Cuban Ahi With Banana Mango Chutney Recipes

CUBAN AHI WITH BANANA-MANGO CHUTNEY

Steps:

• Combine vinegar, sugar, curry powder, pepper, cinnamon and minced garlic in a saucepan.
• Heat to simmer, stirring and cook for 1 minute.
• Peel 4 bananas, slice and add to saucepan.
• Add 1 cup diced mangoes.
• Heat fruit mixture and simmer, uncovered, 10 minutes, stirring occasionally until mixture thickens.
• Slice and add remaining bananas to chutney.
• Add remaining diced mangoes and raisins.
• Stir to mix well, remove from heat, cover and let stand 30 minutes.
• In a hot, non-stick saute pan or grill, sear Ahi steaks until dark brown on all four sides, keeping them rare in the center.
• Serve chutney over seared Ahi steaks with a rice dish, vegetable and a lovely salad, oc course being topped off with a decadent dessert!
• Enjoy!

QUICK AND EASY BANANA MANGO CHUTNEY

Steps:

• In medium saucepan, combine first seven ingredients.
• Bring to a boil over medium heat, then reduce heat and simmer one minute.
• Add green bananas and half the diced mango, stir well to combine and simmer uncovered for 10 minutes, stirring occasionally until thick and bananas are tender.
• Remove from heat and add remaining banana and mango, along with the raisins.
• Stir well to combine, cover and let stand for 30 minutes.
• To make ginger juice: place peeled and chopped fresh ginger in a Magic Bullet type blender jar, add small amount of water (just enuf to blend), blend till liquefied and strain into glass container. Refrigerate. Use for cooking, add to lemonade, or dilute for a refreshing tea. It will turn a tan color but that's perfectly ok.

MANGO AND BANANA CHUTNEY

Steps:

• Saute onion in oil until clear, 4-5 minutes.
• Add mango and cook 2 minutes over medium heat.
• Add vinegar and oj and bring to simmer and simmer 10 minutes.
• Add everything else and bring back to a simmer.
• Remove from heat and cool if storing in fridge up to 2 weeks.
• Otherwise process safely for canning.