The mango trees are producing, and the fruit's starting to acquire that reddish tinge. Soon I'll be very busy drying, canning, freezing and making jams and chutney, the latter is sweet and spicy varieties.

But when you have put away some of the sweet mango chutney and waited the several weeks for it to properly cure in the jars, what then?

The following is a very Panamanian thing to do with your chutney, even if that condiment is mostly known in this country's British and Hindu subcultures:

Ingredients:

- 1 pound fresh langostinos

- 1/2 cup soy sauce

- 1 teaspoon grated fresh ginger

- 1 teaspoon garlic, minced

- 2 Tablespoon white wine

- 1 teaspoon culantro, finely chopped

- 1/2 cup mango chutney

Directions:

- Peel and clean the langostinos, then rinse them in cool tap water and pat them dry with paper towels

- Mix the soy sauce, ginger, garlic, wine and culantro in a glass or ceramic casserole

- Marinate the langostinos for three minutes, stirring a few times

- Pour off the excess marinade

- Microwave on high for two minutes, then remove from the microwave and stir the langostinos well

- Return the langostinos to the microwave, cook for another minute or two, until the langostinos are thoroughly done

- Arrange the langostinos around the edges of plates with ample dabs of chutney in the middle of the plates

- Serve

© 2002 by The Panama News All Rights Reserved For information or problems with this page contact: editor@ThePanamaNews.com
News Business Editorial Opinion Letters Arts Reviews Community Fun Travel Galleries Calendar Outdoors Dining Science Sports Español Archive Front Page