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Course: Sauces & Condiments
Cuisine: Indian
Keyword: chutney

Mango Chutney: Reloaded

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour
Yield: 1 quart
This chunky, spiced chutney is definitely in the western tradition in that it augments traditional Indian flavors with sugar and vinegar, the typical elements of British preservation. In any case the balance of savory and spice makes it a perfect spread for the likes of grilled fish and pound cake, though not necessarily at the same time.
Photo by Lynne Calamia
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  • 3 pounds (3 large) mangoes (we use the Mexican red variety)
  • 1 cup fresh pineapple juice
  • 1/3 cup apple cider vinegar
  • 1/3 cup palm sugar
  • 2 teaspoons garam masala
  • 1 teaspoon ground cardamom
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons Kashmiri chili powder
  • 1 tablespoon yellow mustard seeds
  • 1 large red onion, diced
  • 2-inch knob fresh ginger, peeled and minced
  • 1 medium red bell pepper, diced
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup golden or black raisins

Specialized Hardware

11-inch stainless skillet
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour
Yield: 1 quart

Procedure

  • Peel the mangoes with a vegetable peeler, then carefully cut the flesh away from the pit. The pit is shaped like an elongated disk, so you'll end up with two large oblong pieces from the flat side and two thinner pieces from the edge. Chop the flesh into 1/2-inch pieces and set aside.
  • Combine the pineapple juice, apple cider vinegar, palm sugar, garam masala, and cardamom in a 2-cup glass measuring cup or medium bowl. Whisk to dissolve the sugar.
  • Heat an 11-inch stainless skillet over medium heat for 2 minutes. Add the vegetable oil and swirl to coat the pan. Add the chili powder and mustard seeds and cook for 30 seconds, then add the onions and sweat for 3 minutes. Add the ginger and red bell pepper next and cook another minute. Follow with the mango, and finally stir in the salt and black pepper.
  • Pour in the juice mixture and bring to a simmer. Reduce the heat to low, cover the pan and cook for 30 minutes, stirring often.
  • When the cook time is finished, the mangoes should be softened and slightly broken down. Remove from the heat, stir in the raisins and cool to room temperature.
  • Enjoy the chutney immediately or transfer to a tightly-sealing jar (or several smaller jars) and refrigerate for up to 2 months.
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