Simple Mango and Habanero Chutney
Rather simple recipe for mango chutney. Great on pork and most fish.
Ingredients:
2 cups diced Ataulfo Mangos (3 medium)
1/2 cup chopped onion
1/4 cup sugar
1/4 cup white wine vinegar
1/4 cup dry white wine
1 tablespoon butter
2 tablespoons corn starch
4 tablespoons water
1/8 teaspoon Habanero powder
Salt
Prep:
Cut mangos with a mango slicer, or into halves with a chef knife to either side of the seed. Use a spoon to remove the skin from the fruit. Dice mango into 1/4 to 3/8 inch squares.
Directions:
Black Tip Shark with Mango/Habanero Chutney
In a medium saucepan over medium heat, melt the butter. Add the onions and a pinch of salt. Saute for two minutes. Add the mango and habanero powder. Saute for an additional 2 minutes. Add vinegar, wine and sugar and bring to a boil. Whisk the cornstarch with the water until smooth. Stir the mixture in with the mango mixture and bring back to a boil. Cook for an additional 4 minutes, stirring constantly. Remove from the heat and cool. Store in an airtight container.
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2009/03/29 11:21 PM 
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