Chutney is traditionally a family of condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit. They are generally based on a wide range of recipes and preparation methods and, can be made from almost any combination of vegetables, fruits, herbs and spices. Chutneys are usually grouped into sweet or hot forms; but differ by their main flavors depending on the star of the dish.
Today we have Mango Chutney, which I usually see served with Indian food and since I don’t really like to mix my savory and sweet items, I don’t like commercially prepared mango chutney. So, naturally ~ I wanted to try my hand at making it…. and the results were exactly what I had hoped for!
- 2 whole mangos, peeled and chopped
- ½ red onion or 2 shallots, finely chopped
- 1 red pepper, finely chopped
- 1 clove of garlic, minced
- 1" piece of ginger, minced
- ¼ cup raisins
- 1T Curry
- s/p to taste
- ¼ cup rice vinegar
- 2T erythritol
- 2T apple juice
- 2T EVOO
- Add the EVOO to a pan and add the onion and garlic to sweat
- Add the ginger, curry, s/p, rice vinegar, erythritol, and apple juice
- Allow to simmer and then add the mango, red pepper and raisins
- Allow to simmer for 30 mins until thickened and cool before serving.