Mango Chutney

Mango Chutney

Recently, I have become interested in learning more about Indian food.  My experience with Indian cusine was basically limited to the mango chutney I would buy to use in a spiral ham glaze. Since I was familiar with this condiment I thought it would be  a good place for me to start my Indian food study.

Mango chutney is an important part of Indian cuisine.  It’s a versatile condiment used in sandwiches, dips and marinades.  It also makes a great sauce for chicken and fish. This popular chutney is made from a combination of fruits, vegetables and herbs. The balance of three elements is important to the flavor of mango chutney: sweet, sour and spicy.

Homemade mango chutney is not too difficult to make and you can control the flavors and texture.  (I like my chutney a little spicy and on the chunky side.) This chutney has a freshness that you can’t get from a store-bought jar.

Mango Chutney, adapted from Alton Brown
Makes about 1 ½ cups

2 pounds fresh ripe mangoes, peeled (2-3 mangoes)
2 tablespoons vegetable oil
½ teaspoon red pepper flakes
1 cup chopped red onion
2 tablespoons minced ginger
½ cup chopped red bell pepper
¼ cup pineapple juice
2 tablespoons apple cider vinegar
¼ cup light brown sugar, packed
2 teaspoons yellow curry powder
Kosher salt and white pepper
¼ cup golden raisins
1 tablespoon chopped fresh cilantro

Cut the mango flesh away from the pit.  Chop the mango into ¾-inch chunks.

Heat the oil and chile flakes in a skillet over medium heat, about 1 minute.

Add the onions and cook until tender, about 5 minutes. (Do not brown the onions.)

Add the ginger and bell pepper and cook for 2 minutes.

Add the mango and cook 1 additional minute.Whisk the pineapple juice, vinegar, sugar, and curry powder in a small bowl until combined. Stir the liquid into the skillet.

Bring the mixture to a gentle simmer over medium-low heat. Cook until reduced, about 30 minutes, stirring frequently.

Spoon the chutney into a medium bowl set over an ice bath to cool quickly.

Season with salt and pepper. Add the raisins and cilantro.

Store the chutney in an airtight glass container in the refrigerator for up to 2 weeks.

Comments

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