Cranberry Mango Chutney


This mango chutney you see in the picture is what I made before I had the brilliant idea to put cranberries in it instead of raisins.  I used Alton Brown’s recipe for a guide here, and threw in the raisins because I was so happy I had what the recipe called for, but completely forgot I had dried cranberries in the cupboard.  So when you make this, you can use either—whatever you have, or both.

Cranberry Mango Chutney
adapted from Alton Brown

2 fresh mangoes, peeled and cut in chunks
1 tablespoon olive oil
1 small onion, finely chopped
1 pinch red pepper flakes
1 piece fresh ginger, minced
1/2 small red pepper, diced
2 tablespoons crushed pineapple
2 teaspoons cider vinegar
3 tablespoons brown sugar
1/4 teaspoon curry powder
pinch kosher salt
1/4 cup dried cranberries
1/4 cup toasted almonds

1. In a saute pan, set over medium-low heat, cook onions until soft.  Add in red pepper flakes, and cook a minute more. Add in ginger and bell pepper and saute for 1 to 2 minutes. Add the mango and cook for a minute more.

2. In a separate bowl, combine the pineapple juice, vinegar, and sugar. Add this mixture to the pan. Stir to combine. Bring the mixture to a slow simmer and reduce heat.  Cook for 10 minutes, stirring frequently. Season with salt. Add cranberries and nuts, and remove from heat.  Stir in curry powder.

Serve with Chicken Tikka Masala on my other blog.

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