KosherEye
<<< o >>> Passover Recipe Substitute List 2015 <<< o >>> Lenox Service for 8 Spring Bouquet <<< o >>> Spring Seder Plate <<< o >>> Kosher Kitchen Remodeling Part 2 <<< o >>> GIR Silicone Spatulas <<< o >>> Sweet and Sour Chicken - 2 Duck Goose <<< o >>> Frozen Vegetables - To Thaw or Not to Thaw <<< o >>> Spiritual Kneading through the Jewish Months <<< o >>> Carly Q Art Giveaway <<< o >>> Zachlawi <<< o >>>
Bookmark and Share
Mango Chutney PDF Print E-mail

KosherEye.com

Created for KosherEye.com by Chef Shaya Klechevsky

Ingredients:

1 tablespoon  First Cold Press Olive Oil
½ cup shallots, finely diced
Pinch of salt
2 cups small diced mango (riper the better)
½ cup white wine vinegar
¼ cup sugar
2 tablespoons  cornstarch
2 tablespoons water

Directions:

Heat the olive oil in a saucepan and sauté the shallots. Season with a pinch of salt,  and cook for about 2 minutes, until tender and translucent – not browned.

Add diced mango and continue to sauté for about 2 more minutes.

Add the white wine vinegar and sugar. Mix them together in the pan and bring mixture to a boil.

In a separate bowl, whisk together the cornstarch and water until smooth, then stir the cornstarch mixture into the mango mixture and bring to a boil.

Cook the chutney for about 4 minutes, stirring constantly.

Remove from heat and cool to room temperature. Place chutney in a container, cover with plastic wrap and set aside until ready to use.  If not using immediately, refrigerate.  Bring to room temperature prior to using as part of Turkey Chop with Coconut-White Wine Sauce recipe.

Note:

4 Servings
Parve

 
<< Start < Prev 1441 1442 1443 1444 1445 1446 1447 1448 1449 1450 Next > End >>

Page 1446 of 1627
round-facebook round-twitter pinterest round-rss
kol_foods