Mango chutney sauce

Votes: 13

Time: 1 hour.

Mango chutney sauce - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.8 kg peeled fresh mangoes (ripe but not too soft)
3 tablespoons of vegetable oil
1 tsp flakes chili peppers
2.5 cups medium-sized diced red onion
1/4 cup minced fresh ginger
1 cup finely diced red bell pepper
225 ml of sugar-free pineapple juice
110 ml apple cider vinegar
1/2 cup brown sugar
1.5 tbsp. yellow curry powder
Salt and ground white pepper
1/2 cup light raisins
1/2 cup toasted and coarsely chopped macadamia nuts

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Remove the mango flesh from the pit. The pit is elongated, so you'll get 2 large pieces and 2 smaller pieces from each fruit. Chop the flesh coarsely.
Heat oil in a frying pan and add chili flakes. Be careful not to burn the chili; just let it sauté to release the flavor. Add the onion and sauté until soft. Add the ginger and bell pepper and sauté for 1-2 minutes. Finally, add the mango and cook for another minute.

In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Pour the mixture into the pan and stir. Bring to a gentle simmer and simmer for about 30 minutes, stirring frequently. Season with salt and pepper.

Add the raisins and macadamia nuts and transfer to another container, setting it in ice water. I used yellow curry powder for its mild flavor, but if you prefer a spicier chutney, use red.
Exit: 4 tbsp.

Categories:

recipe / Sauces / Dips / Indian cuisine / Alton Brown

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