Mango Chutney Horseradish Sauce For Bbq Recipes

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MANGO CHUTNEY



Mango Chutney image

A Hawaiian chutney, excellent with pork or lamb. Also a treat with peanut butter on bread. Note: Common mangos are small and sweet even when half-ripe, not juicy.

Provided by Shirley Crowley

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 1h40m

Yield 240

Number Of Ingredients 17

3 cups distilled white vinegar
6 cups white sugar
6 cups brown sugar
1 teaspoon ground cinnamon
2 teaspoons ground ginger
4 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons ground nutmeg
5 small red hot chile peppers, seeded and chopped
1 teaspoon kosher salt
2 large onions, chopped
3 cloves garlic, chopped
1 cup golden raisins
1 cup raisins
½ cup fresh ginger root, chopped
16 cups sliced, semi-ripe mangos
½ cup sliced almonds

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.

Nutrition Facts : Calories 45.9 calories, Carbohydrate 11.6 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 12.5 mg, Sugar 10.3 g

SPICY MANGO CHUTNEY - RECIPE



Spicy Mango Chutney - Recipe image

A recipe for homemade mango chutney made with fresh chopped mangoes, sweet and spicy chili peppers and plenty of seasonings. It is sweet and savory and ready to add big flavor to your meals.

Provided by Mike Hultquist

Categories     Main Course     Salsa

Time 30m

Number Of Ingredients 13

2 tablespoons vegetable oil
1 small sweet onion (chopped)
1 medium red bell pepper (chopped)
2 serrano peppers (chopped)
1 teaspoon chopped fresh ginger
1 tablespoon yellow curry powder
1 teaspoon turmeric
1 teaspoon paprika
3 cups fresh chopped mango
Juice from half an orange
1 tablespoon apple cider vinegar
1 tablespoon sugar
Pinch of sea salt

Steps:

  • Heat a pot to medium heat and add the olive oil.
  • Add the onion, peppers and ginger and cook until they soften up, about 5 minutes.
  • Add the seasonings and cook another minute, stirring.
  • Add the mango, orange juice, apple cider vinegar, sugar and a pinch of salt. Reduce the heat and simmer the pot for 20 minutes, until the mango chutney is nicely softened and flavorful.
  • Enjoy!

Nutrition Facts : Calories 24 kcal, Carbohydrate 3 g, Sodium 1 mg, Sugar 3 g, ServingSize 1 serving

MANGO CHUTNEY-HORSERADISH SAUCE FOR BBQ



Mango Chutney-Horseradish Sauce for BBQ image

This sauce recipe was in our local TV guideand it is excellent. I used my own chutney in the recipe and used it on a hamburger. I think it will taste good on chicken too

Provided by Bergy

Categories     Sauces

Time 10m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 3

1/3 cup honey
1/3 cup horseradish, drained (from the jar)
1/3 cup mango chutney or 1/3 cup bergie's colonel grey chutney (Bergie's Colonel Grey's Chutney)

Steps:

  • Place all the ingredients in a blender or food processot and puree.
  • This sauce will keep covered in the fridge for several weeks.

SPICY CHUTNEY BARBECUE SAUCE



Spicy Chutney Barbecue Sauce image

Categories     Sauce     Fruit     Mustard     Sauté     Vinegar     Mango     Hot Pepper     Summer     Simmer     Bon Appétit

Yield Makes about 2 3/4 cups

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 12-ounce bottle chili sauce
1 9- to 10-ounce jar mango chutney
1/3 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 1/2 teaspoons hot pepper sauce (preferably habañero pepper)

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add onion; sauté until golden, about 5 minutes. Add garlic and stir 1 minute. Stir in chili sauce, chutney, vinegar, Worcestershire sauce, and mustard; bring to boil. Reduce heat to medium-low and simmer until mixture is reduced to 2 3/4 cups, stirring frequently, about 10 minutes. Stir in hot pepper sauce. Transfer sauce to bowl; cool to room temperature, about 1 hour. (Can be made 3 days ahead. Cover; chill. Bring to room temperature before serving.)

COCONUT SHRIMP WITH MANGO HORSERADISH



Coconut Shrimp with Mango Horseradish image

Provided by Robert Irvine : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 cup unsweetened shredded coconut
1 1/2 cups panko (Japanese breadcrumbs), slightly crushed
1 cup diced mango, fresh or frozen
1 tablespoon granulated sugar
1 teaspoon Sriracha
1/4 cup horseradish
1 1/2 cups lager beer
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon Cajun spice
1 egg yolk
8 cups vegetable oil
1 cup seasoned all-purpose flour
Salt and ground white pepper
2 dozen shrimp, 21 to 25 count, peeled and deveined shrimp, tail on

Steps:

  • For the breading: In a small bowl, blend the coconut and panko and hold at room temperature until breading.
  • For the sauce: In a medium saucepan over medium-high heat, cook the mangos with 1/4 cup cold water and the sugar until the mangos have started to break down, stirring throughout. This should take 10 to 12 minutes. Next, add the Sriracha and continue to cook for 5 minutes. Remove from the heat and puree in a food processor or blender. Then add the horseradish. Serve or hold.
  • For the beer batter: In a medium mixing bowl, blend the lager, flour, baking powder, Cajun spice and egg yolk with a whisk; the batter should be thick like pancake batter consistency. If additional flour or liquid is needed, add and whisk again and hold cold until breading.
  • For the shrimp: Heat the oil in a deep-fryer to 325 degrees F. Season the flour with salt and pepper. Lightly coat the shrimp, excluding the tails, with the seasoned flour, then dip in the beer batter. Evenly coat with the coconut breading, and repeat the process until all the shrimp have been dressed.
  • Carefully place the shrimp in the fryer and cook until golden brown. Repeat the process until all the shrimp have been cooked. Serve with the mango sauce.

ROAST FIVE-SPICE DUCK WITH HONEYED-MANGO CHUTNEY SAUCE



Roast Five-Spice Duck with Honeyed-Mango Chutney Sauce image

Provided by Duy Pham

Categories     Duck     Ginger     Poultry     Roast     Dinner     Mango     Spice     Fall     Anniversary     Honey     Anise     Party     Soy Sauce     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

4 quarts water
2 cups salt
2 cups (packed) brown sugar
1 onion, quartered
1 orange, quartered
12 whole star anise*
10 garlic cloves, crushed
1/2 cup sliced fresh ginger
1/4 cup soy sauce
3 tablespoons Chinese five-spice powder*
6 cups cold water
2 6-pound whole ducks
Honeyed-Mango Chutney Sauce

Steps:

  • Bring first 10 ingredients to boil in large pot; boil 30 minutes. Remove from heat. Stir in 6 cups cold water. Cool completely. Add ducks to brine, immersing entirely. Cover and refrigerate at least 8 hours and up to 18 hours.
  • Preheat oven to 425°F. Place rack in roasting pan. Remove ducks from brine and drain well. Pat dry with paper towels. Place ducks on rack in pan. Roast ducks 45 minutes. Remove excess fat from pan with baster. Continue roasting until instant-read thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer. Let rest 30 minutes.
  • Cut each duck in half and transfer each half to plate. Spoon Honeyed-Mango Chutney Sauce alongside and serve.
  • *Available at Asian markets and specialty foods stores, and in the spice section of some supermarkets.

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