Prep 15 mins
Cook 10 mins
This appeared in the Food section of the Ottawa Citizen,Jan30/02 and was the first prize winner at the cook off sponsored by the Scottsdale Visitors Bureau,their second annual salsa challenge.The originator,Timothy Festeryga,is a chef at the prestigious Ottawa,Ont. Hotel Chateau Laurier, now part of the Fairmont Group of hotels. Mr. F says it goes well with corn chips or any white meat (chicken ,pork) or seafood. I know you asked for a chutney but this Canadian recipe for a salsa recipe (spicy) took the gold at the Grand Canyon State culinary cook off in Scottsdale, Arizona this past year for Timothy Festeryga of Ottawa,Canada, a chef at the prestigious hotel Chateau Laurier in Ottawa. It was printed in the Ottawa Citizen newspaper Jan 30/02. I hope you will try it. Bon apetite!
- 4 mangoes, hard to touch
- 4 medium tomatoes
- 6 shallots
- 1 inch fresh gingerroot
- 1 -2 habanero pepper (2 if you like it very spicy)
- 1⁄2 cup sesame oil
- 12 black olives, pitted
- 1⁄2 cup fresh cilantro, loosely packed
- Peel and dice mangoes to about 1/4 inch (1cm) dice. Set aside.
- Peel tomatoes and remove seeds, then chop rough. Set aside.
- Mince together shallots, ginger, habanero (s), including seeds. Set aside.
- In large frypan, heat half the oil on medium heat.
- Gently saute shallots, ginger, pepper mixture.
- When shallots are golden brown add remaining oil and mangoes.
- Saute until warmed through.
- Blend in tomatoes, olives, cilantro and simmer until mangoes soft.
Oh, yes! Fabulous combination of tastes and textures. But, I did not cook anything - we had it all raw, and what a hit! Will now be a favourite every time there are mangoes in the shops - like now!!!