MANGO CHUTNEY RECIPES FOR FISH RECIPES

Name: Mango Chutney Glazed Fish
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1/4 cup vegetable oil (more or less); 1 cup red onion, diced; 1 cup red bell pepper; 1/2 cup green bell pepper (more if you choose); 1/2 cup orange bell pepper (more if you choose); 2 tablespoons minced fresh ginger; 1 -2 tablespoon minced jalapeno pepper (optional); 1 1/2 cups white vinegar; 1 cup white sugar; 3 cups mangoes, cut in 1/2-inch dice; 2 teaspoons freshly grated gingerroot; 2 garlic cloves, crushed; 1/3 cup prepared mango chutney; 3/4 teaspoon ground coriander; 3/4 teaspoon ground cumin; 3/4 teaspoon ground turmeric; 1 3/4 tablespoons oil; 4 white fish fillets, cutlets; 2/3 cup plain low-fat yogurt; 3 tablespoons plain low-fat yogurt; 3/4 cucumber, finely diced

MANGO CHUTNEY GLAZED FISH RECIPE - FOOD.COM

Mango Chutney Glazed Fish Recipe - Food.com image

They have told me that this is very good! I don't like or eat mangoes and I don't love fish, so this a combination of recipes and experiments from the kitchen and the whole kitchen staff and other staff members, that are my guinea pigs! Didn't allow for cooking time for chutney since that should be made ahead of time.

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1/4 cup vegetable oil (more or less)
1 cup red onion, diced
1 cup red bell pepper
1/2 cup green bell pepper (more if you choose)
1/2 cup orange bell pepper (more if you choose)
2 tablespoons minced fresh ginger
1 -2 tablespoon minced jalapeno pepper (optional)
1 1/2 cups white vinegar
1 cup white sugar
3 cups mangoes, cut in 1/2-inch dice
2 teaspoons freshly grated gingerroot
2 garlic cloves, crushed
1/3 cup prepared mango chutney
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
3/4 teaspoon ground turmeric
1 3/4 tablespoons oil
4 white fish fillets, cutlets
2/3 cup plain low-fat yogurt
3 tablespoons plain low-fat yogurt
3/4 cucumber, finely diced

Steps:

MANGO CHUTNEY: Can be stored up 2 weeks.
In a saucepan, heat oil over medium-high heat until hot but not smoking.
Add red onion, and cook until translucent, 4 to 5 minutes. Add green, yellow and red peppers. Stir for 1 minute.
Add ginger, jalapeño peppers (if using), white vinegar, white sugar and mangoes.
Simmer for 15-20 minutes, stirring occasionally, until the liquid has thickened slightly.
Remove from heat, and allow to cool to room temperature. *Store in airtight container, refrigerated for up to 2 weeks.* Yield 4 cups, can be used on chicken, pork, vegetables and pasta to name a few.
FISH:.
Combine ginger, garlic, chutney and spices well.
Marinate fish in mixture for at least 30 minutes.
Heat oil in saucepan over moderate heat; cook fish 4-5 minutes on each side, or until cooked.
Combine yogurt and cucumber together well.
Serve fish with yogurt and salad; & a nice Sauvignon Blanc or White Zinfandel.

Nutrition Facts : Calories 630, FatContent 22.6, SaturatedFatContent 3.5, CholesterolContent 64.8, SodiumContent 116, CarbohydrateContent 84.9, FiberContent 4.8, SugarContent 76.3, ProteinContent 22.4

MANGO CHUTNEY RECIPE | ALLRECIPES

Mango Chutney Recipe | Allrecipes image

A Hawaiian chutney, excellent with pork or lamb. Also a treat with peanut butter on bread. Note: Common mangos are small and sweet even when half-ripe, not juicy.

Provided by Shirley Crowley

Categories Side Dish Sauces and Condiments Chutney Recipes

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 4 quarts

Number Of Ingredients 17

Ingredients

3 cups distilled white vinegar
6 cups white sugar
6 cups brown sugar
1 teaspoon ground cinnamon
2 teaspoons ground ginger
4 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons ground nutmeg
5 small red hot chile peppers, seeded and chopped
1 teaspoon kosher salt
2 large onions, chopped
3 cloves garlic, chopped
1 cup golden raisins
1 cup raisins
½ cup fresh ginger root, chopped
16 cups sliced, semi-ripe mangos
½ cup sliced almonds

Steps:

In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.
Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.

Nutrition Facts : Calories 45.9 calories, CarbohydrateContent 11.6 g, FatContent 0.2 g, FiberContent 0.3 g, ProteinContent 0.2 g, SodiumContent 12.5 mg, SugarContent 10.3 g

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