Mango Chutney Recipe
How to Prepare Mango Chutney
Servings: 12 servings
Ingredients
- 4 pounds mangoes slightly under-ripe, peeled
- 3 tablespoons vegetable oil
- 1 teaspoon chili flakes
- 2 medium red onions diced
- 1 3-inch piece fresh ginger peeled, minced (or use a Microplane to grate)
- 1 red pepper diced
- 1 3 inch cinnamon stick
- 1 cup unsweetened pineapple juice
- ½ cup apple cider vinegar
- ½ cup dark brown sugar
- 1½ tablespoons curry powder
- salt and white pepper freshly ground pepper
- ½ cup raisins or golden raisins
Instructions
- Place the oil and the chile flakes in a sauce pan. Heat on medium for a minute or two to release the oils and chile flavor.
- Add the onion, ginger, and red pepper along with some kosher salt and freshly ground white pepper, and sauté for a couple of minutes.
- Add the cinnamon stick.
- Whisk together the pineapple juice, vinegar, sugar and curry powder. Bring to a boil. Reduce heat and let simmer until syrupy, stirring occasionally, about twenty minutes.
- Add the golden raisins and cook for another five minutes.
- Taste and adjust seasonings as necessary. You should have a nice balance between sweet, tangy and spicy.
- Serve at room temperature or chilled. Store in the refrigerator for up to a month.