Jalapeno Pear Chutney Food

MAHI MAHI WITH A PEAR AND JALAPENO CHUTNEY

Steps:

• Heat the oil in a large, nonreactive saucepan and add the onion. Cook, stirring constantly for 1 minute.
• Add the orange and lemon juices, wine, sugar, and lemon zest. Cook over high heat, stirring frequently, until the juices are reduced by half.
• Stir in the pears. Continue cooking over medium-high heat until the pears are cooked through, but still have some texture, 5 to 10 minutes.
• Place the mixture in a bowl and let cool. Stir in the scallions, jalapeno, red pepper, and mint (if using).
• Mahi mahi fillets can be thick, so cut them cross-wise into 1 inch thick pieces, if necessary. Oil the fillets and broil or grill until done. It is unnecessary to turn the fish.
• Remove from the heat and top each serving with at least 1 Tb of the chutney.

NORTH OF THE BORDER APRICOT JALAPENO CHUTNEY

Steps:

• Combine all ingredients into a saucepan and bring to a boil. Turn the heat down and simmer for 30 minutes with the lid on. Let cool. Chill in the refrigerator for a couple of hours or overnight. Serve on turkey sandwiches or with pork chops. It is a good condiment with outdoor cooking.

PEAR CHUTNEY

Steps:

• In 2-quart saucepan, combine red pepper, onion, jalepeno, vinegar, honey, and allspice. Heat to boiling over medium heat. Reduce heat to low and cook, stirring occasionally, 5 minutes.
• Add pears and raisins and return to boiling. Cook chutney, stirring occasionally, 5 to 8 minutes longer or until pears just start to soften.
• Meanwhile, in large kettle, cover 2 pint or 4 half-pint canning jars with water and heat to boiling over high heat; boil 10 minutes to sterilize. Drain jars on clean towel. In small saucepan, cover the jar lids and bands with water and heat to simmering. Remove from heat and leave lids and bands in water until ready to use
• Spoon chutney into drained, hot jars Fill to within 1/2-inch of top of jars. Wipe rims of jars with damp cloth and seal with lids and bands. Process in boiling water bath 10 minutes. Cool jars; label and store in cool, dark, dry place.

MARCEL DESAULNIER'S APPLE, PEAR AND RAISIN CHUTNEY

Steps:

• Quarter and core two pears, one Granny Smith and one red Delicious apple. Place in a food processor with the citrus fruits and pulse until the fruits are finely chopped.
• Transfer to a large, heavy saucepan, add both sugars, water and vinegar. Bring to a boil, lower heat and allow to simmer 30 to 35 minutes until mixture has thickened.
• While fruits are simmering, quarter, core and dice remaining apples, place in a bowl and cover with cold water to which the lemon juice has been added.
• When the cooked mixture has thickened, drain and rinse the diced apples and pears and add them to the saucepan along with the raisins. Heat for 3 minutes, then allow to cool and transfer to a container and refrigerate. Or, pack the hot chutney in sterilized canning jars and seal according to manufacturer's directions. Allow to cure 24 hours before using.

PEACH-JALAPEñO CHUTNEY

Steps:

• Peel and pit all peaches.
• Medium dice 3 peaches and place in bowl and set aside.
• Purée the remaining peaches in a blender. Pour mixture into a medium saucepan with jalapeños, ginger, sugar, cinnamon, and lemon juice.
• Bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes.
• Pour diced peaches into saucepan and cook, stirring occasionally, for 3 minutes or until mixture is hot. Remove and set aside.

RASPBERRY-ONION JALAPENO CHUTNEY

Steps:

• In a Dutch oven, bring the first 10 ingredients to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened, stirring occasionally. Stir in raspberries; heat through., Remove from the heat. Ladle hot mixture into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

ONION-RASPBERRY JALAPENO CHUTNEY

Steps:

• Mix together all ingredients except raspberries in a large saucepan.
• Cover and bring to boil.
• Uncover and boil gently about 25 minutes or until thickened, stirring occasionally.
• Add the thawed raspberries to the chutney, stirring lightly.
• Return to boil and boil gently 4 minutes longer, without stirring, or until slightly thickened.
• Pour hot chutney into sterilized jars and refrigerate for up to 2 weeks or can using USDA canning guidelines for longer storage.

JOHNNY JALAPENO'S PINEAPPLE, CRANBERRY, AND JALAPENO CHUTNEY

Steps:

• Stir together pineapple, cranberry sauce, sugar, ginger, and salt in a small saucepan over medium heat and bring to a boil.
• Reduce to low heat and simmer about 5 minutes till thickened.
• Remove from heat and stir in jalapenos and shallot. Cover and chill until ready to serve.

JALAPENO CHUTNEY (FAMOUS DAVE'S SWEET SOUL JALAPENO COPYCAT)

Steps:

• Saute the jalepeno in a small amout of oil until translucent, add garlic and saute 2 minutes more.
• Dump in the remaining ingredients except pineapple juice.
• Stir to combine.
• Add some of the pineapple juice to get the consistency you want.
• Simmer 15 min to combine flavors.
• Cool and refrigerate.