Mango Blueberry Chutney with pan seared Scallops

Scalops with Mango Blueberry Chutney 4


While we are almost beginning to get sunny days in NY with few odd cold and rainy days, I have already switched into full on summer mode! I reminisce the time we would go to our grandparent’s home for the summer holidays in India. My grandfather had a beautiful garden full of marigolds, jasmine, roses and a huge mango tree. He lovingly gave us fresh mangos everyday and told us stories and read poems that he wrote himself. I think about this nearly every time I get mangos so when I bought some this past weekend I made mango chutney with a twist of blueberries. I used a very traditional spice mix Panch Puran aka Five Spice Blend, it’s staple in most Indian pickles hence it lend a pickle like taste in the chutney. I want to eventually experiment more with this spice but for now this simple and easy chutney was a good start. I paired it up with scallops because of their delicate taste and this chutney did every bit of justice to enhance the flavor without being too dramatic. Here’s the recipe;

Serves: 2-3 Adults


For the Mango Blueberry Chutney

1 Small fully ripe Mango, diced in small pieces
¼ Cup Blueberries
2 Dry Red Chilies
1 T Paanch Puran Spice
1 T Oil
Salt as per taste

For the Scallops

9 Fresh Scallops


For the Chutney

1. Heat a small non-stick pan on medium to high heat, add oil and wait for a minute or until the oil is fairly hot. Add dry red chilies and panch puran spice, cook for few minutes.
2. Add the fruits and cook on low heat until they are tender and the mixture is thickened, 5-10minutes. Use a wooden spoon to stir often to prevent the chutney from sticking.
3. Taste and add salt as per taste.
4. Cool the chutney down before transferring into a jar.

For the Scallops

1. Heat a small non-stick or stainless steel pan on high heat, add oil and wait for it to heat up. Pan should be hot but not smoky.
2. Meanwhile, remove the muscle from the side of each scallop (sometimes they are already removed) and pat dry scallops with paper towel and season them with salt only.
3. Place the scallops in the pan without overcrowding and leaving some space between each one of them. You should hear a sizzling sound or the pan was not hot enough. Cook for 2 to 4 minutes on each side, you should have a nice brown even color on both sides and they should be opaque – a sign they are cooked!
4. Have your plate ready with the sauce and serve immediately they tend to loose their texture as they become cold and old.


1. Buy fresh scallops only and cook them the same day, in fact in couple of hours to get your moneys worth!
2. Drying them with a paper towel prior to cooking is crucial to achieving that beautiful brown color.
3. As for the Mango Blueberry chutney, keep it in an airtight container and it will last in the fridge for up to 4-5 days.


3 thoughts on “Mango Blueberry Chutney with pan seared Scallops

  1. Pingback: Mango Blueberry Chutney with pan seared Scallops | International Culinary Center

  2. Pingback: Spaghetti Squash Pizza - International Culinary Center

  3. Pingback: Spaghetti Squash Pizza - International Culinary Center

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