Marvellous Mango Salsa

Total Time
25mins
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!

Ingredients Nutrition

Directions

  1. Peel and dice mangoes to about 1/4 inch (1cm) dice. Set aside.
  2. Peel tomatoes and remove seeds, then chop rough. Set aside.
  3. Mince together shallots, ginger, habanero (s), including seeds. Set aside.
  4. In large frypan, heat half the oil on medium heat.
  5. Gently saute shallots, ginger, pepper mixture.
  6. When shallots are golden brown add remaining oil and mangoes.
  7. Saute until warmed through.
  8. Blend in tomatoes, olives, cilantro and simmer until mangoes soft.

Reviews

(1)
Most Helpful

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!!!

Tricia Mendes January 19, 2010

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