← Back to Search Results
Southwestern
Hot Mango Chutney Recipe-501

Photo by:
Comments: 0
 

Recipe

Yield: Makes about 2 cups

Ingredients

  • 1 dried New Mexican chile pepper pod, soaked in warm water for 20 minutes
  • 2 large ripe mangoes, peeled and cut into ½-inch slices
  • 1 tablespoon tequila
  • 1 teaspoon sugar
  • 2 tablespoons pinon nuts, toasted

Directions

Remove the stem, seeds, and veins from the chile and cut into needle-thin julienne.

In a saucepan, combine the mangoes, tequila and sugar over moderate heat. Stir with a wooden spoon until the sugar dissolves and the mangoes begin to give off their juice. Add the chile julienne and cook for another 2 to 3 minutes. Set aside to cool.

When the mixture has cooled, fold in the pinon nuts.

Serve at room temperature with Turkey Mole.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 32 servings.

14kcal (1%)
1mg (0%)
4mg (6%)
5mcg RAE (0%)
24mg
3mg
0g
2g
0g
2g
0mg (0%)
0mg (0%)
0g (0%)
0g (1%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

desserts-4-today Desserts 4 Today
by Abby Dodge
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
food-to-live-by Food to Live By
by Myra Goodman
living-raw-food Living Raw Food
by Sarma Melngailis
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
lucid-food Lucid Food
by Louisa Shafia
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?