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
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.
Popularity: 6% [?]
- Fresh Ingredients
Ceviche is one of the easiest appetizers to make. Take some seafood, throw it in some citric juices, and wait. That’s it. The acid in the citric juice actually cooks the seafood. Below, is the way I make ceviche for a party, it’s SIC.
Ingredients
1 Poblano Pepper, seeded and cut into 1″ squares
1 Green Bell Pepper, seeded and cut into 1″ squares
1 Red Bell Pepper, seeded and cut into 1″ squares
1 Orange Bell Pepper, seeded and cut into 1″ squares
1 Red Bell Pepper, seeded and cut into 1″ squares
1 cup Red Onion, cut into 1″ squares
2 Large Jalapenos, seeded and cut into 1″ squares
4 Garlic coves, minced
2 cups Mango, peeled and cut into large 3/4″ to 1″ cubes
1 lb. Shrimp, peeled and deveined
1 lb. Bay Scallops
1/2 cup sugar
1 tablespoon Pepper
1 tablespoon Sea Salt
1 tablespoon Cinnamon
1 cup Fresh Lime juice
1 cup Fresh Lemon juice
1 1/2 cup Fresh Orange juice
1/2 cup Rum
Directions:
Put everything into a gallon sized Ziploc storage bag. Close Ziploc and shake to fully mix ingredients. Remove air from Ziploc. Place Ziploc in bowl. Marinade in refrigerator for 18-24 hours.
Use:
- Stacys Intense Ceviche
Strain juice from ingredients. It is often useful to save the juice for repackaging. Spoon ingredients in to Martini glasses and serve with a toothpick.
Popularity: 8% [?]
Tags: Bell Pepper, Cinnamon, Garlic, Jalapeno, Lemon, Lime, Mango, Orange, Poblano Pepper, Rum, Scallops, Shrimp, Sugar
Appetizer | Stacy | 
2009/03/31 8:17 PM | 
Comments (1)
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.
Popularity: 18% [?]
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