KosherEye
<<< o >>> How To Make a Shlissel Challah <<< o >>> MATZO BREI – 8 WAYS <<< o >>> Haley's Corker 5 in 1 Wine Tool <<< o >>> Sipping at the Seders <<< o >>> Haley’s Corker 5 in 1 Wine Tool <<< o >>> PASSOVER TIPS, LINKS & INFORMATION <<< o >>> Cook in Israel <<< o >>> Stuffed Roll of Beef - with a "bit on the side" <<< o >>> Special Discount for KosherEye Readers tst <<< o >>> Frogs in the Bed Giveaway March 2014 <<< o >>>

Kosher Side Dishes



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


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods