Whilst channeling Martha Stewart this Christmas I made some delicious jams and chutneys...here is my favourite, Mango & Jalapeno Chutney.
Enjoy!
Ingredients
• 4 cups mangoes (Ripe) – skinned, stoned and chopped
• 1/2 cup lime, seeded and chopped (with skin)
• 1 cup yellow onion diced
• 1/2 cup fresh ginger, Grated
• 3 garlic cloves, minced
• 6 jalapenos, broiled, skinned, deseeded and chopped
• 2 cups light brown sugar
• 1 cup apple cider vinegar
• 1/4 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 1 tablespoon whole mustard seeds
• 1 tablespoon dried red pepper flakes
• 1 teaspoon cinnamon, Ground
• 4 cloves (will be removed at end of cooking)
1.Place all ingredients in heavy saucepan over medium heat.
2. Bring to boil.
3. Lower heat and simmer for about 20 minutes, stirring frequently.
4. Remove from heat, cover, and let stand for about 12 hours.
5. Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently.
6. Remove from heat and remove cloves. Pour into hot sterilized jars.( I sterilized by simmering lids and jars for 20 minutes – you could do in the oven too)
7. Place in a canning bath and cover on a medium heat for 10 mins… remove and leave to cool for 12 hours before moving
8. Label and enjoy
Along with the Fried Chinese Wontons we also took some of these delicious fake jalapeno poppers to the party. We love jalapeno poppers, but unless you eat them right away you can end up with a soggy mess...so how to get around that and still satisfy our craving...genius, we will create a filling to go in some wontons to mimic the taste of the jalapeno poppers..!! Yeah...please try these, you will not believe how good they are. Just serve them with some store bought sweet chilli sauce. Enjoy!
Ingredients
- 2 ( 8oz) packs of cream cheese ( we used full fat Philadelphia, but I think you could lighten it up with low fat) - leave out of fridge to soften
- 1 (4oz) can of chopped green chillies - drained
- 1 (4 oz) can chopped jalapenos - drained
- 1 cup of mayonaise (I used low fat as we had to hand)
- 1 cup grated parmesan cheese
- 1 packet of wonton wrappers (12 oz)
- Canola or vegetable oil to fry in
- Combine all the ingredients well in a large bowl
- On a flat surface lay the wontons out ( I do 4 at a time), and brush some water around the edges of each one.
- Place a heaped teaspoon of the chesse mixture in the centre of each wonton and then fold together. (if you prefere you could make triangles or other shapes, it is entirely up to you!)
- Repeat until all wontons are filled.
- Heat oil in a pan to a deep enough level to cover wontons. Deep fry the wontons until golden and crispy. Do not over fill the pan as you will bring the oil temp down and end up with soggy wonton...
- Drain and serve with the chilli sauce - delicious
