Mango Habanero Chutney Recipes

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-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 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 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.

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.