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
INDIAN-SPICED PEPPER STEAK
Whether you are already a fan of Indian takeout, or are just looking for a new way to cook beef, you'll love this quick, easy dinner. The secret to its Indian-spiced flavor is a mixture of warm, earthy spices with bright vegetables and hot peppers.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 39
Steps:
- Gather all your ingredients and place around large work area, near stove.
- Pat meat dry and cut it into 3 or 4 portions, then thinly slice the meat into strips against the grain of the meat.
- Place a small skillet with seeds and peppercorns over medium heat and toast a minute until fragrant. Place in spice mill and grind. Combine with chili powder, garam masala and turmeric. (Ready-ground spices can be substituted but toasted whole seeds and peppercorns that are freshly ground are a little deeper and bigger in flavor.)
- Peel and chop red onion. Seed and thinly slice bell pepper. Thinly slice or chop the fresh chili peppers. Seed if you prefer milder food or leave seeds in for extra spicy. Grate or mince ginger and garlic.
- Heat a large cast-iron skillet over medium-high to high heat. Add oil, 2 turns of the pan, and cook beef in single layer to brown and crisp, 2 to 3 minutes on each side. Season with salt and remove to platter. Add more oil, another turn of the pan, and add onions and peppers, toss 3 minutes. Add ginger, garlic and curry leaves and toss a minute more. Add beef back to pan, sprinkle in spice blend, toss to combine with peppers and douse with lemon juice, sherry or vinegar. Garnish beef with cilantro. Serve beef with rice or grilled naan, mango chutney and Mumbai Mule.
- Bring water (with or without aromatics) to a boil. Add rice and salt and cook in boiling water, 12 minutes. Rinse in strainer using HOT water, drain and remove aromatics if using.
- For the simple syrup: Heat the water and sugar in a small saucepan until sugar is melted. Add lavender and let cool. Store in refrigerator.
- For the mule: Run a fresh cut lime over the rim of a copper mug or rocks glass. Place rim of glass upside down into a saucer filled with chili powder to coat the rim. Fill glass with ice. Place vodka, lime juice, turmeric, ginger beer and 1/2 ounce lavender simple syrup into glass. Stir gently and garnish with a lavender sprig and lime wheel.
CHARCOAL-GRILLED TUNA STEAKS WITH MANGO CHUTNEY
Provided by Jonathan Reynolds
Categories main course
Time 1h15m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Rub steaks with soy sauce and oil and marinate for 30 to 60 minutes.
- In a large bowl, whisk together orange juice and ginger. Add mango, bell peppers and onion and set aside.
- Prepare a charcoal grill for high-heat cooking. Season tuna with salt and pepper and grill, turning once, until desired doneness, about 2 minutes per side for rare, 3 minutes per side for medium-rare. Stir cilantro into mango mixture, season lightly with salt to taste and serve over tuna steaks.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 4 grams, Fiber 3 grams, Protein 80 grams, SaturatedFat 1 gram, Sodium 1129 milligrams, Sugar 11 grams, TransFat 0 grams
GRILLED SAFARI STEAK WITH MANGO CHUTNEY AND MUSHROOMS
Thanks to Peacefulnightdove for renaming this recipe. The real name Monkey Gland Steak - a Sweet Marinade Sauce But trust me No monkey here! African recipe posted for tour 2005. I used a mango chutney with Raisins and Red Chilies. Bought a rump roast that I sliced across the grain into steaks.
Provided by Rita1652
Categories Steak
Time 18m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut and season the steaks.
- Mix the remainder of the ingredients together and place the steak in the marinade.
- Marinate for at least 1 hour.
- Grill the steak on the BBQ until desired doneness.
- At the same time, simmer the marinade in a saucepan to be poured over the steak when served.
Nutrition Facts : Calories 321.4, Fat 17.4, SaturatedFat 6.8, Cholesterol 86.5, Sodium 329.2, Carbohydrate 9.5, Fiber 0.7, Sugar 6, Protein 30.8
BLACKENED HALIBUT WITH MANGO CHUTNEY
Make and share this Blackened Halibut With Mango Chutney recipe from Food.com.
Provided by English_Rose
Categories Halibut
Time 55m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- First make the mango chutney. Heat the vegetable oil in a saucepan. Add in the ginger, garlic, chili and lime zest and fry for 2-3 minutes.
- Add in the lime juice, mango, brown sugar, vinegar, cinnamon and coriander, mixing well.
- Bring to the boil and simmer for 20 minutes until the mixture thickens and becomes jammy. Set aside to cool.
- To make the blackening mix, simply mix the cayenne powder, mustard, oregano, garlic powder, onion powder, celery salt, thyme and white pepper.
- Season the halibut steaks with salt and freshly ground pepper. Press the seasoned halibut into the blackening mix, coating both sides and shaking off any excess.
- Heat a large frying pan. Add in the halibut steaks and dry-fry for 4 minutes on each side.
- Serve the freshly fried halibut with the mango chutney, garnishing each portion with lime wedges and cilantro sprigs.
Nutrition Facts : Calories 567.1, Fat 6.8, SaturatedFat 1.2, Cholesterol 70, Sodium 122.4, Carbohydrate 99.9, Fiber 5.3, Sugar 90.8, Protein 29.7
JOHNNY GARLIC'S GRILLED PEPPERED STEAK WITH CABERNET BALSAMIC SAUCE
Steps:
- Preheat grill to high heat.
- Cut flank steak into 8-ounce portions and lightly tenderize with mallet. Dust with crushed black pepper and kosher salt. Press salt and pepper into steak with the palm of hand. Transfer steaks to a baking dish and place in the refrigerator. Let marinate for 4 to 8 hours.
- In a medium sauce pan over medium heat, add extra-virgin olive oil and onions and lightly saute until onions are caramelized. Add garlic and cook until garlic begins to turn brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to 3/4 cup.
- Place steaks over a hot grill. Move once on first side to mark the steaks, cook for 5 minutes and flip, again only moving once to mark steak, cook for 4 minutes. When desired doneness is achieved, remove steaks from grill and let rest for 3 to 4 minutes.
- Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created. Serve with the steaks.
MANGO AND RED PEPPER CHUTNEY
Categories Condiment/Spread Ginger Vinegar Raisin Mango Spice Bell Pepper Jalapeño Simmer Gourmet
Yield Makes about 4 cups
Number Of Ingredients 15
Steps:
- Toss together mangoes, vinegar, brown sugar, raisins, and 1 teaspoon salt.
- Mince and mash ginger, jalapeño, and garlic to a paste with remaining 3/4 teaspoon salt using a large heavy knife, then stir in cumin, coriander, and turmeric.
- Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring occasionally, until golden, 8 to 10 minutes. Add garlic paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute. Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and cool chutney, uncovered, about 45 minutes.
PEPPERED STEAK WITH MANGO CHUTNEY
Steps:
- Coat all sides of filets in ground black pepper. Set aside In a high walled skillet heated at medium high melt the whole stick of butter. Once the butter has melted add whole peppercorns. Sear the filets in the butter and peppercorn mixture. ONLY SEAR. Remove filets. Add jars of Mango Chutnet to remaining mixture in skillet and heat. Add mustard to taste. Return filets to skillets and spoon mixture over filets. The mixture will carmelize. Keep turning filets until done (based upon the way you like to eat beef) When done (no more than 5-7 minutes) place on plates and pour remaining mixture from skillet on filets and serve.
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Category Healthy Flank Steak RecipesCalories 230 per servingTotal Time 2 hrs 35 mins
- Trim fat from steak. Score both sides in a diamond pattern, making shallow diagonal cuts 1 inch apart.
- For marinade, combine juice, chutney, rum, rice vinegar, garlic and salt. Place in a resealable plastic bag set in a shallow dish. Add steak; seal. Marinate in the refrigerator for 2 to 24 hours, turning occasionally.
- Drain steak, reserving marinade. Grill steak on rack of an uncovered grill directly over medium heat for 17 to 21 minutes or until medium doneness (160 degrees F), turning once.
- Meanwhile, for sauce, pour reserved marinade into a saucepan; stir in raisins and cornstarch. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more.
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- Combine steak and remaining ingredients, except snow peas, in a large resealable plastic bag; seal and marinate in refrigerator for 15 minutes. Remove steak from bag; reserve marinade.
- Meanwhile, pour reserved marinade into a small saucepan. Bring to a boil; cook 1 minute, stirring occasionally. (Note: You must boil the marinade before serving it with the steak to prevent food-borne illnesses.)
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- Combine steak and remaining ingredients, except snow peas, in a large zip-close plastic bag; seal and marinate in refrigerator for 15 minutes. Remove steak from bag; reserve marinade.
- Meanwhile, pour reserved marinade into a small saucepan. Bring to a boil; cook 1 minute, stirring occasionally. (Note: You must boil the marinade before serving it with the steak to prevent food-borne illnesses.)
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- To prepare steak, combine first 4 ingredients. Sprinkle steak evenly with sugar mixture. Place steak on grill rack coated with cooking spray; grill for 8 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across grain into thin slices.
- To prepare chutney, place mango on grill rack coated with cooking spray; grill 4 minutes on each side. Cool and chop. Set aside.
- Heat oil in a small saucepan over medium-high heat. Add onion; sauté 4 minutes. Add ginger; sauté 1 minute. Add vinegar, 2 tablespoons sugar, juice, 1/4 teaspoon salt, and pepper; cook 5 minutes or until liquid almost evaporates. Stir in mango; cook 1 minute. Remove from heat. Stir in watermelon, cilantro, and mint. Add mint sprigs and lime wedges, if desired.
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- In a medium bowl mix the preserves, mint, cilantro, lime juice, vinegar, ginger, and jalapeño. Add the mango, salt, and pepper and toss gently to combine. Cover and refrigerate until ready to serve.
- Put the rice in a fine-mesh strainer and rinse under cold water until the water runs clear. Let the rice drain for 5 to 10 minutes. In a medium saucepan over medium-high heat on the stove, warm the vegetable oil. Add the onion and cook until light golden and tender, about 5 minutes, stirring frequently. Add the garlic and garam masala and stir for 30 seconds. Add the rice and stir for 1 minute. Add the broth and salt and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is just tender and the liquid is absorbed, 10 to 12 minutes. Remove the saucepan from the heat. Stir in the raisins, and pistachios. Cover and let stand while grilling the lamb chops.
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