May 28, 2007

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Mango Rhubarb Relish/Chutney/Salsa

I was making some fried shrimp last night, and I wanted something sweet and fruity to go with them instead of the usual ketchup. I had the idea to make a mango relish, so I came up with this. It was really delicious, and I think it worked very well with the shrimp. And it was so good that once all the shrimp were gone, we started spooning it into our mouths directly.

Chopping all these fruits as finely as one ought to chop them takes a while. A food processor would make really quick work of this. Unfortunately, I don't have a food processor, but I do have wicked-bad knife skills, so I went the primitive route. It's obviously very easy to make. I made it without the jalapeno, since Jeanette would've bitched about it being too spicy before even trying it, but I recommend that you keep the jalapeno in.

The shrimp were fried in vegetable oil, with an egg, bread-crumb, and paprika batter. Make sure you cook them on the light side (don't overcook them) and use new oil, because the darker the breadcrumb batter gets, the more it'll taste bitter and the less it'll go with the chutney.

Mango Rhubarb Relish/Chutney/Salsa

Ample condiment for 4 people. Prep time: 5 minutes with a food processor. 20 minutes without.

The ingredients:

  • 1 ripe mango, peeled and minced, pulp squeezed from pit
  • 1/4 cup rhubard, very finely minced (about 3-4 inches of a stalk)
  • 1 soft, ripe nectarine, peeled and finely minced
  • 1/4 cup strawberries, very finely minced (about 4-6 ordinary strawberries)
  • 1/2 jalapeno, seeds and fins removed, very minely minced
  • 1/4 tsp salt
  • couple pinched of paprika
  • 1/4 tsp course ground pepper

The algorithm:
Once everything is chopped, toss it all together. Don't be too gentle with it; you want to crush it together enough for the flavors to combine, but you still want distinct pieces of mango. Serve it with anything, but I think it goes very well with fried foods. Or just spoon it directly into your mouth, as we did when all the shrimp were gone.

Posted by Barzelay at May 28, 2007 8:17 PM | Comments (4) | Sauces, Condiments


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So everytime I look at this picture, I think it's some sort of corn dish - and it actually looks amazingly delicious. I kind of want to know how to make the corn dish that might look like that...

But then I remind myself that it's fruit, and it still sounds amazing. Oh, someday soon I will not have a billion papers and finals and therapy notes to write/take, and I can actually cook again!

Posted by: Cara at May 31, 2007 1:15 AM


Yeah, I thought the same thing when I was loading the pictures from camera to computer. They all just looked like corn. Hmmm... strawberry rhubarb corn... maybe I'll give it a shot some time.

Posted by: Barzelay at May 31, 2007 3:47 AM


By the way, I make some amazing cream corn. I'll throw up a recipe on that next time I make it.

Posted by: Barzelay at June 4, 2007 12:01 AM


Have you ever had or made corn nuggets? (fried nuggets of creamed corn.) If not get to Gainesville ASAP.

Posted by: Chris Santoro at June 15, 2007 7:46 AM

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