Ingredients
- 4 pounds fresh mangos, ripe but not too soft, peeled
- 3 tablespoons vegetable oil
- 1 teaspoon chile flakes
- 2 1/2 cups medium dice red onion
- 1/4 cup minced fresh ginger
- 1 cup small dice red bell pepper
- 8 ounces unsweetened pineapple juice
- 4 ounces cider vinegar
- 1/2 cup brown sugar
- 1 1/2 tablespoons curry powder
- Kosher salt and fresh ground white pepper
- 1/2 cup raisins or golden raisins
- 1/2 cup toasted, roughly chopped macadamia nuts
Directions
Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.
In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.
In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.
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By AlexOrchid
on April 25, 2013
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Superdeliciousness!! Amazingly flavorful and this recipe makes enough to save for many meals. I only had a few pieces of frozen mango but a LOT of frozen pineapple...so I used both. I also had frozen cherries....? Maybe I'll try it if I'm in a real pinch. Also, I used agave instead of brown sugar and pineapple juice instead of OJ - and left out the raisins and nuts - it's already super sweet as it is. Thanks for all the suggestions!
By engk916
Princeton, NJ
on April 02, 2013
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this chutney is delicious! i omitted the chili pepper for the kids, using frozen mango made prepwork a snap. i served this with jamaican red beans and rice and jerk mahi skewers. my son said, he felt like he was eating at a restaurant - will definitely make again. :
By smokechef
on March 08, 2013
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Absolutely Gooooood. Can't wait to use it at a cook out this spring on some Salmom,Chicken and Ribs. It took some time to make but was well worth it!
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