Mango Chutney Glazed Fish Recipes

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 GLAZED FISH

Steps:

• MANGO CHUTNEY: Can be stored up 2 weeks.
• In a saucepan, heat oil over medium-high heat until hot but not smoking.
• Add red onion, and cook until translucent, 4 to 5 minutes. Add green, yellow and red peppers. Stir for 1 minute.
• Add ginger, jalapeño peppers (if using), white vinegar, white sugar and mangoes.
• Simmer for 15-20 minutes, stirring occasionally, until the liquid has thickened slightly.
• Remove from heat, and allow to cool to room temperature. *Store in airtight container, refrigerated for up to 2 weeks.* Yield 4 cups, can be used on chicken, pork, vegetables and pasta to name a few.
• FISH:.
• Combine ginger, garlic, chutney and spices well.
• Marinate fish in mixture for at least 30 minutes.
• Heat oil in saucepan over moderate heat; cook fish 4-5 minutes on each side, or until cooked.
• Combine yogurt and cucumber together well.
• Serve fish with yogurt and salad; & a nice Sauvignon Blanc or White Zinfandel.

MANGO CHUTNEY

Steps:

• Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.
• In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.
• In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.

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 GLAZE FOR FISH, CHICKEN, OR PORK

Steps:

• Heat the vinegar in a saucepan over medium heat. Add the sugar and cook until thickened slightly. Add jalapeno, ginger, and mango and continue cooking until softened. Add the lime juice. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with honey or water.

LAUREL'S MANGO CHUTNEY

Steps:

• Combine sugar and vinegar in a heavy pot and bring to boil. Add remaining ingredients and cook over medium heat till thickened, about 1 hour 15 minutes, stirring occasionally.
• Cool and freeze in containers of your choice. I use 1 pint containers.

EASY MANGO CHUTNEY

Steps:

• Heat oil in a saucepan over medium heat. Add onion, and cook until soft and translucent, about 4 minutes.
• Add remaining ingredients, and cook until thickened, 20 to 25 minutes. Let cool. Serve at room temperature. Chutney can be refrigerated in an airtight container for up to 1 week; bring to room temperature before serving.

MANGO-CHUTNEY GLAZED PORK LOIN ROAST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Rub outside of roast with tandoori paste and place into the bottom of a baking dish. Spread mango chutney on top, followed by apricot jam. Sprinkle dried onion over roast. Pour water around the sides and throw pineapples and cranberries into the water. Top roast with candied orange peel. Cover the baking dish.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of the roast reads 160 degrees F (70 degrees C), 1 1/2 to 2 hours, removing the lid for the last 15 to 30 minutes.