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
TROPICAL CHUTNEY
A tropical chutney of mango, pineapple, and fiery pepper is the perfect complement to roasted red snapper.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 11
Steps:
- Combine 1/2 cup nectar, sugar, lime juice, ginger, and garlic in large skillet, and set over medium-high heat; bring to a boil, and reduce heat to medium; let simmer until syrupy, 8 to 10 minutes. Raise heat to medium high; add mango and pineapple. Cook, tossing, until fruit is glazed, about 10 minutes.
- Transfer to bowl. Add jalapeno, red pepper, and cilantro; toss. Add remaining 2 tablespoons nectar to pan; scrape up cooked-on bits. Pour into bowl. Adjust seasoning. Serve immediately, or refrigerate up to a few days
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
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 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.
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
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.
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