International Mango Festival

2004 Winning Mango Recipes from the Chutney Challenge ~ July 2004

The Chutney Challenge was held on Saturday, July 11, 2004 in the The Gallery at Fairchild. The judges winning selections follow.

Mango Auctioneer

1st Place Winner

Spicy Overgrown Mango Chutney

by Russell Katzman

Yields: 10 oz.

Mix all of the ingredients together, stirring after each ingredient. Put the mango in last to avoid crushing it. Let the chutney stand in the refrigerator several hours or overnight in a sealed container. Stir, taste, and adjust the spices if desired. Enjoy! Excellent on fish, chicken, rice, or as a dip on garlic toast.

Mango Cookoff

2nd Place Winner

Rummy Coconut Chutney

by Rosalie Weiss

Yield: 3½ Cups

Mango Chefs

Bring vinegar and sugar to boil over high heat. Reduce heat to medium low  and add remaining ingredients. Simmer until mixture thickens slightly 20 – 25 minutes. Cool. Chutney will continue to thicken. Store in sterilized jars in refrigerator. Recipe can be cut in half.

La Esquina Cubana.jpg

3rd place winner

Mango Chutney

by Paula Smith Applegate

Melt butter in saucepan. Sauté onion & pepper until just soft. Add Mango, salt, and raisins. Sauté 2 minutes. Add sugar & vinegar. Bring to a boil. Add arrowroot & stir until mixture thickens (about 2 minutes). Remove from heat & sprinkle garam masala on top. Cool.

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