Pat shrimp dry and transfer to a large bowl; season with 1 tsp. salt. Add jerk sauce and toss to combine. Cover with a lid or ...

Cook until the mango is soft, about 5 minutes. Add 1/2 cup pineapple juice, 2 Tbsp red wine vinegar, and 1 Tbsp curry powder. Cook until thick, about 10 minutes.

Major Grey’s chutney, the Indian-influenced British condiment typically made with mango, serves as the inspiration for this pineapple version, imbued with fragrant vanilla bean and cut through ...

The pamphlet was from 1890 and included what turned out to be a delicious recipe for Caribbean mango chutney. The couple immediately took to the idea. “I grew up in Illinois and apples are big ...

I recently brought this sensational appetizer — Curried Flatbread with Mango-Currant Chutney — to a holiday party, but why save it for yuletide? It would make a great appetizer at any time of ...

Chop the pineapple, mango and bell pepper to the same size, a small chop, but not a dice. If you’re using red onion, chop it to the same size. If using shallots, dice them or slice them very ...

1 medium mango, peeled and diced. ½ cup red onion, diced 2 cloves garlic, minced. 1 tablespoon fresh ginger, minced 3 tablespoons orange juice (juice of ½ small orange) ...

Major Grey, the well-known mango chutney from India, has considerable competition these days. American chefs from coast to coast are preparing their own chutneys and serving them with grilled fish ...