Jalapeño Mango Chutney Recipe

Delicious Mango Jalapeno Chutney It's Raining Green

WEBJun 24, 2021 · Prep all the ingredients, chop up mangoes, peel garlic and ginger and cut the jalapenos. Place the chopped up mango, jalapenos …

1. Place the chopped up mango, jalapenos and coconut sugar on a pan and cook on medium heat, stirring occasionally until mango and jalapeno start to soften and brown (around 18-20 minutes)
2. In the meantime, blend shallots, garlic, ginger and lime juice in a small blender to a paste.
3. Add the blended mixture, salt and vinegar to the pan and stir for a few minutes until everything is well incorporated.
4. Use a hand masher to mash everything up till the chutney turns thick.

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Coconut Milk Chicken (Oven, Stove Top or Instant Pot)

WEBJul 16, 2020 · If cooking in oven, feel free to add a few tablespoons of coconut marinade on top. Then, place in an oiled baking dish and cook …

Rating: 4.8/5(9)
1. Add the marinade ingredients to a small bowl and whisk to combine. Place the chicken in a shallow baking dish or Ziploc bag and cover with marinade. Refrigerate for 3 hours or up to 24 hrs.
2. Once marinated, reserve 1/2 of the marinade and discard the rest.
3. Place marinated chicken breasts in a skillet or in a baking dish with 1 tbsp oil. Sprinkle with salt and pepper.
4. If cooking on stove top, add a few tbsp of the reserved coconut milk if desired, to moisten. Then, cook for about 20 minutes on medium high heat or until no longer pink inside and internal temperature reaches 163F. Rest chicken for 5 minutes before slicing.

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Spicy Caribbean Pineapple or Mango Chutney

WEBMay 3, 2021 · 3. Add the remaining ingredients to the pan. 4 Stir to combine and leave to boil on a medium heat for 30 minutes stirring occasionally …

1. Peel the onions and chop.Using a large heavy pan, heat the oil then add the onions and cook until they become transparent. Make sure you don't let the onions brown as this will result in a bitter taste.
2. Add the remaining ingredients to the pan. Stir to combine and leave to boil on a medium heat for 30 minutes stirring occasionally to ensure nothing sticks to the bottom of the pan.
3. After 30 minutes, turn the heat down and let the chutney reduce down until it becomes a thick jam like consistency. This should take between 1 1/2 to 2 hours. Stir every now and again to prevent sticking to the bottom of the pan. When the chutney has reduced enough so it is thick (like jam), you can use a potato masher to mash it down or if you like the texture lumpy, leave as it is. I have mashed mine (in the photo above) until it is only slightly lumpy.
4. If you are going to use the chutney within the next few days, it will keep nicely in the fridge once cooled, in an air tight container.

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