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Servings:

Mango and Golden Raisin Chutney

This is great with grilled chicken or pork chops. Serve with cream cheese and crackers for a nice appetizer with cocktails. Recipe by Alton Brown.

Total Time

45min

5.0

1 Rating

Author: Garlic & Zest

Servings:

Ingredients

•

5 1/2 cups

Mangoes , peeled

•

1 1/2 Tbsp

Vegetable Oil

or Canola Oil

•

1/2 tsp

Crushed Red Pepper Flakes

•

1 1/4 cups

Onions , diced

•

2 Tbsp

Fresh Ginger , grated

•

1/2 cup

Red Bell Peppers , diced

•

1/2 cup

Pineapple Juice

•

4 Tbsp

Apple Cider Vinegar

•

4 Tbsp

Brown Sugar

•

2 tsp

Sweet Curry Powder

or Hot Curry Powder

•

to taste

Kosher Salt

•

to taste

Ground White Pepper

•

4 Tbsp

Golden Raisins

•

4 Tbsp

Macadamia Nuts , roughly chopped, toasted

Cooking Instructions

Toast the Macadamia Nuts (1/4 cup) and then roughly chop them. Dice the Onion (1 1/4 cup) and Red Bell Pepper (1/2 cup). Grate the Fresh Ginger (2 tablespoon) and peel the Mango (2 pound).

With a sharp knife, slice the mangoes vertically along either side of the pit, so you have two disc shaped slices. Score the mango flesh in a diamond pattern, and push the skin side out to expose the flesh. Slice flesh away from skin.

In a saute pan, heat the Vegetable Oil (1 1/2 tablespoon) and Crushed Red Pepper Flakes (1/2 teaspoon). Add the onions, and sweat until soft. Add the ginger and red bell pepper. Saute for 1-2 minutes. Add mangoes and cook 1 minute longer.

In a small bowl, combine Pineapple Juice (1/2 cup), Apple Cider Vinegar (1/4 cup), Brown Sugar (1/4 cup), and Sweet Curry Powder (2 1/4 teaspoon). Add to the pan, and stir to combine. Bring mixture to a low simmer, and let reduce for 30 minutes.

Stir mixture frequently. Season with Kosher Salt (to taste) and Ground White Pepper (to taste). Stir in Golden Raisins (1/4 cup) and the macadamia nuts. Enjoy!

Nutrition Per Serving

CALORIES

242

FAT

8.2 g

PROTEIN

2.5 g

CARBS

44.4 g