I have told you all before about my attempts to make and like Indian food. Again, it is not that I dislike it, I have just not found something that hits my palate just right. In a previous attempt, I purchased a jar of Mango Chutney. In my well documented attempt to clear out my fridge and pantry, I found the half-used jar and went in search of a recipe. I found Shrimp Tikka with Mango Chutney. As an added bonus, I already had the shrimp!
This turned out very good. It had a nice flavor and worked best when the chutney was on the fork with the shrimp.
The recipe calls to make the chutney, so I skipped all that part.
Get the spice ready.
Marinate the shrimp.
I also skipped the skewering in favor of spreading the shrimp across the Foreman.
Shrimp Tikka with Fresh Mango Chutney
Prep Time: 45 min | Cook Time: 1 hr | Makes: 6 servings
Ingredients:
For shrimp:
- 1/4 cup vegetable oil
- 2 tablespoons fresh lime juice
- 1 (1-inch) piece fresh jalapeño, chopped (about 2 teaspoons)
- 1 (1-inch) piece peeled ginger, chopped
- 1 large garlic clove, smashed
- 2 teaspoons ground garam masala
- 3/4 teaspoons turmeric
- 1/8 teaspoons grated nutmeg
- 2 pound large shrimp in shell, peeled, leaving tail fan attached
For chutney:
- 1 teaspoon ground cumin
- 1 (3/4-pound) unripe mango, chopped
- 1/3 seedless cucumber, peeled and chopped (3/4 cup)
- 1/2 cup chopped red onion
- 1 to 2 teaspoons minced fresh jalapeño with seeds
- 3 tablespoons fresh lime juice
- 3 tablespoons thinly sliced mint
- 3 tablespoons chopped cilantro
- Equipment: 10 (12-inch) wooden skewers, soaked in water 30 minutes
- Accompaniment: lime wedges
Directions:
Marinate shrimp:                Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes. Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
Make kebabs:Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);
Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.
Source: http://www.epicurious.com/recipes/food/views/Shrimp-Tikka-with-Fresh-Mango-Chutney-242627
Rantings of an Amateur Chef 
I love shrimp/prawn curry and nearly always order it in an Indian (and Thai) restaurant. These sounds good 🙂 I like mango chutney too but have never tried making my own.
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Glad you found that half-full jar of chutney. We love our chutney, and make it ourselves out of many of the things we grow, from tomatoes to butternut squash. Sometimes, chutney is all the Indian food you need.
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That looks so delicious I love Mango and Shrimp I can’t wait to make it 🙂
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It sounds good! My problem with the foreman is that I can’t control temperature settings and it always burns anything I put on my meat before it cooks the meat. But shrimp might solve that problem. It cooks much faster than other meat. I’m replacing my forman next month, it was rather beat up and needed to go. So I’ll have to give that a try in a couple weeks.
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I love mango chutney with cheese! 🙂
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I came across some golden yellow mangoes earlier this summer and googled for recipies. Here is one that I came to love, but thought it odd the first time I tried it. The ingredients are: avocado, mango, pineapple, chipotle pepper, Vidalia onion & lime juice. The combination gets better if you leave it for a day to meld together.
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I’ve not heard of cucumber in mango chutney before. Interesting. I use mango chutney as a dipping sauce for things. I throw it on chicken sometimes as its “flavor”. And we use it when my husband makes curry.
mybeautfulthings says she loves her mango chutney with cheese. I have to say that I gagged when I read that, but I would try it — maybe.
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Reblogged this on From the mind of Lois… and commented:
It looks delicious, can’t wait to try it out.
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Looks good! If you like a bit of spices (and sugar!), you can also try Sticky Chili Mango Chicken, essentially you cover chicken breasts with a mix of mango chutney, sweet chili sauce, and chopped fresh chili. Depending on how sophisticated your mango chutney is, you can add a few spices (cardamom, ground clove, cumin, chopped garlic, coriander powder etc). The sauce gets stickier if you heat it up in a pan first and simmer it for a few minutes (the sugar in the chutney and sweet chili sauce reacts as it would for caramel). Cover the chicken breasts with the sauce and put in the oven for 20-25 minutes.
I’ll put the full recipe on my blog in the next few days.
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Love this idea – I loved the concept of cleaning out the fridge too 🙂 My best trick for using up mango chutney was with chicken wraps… combine mango chutney with equal part greek yogurt (or any strained yogurt, so it’s not runny) and some lime zest. Spread on tortilla wraps with leftover chicken pieces and chopped lettuce and cilantro. Tuck one end in and roll up. Or roll and slice to serve as hors d’ouevres. Voila – or whatever the Indian word is for “look at how I used up the leftovers!”
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oh i love this ..YUM
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