What goes good with mango chutney?!
Mangoes were on sale, I'm making some fresh!.Www@FoodAQ@Com
Answers:
Chicken or pork!.
Make a mango salsa that would be good with fish!.Www@FoodAQ@Com
Make a mango salsa that would be good with fish!.Www@FoodAQ@Com
chickenWww@FoodAQ@Com
I tried this one time when I had a get together and it was absolutely delicious! I got it fro the food network channel
Mango Chutney
4 pounds fresh mangos, ripe but not too soft, peeled
3 tablespoons vegetable oil
1 teaspoon chile flakes
2 1/2 cups medium dice red onion
1/4 cup minced fresh ginger
1 cup small dice red bell pepper
8 ounces unsweetened pineapple juice
4 ounces cider vinegar
1/2 cup brown sugar
1 1/2 tablespoons curry powder
Kosher salt and fresh ground white pepper
1/2 cup raisins or golden raisins
1/2 cup toasted, roughly chopped macadamia nuts
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!.Www@FoodAQ@Com
Mango Chutney
4 pounds fresh mangos, ripe but not too soft, peeled
3 tablespoons vegetable oil
1 teaspoon chile flakes
2 1/2 cups medium dice red onion
1/4 cup minced fresh ginger
1 cup small dice red bell pepper
8 ounces unsweetened pineapple juice
4 ounces cider vinegar
1/2 cup brown sugar
1 1/2 tablespoons curry powder
Kosher salt and fresh ground white pepper
1/2 cup raisins or golden raisins
1/2 cup toasted, roughly chopped macadamia nuts
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!.Www@FoodAQ@Com
Jamaican chicken!. It is so good!. It is a perfect match!.Www@FoodAQ@Com
One of my favorite restaurants always serves it with their Crab Cakes - perfecto!!Www@FoodAQ@Com
From all the answers you have so far got,you now have a good idea that mango is a very versatile fruit,here in India we grow a lot of mango & start using them as soon as they are large enough to handle,we have recipes for tiny to large fruit,from green to half ripened all the way to very ripe fruit!.
Apologies for going off track,but mango is good to accompany any meat,poultry or fish dish ,it seems to anhance & bring out the flavour of the main dish!.Www@FoodAQ@Com
Apologies for going off track,but mango is good to accompany any meat,poultry or fish dish ,it seems to anhance & bring out the flavour of the main dish!.Www@FoodAQ@Com
This is perfect with Mango Chutney!. Serve with rice, potato & spinach curry and the chutney
VINDALOO CURRY
2 teaspoons cumin seeds
1 teaspoon brown sugar
2-3 dried red chillies
10 tablespoons vegetable oil
1 teaspoon whole black peppercorns
2 onions chopped into fine rings
1 teaspoon cardamom seeds
250ml water
1 cinnamon stick
1 kg lamb or beef, trimmed & cubed
1 ? teaspoons black mustard seeds
2!.5 cm fresh ginger, grated
1 teaspoon fenugreek seeds
4 cloves of garlic, chopped
5 tablespoons white vinegar (100ml)
1 tablespoon ground coriander
1 ? teaspoons salt
? teaspoon turmeric
Make the vindaloo paste by grinding the spices (cumin through to fenugreek), add vinegar, salt and sugar!.
Heat oil and fry the onions until dark brown and crisp, then remove with a slotted spoon to retain the oil and process with the ground spices and 2-3 tablespoons of water!. This paste may be frozen for later use!.
Pat dry the meat!. Put the garlic & ginger into a blender with 2-3 tablespoons of water and grind to a smooth paste!. Re-heat the oil in the pot and brown the meat in batches, removing each batch with a slotted spoon when done!. Add the garlic & ginger puree to the pot, reduce the heat and stir for a few minutes!. Add the coriander and turmeric, stir once or twice, then add the vindaloo paste, meat and 1 cup of water!. Bring to the boil, cover and simmer gently until the meat is soft and tender, stirring from time to time!. (usually about 1 hour for lamb, 2 hours for beef)!.
The curry will benefit greatly if made the day before and kept in the refrigerator overnight, re-heating before needed!.
!.Www@FoodAQ@Com
VINDALOO CURRY
2 teaspoons cumin seeds
1 teaspoon brown sugar
2-3 dried red chillies
10 tablespoons vegetable oil
1 teaspoon whole black peppercorns
2 onions chopped into fine rings
1 teaspoon cardamom seeds
250ml water
1 cinnamon stick
1 kg lamb or beef, trimmed & cubed
1 ? teaspoons black mustard seeds
2!.5 cm fresh ginger, grated
1 teaspoon fenugreek seeds
4 cloves of garlic, chopped
5 tablespoons white vinegar (100ml)
1 tablespoon ground coriander
1 ? teaspoons salt
? teaspoon turmeric
Make the vindaloo paste by grinding the spices (cumin through to fenugreek), add vinegar, salt and sugar!.
Heat oil and fry the onions until dark brown and crisp, then remove with a slotted spoon to retain the oil and process with the ground spices and 2-3 tablespoons of water!. This paste may be frozen for later use!.
Pat dry the meat!. Put the garlic & ginger into a blender with 2-3 tablespoons of water and grind to a smooth paste!. Re-heat the oil in the pot and brown the meat in batches, removing each batch with a slotted spoon when done!. Add the garlic & ginger puree to the pot, reduce the heat and stir for a few minutes!. Add the coriander and turmeric, stir once or twice, then add the vindaloo paste, meat and 1 cup of water!. Bring to the boil, cover and simmer gently until the meat is soft and tender, stirring from time to time!. (usually about 1 hour for lamb, 2 hours for beef)!.
The curry will benefit greatly if made the day before and kept in the refrigerator overnight, re-heating before needed!.
!.Www@FoodAQ@Com