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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Tip: Which red wine to choose

Barbera  (Bar-ber-uh)
Barbera is often used as a blending grape. As a varietal it can exhibit
aromas of berries, plums, or cherries with hints of vanilla, toasty, or
smoky flavors.
Barbera is best served with tomato based pasta dishes.

Cabernet Sauvignon (Ca-burr-nay So-veen-yawn)
Cabernet Sauvignon is a rich full-bodied red wine. Aged in oak, this is a
complex wine with cassis and blackberry flavors as well as hints of bell
pepper. To make these wines drinkable sooner they are often blended with
other grapes. French Bordeaux is mostly Cabernet Sauvignon blended with
Merlot to soften the tannins. When blended with Merlot and perhaps Cabernet
Franc as well, this Bordeaux style blend is called Meritage in the United
States.
Cabernet Sauvignon is the classic wine to serve with red meats.

Merlot (Mare-lo)
Merlot is softer tasting than Cabernet Sauvignon due to having less tannins.
It is a smooth, dry red wine. Merlot is often described as having the
flavors of boysenberry, black cherry, herbs, and mocha. <b>Merlot is best
with poultry and grilled meats, but these types of wines actually goes well
with most foods.

Pinot Noir (Pee-no Na-wahr)
Pinot Noir is a smooth silky red wine that is extremely fruity. It is
characterized with aromas and flavors of black cherry or rose petals along
with hints of spiciness or herbal qualities. Pinot Noirs are enjoyed for
their soft velvety texture. High in alcohol, they are full bodied but not
heavy. Pinot Noir is best served with grilled salmon, roast beef, lamb,
duck, and mushrooms.

Sangiovese (San-gee-oh-ve-zee)
Sangiovese is a medium bodied dry red wine with earthy aromas and berry,
plum, spicy, or floral flavors. It has a smooth texture. Sangiovese is the
main grape used to produce Italian Chiantis. Sangiovese goes especially
well with pasta and other Italian foods.

Syrah (Sah-ra)
Syrah is a hearty red wine noted for its complexity of aromas and flavors
including raspberry, plum, smoke, and white pepper. It is a dark red wine,
sometimes almost black in color. This wine is also called Shiraz.
Syrah is wonderful eaten with duck, wild game, steak, and beef.

Zinfandel (Zin-fan-del)
Zinfandel can be light to full bodied. It can be rich and spicy or lighter
and fruitier. Aromas and flavors that are typical include raspberry, jam,
black pepper, and licorice. Zinfandel tastes great with steaks, grilled
meats, and tomato based dishes.

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Tip: Sticky Ingredients in a Measuring Cup

While measuring sticky ingredients like molasses or honey,  spray your measuring cup or spoon with a little non-stick cooking spray like Pam.  It will stop you from having to scrape it out and make it easier to add to your favorite recipe.

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Tip: Fluffier and Whiter Rice

If you’d like your rice to be fluffier and whiter, add a tsp of lemon juice to every quart of water.

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Tip: Home Made Non-Stick Coating

Ingredients:

1 cup of vegatable oil
1 cup of shortening
1 cup of flour

Directions:

Mix ingredients in a large mixing bowl intil smooth.  Store in an air tight container in the fridge until needed.  Use whenever you need to coat a pan for a cake, muffins or anthing that requires a greased or flour coated pan.

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