SPICY MANGO PINEAPPLE MARMALADE
This turned out to be a great sweet and spicy combination. It isn't for the faint of heart...it really packs a punch! I made this to enhance chicken wings. I also think it would be great paired with cream cheese as an appetizer. If you don't care for spicy food you could omit the diced pepper and red pepper flakes.
Provided by Tammy Brownlow @DoughmesticGoddess
Categories Jams & Jellies
Number Of Ingredients 6
Steps:
- In a large saucepan on medium heat add all ingredients.
- Stir to combine and bring to a boil.
- Reduce and simmer for 15 minutes.
- Pour into hot sterilized jars to 1/4" to the top.
- Submerge into hot water bath and process for 15 minutes.
- Remove and cool. Make sure seals have set properly. If not store in refrigerator or transfer into freezer containers and freeze.
MANGO-PINEAPPLE CHUTNEY
The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!
Provided by MATHTUTORRITA
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 3h45m
Yield 24
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
- Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 14.6 g, Fat 1.4 g, Fiber 1.3 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 3.5 mg, Sugar 11.9 g
SWEET & SPICY MANGO PINEAPPLE SALSA
After purchasing this salsa, I figured out the ingredients and VOILA! YUM! Enjoy this twist on salsa.
Provided by Chicagoland Chef du
Categories Mango
Time 1h20m
Yield 2-3 cup
Number Of Ingredients 11
Steps:
- Peel and cut mango into cubes, discard seed.
- Dice pineapple, saved juice.
- All other ingredients can be diced in the food processor. Careful not to over "pulse" to too fine a texture.
- Combine all ingredients and let sit for one hour or more before serving.
- Serve with tortilla chips.
- Notes:.
- Use more or less of your favorite ingredients.
- Sometimes the jalapenos are not very spicy, feel free to add hot sauce (Tobasco) to spice it up if desired.
Nutrition Facts : Calories 183.3, Fat 0.8, SaturatedFat 0.2, Sodium 88, Carbohydrate 47.5, Fiber 6, Sugar 37.2, Protein 2.4
PINEAPPLE MARMALADE
This marmalade is great on toast, as a marinade or topping for pork or chicken, add it to frosting for a tropical twist on a cake, or even as the main ingredient for an agua fresca.
Provided by Yoly
Time 1h25m
Yield 16
Number Of Ingredients 7
Steps:
- Inspect a jar for cracks and rings for rust. Immerse in simmering water until pineapple marmalade is ready. Wash a new, unused lid and ring in warm soapy water.
- Coarsely blend pineapple in a blender. Set aside.
- Combine pineapple juice, brown sugar, cloves, and cinnamon stick in a saucepan and bring to a boil. Boil for 1 minute, then remove cloves. Add pineapple, lemon juice, and lemon zest. Bring to a boil, reduce heat to low, and continue cooking until thickened, about 1 hour, stirring every 10 minutes.
- Spoon pineapple marmalade into hot sterile jars and seal. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Store in a cool, dry place.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 24 g, Fat 0.2 g, Fiber 2.3 g, Protein 0.7 g, Sodium 3.7 mg, Sugar 18.8 g
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