Best Mango Pomegranate Chutney Recipes

SPICE-RUBBED PORK CHOPS WITH APPLE, MANGO AND POMEGRANATE CHUTNEY Adapted from Bobby Flay Recipe - (5/5) image

Provided by á-32

Number Of Ingredients 20

For the chutney:
2 tablespoons canola oil
2 tablespoons finely chopped Spanish onion
1 tablespoon grated fresh ginger
1/4 habanero chili, finely chopped
1 Granny Smith apple, peeled and cored, half diced and half sliced
1 ripe mango, peeled and pitted, half diced and half sliced
1/2 cup plus 2 tablespoons apple cider
1/4 cup light brown sugar
1 tablespoon red wine vinegar
1 1/2 tablespoons finely chopped cilantro
1/4 cup pomegranate seeds
For the pork:
1 tablespoon hot Hungarian paprika
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 bone-in pork chops, 8 ounces each, 1 inch thick
Salt and freshly ground black pepper
2 tablespoons canola oil.

Steps:

1. Prepare chutney: Place oil in medium sauté pan over high heat. Add onion, ginger and chili, and sauté until softened, 2 to 3 minutes. 2. Stir in diced apple, diced mango, apple cider, brown sugar and vinegar. Bring to a boil, and cook until softened, about 5 minutes. Reduce heat to low, and add apple slices and mango slices. Sauté for 3 minutes. Transfer mixture to a bowl, and allow to cool to room temperature. Fold in cilantro and pomegranate seeds, and set aside. 3. Prepare pork: heat oven to 400 degrees. In a small bowl, combine paprika, cinnamon, ginger and cloves. Rub one side of each chop with spice mixture, and season with salt and pepper to taste. 4. Place a medium ovenproof skillet over high heat, and add oil. When oil is smoking, place chops in pan rub-side down, and allow to sear for 30 seconds. Turn chops over, and place pan in oven until interior temperature reaches 160 degrees (for medium doneness), 8 to 10 minutes. Transfer to a heated platter, and allow to rest for 5 minutes. Serve garnished with chutney. Yield: 2 servings.

Mango Pomegranate Chutney image

Provided by Late Night Gourmet

Categories Chutneys

Time 45m

Yield 16 serving(s)

Number Of Ingredients 9

1 large mango, diced
1 large pomegranate, seeded
1/2 cup golden raisin
3/4 ounce ginger, diced
1 garlic clove, minced
1/3 cup balsamic vinegar
1/3 cup light brown sugar, firmly packed
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

Using the blade of a sharp knife, cut about 1/4 inch deep into the skin of the pomegranate, careful not to cut through the seeds. Cut all the way around the perimeter of the pomegranate.
Twist the halves of the pomegranate apart. If they don't separate, cut around the perimeter again until they do.
Hold one half of the pomegranate over your cook pan with the seeds facing down, and firmly tap the back of pomegranate with a meat mallet or something similar. The seeds will start to fall into the pan. Rotate the pomegranate to get as many of the seeds as possible out as you do this.
Remove the white membrane from inside the pomegranate half to loosen the remaining seeds. Also remove any membrane fragments that fall into the pan. Repeat with the other half of the pomegranate.
Place all remaining ingredients in the pan. Bring to a boil, reduce heat to low, and simmer until thick, about 30 minutes, stirring frequently to keep from sticking.
Store, refrigerated, in an airtight container.

Nutrition Facts : Calories 70.4, Fat 0.4, SaturatedFat 0.1, Sodium 76.9, Carbohydrate 17.1, Fiber 1.5, Sugar 13.8, Protein 0.8