Spicy Chicken Salad and Mango Chutney
I love foods which can be prepared ahead of time and be ready for later consumption. Chicken salad actually tastes better, after it has been prepared and given a couple of hours to absorb the combined flavors. I will make this salad, refrigerate, and have it available for a quick lunch or snack over a long weekend. I prefer a liberal dollop of chutney (recipe below), but have also included some other optional ingredient ideas.
If you are not a fan of chicken salad, you may still want to try the chutney which can be used traditionally, or as a marinade for fish, chicken, beef, or pork – baked or grilled, a wonderful way to wake-up your food!
Spicy Chicken Salad
Chicken salad can serve many purposes. It is easy to make, will keep for about a week, in the refrigerator, and will absorb many flavors. It is a great appetizer, served as a spread or on toast points. It can also be used as a savory when serving tea.
Ingredients:
2 Chicken Breast – I like to used grilled chicken, and will add a couple of breast
to the barbeque, in anticipation of making this salad a few days later, but
the salad comes out fine with boiled chicken
1 tablespoon of Garlic – added to the water if boiling, or sprinkled on the chicken
when grilling
Mayonnaise – 2-4 tablespoons, enough to bind the mixture
1 small, finely diced Onion
2 stalks of Celery
1 medium Apple of your choice, cored and diced
Salt and Pepper
Optional Ingredients:
3 tablespoons of Chutney or
2 tablespoons of Wasabi, or Wasabi Mayonnaise (omitting regular mayonnaise) or
2 teaspoons of fresh Herbs or
Curry Powder to taste
Directions:
Cook your chicken well, in the manner that you prefer, and then assemble the salad. I like using a food processor for this salad, but you could instead finely chop all ingredients. In a food processor, finely dice onions and celery, adding mayonnaise and chicken – process for a about a minute, consistency should be of a thick spread.
You can then add one of the additional ingredients, or use just as it is, correcting salt and pepper, to taste. I prefer the chutney, and will use it liberally, especially if making small sandwiches, which can be served, opened faced, if you like.
Mango Chutney
Soon, mango trees in South Florida will be bursting with fruit; and depending on how prolific Nour’s tree is, I will find myself with a bounty of fresh mangos – a true delight! Making fresh chutney is a wonderful way to extend the harvest. This recipe is very adaptable, and after you have made it once, you will be able to determine what it may need more or less of to suit your taste.
It is a large batch and can be canned as you would a jam. I usually place it in a large sterilized glass jar, with a tightly fitting lid, and let it sit in my refrigerator where it does not go unused. Because of the spices and vinegar, in the recipe, the chutney will not go bad, as long as you do not contaminate it with say a dirty spoon. In the past, I have placed it in the freezer, where it will not completely freeze, but will keep for months. You can also share it with friends!
Ingredients:
1 medium green Bell Pepper, roasted, diced and seeded
1 medium red Bell Pepper, roasted, diced and seeded
1-2 hot Chili Peppers like Scotch Bonnet or Habanero – roasted, diced and seeded
depending on how hot you like your chutney
1 large Onion – finely chopped
4 garlic Cloves – minced
1 1/2 cup Apple Cider Vinegar
1/2 cup pineapple or orange juice
1 tablespoon Salt
3 cups of Brown Sugar
4 Mangoes – peeled, diced
1 large Onion – finely chopped
1 cup of Golden Raisins
1/3 cup of Currants
1/2 cup of other dried fruit – I use either pineapple, prunes, or apricots
1/2 teaspoon of Celery Seeds
2 tablespoon grated Ginger
1/4 cup of lemon or lime juice
1/4 cup whole Cloves
1/4 teaspoon of All Spice
1 tablespoon of Cinnamon
1 tablespoon whole Mustard Seeds
Directions:
Begin by washing and roasting your peppers. You can do this outside, on the grill, in a cast-iron skillet, on top of the stove, or in the oven. I like to get a nice char on the peppers and place them on a clean dish towel to rub the chard skin off of the pepper. Wash the peppers and dice them.
Place the onions and garlic in a large deep pot, and pour about a quarter cup of vinegar over them, to begin to sweat out their flavors, after about three minutes add the peppers, stir and then add the salt, sugar, and rest of the vinegar. Bring this mixture to a boil, making sure that the sugar has dissolved, then add the rest of the ingredients, bring the pot back to a boil, then turning it down to simmer for about four hours. You will want to make sure that the heat is very low, as you do not want your chutney to scorch.
During this process, taste the chutney and see if you have enough heat to sour to sweet ratio, to suit your pallet – the taste will vary depending on how hot your peppers are or how sweet your fruit is or how fresh your ginger is – there are a lot of variables, all of which can be corrected to suit your taste.
After four hours, turn the heat off and let the pot cool completely, unless you are going to can your chutney. If you are going to place in hot, clean, Mason jars, this is the time to do, following your canning directions. Otherwise, let the chutney cool completely, and then refrigerate. The taste will mature perfectly after about twenty-four hours!
