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
GRILLED JERK CHICKEN WITH SCOTCH BONNET SAUCE AND MANGO CHUTNEY
Provided by Chris Schlesinger
Categories Food Processor Chicken Fruit Herb Mustard Onion Pepper Freeze/Chill Marinate Sauté Backyard BBQ Tailgating
Yield Makes 6 (main course) servings
Number Of Ingredients 29
Steps:
- In blender or food processor, purée oil, chiles, scallions, thyme, dry mustard, salt, and pepper until smooth. Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.
- Make chutney:
- In medium sauté pan over moderate heat, heat oil until hot but not smoking. Add onion and sauté, stirring occasionally, until translucent, 7 to 9 minutes. Add mango and vinegar and cook, stirring frequently, until mango is tender, about 3 minutes. Stir in brown sugar and allspice and simmer gently until sugar is melted and mixture is slightly thickened and syrupy, about 3 to 5 minutes. Stir in salt and pepper. Transfer chutney to serving dish and cool to room temperature, stirring occasionally.
- Make Scotch bonnet sauce:
- In medium bowl, stir together all ingredients; stand back to let irritating fumes dissipate, then set aside.
- Cook chicken
- Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
- Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. Transfer breasts to platter and top each with spoonful of mango chutney. Serve, passing additional chutney and hot sauce on side.
GRILLED CHICKEN WITH APPLE-MANGO CHUTNEY
Provided by Giada De Laurentiis
Categories main-dish
Time 5h10m
Yield 4 Servings
Number Of Ingredients 19
Steps:
- For the chicken: In a medium bowl, combine the yogurt, apple juice concentrate, vinegar, garam marsala, salt and pepper. Whisk until combined. Add the chicken and toss to coat. Cover the dish and refrigerate for 4 hours and up to 1 day. (You can also put all the ingredients in a resealable plastic bag.)
- For the chutney: Stir the vinegar, preserves, chile pepper, salt, pepper, dry mustard, cloves and ginger in a medium bowl until the mustard dissolves and the chutney base is blended. Mix in the apples, mango and mint. Let stand up to 30 minutes before serving.
- Coat grill rack with nonstick spray and prepare the barbecue for direct grilling over medium-high heat. Place the chicken breasts (still coated with yogurt) on the grill. Cover and grill, about 5 minutes. Flip the chicken over. Cover and grill until the chicken is cooked through and feels firm to touch, about 4 minutes. Transfer the chicken to a cutting board. Let rest 5 minutes.
- Place the chicken on a serving platter, and then spoon some chutney alongside the chicken. Garnish with mint sprigs.
CHUTNEY CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Pat the chicken dry with paper towels. Heat a large skillet or cast-iron skillet over medium-high heat with a tablespoon of oil, a turn of the pan. Sprinkle the chicken with salt and pepper on both sides and brown well. Remove to plate and repeat for the remaining chicken. Reduce the heat to medium and add the butter, when it foams add the cumin and stir a few seconds. Then add the ginger, garlic, chiles and stir another 1 to 2 minutes. Puree the stock and chutney together in a blender or food processor. Then add the chutney mixture to the pan and combine with the tomatoes. Slide the chicken back in and turn to coat. Reduce the heat and simmer until cooked through, 8 to 10 minutes more. Cool and store in the refrigerator for a make-ahead meal.
- To serve, reheat the chutney chicken on the stovetop over medium heat. Toast the coconut until golden brown and fragrant. Cook the rice to tender, according to package directions. Fluff the rice and add the coconut, almonds, lime juice and some salt and pepper. Serve shallow bowls of rice topped with the chutney chicken and garnish with scallions and cilantro.
GRILLED APPLE CHICKEN
"I like to slice the chicken into strips and serve them on a bed of salad greens on hot summer days. The chicken is great for cold sandwiches to take to work, too." Eileen Rande - Farmington Hills, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first six ingredients. Set aside 1/3 cup juice mixture. Add oil to the remaining juice mixture; pour into a large resealable bag. Add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate reserved juice mixture., Coat grill rack with cooking spray before starting the grill. Drain chicken and discard marinade. Grill, covered, over medium heat for 5-7 minutes on each side or until juices run clear, basting occasionally with reserved juice mixture.
Nutrition Facts : Calories 160 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 207mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
CURRIED CHICKEN WITH APPLES AND MANGO CHUTNEY
From WW Simply Delicious. Serving size: 1 cup chicken mixture and 1/2 cup rice mixture. Per serving: 342 calories, 6 g fat, 62 mg cholesterol, 42 mg carb, 2 g fiber, 28 g protein; 7 points.
Provided by ratherbeswimmin
Categories Chicken
Time 46m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large nonstick skillet, heat the oil; add in the chicken and sprinkle with salt and pepper.
- Stir/saute for about 6 minutes or until browned; transfer to a plate.
- Add in the apple, onion, ginger, and garlic to the skillet.
- Cook for about 6 minutes or until the apple and onion are tender.
- Stir in the curry powder; cook 1 minute.
- Add in the chicken, chutney, currants, broth, half-and-half, and parsley; bring to a boil.
- Simmer, uncovered, for about 3 minutes or until the flavors are blended and the sauce thickens slightly.
- Sprinkle with almonds.
- Serve over rice.
Nutrition Facts : Calories 328.6, Fat 6.2, SaturatedFat 1, Cholesterol 73.2, Sodium 381.4, Carbohydrate 39.5, Fiber 2.4, Sugar 8.6, Protein 27.9
MANGO CHUTNEY CHICKEN SALAD
There are a few of these up, but this one is a little bit different - and there is no curry in it. It's actually a little bit healthy - and of course you can make alterations to make it even more so. I'm curious to know what this would taste like with chickpeas instead of chicken...DO use the brown rice. It will NOT be the same with white.I'm kind of guessing about the yield. It makes a lot, I know that! It's great with crackers or on a nice bed of greens. Cooking time does NOT include chilling (although I just ate some while it was still warm...still tastes great)
Provided by Georgiapea
Categories One Dish Meal
Time 35m
Yield 6 cups, 6-7 serving(s)
Number Of Ingredients 10
Steps:
- If using yogurt in place of mayo, you must drain it or it will be way to watery (perhaps you could use Greek style yogurt without draining). I use a fine mesh sieve lined with about 3 layers of paper towels. Add about 1.5 cups of yogurt to end up with a cup of drained yogurt. Allow it to drain for at least an hour - you'll be surprised how much water comes out - and how thick the yogurt gets!
- Combine chutney and mayo or yogurt in small bowl, set aside.
- Cook rice according to instructions (This will be about 1 cup of uncooked brown rice, maybe a little more. Don't worry if it's not exactly 2 cups.).
- Chop the pecans and toast them - either put them on a baking sheet and place them in the oven, stirring occasionally, until fragrant or do it on the stove top in a frying pan.
- Chop the apple and place in large bowl, the one you will put the whole salad in, and add the juice of the half lemon (just put something on the apples so they don't turn brown).
- Chop the celery, green onions. Dump them in with the apples.
- Optional: half or slice the grapes - I leave them whole, I think they're nice that way. Dump them in the bowl.
- Cut up and cook chicken breasts. Again, you could bake these, boil them, cook them on the stove top, whatever floats your boat. I just put some salt and pepper on them and throw them in a frying pan. Dump this in the bowl.
- Add the mayo/yogurt and chutney mixture and stir to combine.
- Refrigerate before serving (if you can wait that long). The flavors will develop over time. Nice cold or at room temperature.
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