Mango ChutneyFrom JayGibson 6 years ago
- 1 fresh mango, ripe but not too soft, peeled and cut to 1/4 shopping list
- 2 tsp. vegetable oil shopping list
- ¼ tsp. chili flakes shopping list
- 5/8 C medium dice red onion shopping list
- 1 Tbsp. minced fresh ginger shopping list
- ¼ cup small dice red bell pepper shopping list
- 2 ounces unsweetened pineapple juice* shopping list
- 3 Tbsp. cider vinegar shopping list
- 3 Tbsp. brown sugar shopping list
- 1 tsp. curry powder shopping list
- 3 Tbsp. raisins or golden raisins shopping list
- kosher salt and white pepper to taste shopping list
- _ shopping list
- *Can substitute other juice; e.g. I usually use 2 oz. apple juice + 1 tsp. lemon juice because I always have them on hand. shopping list
How to make it
- Cut the mango flesh away from the pit. I like to cut away neatly as much as I can and then hold what is left over a bowl and shave away every last bit possible. Once I have done this I squeeze the pit to get whatever juice or pulp I can before discarding. Why waste anything? Since this is going to stew for almost an hour anyway no one will be able to tell that you included the mutilated bits along with the nice neat diced pieces.
- In a sauté pan heat the oil and add the chili flakes. Be careful not to burn the chili, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and sauté for 1 to 2 minutes. Finally, add the mango and cook for 1 more minute.
- In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. While the chutney is simmering boil a small amount of water and put it in a bowl with the raisins to soak.
- Remove chutney from heat. Discard soaking water and add the rasins. Season with salt and pepper.
The CookJayGibson Honolulu, HI
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