Habanero Mango Chutney Food

MANGO HABANERO CHUTNEY

Steps:

• Peel and chop onion and garlic. Also, peel and dice the mango andcarefully cut the habanero.
• Add chopped onion to a pan with the oil and sauté about 10minutes, stirring often.
• Add in the garlic, mangoes, habanero, coriander, turmeric, smokedpaprika, vinegar, and maple syrup and let simmer over a low flame for about 5-7minutes.
• Remove pan from heat.
• Using an immersion blender or high-speed blender, blend theingredients together well.
• Serve with crackers, cheese, and fruit.

MANGO-HABANERO SALSA

Steps:

• Finely chop the garlic, sprinkle with 1 1/4 teaspoon salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with cilantro, oil, mango, scallions, habanero and lime juice. Set aside for at least 15 minutes to allow the flavors to meld. Season with additional salt and serve with tortilla chips for scooping.

MANGO CHUTNEY

Steps:

• In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.
• Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
• Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.

MANGO CHUTNEY

Steps:

• Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container.

HABANERO MANGO CHUTNEY

Steps:

• Chop habanero in food processor. Add remaining ingredients and pulse until semi smooth. Refrigerate for a couple hours to blend flavors. Great with grilled chicken, smoked turkey and baked ham, even rice and vegetables. Recipe by: CH:The Whole Chile Pepper Book (Tim Dunnuck) Posted to EAT-L Digest by Walt Gray on Mar 8, 1998

PINEAPPLE HABANERO CHUTNEY

Steps:

• Melt the butter in a saucepan over medium heat. Add the onions. Season with salt, and saute for 2 minutes.
• Add the pineapple, red bell pepper and habanero. Continue to saute until the pineapple is soft, about 7 minutes, stirring frequently.
• Add the vinegar and the sugar. Bring the mixture to a boil.
• In a small bowl, combine the cornstarch and water, and whisk until smooth. Stir the slurry into the pineapple mixture and return mixture to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat.
• For a smoother consistency, pour the chutney into a blender or food processor and pulse until consistency desired.

MANGO HABANERO PORK TENDERLOIN WITH CUBAN GUACAMOLE

Steps:

• Preheat oven to 400°F Coat a shallow roasting pan with cooking spray.
• Season pork with salt and pepper and place in pan. In a small bowl, mix the chutney with the habanero. Spoon mixture over pork.
• Roast for 25 minutes, or until pork is just cooked through. Let stand for 5 minutes before slicing into 1/2 inch thick slices.
• Meanwhile prepare the guacamole. In a medium bowl, combine the avocado, pineapple, cilantro, lime juice, and cumin. Season to taste with salt and pepper.
• Tranfer the guacamole to a serving platter and nestle the pork slices into the guacamole for serving.

MANGO PEACH CHUTNEY

Steps:

• Combine all of the chutney ingredients in a nonreactive saucepan and bring to a boil.
• Reduce the heat and simmer gently, uncovered, for about 45 minutes, stirring ocasionally, until thick and translucent.
• Cool or chill before serving.
• This chutney will keep for several weeks stored in a tightly covered container in the refrigerator.
• If you wish, you may can the hot chutney in hot sterilized jelly jars, and seal with hot sterilized lids. No need to cook in a hot water bath, there is enough sugar and vinager to preserve.

MANGO CHUTNEY CARIBBEAN

Steps:

• Combine peppers, vinegar, salt and sugar in a large pot.
• Cook over medium heat until sugar dissolves.
• Add remaining ingredients and bring to a boil.
• Simmer, undisturbed for 4 hours.
• Remove from heat, cover and set aside for 2 hours.
• Refrigerate overnight.
• OR
• Can using safe technique.