Recipe courtesy of Alton Brown
Show: Good Eats
Total:
1 hr
Active:
15 min
Yield:
about 4 cups
Level:
Intermediate
Total:
1 hr
Active:
15 min
Yield:
about 4 cups
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

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.

IDEAS YOU'LL LOVE

Mango and Avocado Salad

Recipe courtesy of Sunny Anderson

Knockout Coconut Shrimp with Spicy Mango Sauce

Recipe courtesy of Julius Jackson

Homemade Mango-Agave Granola with Greek Yogurt

Recipe courtesy of Bobby Flay

Edamame, Bok Choy and Mango Salad with Asian Vinaigrette

Recipe courtesy of Damaris Phillips

Mango Chutney Turkey Wrap

Recipe courtesy of Hillshire Farm

Mango Chutney Green Beans

Recipe courtesy of Damaris Phillips

Mango Chutney, Prosciutto and Paneer "Pizza"

Recipe courtesy of Aarti Sequeira

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking