Mango Chutney

Blogging Marathon# 33: Week 2/ Day 1
Theme: Favorite Celebrity Chef Recipes
Dish: Mango Chutney
We are starting 2nd week of blogging marathon# 33 today and my theme for this week is 'Favorite Celebrity Chef Recipes'. For the first day, I have Alton Brown's Mango chutney that I actually made couple of months ago in the middle of summer. Saved it in the drafts and totally forgot about it.
Alton Brown is one of my favorite chef / cook on Food Network. I love to watch Good Eats show where he explains the science of cooking in a way that is easily understandable to everyone. He's very knowledgeable and very funny.
My husband and I love mangoes (husband LOVES them way more than me) and we make sure to buy ripe mangoes when in season. We bought a pack of 6 from Costco and the first one we tasted was so sour that both was us were very disappointed. Since it was almost impossible to eat them raw I wanted to turn them into a yummy chutney. I had bookmarked this recipe from Alton Brown quite sometime back and after a quick trip to the grocery store made this spicy-sweet mango chutney.

I bought mango chutney for this recipe and a small jar costs a fortune. I've used that chutney in salads, sandwiches, also great with naans and even quesadillas. So instead of buying a small jar, I now have 2 jars full of my home made mango chutney.

Unlike Indian style mango chutney, which are usually very spicy with the addition of red chili powder, this one is slightly sweet with the addition of brown sugar and pineapple juice. Adding ginger and red chili flakes gives the spicy kick, but not overly so. 

Ingredients:

Ripe, but still firm Mangoes - 4, peeled and chopped (2 lb.)

Red Onion - 1 medium, chopped

Red Pepper - 1 small, diced

Ginger - 2" piece, finely grated

Red chili flakes - 1tsp (or as per taste)

Unsweetened Pineapple juice - 4oz. (½ cup)
Apple Cider Vinegar - 2oz. (2tbsp)
Brown Sugar - ¼cup
Curry Powder - 1tbsp (I used mild Madras Curry powder)
Raisins - ¼cup
Salt & Pepper - to taste

Method:

• Heat 2tbsp oil in a medium sauce pan; add red chili flakes and cook for 15-20 seconds, make sure not to burn them. Next add onions and saute them until soft, about 4-5 minutes.
• Add peppers and ginger, cook for 2-3 minutes. Next add chopped mangoes and cook for 1 minute.
• In a measuring cup, combine pineapple juice, vinegar, sugar and curry powder. Whisk well to combine.
• Stir this into the saucepan, mix well and bring the mixture to a bare simmer. Reduce the flame and cook for 30 minutes, stirring frequently.
• Add the raisins and cook for 2 more minutes. 
• Turn off the heat and let the chutney cool completely before transferring into clean jars for storing. Keep in the fridge for longer shelf life.

Lets check out what my fellow marathoners have cooked up today for BM# 33.