1 1/4 cup champagne vinegar
2/3 cup water
1/4 cup brown sugar
2 1/2 mango (peeled and chopped)
5 tablespoon scallion (sliced thin)
juice and zest of one lime
1/4 bunch cilantro(chopped
1/4 bunch parsley (chopped)
1/4 cup frsh ginger (grated)
tuna steaks
Mix vinegar and water with the sugar and bring to a boil to dissolve the sugar.Let cool and then combine all the ingredients.Refrigerate for twenty four hours before serving over fresh grilled tuna
1 1/2 large pineapple (peeled,cored and cut into small pieces)
1 1/4 cup sugar
2 1/4 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
11/2 teaspoon grated fresh ginger
1 1/2 teaspoon salt
1 1/2 lemon (juiced and strained)
1/2 red onion (finely diced)
1 1/2 chopped fresh mint
A) puree 2 cups of the pineapple and set the rest aside
B) combine the pureed pineapple,sugar,spices,ginger,salt and lemon juice in a medium saucepan and cook over medium heat for five minutes to make a pineapple syrup
C) add the pineapple chunks,cayenne peppers and red onion; reduce heat and cook for twenty five minutes
D) transfer chutney to a bowl and let sit for two hours before serving.Add the freshh mint right before serving
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