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
GRILLED PINEAPPLE MANGO SALSA
This salsa is so easy to make and versatile too. Add what you like, leave out what you don't like. It should taste as fresh as summer! Great with fish, chicken, pork, chips, or just with a spoon! This is a do ahead recipe for sure. It taste better the next day. Play with this salsa, I have added grapes, apples, dried cranberries, cantaloupe, honeydew melon, watermelon; just balance sweet with acid of lime or lemon. Have fun with it!
Provided by Mama Smith
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 8h20m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Cook the pineapple, red bell pepper, and jalapeno pepper on the preheated grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
- After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.
Nutrition Facts : Calories 48 calories, Carbohydrate 12.4 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.6 g, Sodium 2.4 mg, Sugar 9.7 g
MANGO HABANERO BBQ SAUCE
Make and share this Mango Habanero BBQ Sauce recipe from Food.com.
Provided by YummySmellsca
Categories Sauces
Time 40m
Yield 3 cups, 24 serving(s)
Number Of Ingredients 16
Steps:
- Combine all the ingredients in a pot and bring to a boil.
- Reduce heat to low and simmer until mangoes have completely softened and sauce has slightly thickened, about 30 minutes, stirring occasionally.
- Puree sauce with an immersion blender, or in the jar of a regular blender, until smooth.
- Either cool to room temperature and store in refrigerator for up to a month or can in a water bath for 30 minutes.
CHIPOTLE MANGO BARBECUE SAUCE
Make and share this Chipotle Mango Barbecue Sauce recipe from Food.com.
Provided by Barb G.
Categories Sauces
Time 20m
Yield 3 cups sauce
Number Of Ingredients 15
Steps:
- In a food processor fitted with a metal blade, combine ALL ingredients EXCEPT MANGO.
- Process until smooth, about 15 seconds.
- Scrape down sides with a rubber spatula.
- Pulse 2 or 3 times.
- Fold in diced mango and refrigerate overnight before using.
- Tastes great over pork.
Nutrition Facts : Calories 207.6, Fat 0.8, SaturatedFat 0.1, Sodium 1630.8, Carbohydrate 53.1, Fiber 1.4, Sugar 46.6, Protein 2.9
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