Mango Chutney
This Mango Chutney is a symphony of tropical flavors, blending the natural sweetness of ripe mangoes with the tang of cider vinegar, the warmth of curry powder, and a hint of spice from chili flakes. Accentuated by the bold crunch of macadamia nuts and the chewy sweetness of raisins, this chutney offers an enticing balance of textures and flavors. The addition of fresh ginger and red bell peppers gives it a zingy undertone, while pineapple juice adds a subtle fruity acidity. Perfectly versatile, it pairs wonderfully with roasted meats, grilled fish, curries, or even as a spread for sandwiches and wraps.Whether you’re looking to elevate a simple meal or impress guests with a unique condiment, this Mango Chutney is a standout choice. The slow cooking process allows the flavors to meld beautifully, creating a rich and vibrant chutney that’s both luxurious and easy to prepare. Packed with bold spices and tropical ingredients, this recipe celebrates the versatility of mangoes while offering a gourmet touch to your culinary creations. It’s a jar of sunshine, bringing warmth and zest to every dish it accompanies.
Equipment
- Sauté Pan: For cooking and simmering the chutney.
- Mixing Bowls For combining liquid ingredients before adding to the pan.
- Knife & Cutting Board: For prepping mangoes, ginger, and vegetables.
Ingredients
- 4 lbs fresh mangoes ripe but not too soft, peeled
- 3 tbsps vegetable oil
- 1 tsp chili flakes
- 2½ cups medium diced red onion
- ¼ cup minced fresh ginger
- 1 cup small diced red bell peppers
- 8 oz unsweetened pineapple juice
- 4 oz cider vinegar
- ½ cup brown sugar
- 1½ tbsps curry powder
- kosher salt and freshly ground white pepper
- ½ cup raisins or golden raisins
- ½ cup toasted roughly chopped macadamia nuts
Instructions
- Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you’ll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chopped the flesh.
- 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 peppers, and sauté for 1 to 2 minutes. Finally, add the mangoes 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. Season with salt and pepper. Add the raisins and the nuts, and transfer to another container over an ice bath.
Notes
You may use some mild yellow curry powder, but if you want it hotter, go for red.
Yield: 2 cups
Usage Tips:
- Serve as a side for curries, with roasted chicken, or alongside cheese platters.
- For extra heat, increase the chili flakes or use a spicier curry powder.
Storage:
- Store in an airtight container in the refrigerator for up to 2 weeks.
Customizations:
- Replace macadamia nuts with toasted cashews or almonds for a nutty twist.
- Substitute golden raisins with dried apricots for a unique fruity flavor.
Nutrition
Calories: 696kcalCarbohydrates: 63gProtein: 3gFat: 49gSaturated Fat: 7gPolyunsaturated Fat: 28gMonounsaturated Fat: 12gTrans Fat: 0.1gSodium: 662mgPotassium: 302mgFiber: 2gSugar: 59gVitamin A: 363IUVitamin C: 1mgCalcium: 86mgIron: 2mg
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