Best Mango Chutney Horseradish Sauce For Bbq Recipes

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SPICY CHUTNEY BARBECUE SAUCE



Spicy Chutney Barbecue Sauce image

Categories     Sauce     Fruit     Mustard     Sauté     Vinegar     Mango     Hot Pepper     Summer     Simmer     Bon Appétit

Yield Makes about 2 3/4 cups

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 12-ounce bottle chili sauce
1 9- to 10-ounce jar mango chutney
1/3 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 1/2 teaspoons hot pepper sauce (preferably habañero pepper)

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add onion; sauté until golden, about 5 minutes. Add garlic and stir 1 minute. Stir in chili sauce, chutney, vinegar, Worcestershire sauce, and mustard; bring to boil. Reduce heat to medium-low and simmer until mixture is reduced to 2 3/4 cups, stirring frequently, about 10 minutes. Stir in hot pepper sauce. Transfer sauce to bowl; cool to room temperature, about 1 hour. (Can be made 3 days ahead. Cover; chill. Bring to room temperature before serving.)

MANGO BARBECUE (BBQ) SAUCE



Mango Barbecue (Bbq) Sauce image

Make and share this Mango Barbecue (Bbq) Sauce recipe from Food.com.

Provided by Ambervim

Categories     Sauces

Time 25m

Yield 4 Cups

Number Of Ingredients 8

1 cup mango chutney
1 cup onion, finely chopped
1 tablespoon minced garlic
28 ounces plum tomatoes, crushed with juices (canned ok)
2 tablespoons cider vinegar
1 tablespoon molasses
1 teaspoon Tabasco sauce (or other spicy kick)
1 ripe mango, cubed

Steps:

  • Combine all ingredients in heavy saucepan. Simmer covered on low heat for 20 minutes or until sauce thickens. Puree with stick blender.
  • OR.
  • Cool slightly.
  • Puree sauce in food processor.

Nutrition Facts : Calories 121.7, Fat 0.8, SaturatedFat 0.1, Sodium 22.5, Carbohydrate 28.6, Fiber 4.5, Sugar 21.3, Protein 3

MAPLE MANGO BBQ SAUCE



Maple Mango BBQ Sauce image

Best left in the refrigerator overnight to blend flavors, but you will be lucky if this sauce lasts a day, it is too good! You can adjust ingredients to taste.

Provided by Kittencalrecipezazz

Categories     Sauces

Time 25m

Yield 2 1/2 cups (approx)

Number Of Ingredients 13

1/2 cup maple syrup
1/2 cup mango chutney
1/2 cup ketchup
1/2 cup favorite bottled barbecue sauce
1/2 cup tomato sauce
1 tablespoon ginger powder
1 tablespoon onion powder
2 teaspoons celery salt
1 tablespoon lemon pepper
1 -2 tablespoon louisianna hot sauce (optional or to taste)
1 lemon, juice of
cayenne pepper (optional or to taste)
salt

Steps:

  • Mix all ingredients in a saucepan.
  • Place on top of the stove over medium-low heat; cook for about 20 minutes without letting the sauce boil just to combine all ingredients and heat the sauce, stirring occasionally and adjusting the hot sauce and/or cayenne pepper and salt.
  • Cool to room temperature then chill.

COCONUT SHRIMP WITH MANGO HORSERADISH



Coconut Shrimp with Mango Horseradish image

Provided by Robert Irvine : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 cup unsweetened shredded coconut
1 1/2 cups panko (Japanese breadcrumbs), slightly crushed
1 cup diced mango, fresh or frozen
1 tablespoon granulated sugar
1 teaspoon Sriracha
1/4 cup horseradish
1 1/2 cups lager beer
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon Cajun spice
1 egg yolk
8 cups vegetable oil
1 cup seasoned all-purpose flour
Salt and ground white pepper
2 dozen shrimp, 21 to 25 count, peeled and deveined shrimp, tail on

Steps:

  • For the breading: In a small bowl, blend the coconut and panko and hold at room temperature until breading.
  • For the sauce: In a medium saucepan over medium-high heat, cook the mangos with 1/4 cup cold water and the sugar until the mangos have started to break down, stirring throughout. This should take 10 to 12 minutes. Next, add the Sriracha and continue to cook for 5 minutes. Remove from the heat and puree in a food processor or blender. Then add the horseradish. Serve or hold.
  • For the beer batter: In a medium mixing bowl, blend the lager, flour, baking powder, Cajun spice and egg yolk with a whisk; the batter should be thick like pancake batter consistency. If additional flour or liquid is needed, add and whisk again and hold cold until breading.
  • For the shrimp: Heat the oil in a deep-fryer to 325 degrees F. Season the flour with salt and pepper. Lightly coat the shrimp, excluding the tails, with the seasoned flour, then dip in the beer batter. Evenly coat with the coconut breading, and repeat the process until all the shrimp have been dressed.
  • Carefully place the shrimp in the fryer and cook until golden brown. Repeat the process until all the shrimp have been cooked. Serve with the mango sauce.

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