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Mango Papaya Chutney
Bring the tropics to your dining room with this delectable combination of sweet mangos, papaya, peppers and lemons. Use it as an accompaniment or glaze on poultry, fish and even meats. Add it to your chicken, tuna or egg salad to add incredible flavor. Delicious on cheese (particularly Cheddar, Goat, Stilton and Brie) as a wonderful and simple hors d’oeuvre. Try it as a sandwich spread. 12 oz.
naturally gluten free
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Delicious mixed with mayonnaise as a sandwich spread, mixed into chicken salad or as an accompaniment or glaze for meat, poultry, seafood, fish, tofu, vegetables, rice or couscous.
Curried Lamb Chops with Mango Papaya Chutney
Chicken Breast Sandwich with Mango Chutney
Grilled red bell peppers
1 part Wild Thymes Mango Papaya Chutney
1-2 parts mayonnaise
Bread: whole grain or French baguette
Combine chutney and mayonnaise and mix well. Spread mixture over bottom slice of bread. Add chicken breast, peppers, arugula and onion.
Pistachio-Crusted Striped Bass with Mango Papay Chutney Coulis
Mango Papaya Coulis
1/2 cup Mango Papaya Chutney
1/4 cup water
2 tablespoons Cointreau or other orange liqueur
Nonstick vegetable oil spray
1 cup shelled natural unsalted pistachios, toasted
1 cup panko (Japanese breadcrumbs)
4 7-8 ounce wild stripped bass fillets or black sea bass fillets
1/3 cup Mango Papaya chutney, pureed until smooth
For Mango Papaya Coulis: Place all ingredients in processor. Puree until smooth. Transfer to small bowl.
For Fish: Preheat oven to 425 degrees. Spray rimmed baking sheet with nonstick spray. Place pistachios in processor. Using on/off turns, process until finely chopped. Transfer to small bowl. Mix in panko. Season to taste with salt and pepper.
Sprinkle fish with salt and pepper. Spread 1 tablespoon mango papaya chutney over each fillet. Press pistachio mixture into chutney.
Heat 2 tablespoons canola oil in nonstick skillet over high heat. Place fish in skillet, crust side up. Drizzle pistachio mixture with additional canola oil. Cook 2 minutes. Transfer fish to baking sheet. Bake fish until opaque in center, about 8 minutes. Serve with mango papaya coulis.
Grilled Hot Dogs with Mango Papaya Chutney
1 jar of Mango Papaya Chutney
1 tablespoon dijon mustard plus additional for serving
8 beef hot dogs
8 hot dog buns, opened
Mix Mango Papaya Chutney and 1 tablespoon mustard in bowl.
Prepare barbecue (medium-high heat). Grill hot dogs and buns until heated through and grill marks form, 2 to 3 minutes per side for hot dogs and about 1 minute per side for buns. Transfer buns to plate. Place 1 hot dog in each bun. Add Mango Papaya Chutney with mustard mixture; serve.
Mango, Sugar, Diced Pineapple in Pineapple Juice, Apple Cider Vinegar, Raisins, Water, Papaya, Orange Juice Concentrate, Onions, Spices, Dried Red Peppers, Dried Garlic, Dried Orange Peel, Salt.
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