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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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:
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 |
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.
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