beans in a dish but let it remain a bit lumpy 2. Heat oil in a skillet and cook the onion and garlic in low heat for about 5 minutes 3. Add in: beans, corn, tomato, picante sauce, cumin, and chili powder and allow to simmer for another 6 minutes 4. It should be thick 5. Switch of the heat 6. Add: cheese, cilantro and lime juice 7. Mix until the cheese mellows

Saint Anne’s Festival Bean Dip

57

MEDITERRANEAN STYLE

BBQ Sauce

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 5 Calories 161 kcal Fat 10.1 g Cholesterol 11.4g Sodium 8g Carbohydrates 6 mg Protein 88 mg

Ingredients 2 cups plain yogurt 1/3 cup tahini, or more to taste 1 tablespoon vinegar (optional) 1 tablespoon chopped fresh parsley, or to taste 1/2 lemon, juiced, or more to taste

2 cloves garlic, crushed 1 teaspoon paprika, or more to taste 1 teaspoon water, or more as needed 1/4 teaspoon cayenne pepper salt to taste

Directions 1. Get a bowl, combine: salt, yogurt, cayenne, tahini, water, vinegar, paprika, parsley, garlic, and lemon juice. 2. Stir the mix until it is combined evenly and the salt has dissolved. 3. Enjoy.

58

Mediterranean Style BBQ Sauce

Scotch Bonnet

& Orange BBQ Sauce

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 8 Calories 27 kcal Fat 0.7 g Cholesterol 5g Sodium 0.9 g Carbohydrates 0 mg Protein 469 mg

Ingredients 1/2 cup yellow mustard 1/2 cup orange juice 1/2 lime, zested and juiced 1 scotch bonnet chili pepper, minced 1 tablespoon brown sugar 1 teaspoon ground cinnamon 1 teaspoon curry powder

1 teaspoon salt 1/2 teaspoon ground cumin

Directions 1. Get a bowl, combine: cumin, mustard, salt, orange juice, curry powder, lime zest, cinnamon, lime juice, brown sugar, and chili pepper. 2. Stir the mix completely then pour it into a jar or bottle for storage and later use. 3. Enjoy.

Scotch Bonnet & Orange BBQ Sauce

59

SPICY

White BBQ Sauce

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 48 Calories 70 kcal Fat 7.3 g Cholesterol 1.2g Sodium 0.1 g Carbohydrates 3 mg Protein 180 mg

Ingredients 2 cups mayonnaise 1/2 cup prepared horseradish 1/4 cup cider vinegar 2 tablespoons white sugar 1 tablespoon kosher salt

1 1/2 teaspoons ground black pepper 1/2 teaspoon cayenne pepper

Directions 1. Get a bowl, combine: cayenne, mayo, black pepper, horseradish, salt, sugar, and vinegar. 2. Enjoy.

62

Spicy White BBQ Sauce

Cajun

Cookout BBQ Sauce

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 175 Calories 17 kcal Fat 0.4 g Cholesterol 2.7g Sodium 0.4 g Carbohydrates 0 mg Protein 52 mg

Ingredients 1 1/4 gallons apple cider vinegar 1 (28 ounce) bottle ketchup 5 1/2 ounces chili pepper flakes 4 ounces cayenne pepper

2 ounces ground black pepper 3 ounces ground paprika

Directions 1. Get a big sterilized tub then add in the ketchup and vinegar. Stir the mix then add in the paprika, chili flakes, black pepper, and cayenne pepper. 2. Stir the mix again evenly until the mix is combined nicely then place everything into jars or bottles for storage. 3. Enjoy.

Cajun Cookout BBQ Sauce

63

JAMAICAN STYLE

BBQ Sauce

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 24 Calories 73 kcal Fat 1.3 g Carbohydrates 12.7g Protein 0.6 g Cholesterol 1 mg Sodium 272 mg

Ingredients 2 tablespoons olive oil 1 cup minced onion 2 cloves garlic, minced 3 (1 inch) pieces fresh ginger root, minced 2 cups ketchup 1/2 cup brown sugar 1/4 cup molasses

1/2 chicken broth, divided 3 tablespoons hoisin sauce 2 tablespoons tomato paste 2 tablespoons sherry vinegar 1 tablespoon chili powder 1/8 teaspoon cayenne pepper

Directions 1. Fry your ginger, garlic, and onion in olive oil. 2. Let the mix cook until everything is soft then set the heat to its lowest level and combine in the cayenne pepper, ketchup, chili powder, brown sugar, molasses, vinegar, chicken broth, tomato paste, and hoisin sauce. 3. Let the mix heat while stirring for 10 mins, then add in the rest of the broth and stir it in completely. 4. Enjoy.

64

Jamaican Style BBQ Sauce

Homemade

Honey Mustard BBQ Sauce

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 32 Calories 30 kcal Fat 0.3 g Cholesterol 7g Sodium 0.4 g Carbohydrates 0 mg Protein 118 mg

Ingredients 1/2 cup yellow mustard 1/2 cup honey 1/4 cup brown sugar 1/4 cup cider vinegar 2 tablespoons garlic powder 2 tablespoons paprika

1 tablespoon ground mustard 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon cayenne pepper, or more to taste

Directions 1. Get a jar and combine in it: cayenne pepper, mustard, black pepper, honey, salt, cider vinegar, mustard, garlic powder, and paprika. Place the lid on the jar and shake the mix until it evenly combined. 2. Enjoy.

Homemade Honey Mustard BBQ Sauce

65

DINNER-TIME

BBQ Sauce

Prep Time: 5 mins Total Time: 6 mins Servings per Recipe: 16 Calories 37 kcal Fat 0.1 g Carbohydrates 8.6g Protein 0.1 g Cholesterol 0 mg Sodium 284 mg

Ingredients 1 (12 ounce) bottle barbeque sauce 1/2 cup apple cider vinegar 1/4 cup ketchup

2 tablespoons stone ground horseradish mustard

Directions 1. Get the following boiling in a large pot: horseradish mustard, bbq sauce, ketchup, and cider vinegar. 2. Once everything is boiling and let it go for 3 mins. 3. Enter the mix into a container for storage or a bottle. 4. Enjoy.

66

Dinner-Time BBQ Sauce

Western Pennsylvanian

Inspired BBQ Sauce (Slow Cooker)

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 12 Calories 195 kcal Fat 0.7 g Carbohydrates 46.6g Protein 2g Cholesterol 0 mg Sodium 1544 mg

Ingredients 1 (28 ounce) bottle ketchup 1.5 cups veggie broth 1 small onion, diced 1 1/2 cups dark brown sugar 1/2 cup prepared mustard 3 tablespoons barbeque seasoning

2 tablespoons distilled white vinegar 1 teaspoon black pepper 1 teaspoon garlic powder

Directions 1. Add the following to the crock pot of a slow cooker: garlic powder, ketchup, pepper, broth, vinegar, onions, bbq seasoning, brown sugar, and mustard. 2. Stir the mix evenly then place the lid on the slow cooker and let everything cook on the low setting for 13 hours. 3. Enjoy.

Western Pennsylvanian Inspired BBQ Sauce

67

MEGAN'S

Secret Sauce

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 4 Calories 16 kcal Fat 0.1 g Cholesterol 3.6g Sodium 0.4 g Carbohydrates 0 mg Protein 278 mg

Ingredients 1 tablespoon hot pepper sauce 1 tablespoon Worcestershire sauce 2 tablespoons steak sauce 1/4 teaspoon meat tenderizer 1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes 2 tablespoons minced garlic

Directions 1. Get a bowl, mix: garlic, hot sauce, pepper flakes, Worcestershire, onion powder, steak sauce, and meat tenderizer. 2. Use this mix for your preferred type of meat. 3. Enjoy.

68

Megan's Secret Sauce

Delicious

Chipotle Style Sauce

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 46 kcal Fat 1.2 g Carbohydrates 8.4g Protein 0.5 g Cholesterol 3 mg Sodium 316 mg

Ingredients 1 tablespoon butter 1/2 cup diced onions 3 cloves garlic, minced 1/2 cup ketchup 1/2 cup chicken broth 1/3 cup distilled white vinegar 2 tablespoons prepared jalapeno pepper jelly

2 tablespoons brown sugar 1 teaspoon dry mustard 1 teaspoon ground cumin 2 teaspoons ground dried chipotle pepper 1 teaspoon paprika 1 teaspoon salt

Directions 1. Begin by frying your garlic and onion in butter in a large pot until the onion is soft and see-through for 7 mins then combine in the salt, ketchup, paprika, broth, chipotle, vinegar, cumin, jelly, mustard, and brown sugar. 2. Get the mix gently boiling until it is thick then shut the heat. 3. Enjoy.

Delicious Chipotle Style Sauce

69

MESO-BBQ

Sauce

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 16 Calories 67 kcal Fat 0.2 g Carbohydrates 17g Protein 0.7 g Cholesterol 0 mg Sodium 382 mg

Ingredients 2 cups root beer 2 cups ketchup 1/2 cup no-pulp orange juice 1/4 cup Worcestershire sauce 1/4 cup molasses 1 teaspoon ground ginger 1 teaspoon hot paprika

1 teaspoon chipotle chili powder 2 teaspoons garlic powder 2 teaspoons onion powder 1/2 teaspoon crushed red pepper flakes

Directions 1. Add the following to a larger pot: molasses, root beer, Worcestershire, orange juice, and ketchup. 2. Stir the mix completely then combine in your pepper flakes, ginger, onion powder, paprika, garlic powder, and chipotle. 3. Stir the spice in evenly then get it all boiling. 4. Once the mix is boiling lower the heat and let the mix gently cook for 17 mins. 5. Enjoy.

72

Meso-BBQ Sauce

Really Ragin'

Cajun BBQ Sauce

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 72 Calories 35 kcal Fat 0.2 g Carbohydrates 7.7g Protein 0.5 g Cholesterol 1 mg Sodium 289 mg

Ingredients 2 cups apple cider 1/2 cup balsamic vinegar 1 1/4 cups ketchup 1/2 cup honey mustard 1/2 cup prepared yellow mustard 1/2 cup coarsely ground mustard 1/3 cup honey 1/3 cup molasses 1/3 cup cane syrup 1 1/2 cups veggie broth

1/2 cup brewed coffee 1/2 cup Worcestershire sauce 1/2 cup soy sauce 1/2 cup Louisiana-style hot sauce 1 teaspoon ground black pepper 1 teaspoon celery salt 1 habanero pepper, seeded and minced

Directions 1. Add the following to a saucepan: habanero, apple cider, celery salt, balsamic, black pepper, ketchup, hot sauce, honey mustard, soy sauce, yellow mustard, Worcestershire, coarse mustard, broth, coffee, honey, cane syrup, and molasses. 2. Stir the mix evenly then get it all lightly boiling or simmering with a very low level of heat for 30 mins. Shut the heat then enter everything into a bottle or container for storage. 3. Enjoy.

Really Ragin' Cajun BBQ Sauce

73

SPA-DORKY

BBQ Sauce

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 163 kcal Fat 0.1 g Cholesterol 42.3g Sodium 0.4 g Carbohydrates 0 mg Protein 436 mg

Ingredients 1/2 cup applesauce 1/2 cup ketchup 2 cups packed brown sugar 6 tablespoons lemon juice 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika

1/2 teaspoon garlic salt 1/2 teaspoon ground cinnamon

Directions 1. Get a bowl, combine: cinnamon, applesauce, garlic salt, ketchup, paprika, brown sugar, black pepper, lemon juice, and salt. 2. This mix is a great sauce for meats before they are cooked and while they are being grilled or roasted. 3. Enjoy.

74

Spa-dorky BBQ Sauce

BBQ Sauce in a Bowl

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 32 Calories 29 kcal Fat 0.4 g Cholesterol 6.5g Sodium 0.6 g Carbohydrates 0 mg Protein 287 mg

Ingredients 1 1/2 cups ketchup 1 cup vinegar 1 cup prepared yellow mustard 1/2 cup white sugar 1 teaspoon garlic powder 1 teaspoon salt

3/4 teaspoon chili powder 3/4 teaspoon cayenne pepper 1/2 teaspoon ground black pepper

Directions 1. Get a bowl, combine: black pepper, ketchup, cayenne, vinegar, chili powder, mustard, salt, sugar, and garlic powder. 2. Once the mix is evenly combined place it into a bottle for storage. 3. Enjoy.

BBQ Sauce in a Bowl

75

MARIA'S

Simply Onion BBQ Sauce

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 6 Calories 97 kcal Fat 0.2 g Carbohydrates 24.8g Protein 1g Cholesterol 0 mg Sodium 862 mg

Ingredients 1 cup ketchup 1/2 cup brown sugar 1/2 cup water

1 (1 ounce) package dry onion soup mix (such as Lipton(R))

Directions 1. Add the following to a large pot and get it boiling: onion soup mix, ketchup, water, and brown sugar. 2. Stir the mix and heat it for 7 mins then serve. 3. Enjoy.

76

Maria's Simply Onion BBQ Sauce

Yellow

BBQ Sauce

Prep Time: 2 mins Total Time: 7 mins Servings per Recipe: 12 Calories 53 kcal Fat 0.8 g Carbohydrates 11.4g Protein 0.9 g Cholesterol 0 mg Sodium 238 mg

Ingredients 1 cup prepared yellow mustard 1/4 cup honey 1/4 cup light brown sugar

1/4 cup white vinegar ground black pepper to taste

Directions 1. 2. 3. 4. 5.

Get a large pot then add in: the vinegar, mustard, brown sugar, and honey. Stir the mix evenly then combine in the black pepper and get everything boiling. Once the mix is boiling lower the heat and let it cook for 7 mins. Use this sauce as a topping for sandwiches or as a simmering sauce for meat. Enjoy.

Yellow BBQ Sauce

77

LEMON AND HONEY

BBQ Sauce With A Hint of Onion

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 12 Calories 60 kcal Fat 2.4 g Carbohydrates 10.3g Protein 0.4 g Cholesterol 0 mg Sodium 458 mg

Ingredients 1 cube vegetable bouillon 1 cup boiling water 1/2 cup ketchup 2 tablespoons vegetarian Worcestershire sauce 1 teaspoon dry mustard 1 teaspoon dried minced onion flakes 1 1/2 teaspoons salt

1 tablespoon white sugar 1/8 teaspoon cayenne pepper, or to taste 2 tablespoons vegetable oil 1 slice lemon 1/4 cup honey 4 cloves garlic, minced

Directions 1. Combine your bouillon with the boiling water and stir the mix completely. 2. Now add the following to a large pot: garlic, veggie broth, honey, ketchup, lemon, Worcestershire, oil, mustard, cayenne, onion flakes, sugar, and salt. 3. Get everything boiling then set the heat to low and let the mix cook for 12 mins. 4. Enjoy.

78

Lemon and Honey BBQ Sauce With A Hint of Onion

Old Head

Prep Time: 10 mins

BBQ Sauce

Total Time: 10 mins Servings per Recipe: 4 Calories 341 kcal Fat 0.4 g Cholesterol 57.3g Sodium 1.1 g Carbohydrates 0 mg Protein 2275 mg

Ingredients 2 cups barbeque sauce 2 cups red wine vinegar 2 tablespoons onion powder 2 tablespoons garlic powder 1/4 cup Worcestershire sauce

2 tablespoons monosodium glutamate 1 teaspoon hot pepper sauce

Directions 1. Get a bowl, combine all the ingredients. 2. Stir everything together then serve it chilled. 3. Enjoy.

Old Head BBQ Sauce

79

BACKROAD

BBQ Sauce

Prep Time: 10 mins Total Time: 1 d 10 mins Servings per Recipe: 8 Calories 305 kcal Fat 32.9 g Cholesterol 2.8g Sodium 0.6 g Carbohydrates 16 mg Protein 554 mg

Ingredients 1 1/2 cups mayonnaise 1/4 cup apple cider vinegar 1 clove garlic, minced 1 tablespoon coarse-ground black pepper 1 tablespoon spicy brown mustard

1 teaspoon white sugar 1 teaspoon salt 2 teaspoons prepared horseradish

Directions 1. Get a bowl, combine: horseradish, mayo, salt, cider vinegar, sugar, garlic, brown mustard, and black pepper. 2. Stir the mix completely then place everything into a storage container or bowl and put it all in the fridge for 1 entire day. 3. Enjoy.

82

Backroad BBQ Sauce

Run and Hide BBQ Sauce

Prep Time: 20 mins Total Time: 1 hr 40 mins Servings per Recipe: 20 Calories 106 kcal Fat 0.3 g Carbohydrates 24.5g Protein 0.4 g Cholesterol 0 mg Sodium 122 mg

Ingredients 4 cups cider vinegar 4 habanero peppers, minced (wear gloves) 3 tablespoons minced onion 2 cloves minced garlic 1 tablespoon red pepper flakes 1 tablespoon cayenne pepper

2 teaspoons dry mustard 2 teaspoons white pepper 1 teaspoon seasoned salt 2 cups dark brown sugar 1/2 cup ketchup

Directions 1. Get the following boiling in a large pot: salt, habanero, white pepper, onion, mustard, garlic, cayenne, pepper flakes. 2. Once the mix is boiling combine in the ketchup and brown sugar. 3. Continue to stir and boil the mix for 17 more mins. 4. Now set the heat to low and continue to gently cook everything for 25 more mins. 5. Enjoy.

Run and Hide BBQ Sauce

83

BBQ SAUCE

Tokyo Style

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 8 Calories 120 kcal Fat 2.7 g Carbohydrates 18.6g Protein 2.7 g Cholesterol 0 mg Sodium 613 mg

Ingredients 1 tablespoon vegetable oil 4 cloves garlic, minced, or more to taste 1 (6 ounce) can tomato paste 1/2 cup sake 1/2 cup water 3/8 cup white sugar 1/4 cup white vinegar 1/4 cup dark miso paste 2 tablespoons soy sauce (Japanese- or Thai-style)

2 tablespoons Worcestershire sauce 2 teaspoons dry mustard 1 teaspoon chili powder 1 teaspoon grated fresh ginger 1 teaspoon red pepper flakes

Directions 1. Fry your garlic in oil for 4 mins then combine in the pepper flakes, tomato paste, ginger, sake, chili powder, water, mustard, sugar, Worcestershire, vinegar, soy sauce, miso. Get the mix gently boiling with a low level of heat for 35 mins. 2. Enjoy.

84

BBQ Sauce Tokyo Style

Hot Coconut

& Chickpea Chutney

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 102.6 Fat 3.5g Cholesterol 0.0mg Sodium 8.4mg Carbohydrates 15.0g Protein 4.4g

Ingredients 1/2 large coconut, grated 2 tbsps bengal gram dal (split dried chickpeas) or 2 tbsps channa dal (dried chickpeas) 3 green chilies 3/4 C. water 1 tsp vegetable oil

1 tsp mustard seeds 1 tsp split Urad Dal (split black gram) 3 curry leaves

Directions 1. 2. 3. 4.

Heat 1/2 tsp of oil in a small frying pan and cook the chickpeas till golden brown. Remove from heat and let them cool completely. In a mixer, add chickpeas, green chilies, coconut and salt and pulse. While the motor is running gradually, add the water and smooth everything then transfer it all into a bowl. 5. Heat the remaining oil in the same frying pan and cook the split black gram, mustard seeds and curry leaves till the seeds start to sputter. 6. Add the mustard seed mixture into the bowl with the chutney and stir to combine.

Hot Coconut & Chickpea Chutney

85

CREAMY

Peanut Butter Chutney

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 44.8 Fat 3.2g Cholesterol 0.0mg Sodium 66.7mg Carbohydrates 3.0g Protein 1.7g

Ingredients 2 tbsps natural-style peanut butter 2 tbsps ketchup 1 garlic clove, minced

1/2 tsp cayenne pepper

Directions 1. In a bowl, add all the ingredients and about 4 tsps of water and stir till well combined.

86

Creamy Peanut Butter Chutney

Spicy Date

& Tamarind Chutney

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 1 Calories 408.6 Fat 0.2g Cholesterol 0.0mg Sodium 888.5mg Carbohydrates 106.1g Protein 1.2g

Ingredients 8 -10 large dates, pits removed 3/4 C. jaggery (Indian unrefined sugar) or 3/4 C. dark brown sugar 1 1/2 C. water 4 tbsps tamarind paste 1/4 tsp hot chili powder

1/2 tsp ground ginger 1 tsp ground garam masala 3/4 tsp salt

Directions 1. In a medium pan, mix together water, dates and jaggery or brown sugar and bring to a boil on medium heat. 2. Cook, stirring occasionally for about 7-8 minutes or till the dates become tender. 3. Stir in tamarind and immediately, remove from heat and let it cool slightly. 4. Transfer the date mixture into a blender and pulse till smooth. 5. Again, transfer the date mixture into a pan and bring to a gentle boil. 6. Simmer, stirring occasionally till desired thickness of chutney. 7. Stir in the spices and salt and remove from heat. 8. Transfer into an airtight container and preserve in the refrigerator.

Spicy Date & Tamarind Chutney

87

SWEET & SOUR

Chutney

Prep Time: 5 mins Total Time: 2 hrs 5 mins Servings per Recipe: 8 Calories 656.4 Fat 4.5g Cholesterol 0.0mg Sodium 1431.5mg Carbohydrates 149.6g Protein 6.4g

Ingredients 1 head garlic, peeled, coarsely chopped 1 piece fresh ginger, about 2 inches long,1 inch thick and 1 inch wide, peeled and coarsely chopped 1 1/2 C. red wine vinegar 1 (28 oz.) cans whole tomatoes 1 1/2 C. sugar 1 1/2 tsps salt

1/8-1/2 tsp cayenne pepper 2 tbsps golden raisins 2 tbsps blanched slivered almonds

Directions 1. In a blender, add ginger, garlic and 1/2 C. of vinegar and pulse till smooth. 2. In a heavy-bottomed pot, add the tomatoes with juice, sugar, remaining vinegar, cayenne pepper and salt and bring to a boil. 3. Stir in ginger puree and reduce the heat. 4. Simmer, stirring occasionally for about 1-1 1/2 hours or till desired thickness of chutney. 5. Stir in the raisins and almonds and simmer for about 5 minutes more. 6. Remove from heat and let it cool before serving.

88

Sweet & Sour Chutney

Hot Peach Chutney

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 45.9 Fat 0.3g Cholesterol 0.0mg Sodium 0.4mg Carbohydrates 11.2g Protein 0.9g

Ingredients 5 peaches, ripe 2 jalapenos, stems removed, diced 1 tbsp ginger, finely diced 1 tbsp sugar

1 tsp ground cinnamon 2 tsps lemon juice

Directions 1. Peel the peaches and then remove the pit and chop 3 of them in a bowl. 2. In a blender, add remaining peaches and pulse till a puree forms. 3. In a pan, mix together peach puree, ginger, jalapeños, sugar, lemon juice and cinnamon on medium heat. 4. Simmer, stirring occasionally for about 5-6 minutes. 5. Stir in the chopped peaches and simmer, stirring occasionally for about 3 minutes or till desired thickness of chutney. 6. Remove from heat and let it cool before serving.

Hot Peach Chutney

89

AUTUMN

Chutney

Prep Time: 35 mins Total Time: 1 hr 35 mins Servings per Recipe: 1 Calories 513.5 Fat 1.0g Cholesterol 0.0mg Sodium 389.6mg Carbohydrates 131.8g Protein 4.8g

Ingredients 3/4 C. quartered pitted prune 3/4 C. quartered dried apricot 1 large onion, chopped 1 large tart apple, peeled and finely chopped 1/2 C. canned tomato, chopped drained seeded 1/3 C. granulated sugar 1/2 tsp ground ginger 1/4 tsp ground cinnamon

1/4 tsp clove 1/4 tsp nutmeg 1/4 tsp black pepper 1/4 tsp cayenne pepper 1/4 tsp salt 1/4 C. cider vinegar

Directions 1. In a pan, mix together apricots, prunes and water and bring to a boil and immediately, remove from heat. 2. Cover the pan and keep aside for about 30 minutes. 3. Stir in the remaining ingredients and again bring to a gentle simmer on medium heat. 4. Reduce the heat to low and simmer, stirring occasionally for about 50-60 minutes or till desired thickness of chutney. 5. Transfer the chutney into sterilized jars and preserve.

90

Autumn Chutney

Spiced

Dry Fruit Chutney

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 1 Calories 542.0 Fat 0.6g Cholesterol 0.0mg Sodium 614.7mg Carbohydrates 138.1g Protein 2.3g

Ingredients 1/2 C. water 3 medium apples, tart, diced 1 C. dried pitted prunes, diced 1 C. dried apricot, diced 1 C. cider vinegar 1 1/2 C. brown sugar, packed 1 tsp salt 1/2 tsp ground cinnamon

1/2 tsp black pepper 1/2 tsp ground cloves 1/2 tsp coriander 1/2 tsp curry powder 1/8 tsp crushed red pepper flakes 3 garlic cloves, mince.

Directions 1. In a large pan, add all the ingredients and bring to a boil and reduce the heat. 2. Simmer, stirring occasionally for about 20 minutes or till desired thickness of chutney. 3. Transfer the chutney into hot sterilized jars and seal tightly and keep aside to cool.

Spiced Dry Fruit Chutney

91

HOT PUMPKIN

& Apple Chutney

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 1 Calories 492.1 Fat 2.1g Cholesterol 0.0mg Sodium 424.3mg Carbohydrates 114.8g Protein 4.0g

Ingredients 2 1/2 lbs pumpkin flesh, in medium dice 1 1/2 lbs apples, peeled cored and diced 2 oz. fresh gingerroot, grated 3 fresh red chilies, chopped and seeded 4 tbsps mustard seeds

1 liter cider vinegar 1 lb light brown sugar 1 tsp salt

Directions 1. In a large pan, mix together all the ingredients except sugar and salt and bring to a boil and reduce the heat. 2. Simmer, stirring occasionally till the pumpkin is tender. 3. Stir in the sugar and salt and again bring to a boil and reduce the heat. 4. Simmer, stirring occasionally for about 1 hour or till the desired thickness of chutney. 5. Transfer the chutney into hot sterilized jars and seal tightly and keep aside to cool. 6. This chutney will be ready in 4 weeks to eat. 7. This chutney can be stored in dark place for about 2 years but remember to refrigerate after opening.

94

Hot Pumpkin & Apple Chutney

Apple, Pear

& Tomato Chutney

Prep Time: 15 mins Total Time: 1 hr 20 mins Servings per Recipe: 1 Calories 1530.2 Fat 3.2g Cholesterol 0.0mg Sodium 2411.9mg Carbohydrates 365.1g Protein 11.9g

Ingredients 2 cooking apples, peeled, cored & grated 150 g onions, peeled & finely chopped 150 g golden sultana raisins 4 oranges, juice and zest of 300 g light brown sugar 1 tsp ground cinnamon 1 tsp freshly ground nutmeg 1 tsp cayenne pepper

3 pinches saffron strands 2 tsps salt 50 g fresh gingerroot, grated 300 ml white wine or 300 ml cider vinegar 750 g pears, peeled, cored and roughly chopped 350 g tomatoes, roughly chopped

Directions 1. In a large pan, mix together all the ingredients except tomatoes and pear and bring to a boil and reduce the heat. 2. Simmer, stirring occasionally for about 30-45 minutes or till the mixture becomes syrupy. 3. Stir in the tomatoes and pear and simmer, stirring occasionally for about 15-20 minutes or till desired thickness of chutney. 4. Transfer the chutney into hot sterilized jars and seal tightly and keep aside to cool. 5. This chutney will be ready in 4-8 weeks to eat. 6. This chutney can be stored in dark place for about 2 years but remember to refrigerate after opening

Apple, Pear & Tomato Chutney

95

CREAMY

Coriander Chutney

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 5 Calories 29.4 Fat 0.8g Cholesterol 0.7mg Sodium 256.9mg Carbohydrates 4.7g Protein 1.7g

Ingredients 200 g coriander leaves, roughly chopped 3 green chilies, roughly chopped 1 garlic clove, roughly chopped 1/2 tsp salt 1 tsp lemon juice

2 tsps tamarind juice 2 tsps coconut cream 2 -3 tbsps natural yoghurt

Directions 1. In a blender, add 4-5 tbsps of water and all the ingredients except yogurt and pulse till a smooth paste forms. 2. Add the yogurt and pulse till well combined. 3. Transfer the chutney into an airtight container and refrigerate for up to 4 days.

96

Creamy Coriander Chutney

Apricot

& Raisin Chutney

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 288.9 Fat 0.7g Cholesterol 0.0mg Sodium 266.0mg Carbohydrates 71.2g Protein 2.6g

Ingredients 2 1/2 lbs apricots, pitted and quartered 1 lb brown onion, peeled and diced 2 C. sultana raisins 1 lb brown sugar 2 C. cider vinegar 1 tsp chili powder

2 tsps mustard seeds 1 1/4 tsps salt 1 tsp turmeric 3/4 tsp cinnamon

Directions 1. In a large pan, mix together all the ingredients except tomatoes and pear and bring to a boil and reduce the heat. 2. Simmer, stirring occasionally for about 1 hour or till desired thickness of chutney. 3. Transfer the chutney into hot sterilized jars and seal tightly and keep aside to cool. 4. You can serve this chutney immediately but for better taste use after some days.

Apricot & Raisin Chutney

97

MANGO & ONION

Chutney in Wine

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 1 Calories 612.4 Fat 1.0g Cholesterol 0.0mg Sodium 16.2mg Carbohydrates 144.7g Protein 3.0g

Ingredients 4 medium mangoes, peeled and coarsely chopped ( 1.7kg) 3/4 C. port wine 2 large white onions, chopped finely ( 400g) 1 C. coarsely chopped raisins ( 170g) 2 tsps grated fresh ginger

2 fresh Thai red chili peppers, chopped finely 2 C. sugar ( 440g) 3 C. malt vinegar 2 tsps yellow mustard seeds

Directions 1. In a large heavy-bottomed pan, add all the ingredients and simmer, stirring continuously till the sugar dissolves. 2. Simmer, stirring occasionally for about 90 minutes or till desired thickness of chutney. 3. Transfer the chutney into hot sterilized jars and seal tightly and keep aside to cool. 4. This chutney can be stored in dark place for about 6 months but remember to refrigerate after opening.

98

Mango & Onion Chutney in Wine

Citrus

Apple Chutney

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 1 Calories 542.2 Fat 1.3g Cholesterol 0.0mg Sodium 36.0mg Carbohydrates 136.0g Protein 5.3g

Ingredients 7 large oranges ( preferably navels) 1 lemon 5 large granny smith apples 3 large onions, chopped 4 C. malt vinegar 1 1/2 C. dark brown sugar 3/4 C. golden raisin 1/4 C. fresh ginger, chopped 1 tbsp fresh ginger, chopped

6 large garlic cloves, minced 2 red bell peppers, seeded and chopped 2 green bell peppers, seeded and chopped 2 tbsps ground turmeric 1 1/2 tsps black pepper 1 tsp cayenne pepper 1 tsp crushed red pepper flakes

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Grate the fresh peel of the lemon and oranges and remove the white pith completely. Discard the seeds and then cut them into cubes. Peel, core and chop the apple roughly. In a large Dutch oven, add the fruit and all the remaining ingredients and bring to a boil on medium-high heat. Reduce the heat to low and simmer, stirring occasionally for about 90 minutes. Transfer the chutney into hot sterilized jars and seal tightly. Place the jars into a large bowl of boiling water for at least 10 minutes. This chutney can be stored in dark place for several months but remember to refrigerate after opening.

Citrus Apple Chutney

99

CHILI & ONION

Chutney

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 1 Calories 1442.3 Fat 1.1g Cholesterol 0.0mg Sodium 39.8mg Carbohydrates 361.6g Protein 10.0g

Ingredients 1 C. hot chili pepper 1 C. sugar 1 C. sultana

1 C. vinegar 1 C. onion

Directions 1. 2. 3. 4.

102

Chop the onion and chilies. In a pan, mix together all the ingredients and bring to a boil. Reduce the heat to low and simmer, stirring occasionally till desired thickness of chutney. Transfer the chutney into hot sterilized jars and seal tightly and keep aside to cool.

Chili & Onion Chutney

Slow Cooked

Peach Chutney

Prep Time: 10 mins Total Time: 5 hrs 10 mins Servings per Recipe: 1 Calories 453.7 Fat 1.0g Cholesterol 0.0mg Sodium 29.5mg Carbohydrates 113.4g Protein 4.5g

Ingredients cooking spray 2 C. chopped onions 4 C. fresh peaches or 4 C. frozen peaches, peeled and sliced 1 C. golden raisin 1 C. light brown sugar 1/4 C. crystallized ginger 1 tsp mustard seeds 1/2 tsp ground ginger

1/4 tsp cinnamon 1/4 tsp ground cloves 1/4 C. flour 1/4 C. cider vinegar

Directions 1. 2. 3. 4. 5.

Heat a lightly, greased skillet and sauté the onion till softened. In a crockpot, add the onion and peaches, raisins, ginger, brown sugar and spices. In a bowl, mix together vinegar and flour and add into crockpot and stir to combine. Set the crockpot on low. Cover and cook for about 5 hours.

Slow Cooked Peach Chutney

103

LEMONY

Chutney

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 9 Calories 226.9 Fat 0.2g Cholesterol 0.0mg Sodium 20.3mg Carbohydrates 57.7g Protein 1.2g

Ingredients 1 1/2 C. brown sugar 2/3 C. apple cider vinegar 1/4 C. water 2 tbsps minced fresh ginger 3 tsps lemon zest

1 large cinnamon stick 4 C. fresh rhubarb, cut into about 1/2inch pieces 1 1/2 C. dark raisins or 1 1/2 C. currants

Directions 1. In a pan, mix together all the ingredients except rhubarb and currants or raisins and bring to a boil and cook, stirring continuously till the sugar dissolves. 2. Reduce the heat to low and simmer, stirring occasionally for about 5 minutes. 3. Simmer remaining ingredients and bring to a boil on medium-high heat. 4. Reduce the heat to low and simmer, stirring occasionally for about 6-7 minutes. 5. Season with salt and black pepper and serve warm. 6. You can preserve this chutney in refrigerator.

104

Lemony Chutney

Mint & Almond Chutney

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 8 Calories 57.1 Fat 4.6g Cholesterol 0.0mg Sodium 2.6mg Carbohydrates 2.6g Protein 2.5g

Ingredients 1/2 C. raw peanuts, skins on 3 garlic cloves 1 chili 1/2 C. fresh mint leaves 2 tsps coriander seeds 1 tbsp vinegar

2 -4 tbsps fresh lime juice, to taste 1 C. plain yogurt (optional) salt pepper

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a baking sheet, place the peanuts and cook in oven for about 15 minutes or till toasted. 3. In a kitchen towel, wrap the peanuts and with your hands, and rub till the skin is removed. 4. In a food processor, add the almonds, mint, chili, garlic, coriander seeds and vinegar and pulse till well combined. 5. Transfer the mixture into a bowl and add the yogurt and lime juice and stir to combine. 6. Season with desired amount of salt and black pepper and refrigerate, covered.

Mint & Almond Chutney

105

FRUITY

Mustard Chutney

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 18 Calories 60.1 Fat 0.2g Cholesterol 0.0mg Sodium 33.6mg Carbohydrates 15.0g Protein 0.4g

Ingredients 1 tbsp water 2 tsps mustard powder 1/2 C. sugar 1/2 C. cider vinegar 2 pears, peeled, cored, diced 1 mango, peeled, seeded, diced 1/3 C. dark seedless raisins

1 small onion, peeled and finely chopped 1 garlic clove, peeled and finely chopped 1/2 tsp ground ginger 1/4 tsp red pepper flakes, crushed 1/4 tsp salt

Directions 1. In a bowl, mix together mustard and water. 2. In a pan, mix together vinegar and sugar and bring to a boil, stirring continuously till the sugar dissolves. 3. Cook for about 10 minutes. 4. Stir in the mustard mixture and remaining all the ingredients and bring to a gentle simmer. 5. Simmer, stirring occasionally for about 30 minutes or till desired thickness of chutney. 6. Transfer into an airtight container and preserve in refrigerator for about 1 week.

106

Fruity Mustard Chutney

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/