Salsa or Chutney?

23 Jul

Last night I made some pork loins and thought they’d like some company, but didn’t want to stick with making my mango salsa. I usually make a sweet little salsa to pair with grilled chicken or salmon, and would’ve thought the same if I had grilled the pork loins. But, I remembered reading about chutneys a while back and thought this might be an interesting twist to the meal. I like the idea of pairing the pork loin pieces with a warmed-up version of traditional salsa.

Here’s what I did: I took some of the basic ingredients of my mango salsa and used them to make the chutney. The pork loins were sprinkled with garlic salt and cracked black pepper and then sauteed in a little canola oil, until browned on both sides and white on the sides; then into a 350 degree oven, foil-covered for another 10 – 15 minutes, tops. I made the chutney while the loins (don’t think it) were cooking through.

Chutney: 3 ripe mangos, cubed

                    1/4 to 1/2 small jalapeno pepper, finely chopped

                    1/8 tsp. or slightly less of ginger paste

                     1/2  lime for zest; 1 wedge amt. of lime juice

                    pinch of cumin

If the mangos aren’t sweet enough, you can add a drizzle of  honey or a pinch of  brown sugar.

Cut the mangos so that you have two large pieces cut away from the pit. Score vertically and horizontally so that you have lots of squares. Use a teaspoon to scrape all into the small saucepan, so that all the juice gets in there. Add all other ingredients. Slowly heat on low, stirring occasionally. Should take about 10 min. Remove when they’ve started to break down and feels warmed through.

Spoon some alongside or on top of your loins. You decide.

Enjoy.

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