Kate's Cuisine

Aug 09 2010

Mango Chutney

4 fresh mangos, ripe but not too soft, peeled $4.00
3 tablespoons vegetable oil $0.21
1 teaspoon chile flakes $0.23
2 1/2 cups medium diced red onion $1.35
1/4 cup minced fresh ginger $0.30
1 cup small red pepper, diced $0.45
1 cup unsweetened pineapple juice $0.47
1/2 cup cider vinegar $0.29
1/2 cup brown sugar $0.10
1 1/2 tablespoons curry powder 2.59
Salt and pepper $0.02
1/2 cup lightly toasted pinenuts $2.99

Total Cost   $13.00

1.) Cut the mango flesh away from the pit and roughly chop.

2.) In a saute pan, heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavour the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for one to two minutes. Finally add the mango and cook for one more minute.

3.) In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about thirty minutes, stirring frequently. Season with salt and pepper. Add the nuts and allow to cool.

4.) Serve and enjoy!

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