Ingredients

• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 pound mahi mahi
• 8 (6-inch) corn or flour tortillas
• 8 tablespoons sour cream
• 1 (8 oz.) jar Surinder’s Cilantro Avocado Salsa
• 1 ½ cups (about 2) avocados, sliced
• 1/4 cup red onion, diced
• 2 tablespoons fresh cilantro, chopped

Directions

Salsa Preparation

• Combine avocados, red onion and cilantro in a bowl.
• Cover and refrigerate until ready to serve.

Taco Preparation

• Preheat grill to medium-high heat.
• Sprinkle fish with salt and pepper.
• Place fish on grill rack coated with cooking spray.
• Cook 5 minutes on each side or until fish flakes easily when tested with a fork.
• Remove from grill; break into chunks with a fork.
• Spread fish on warmed tortillas, top with salsa, sour cream and Surinder’s Cilantro Avocado Salsa.

Cilantro Avocado Salsa

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Ingredients

• Hamburger patty (pre-made)
• 1 hamburger bun
• 2 leaves Boston Bib lettuce
• 3 slices red onion
• 2 slices tomato
• 1 tablespoon jalapeno peppers, seeds removed and diced
• 1 (8 oz.) jar Surinder’s Tamarind Date Chutney

Directions

• Grill you favorite hamburger.
• Place a leaf of Boston bib of lettuce on one side of a hamburger bun.
• Top the lettuce with red onion, tomato and chopped jalapeño peppers
• Add the burger and spread a generous tablespoon of Surinder’s Tamarind Date Chutney
• Add another leaf of lettuce the other half of the bun

Tamarind Date Chutney

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Ingredients

• 2 slices sourdough bread or Naan
• mayonnaise
• Boston Bibb lettuce
• 2 oz. roasted turkey, sliced
• red onion, sliced
• ½ teaspoon jalapeno pepper, minced
• 1 (8oz.) jar Surinder’s Cranberry Orange Chutney

Directions

• Spread Surinder’s Cranberry Orange Chutney generously on one slice of sourdough bread or Naan (cut in half) and a generous layer of mayonnaise on second slice.
• Place 2 leaves of Boston Bibb lettuce on one of the two slices, top with roast turkey, red onions, and jalapeño pepper.
• Place other slice of bread or Naan on top for a delicious sandwich with a spicy and savory kick!

Cranberry Orange Chutney

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Ingredients

• 1 stick salted butter
• 2 tablespoons garlic, minced
• 1 cup white wine
• 2 pounds raw shrimp, peeled and with tails
• 1 pineapple, cubed
• 2 red bell peppers, chopped
• 1 (8 oz.) jar Surinder’s Mango Pineapple Chutney

Directions

• Place a large skillet over medium heat and melt the butter. Add garlic and cook for one minute.
• Add white wine and four ounces of Mango Pineapple Chutney and cook until sauce is thinned.
• Once cooked, mix in the shrimp. Make sure all shrimp are coated.
• Make shrimp skewers, alternating shrimp, pineapple and red bell peppers.
• Heat the grill to 350 degrees. Before grilling skewers, brush oil on the grill grates to prevent skewers from sticking.
• Grill skewers for four minutes on each side (shrimp will turn pink).
• Serve as an appetizer with wine or beer or as a side dish.

Mango Pineapple Chutney

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Ingredients

• 1 round or wedge of Brie cheese, with the rind and chilled
• 1 cup of walnuts
• 1 cup of fresh cranberries
• 2 tbsp of sugar
• 1 (8 oz.) jar Surinder’s Mango Chutney

Directions

• In a sauce pan, mix fresh cranberries and sugar and cook for 20 minutes or until cranberries are soft and popped open.
• Place brie, with rind, on a cheese platter.
• Spread a layer of Surinder’s Mango Chutney on top of the brie.
• Sprinkle chopped walnuts on top of the chutney layer.
• Top the walnuts with the cooked cranberries.

Mango Chutney

$8.00 

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