Sunday, January 4, 2015

Mango Chutney

This weekend featured a delicious Indian-inspired dinner. We made a vegetable curry with lots of fresh turmeric, ginger, curry-powder, saffron, and coriander. For the meat eaters, flatbread stuffed with chicken and chutney filled the gap. And for everyone, turmeric-coloured rice served as a neutral base. The highlight for me however, thanks to my spontaneous sous-chef/boyfriend, was this mango and pineapple chutney. We glanced at a few recipes online, but didn't follow any one site too particularly. The general idea for making condiments is more or less the same: vegetables or fruit, sugar and salt, an acid, and a liquid. For this rockstar chutney, first saute onions and fresh or dried chili in a little oil (we used coconut oil). Then, add fresh grated ginger, turmeric, curry-powder, and a chopped yellow bell pepper. Next, add a handful of sugar, a pinch of salt, a few splashes of apple-cider vinegar, a handful of chopped pineapple, and two handfuls of chopped mango. A sprinkling of any dried fruit is also recommended if you like the extra chewy sweetness. Bring everything to a boil, then reduce the heat to a simmer for 30 minutes. Let everything cook down and mash to your desired consistency. Cool before serving. Chutney tastes wonderful with more than just Indian food too! Spoon it onto leftover poultry, into sandwiches, or toss it with roasted root vegetables and return to the over for 5 minutes to caramelize the sugary coating (like using maple-syrup). Thanks Josh!

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