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Super Simple Mango Chutney
Mar. 28th, 2021 02:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mama_kestrelYesterday was the first night of Passover, and I had my usual challenge: how to prepare chicken that was festive and that everyone would eat. This year my solution was a sweet, spicy chutney over plain roast chicken thighs. I had marked the chutney last year, but never got around to trying it.
I thought I had frozen sliced mangoes. I did not; I had frozen sliced peaches. The sweetness level is similar, so I went ahead and made it a peach chutney. Courtesy of family allergies, I also didn't have red pepper flakes. A third of a cup of brown sugar seemed excessive; I cut it to 2 Tablespoons. And when the fruit was cooked soft, I smushed it up with a potato masher, which made it nice and thick.
As anticipated, my son didn't touch it, but did eat the chicken. The rest of the family took seconds, eating it by itself! It's very good; I'll do it again. Who knows - maybe next time I'll actually use mangoes.
INGREDIENTS
3 cups diced mango
1/2 cup finely diced red onion
1/3 cup golden raisins
1/3 cup brown sugar
5 tablespoons finely minced garlic
3 tablespoons finely minced ginger root
3 tablespoons white wine vinegar or cider vinegar
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
INSTRUCTIONS
Combine all of the ingredients in a medium saucepan. Set over medium-low heat and cook, covered, for 30 minutes. Store in a sealed container.
I thought I had frozen sliced mangoes. I did not; I had frozen sliced peaches. The sweetness level is similar, so I went ahead and made it a peach chutney. Courtesy of family allergies, I also didn't have red pepper flakes. A third of a cup of brown sugar seemed excessive; I cut it to 2 Tablespoons. And when the fruit was cooked soft, I smushed it up with a potato masher, which made it nice and thick.
As anticipated, my son didn't touch it, but did eat the chicken. The rest of the family took seconds, eating it by itself! It's very good; I'll do it again. Who knows - maybe next time I'll actually use mangoes.
INGREDIENTS
3 cups diced mango
1/2 cup finely diced red onion
1/3 cup golden raisins
1/3 cup brown sugar
5 tablespoons finely minced garlic
3 tablespoons finely minced ginger root
3 tablespoons white wine vinegar or cider vinegar
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
INSTRUCTIONS
Combine all of the ingredients in a medium saucepan. Set over medium-low heat and cook, covered, for 30 minutes. Store in a sealed container.
