Recipe by Manami
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.
Top Review by marinecopper
I only used the chutney part of this recipe and served it alongside my own grilled mahi mahi. It was fabulous. It is easy to do, if you don't mind chopping vegetables. For those who haven't mastered how to dice a mango, it might be messy. (My secret is to cut the mango with the skin into four slices around the seed, and then dice it on the peel then scrape the diced fruit off the peel). It was so easy after the chopping, just simmer and cool. Looks colorful and fancy too, I may try and take a picture.. I did add a little salt.
- 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
Directions See How It's Made
- 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.
- 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.