mango chutney.

recipe adapted courtesy alton brown via food network website.

 ingredients

  • 4 lb peeled & diced mangoes
  • 2 TB olive oil
  • 1 tsp chile flakes
  • 3 cups diced red onion
  • 1/3 cup minced fresh ginger
  • 1 1/4 cup diced red pepper
  • 8 oz unsweetened pineapple juice
  • 4 oz unfiltered apple cider vinegar
  • 1/2 cup brown sugar
  • 2 TB curry powder
  • salt & pepper to taste

directions

  1. in a large sauté pan or sauce pan, sauté olive oil and chile flakes9-6-09 012
  2. add onion, sauté 2 minutes
  3. add ginger and red peppers, sauté 2 minutes9-6-09 016
  4. add mangoes, cook down until they start to soften9-6-09 017
  5. in a separate bowl, mix pineapple juice, vinegar, brown sugar and curry powder.  add to sauté pan.9-6-09 018
  6. bring to a boil and then reduce heat to low.9-6-09 019
  7. let simmer for about an hour, stirring every so often.
  8. place chutney in a bowl and over an ice bath until ready to serve.9-6-09 024
  9. great over basically anything! photographed here over almond crusted chicken.

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enjoy!

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