Best Mango And Fresh Pepper Chutney Recipes

Roasted Whole Snapper with Mango and Fresh Pepper Chutney image

Provided by Martha Stewart

Number Of Ingredients 8

1 three-pound whole red snapper, scaled and cleaned
1/2 cup tamarind nectar
3 tablespoons olive oil
Salt and freshly ground black pepper
1 two-inch piece fresh ginger, thinly sliced
10 sprigs fresh cilantro
1 lime, thinly sliced
Mango and Fresh Pepper Chutney

Steps:

Heat oven to 425 degrees. Rinse fish, and pat dry. Drizzle with tamarind nectar and oil; season inside and out with salt and pepper.
Stuff fish with ginger, cilantro, and lime. Place in roasting pan, and roast until flesh is white, opaque, and moist, about 30 minutes.
Place on platter. Spoon hot chutney over fish.

Mango and Fresh Pepper Chutney image

Provided by Martha Stewart

Yield Makes 8 cups

Number Of Ingredients 13

1 jalapeno, or small poblano pepper
8 ripe mangoes
1 medium onion, halved, and very thinly sliced
1 cup golden raisins
1/2 cup cider vinegar
1 cup packed light-brown sugar
3 to 4 fresh, small red and green hot peppers
Juice and grated zest of 2 lemons
2 tablespoons freshly grated ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup blanched almonds, lightly toasted

Steps:

Roast jalapeno over a gas flame or under broiler until blackened, turning as needed. Transfer to small bowl, cover tightly with plastic, and let steam until cool enough to handle, about 10 minutes. Peel, seed, and stem pepper. Reserve any liquid collected in bowl. Cut pepper into 1/8-inch strips. Set aside.
Peel mangoes; cut into 1 1/2-inch pieces. Transfer to medium saucepan. Add onion, raisins, vinegar, and sugar; stir. Place over medium-low heat; cook, stirring often, until sugar has dissolved and liquid has been released from mangoes, 8 to 10 minutes.
Seed and devein fresh hot peppers. Cut into 1/4- to 1/2-inch pieces. Add to mango mixture. Add reserved pepper strips and any reserved liquid. Stir into mixture with lemon juice and zest, ginger, cinnamon, salt, and pepper. Reduce heat to low, continue cooking, stirring to avoid scorching, until mixture has thickened, 35 to 50 minutes. Remove; transfer to medium bowl. Stir in almonds. Let cool to room temperature. Transfer to an airtight container.