Chutney Chicken Salad

2 cups diced cooked chicken 1/4 cup mango chutney 1 small golden delicious or gala apple, cored and finely diced 1/4 cup finely diced celery 1/4 cup finely diced red onion 1/4 − 1/3 cup low−fat mayonnaise Salt and pepper for seasoning Mix all ingredients together. Season to taste with salt and pepper. Use as a sandwich filling or serve on top of a bed of greens. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Low-Cholesterol Recipes: Sweet Tamarind Chutney

1 tablespoon canola oil1 teaspoon cumin seeds1 teaspoon ground ginger1/2 teaspoon cayenne pepper1/2 teaspoon fennel seeds1/2 teaspoon asafoetida powder1/2 teaspoon garam masala2 cups water1 1/8 cups white sugar3 tablespoons tamarind pasteHeat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors. Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling. Amount Per Serving  Calories: 113 | Total Fat: 1.5g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 113

Total Fat: 1.5gCholesterol: 0mgSodium: 3mgTotal Carbs: 25.7g    Dietary Fiber: 0.3gProtein: 0.2g VIEW DETAILED NUTRITION
About: Nutrition Info

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