Monday, March 14, 2011

Mango Chutney Madness

Due to an abundance of mangos in last week's Green BEAN box, I decided to ignore the obvious impossibility of mangos in Indiana in March (or EVER), and go balls out by making an exotic mango chutney.*

I looked at a few different recipes online before making my decision. Most of the recipes had what seemed to me to be an appalling amount of sugar - up to 2 cups, in one case. The original recipe I used called for half a cup of brown sugar, which I further reduced to a third of a cup. Mangos and raisins are sweet naturally, and along with the apple juice I figured the chutney would be cloyingly saccharine enough to suit even my sweet tooth.** I was also lacking a few ingredients (e.g. fresh ginger), but I made do with what I had available in the pantry.

 Courageous Mango Chutney

3 fresh mangos, ripe but not too soft
3 tbsp olive oil
1 tsp red pepper flakes
1 medium red onion, diced
1 cup apple juice
1/2 cup cider vinegar
1/3 cup brown sugar
1 1/2 tbsp yellow curry powder
1 1/2 tsp ground ginger
1 tsp ground cinnamon
Salt and pepper
1/2 cup raisins

Cut the mangos into medium to large chunks.

In a 12-inch skillet, heat the oil until shimmering. Add red pepper and stir until fragrant. Add onion and cook, stirring occasionally, until soft. Add mango and let cook for one minute.

Seperately, mix the apple juice, cider vinegar, brown sugar, curry powder, ginger and cinnamon. Add to skillet and bring to a slow simmer. Let simmer for about 30 minutes, until juice mixture has reduced to a sauce. Stir frequently.

When chutney has reached the desired consistency, add salt and pepper to taste. Stir in raisins and serve. 

This recipe would be really good on pork chops, roast or pan-fried chicken, and some types of fish. I paired it with baked tilapia - my parents really liked it, but I thought the tilapia was a tad bland. Maybe grilled or pan-fried. At any rate, the chutney itself was very good, and just sweet enough. In the future, I'll make extra and jar it for future use, or to use as gifts.

Additionally, next time I will not serve mango chutney on yellow plates. My food presentation skills leave a lot to be desired.

*Once again, fail to Green BEAN Delivery for sending us food that is neither seasonal nor local. These were from Peru, for crying out loud. However, since I love mango chutney, I choose to magnanimously forgive them.

**As a child, I was caught in the bathroom, eating sugar by the spoonful. Multiple times.

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