MANGO-PINEAPPLE CHUTNEY
The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!
Provided by MATHTUTORRITA
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 3h45m
Yield 24
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
- Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 14.6 g, Fat 1.4 g, Fiber 1.3 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 3.5 mg, Sugar 11.9 g
JERK-SPICED MANGO PINEAPPLE CHUTNEY
I grew up eating mango, pineapple and spicy food, so enjoy the combination of these flavors. I try to make this chutney during the summer when the fruit is most flavorful and affordable. It's fine to adjust the spiciness according to your liking. You can serve this with any meat, but also with fish, such as salmon.-Sugiyarti Jorgenson, Kodiak, Alaska
Provided by Taste of Home
Time 1h40m
Yield 5 half-pints.
Number Of Ingredients 12
Steps:
- In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened., Carefully ladle hot mixture into five hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 163 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 1g protein.
PINEAPPLE MANGO CHUTNEY DIP WITH CURRIED WALNUTS
Provided by Melissa Roberts
Categories Condiment/Spread Cocktail Party Quick & Easy Mayonnaise Cream Cheese Mango Pineapple Walnut Curry Gourmet
Yield Makes 1 1/2 cups
Number Of Ingredients 8
Steps:
- Stir together cream cheese, chutney, and mayonnaise, then transfer to small serving bowl.
- Heat oil in a small skillet over medium-low heat until warm. Add walnuts, curry, and 1/4 teaspoon salt and toast, stirring frequently, about 3 minutes. Cool to warm, about 5 minutes, then spoon over dip.
PINEAPPLE MANGO CHUTNEY
Make and share this Pineapple Mango Chutney recipe from Food.com.
Provided by Sydney Mike
Categories Chutneys
Time 25m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, combine all ingredients & simmer over low heat, stirring occasionally, until mixture has a jam-like consistency, about 15-20 minutes.
- Let cool to room temperature, then store covered in a 4-cup container for up to 2 weeks in the refrigerator.
Nutrition Facts : Calories 60.2, Fat 0.1, Sodium 40.8, Carbohydrate 15.4, Fiber 1, Sugar 12.9, Protein 0.4
PINEAPPLE MANGO CHUTNEY DIPPING SAUCE
Make and share this Pineapple Mango Chutney Dipping Sauce recipe from Food.com.
Provided by little_wing
Categories Sauces
Time 5m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together in a medium bowl.
Nutrition Facts : Calories 99.1, Fat 7.9, SaturatedFat 1.1, Cholesterol 6.1, Sodium 167.2, Carbohydrate 7.6, Fiber 0.2, Sugar 2.9, Protein 0.3
MANGO AND PINEAPPLE CHUTNEY
Mango and Pineapple Chutney - An easy condiment that is great with chicken, fish, shrimp ,sandwiches and as a dip.
Provided by fognozzle2030
Categories Caribbean
Time 40m
Yield 3 Cups, 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine mangoes, ginger, garlic, onions, Jalapenos, bell pepper, spices, sugar and vinegar in a large stainless steel sauce- pan. Bring to a boil,then cook, uncovered for about 20 minutes or more, until tender and the sauce thickens.
- Remove let it cool, refrigerate and start using- with last more than a month in the fridge, covered.
Nutrition Facts : Calories 237.4, Fat 0.9, SaturatedFat 0.2, Sodium 5.5, Carbohydrate 58.4, Fiber 4.1, Sugar 53.8, Protein 2.1
SWEET POTATO CAKES WITH MANGO-PINEAPPLE CHUTNEY
Provided by Jill Dupleix
Categories Appetizer Breakfast Low Fat Vegetarian Yogurt High Fiber Dinner Mango Pineapple Sweet Potato/Yam Winter Pan-Fry Healthy Bon Appétit Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For chutney:
- Combine all ingredients in heavy medium saucepan. Simmer over medium heat 15 minutes, stirring occasionally. Remove from heat and set aside.
- For potato cakes:
- Heat oven to 300°F. Peel both potatoes and coarsely grate into medium bowl. Place grated potatoes and onion in clean cloth and squeeze out excess liquid. Place potatoes and onion in large bowl. Add eggs, chopped cilantro, flour, curry powder, and sea salt; mix to incorporate evenly.
- Line baking sheet with paper towel. Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet. Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes. Fry until golden, about 3 minutes per side. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining mixture for total of 8 pancakes.
- Place pancakes on plates. Spoon yogurt, then chutney atop pancakes. Sprinkle with freshly ground black pepper; garnish with cilantro sprigs.
- A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover; chill overnight to drain.
COUNTRY PâTé WITH MANGO AND PINEAPPLE CHUTNEY
Steps:
- Bring sugar and water to a boil with star anise in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until pale golden. Carefully add vinegar, red-pepper flakes, and 1/8 teaspoon salt (caramel will spatter and harden). Continue to cook until sugar has dissolved. Remove from heat and cool 10 minutes.
- Pour syrup over fruit in a bowl and gently stir. Chill at least 4 hours.
- Bring chutney to room temperature before serving with pâté
SAUTéED SALMON WITH SPICY FRESH MANGO-PINEAPPLE CHUTNEY
Serve with steamed asparagus, snap peas, or green beans.
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a sauce pot over medium-high heat with 1 tablespoon of vegetable oil (once around the pan). Add the red onions and jalapeños and season with a little salt and pepper; cook for 3 to 4 minutes, or until the onions are slightly wilted. Add the pineapple, honey, and 1 cup water, turn the heat down to medium low, and gently simmer for about 5 minutes.
- While the chutney is cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil. Season the salmon with the coriander, salt, and pepper. Add the seasoned salmon to the hot pan and cook until just cooked through, about 3 to 4 minutes on each side.
- While the salmon is cooking, finish the chutney: Add the mango, lime juice, parsley, and cilantro, stir to combine, and then turn off the heat.
- Transfer the sautéed salmon to 4 serving plates and top each portion with some of the spicy mango-pineapple chutney.
COCONUT MACADAMIA SHRIMP W/PINEAPPLE MANGO CHUTNEY
Steps:
- 1. Combine panko, coconut, and macadamia nuts in a medium bowl, blending well. Line a baking sheet with waxed paper to hold breaded shrimp. 2. Using end of tail as a handle, swish a shrimp in coconut milk until coated, letting excess drip off. Dredge in cornstarch to dust. 3. Swish in egg white, then drop in breading bowl. Heap crumbs over shrimp and press down lightly to adhere. Place on waxed paper- lined baking sheet. Repeat with remainder of shrimp, replacing lumpy cornstarch with fresh, halfway through. 4. Place baking sheet in refrigerator for 20 minutes while you clean up the assembly line and prepare the dipping sauce and side dishes. 5. Place side dishes on bottom shelf of oven, and baking sheet lined with paper towels on the top shelf, to hold first batches of cooked shrimp. Set oven at 200 degrees. Place a pile of paper towels on the counter to drain shrimp as you remove them from fry pot. 6. Heat oil in wok or deep pot over high heat until very hot, but not smoking, (a few crumbs dropped into oil should sizzle strongly when it is up to temperature). Lay no more than 6 shrimp at a time into the hot oil. Fry for 60 to 90 seconds until crumbs are a light golden brown and tail shells are red. 7. Remove cooked shrimp from oil with slotted spoon and drain on paper towels. Transfer shrimp to baking sheet in oven, then continue with next 6 shrimp. Repeat until all are cooked. 8. Serve with dipping sauce, Japanese-style stir- fried vegetables, and A Taste of Thai Coconut Ginger Rice, prepared according to package directions.
SWEET POTATO CAKES WITH MANGO-PINEAPPLE CHUTNEY
Categories Potato
Number Of Ingredients 22
Steps:
- For chutney: Combine all ingredients in heavy medium saucepan. Simmer over medium heat 15 minutes, stirring occasionally. Remove from heat and set aside. For potato cakes: Heat oven to 300°F. Peel both potatoes and coarsely grate into medium bowl. Place grated potatoes and onion in clean cloth and squeeze out excess liquid. Place potatoes and onion in large bowl. Add eggs, chopped cilantro, flour, curry powder, and sea salt; mix to incorporate evenly. Line baking sheet with paper towel. Heat oil in heavy large skillet over medium-high heat. Measure scant 1/4 cupful of mixture, shape into ball, and add to skillet. Using spatula, gently flatten ball to 1/3-inch-thick, 3-inch-diameter pancake. Repeat, forming 3 more pancakes. Fry until golden, about 3 minutes per side. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining mixture for total of 8 pancakes. Place pancakes on plates. Spoon yogurt, then chutney atop pancakes. Sprinkle with freshly ground black pepper; garnish with cilantro sprigs. A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover; chill overnight to drain.
LOBSTER SPRING ROLLS WITH MANGO PINEAPPLE CHUTNEY
Categories Fish
Number Of Ingredients 28
Steps:
- In a saute pan, fill with an inch of water. Add lemons, fresh herbs and bring to a boil. Place lobster tail in pan and cover, then steam for 7-8 minutes. Remove and when cooled, remove lobster meat and set aside in fridge. Save lobster water. In another saute pan, add olive oil. Heat pan, then add leeks, shallots, garlic, green onions, and peppers. Cook for 10 minutes. Add a little bit of the lobster water to deglaze. Keep adding a little bit of the water several times, and allow to cook down. Cook until mixture is dry. Cook for 20 minutes on medium heat. Put into bowl to cool. Add cooked lobster meat and crab meat. Add cheese, herbs and salt and pepper. Incorporate all together. Take a wonton wrapper and put ? tbsp of mixture on edge and roll up like a burrito. Seal edges with egg wash mixture. Place rolls in freezer for 2-3 hours or overnight. In a saute pan, heat canola oil to 365 degrees. Fry until golden brown. Drain on paper towels when coming out of the oil, then season with salt. Place on a baking sheet and finish baking in oven for 10 minutes on 375 degrees. For the chutney, put everything in a saucepan and cook for 30 minutes on medium heat until thick. Take off heat and let cool. Serve with rolls.
PINEAPPLE MANGO CHUTNEY
This sweet and spicy chutney is great over scallops or chicken.
Provided by Yorkville_Mom
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Mix pineapple, mango, cucumber, red bell pepper, lime juice, green onion, jalapeno pepper, mint, and salt in a bowl. Chill in refrigerator for about 1 hour before serving.
Nutrition Facts : Calories 42.1 calories, Carbohydrate 11.5 g, Fat 0.2 g, Fiber 2.2 g, Protein 0.8 g, Sodium 2.9 mg, Sugar 6.4 g
PINEAPPLE MANGO CHUTNEY
Number Of Ingredients 10
Steps:
- Combine all ingredients in heavy medium saucepan. Simmer over medium heat 15 minutes, stirring occasionally. Remove from heat and set aside.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love