Habanero Mango Chutney Recipes

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.

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

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:

• 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.

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.

SWEET AND KICKIN' MANGO-HABANERO HOT SAUCE

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
• Combine the onion, mangoes, peach, honey, habanero peppers, and mustard in a food processor. Process until smooth; mix in salt, paprika, white pepper, cumin, and allspice. Add brown sugar; continue to process until well combined.
• Pour mango-habanero mixture into a large saucepan. Bring to a boil. Add white vinegar and apple cider vinegar, stirring frequently until thoroughly combined. Boil until thickened, 10 to 12 minutes. Pour sauce into jars or containers.

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:

• 1. Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
• 2. Remove hot jars from canner and ladle chutney into jars to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for half-pint (250 mL) jars and 15 minutes for pint (500 mL) jars as directed for Longer Time Processing Procedure.
• SERVING SUGGESTION: Chutney Butter
• Serve with grilled or barbecued chicken parts.
• Combine 3 tbsp (45 mL) Mango Chutney and 1 tbsp (15 mL) softened butter or margarine. Stir in 2 tsp (10 mL) chopped fresh cilantro and a pinch of cayenne pepper.
• Makes 1/4 cup (50 mL).

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.