Fresh Cinnamon Mango/Habanero Chutney

Cinnamon Mango/Habanero Chutney over Bone-In Pork Chop

Cinnamon Mango/Habanero Chutney over Bone-In Pork Chop

Rather simple recipe for a fresh habanero and mango chutney. Great on pork and most fish. Caution VERY spicy.

Ingredients:

2 cups diced Mangos (2 small)
1/2 cup chopped onion
2 Habaneros, finely chopped
1/2 cup brown sugar
1/2 cup red wine vinegar
1/2 cup dry red wine
1 tablespoon butter
1 tablespoon ground pepper
1 tablespoon kosher salt
1 tablespoon cinnamon
1 tablespoon paprika
1 tablespoons corn starch

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:

Cinnamon Mango/Habanero Chutney on Pan Fried Tilapia

Cinnamon Mango/Habanero Chutney on Pan Fried Tilapia

In a medium saucepan over medium heat, melt the butter. Add the onions and habaneros. Saute for two minutes. Add the mango, salt, pepper, cinnamon  and paprika. Saute for an additional 2 minutes. Add vinegar, wine and brown sugar sugar and bring to a boil. Cook for an additional 10-12 minutes until wine and vinegar are almost completely reduced, stirring constantly. Add corn starch and mix until well blended. Remove from the heat and cool. Store in an airtight container.

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