Tropical Chutney Recipes

JERK CHICKEN THIGHS WITH TROPICAL CHUTNEY

Steps:

• For the jerk chicken: In a gallon-size ziptop bag, mix together the allspice, brown sugar, garlic powder, onion powder, salt, cumin, ginger, nutmeg, black pepper, cayenne, cinnamon, cloves, orange juice and 2 tablespoons of the olive oil. Trim the chicken thighs and marinate in the bag at room temperature for up to 45 minutes while you make chutney.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs and cook until cooked through, 3 to 4 minutes per side.
• For the tropical chutney: Combine the vinegar, honey, coriander, cinnamon and cloves in a small saucepot and bring to a boil. Add the mango, papaya, pineapple, garlic, jalapeno, ginger and a pinch each of salt and pepper and lower the heat to medium low. Cook until the fruit has softened and absorbed all the liquid, about 40 minutes.
• Serve the chutney with the jerk chicken.

TROPICAL CHUTNEY

Steps:

• Combine 1/2 cup nectar, sugar, lime juice, ginger, and garlic in large skillet, and set over medium-high heat; bring to a boil, and reduce heat to medium; let simmer until syrupy, 8 to 10 minutes. Raise heat to medium high; add mango and pineapple. Cook, tossing, until fruit is glazed, about 10 minutes.
• Transfer to bowl. Add jalapeno, red pepper, and cilantro; toss. Add remaining 2 tablespoons nectar to pan; scrape up cooked-on bits. Pour into bowl. Adjust seasoning. Serve immediately, or refrigerate up to a few days

TROPICAL SPICED CHUTNEY

Steps:

• Rinse jars (each 8 ounces) and their matching lids with boiling water, then leave upside down to drain on a kitchen towel.
• Peel mango, cut into slices, approximately 1/2 inch thick around the pit. Cut slices into small dice.
• Peel papaya and scoop out the seeds. Cut into bite-sized pieces.
• Remove outer husk of cape gooseberries.
• Peel the onions and cut into approximately 1-inch dice. Peel and finely mince ginger root.
• Rinse chile pepper and cut into very thin slices. (Remove seeds if you prefer less heat.)
• Heat sugar in a pot, stirring, until it melts, then stop stirring and cook until caramel is light brown.
• Add onions, ginger and chile. Stir in vinegar and apple juice and cook, stirring, until caramel has dissolved completely.
• Add mango, papaya and gooseberries to pot. Simmer over low heat, stirring occasionally, for about 25 minutes. Season with salt and pepper.
• Spoon hot chutney into prepared jars and secure lids. Let stand upside down for 5 minutes, then turn right sides up and let cool completely. Tip: To preserve for longer, process jars according to manufacturer's instructions. Chutney tastes best 2-3 months after preparation.

MANGO CHUTNEY CHICKEN SALAD

Steps:

• In a large bowl, combine the diced chicken, celery, onion, scallions, currants and macadamia nuts. Toss to combine and set aside.
• In a small bowl, whisk together the mayonnaise, sour cream, chutney and parsley until smooth. Taste for seasonings and adjust as necessary.
• Pour the dressing over the salad and toss until the dressing evenly coats the chicken salad.
• Cover and refrigerate for an hour or two for the flavors to marry. Serve over mixed greens, on a brioche or sandwich roll or in a pineapple or papaya boat.

SPICY TROPICAL FRUIT CHUTNEY

Steps:

• In a large saucepan, combine the vinegar, honey, brown sugar, coriander, cinnamon stick, cloves and bay leaf and bring to a simmer.
• Add the pineapple, mango, papaya, garlic, ginger and Scotch bonnet and season lightly with salt and white pepper.
• Simmer over low heat for 30 minutes.
• Let cool.
• Discard the cinnamon and bay leaf.
• Serve at room temperature or chilled.
• **The chutney can be refrigerated for up to 2 weeks.

TROPICAL DRIED-FRUIT CHUTNEY

Steps:

• Scrape seeds from vanilla bean into heavy medium saucepan. Add bean, Sherry, cinnamon sticks, and star anise. Bring to simmer over medium heat. Add all dried fruits; return to simmer, stirring occasionally. Simmer until Sherry is almost evaporated, stirring occasionally, about 15 minutes. Remove from heat. Mix in enough pineapple juice by tablespoonfuls to moisten chutney. Transfer to bowl, cover, and refrigerate until cold, at least 3 hours. (Chutney can be made 1 day ahead. Keep refrigerated.)
• Remove vanilla bean, cinnamon sticks, and star anise from chutney. Mix in mint and cilantro and serve.
• *Brown star-shaped seedpods; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

TROPICAL TOFU SALAD WITH CHUTNEY MAYONNAISE

Steps:

• Steam the broccoli in a large saucepan until bright green and just tender-crisp, about 3 minutes. Transfer to a colander and rinse with cool water until the broccoli stops steaming.
• In a mixing bowl, combine the broccoli with the tofu, mango, celery, and optional walnuts. Stir together.
• Combine the mayonnaise and chutney in a small bowl and stir until smoothly blended. Pour into the salad and toss gently.
• To serve, divide the greens among individual plates, mound a small amount of the salad on each, and top with some sprouts.
• This is delicious served with Coconut-Curry Bean Thread Noodles (page 115) for a meal that's not just about salad.
• Pair with one of the simple Asian-style noodle side dishes under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121).
• Calories: 430
• Total Fat: 21g
• Protein: 26g
• Carbohydrates: 40g
• Fiber: 5g
• Sodium: 800mg