CHILE SPICED MANGO RECIPES

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MANGO CHUTNEY RECIPE | ALTON BROWN | FOOD NETWORK



Mango Chutney Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     condiment

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield about 4 cups

Number Of Ingredients 13

4 pounds fresh mangos, ripe but not too soft, peeled
3 tablespoons vegetable oil
1 teaspoon chile flakes
2 1/2 cups medium dice red onion
1/4 cup minced fresh ginger
1 cup small dice red bell pepper
8 ounces unsweetened pineapple juice
4 ounces cider vinegar
1/2 cup brown sugar
1 1/2 tablespoons curry powder
Kosher salt and fresh ground white pepper
1/2 cup raisins or golden raisins
1/2 cup toasted, roughly chopped macadamia nuts

Steps:

  • Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.
  • In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.
  • In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.

SPICED ORANGE CRUMBLE COOKIES RECIPE - NYT COOKING



Spiced Orange Crumble Cookies Recipe - NYT Cooking image

Citrus in three forms — fresh zest, juice and preserves — gives buttery baked goods a nice bright flavor. This crisp brown sugar cookie is baked with orange marmalade, then topped with a grating of orange zest after it comes out of the oven for layers of citrus freshness. With a dash of clove and black pepper, it’s reminiscent of the piney, spiced scents of winter fir. You’ll love the aroma that fills your kitchen while they bake, and enjoy them with tea and coffee.

Provided by Yewande Komolafe

Total Time 1 hours 15 minutes

Yield 16 cookies

Number Of Ingredients 11

1/2 cup/115 grams cold unsalted butter, cut into ½-inch cubes, plus more at room temperature for brushing the pan
1 1/3 cups/175 grams all-purpose flour
3/4 cup/80 grams almond flour
3/4 cup packed/160 grams dark brown sugar
1 teaspoon kosher salt (Diamond Crystal)
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
1/4 cup/57 grams heavy cream
6 tablespoons/142 grams orange marmalade
1 whole orange
Confectioners’ sugar, for dusting

Steps:

  • Position a rack in the middle of the oven and heat the oven to 350 degrees. Butter a 9-inch springform pan.
  • In a medium bowl, combine the flour, almond flour, brown sugar, salt, cloves and black pepper. Rub the butter into the flour mixture using your fingers until small pebbles form. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Pour the cream over the mixture, stir just until combined and squeeze until the dough forms ¾-inch clumps. Transfer a little less than half of the crumble (1½ loosely packed cups/210 grams) to a small bowl and refrigerate.
  • Transfer the remaining dough to the buttered pan and flatten into an even layer by pressing into the bottom of the pan with a glass. Bake on the middle rack until the edges are golden brown and begin to pull away from the sides of the pan, about 22 to 25 minutes. Cool in the pan for at least 10 minutes. If you tap the surface of the cookie, it should sound hollow.
  • Spread the orange marmalade in an even layer over the surface. Sprinkle the reserved crumble over the top. Return to the oven and bake until the top is golden brown, about 35 minutes. Zest the orange directly over the top while the crumble is still warm. Cool completely in the pan, then run a knife along the edges of the crumble before releasing the sides. Dust with confectioners’ sugar, cut into wedges and serve.

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