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April/May 2009, Featured Articles, AppeTeasers

Caribbean Chutney/Sauce

By Jan Perrin   Thu, Apr 16, 2009

“Let’s spice it up with a Caribbean chutney or sauce to put some summer in your spring and some spring in your step!” --Jan Perrin

Caribbean Chutney/Sauce


Here's the mix:


Cup of fresh or frozen mango

Cup of fresh or canned pineapple with juice

½ cup of fresh or canned jalapenos (or more)

½ cup sweet pickles or sweet relish

¼ cup ketchup

Tabasco to taste


One, all or any combination of

Coconut rum, mango rum, spiced rum, dark rum

(It's your sauce, you know what's best.)


For chutney, chop ingredients and mix with spoon.

For sauce, put in blender.


Use cold or warmed, over shellfish, swimming fish, chicken or pork kebobs.

I've even made a vegetable pasta salad tossed with this spicy rum concoction.

Be creative!


"I wonder how it would be on the rocks?!"


Want to know more? Check out Jan's new blog at: www.thefieldston.blogspot.com

 

 

 

By Jan Perrin

Jan Perrin

Jan Perrin is the owner of The Fieldston Restaurant in Marshfield. His AppeTeasers column--- exclusive to SSW--- offers easy, affordable, and appetizing recipes that are sure to impress your guests.

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