Heat oil in skillet over medium heat.
Cook onion for 1-2 minutes or until soft.
Add curry paste and cook, stirring for 1 minute.
Add tomato paste, wine, mango and ginger chutney, lemon juice and water, and cook stirring for 5 minutes.
Allow to cool then process in a food processor with mayonnaise, coriander and cream until combined.
Combine chicken and sauce in a bowl.
Place lettuce on plates and spoon chicken mixture into lettuce.
Top with extra coriander and nuts.
Put nice small dollops of mango ginger chutney between the carrots.
ith Essence.
Place the chutney in a bowl on a
Bring the sugar, ginger, and 1/2 cup water
Put the mulberries, mango, 1/4 c water and
o my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092).
eat. Add onion, garlic and ginger and cook for 2-3
In a pan, mix together mango, vinegar, sugar, shallots, ginger, chiles, citrus peel
To make the chutney, heat 2 tablespoons olive oil a medium sauce pan over medium heat. Add onions and cook until golden and caramelized, about 8-10 minutes. Stir in chili flakes, ginger, mango, curry powder, honey, white wine vinegar and water.
Bring mixture to a boil, reduce to a simmer and cook until liquid has reduced by half and chutney has thickened, about 25-30 minutes. Remove from heat and stir in lemon zest and mint. Allow to cool to room temperature, then transfer to a jar and seal it tightly before refrigerating.
Place swordfish steaks in a large, shallow bowl. In a small bowl, mix lemon juice, dry sherry, ginger and mango chutney. Pour the mixture over swordfish steaks, turning steaks to coat. Cover, and marinate in the refrigerator 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Place swordfish steaks in a medium baking dish. Cover with marinade. Bake in the preheated oven 20 to 30 minutes, basting occasionally with marinade, until fish is easily flaked with a fork.
In a small bowl, combine chutney and lime juice.
Add chicken; toss to coat well. Season to taste. Set aside until required.
Spray an outdoor grill or grill pan with oil; preheat on high. Cook chicken 2-3 minutes each side, until cooked through.
In a bowl, combine yogurt, lime zest, and curry powder; season to taste.
Top the bottom of each roll with tomato, chicken, spinach, and cilantro. Finish with a dollop of curry yogurt.
Serve burgers with extra chutney.
entils.
To make the mango chutney:
Slice the spring onions
br>If desired, add Mango Pickle Chutney for extra spice.
Mix
Combine onion, garlic and lemon juice and let stand 15 minutes.
Add the mustard, celery, chutney and mayonnaise and stir until well-mixed.
Gently add the eggs and season. Depending on your taste, adjust the lemon and chutney.
Refrigerate (Lynne suggests 12-24 hours before serving).
When ready to serve--stir in almonds.
edium, and stir in the ginger and yellow bell pepper. Cook
combine all ingredients for the chutney.
Cover with plastic wrap & place in the refrigerator for at least one hour, to allow all the flavors to blend.
Combine all of the chutney ingredients in a nonreactive saucepan and bring to a boil.
Reduce the heat and simmer gently, uncovered, for about 45 minutes, stirring ocasionally, until thick and translucent.
Cool or chill before serving.
This chutney will keep for several weeks stored in a tightly covered container in the refrigerator.
If you wish, you may can the hot chutney in hot sterilized jelly jars, and seal with hot sterilized lids. No need to cook in a hot water bath, there is enough sugar and vinager to preserve.
trips. Wrap center of each mango bundle with 1 prosciutto strip
Place Mango Ponzu Sauce ingredients into blender and puree.
To finish: Combine first 10 ingredients, ahi thru kosher salt and mix together gently.
Garnish with cilantro and lime wedges.
ome together. Stir in the mango, raisins and zest. Scrape the