Best Plantain Chutney Recipes

Grilled Swordfish with Pineapple Plantain Chutney image

Yield Serves 4

Number Of Ingredients 13

Chutney
2 tablespoons butter
1 ripe plantain, peeled, chopped
2 cups chopped peeled fresh pineapple
1/2 cup of dry white wine
1/2 cup chicken stock or canned low-salt broth
1/2 serrano chili, seeded, minced
Fish
1/2 cup fresh lime juice
1/3 cup chopped shallots
1 tablespoon plus 1 teaspoon honey
1/4 cup olive oil
4 8-ounce swordfish steaks

Steps:

For Chutney:
Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add plantain; sauté until golden, about 8 minutes. Remove from heat. Mix pineapple, 1/2 cup wine, stock and chili in heavy medium saucepan. Stir over medium heat until most of liquid evaporates and pineapple is soft, about 10 minutes. Add plantain and stir to blend. Season with salt and pepper.
For fish:
Prepare barbecue (medium-high heat) or preheat broiler. Mix lime juice, shallots and honey in blender. Gradually add oil and blend well. Brush mixture liberally over fish. Season fish with salt and pepper.
Grill fish until cooked through, basting with lime mixture, about 4 minutes per side. Serve with chutney.

Grilled Swordfish With Pineapple-Plantain Chutney image

Provided by evelynathens

Categories Pineapple

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 ripe plantain, peeled, chopped
2 cups chopped peeled fresh pineapple
1/2 cup dry white wine
1/2 cup chicken stock or 1/2 cup canned low sodium chicken broth
1/2 serrano chili, seeded, minced
1/2 cup fresh lime juice
1/3 cup chopped shallot
1 tablespoon honey
1 teaspoon honey
1/4 cup olive oil
32 ounces swordfish steaks

Steps:

For Chutney: Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add plantain; sauté until golden, about 8 minutes. Remove from heat. Mix pineapple, 1/2 cup wine, stock and chili in heavy medium saucepan. Stir over medium heat until most of liquid evaporates and pineapple is soft, about 10 minutes. Add plantain and stir to blend. Season with salt and pepper.
For fish: Prepare barbecue (medium-high heat) or preheat broiler. Mix lime juice, shallots and honey in blender. Gradually add oil and blend well. Brush mixture liberally over fish. Season fish with salt and pepper.
Grill fish until cooked through, basting with lime mixture, about 4 minutes per side. Serve with chutney.

Nutrition Facts : Calories 666.2, Fat 35, SaturatedFat 9.3, Cholesterol 165.9, Sodium 284.2, Carbohydrate 37.5, Fiber 2.4, Sugar 21.9, Protein 47

Plantain Chutney image

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 13

1/4 cup Spiced Butter, or 4 tablespoons (1/2 stick) unsalted butter
1/4 cup olive oil
2 medium baking potatoes, peeled and cut into 3/4-inch cubes
2 medium white onions, sliced
3 cloves garlic, sliced
1 piece (3 inches) fresh ginger, peeled and grated
2 tablespoons mustard seeds
2 tablespoons Green Curry Paste
1 teaspoon chile powder
1 teaspoon ground cardamom, preferably freshly ground
4 green plantains, peeled, quartered lengthwise, and cut into 3/4-inch pieces
Coarse salt
2 scallions, trimmed and chopped

Steps:

Melt butter with olive oil in a large saute pan over low heat. Add potatoes, stirring to coat, and cook, stirring, until golden brown, 10 to 15 minutes.
Add onion, garlic, ginger, mustard seeds, curry paste, chile powder, and cardamom. Stir well and cook until onions are tender, about 20 minutes.
Add plantains, and cook until softened, about 10 minutes. Let cool. Season with salt; stir in scallions just before serving. Plantain chutney may be kept in an airtight container, refrigerated up to 3 days.