mango and golden raisin chutney
Summertime is mango season in Florida. Not only are they everywhere in the markets, but everyone either has a mango tree in their yard, or has a neighbor, friend or family member who does. At the office, staffers bring bagfuls of their perfumed bounty to share with their cubicle mates. Escape is futile. The question becomes, what to do with them?
Personally, I enjoy a juicy mango on it’s own, slurping on a wedge while standing over the sink and using my teeth to scrape every last bit away from the skin and the pit. It’s not pretty, but it’s true. In a nod to decorum, there are other uses — mango salsas (delicious), mango sorbets and ice creams (heavenly) mango cakes. (Note to self – make more mango recipes).
Then I thought, chutney. A mango chutney would be perfect with some grilled chicken breasts or pork chops. Going through my pantry, I found some golden raisins, red pepper flakes, and sweet curry powder. It was promising. There were lots of onions and red peppers in the fridge, too. A plan was forming in my head.
I assembled my ingredients on the counter and decided to check online for other chutney recipes to get approximate measurements of vinegar and sugar. That was when I came across Alton Brown’s Mango Chutney recipe — which included all of the ingredients I was planning on using anyway. So I just made his. It’s good. Really good.
I know the chutney looks a little brownish (from cooking the mangos and from the curry powder) but the flavor is deep and intense. Trust me on this one. Scott and I used the chutney as a condiment to some grilled chicken last week as well as spread on a cracker with cocktails. I also think this would be amazing with a smear of cream cheese on a crostini.
- 2 pounds fresh mangoes, peeled
- 1 1/2 tablespoons vegetable or canola oil
- 1/2 teaspoon red pepper flakes
- 1 1/4 cups onion, medium dice
- 2 tablespoons grated ginger
- 1/2 cup red bell pepper, small dice
- 1/2 cup pineapple juice
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 1/4 teaspoons sweet curry powder (you can use a hot curry if you like more heat)
- kosher salt and white pepper to taste
- 1/4 cup golden raisins
- 1/4 cup macadamia nuts, toasted and roughly chopped
- With a sharp knife, slice the mango vertically along either side of the pit, so you have two disc shaped slices. Score the mango flesh in a diamond pattern and push the skin side out to expose the flesh. Slice the flesh away from the skin.
- In a saute pan heat the oil and red pepper flakes being careful not to burn them. Add the onions and sweat until soft. Add the ginger and bell pepper, sauté for 1 to 2 minutes. Add mango and cook for a minute longer.
- In a small bowl combine the pineapple juice, vinegar, sugar and curry powder. Add to the pan and stir to combine. Bring the mixture to barely a simmer and let it reduce for 30 minutes, stirring frequently. Season to taste with salt and pepper. Stir in the raisins and the macadamia nuts.
- I halved Alton's recipe. Since my household is down to Scott and me, I thought 4 cups of chutney would be excessive for us.