Christy Rost
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Spicy Mango Chutney

| Christy Rost
  • 3 ripe mangos, peeled, seeded, and cut into ¼-inch cubes
  • 2 tablespoons canola oil
  • 2 cups sweet onion, finely chopped
  • ½ teaspoon chile flakes
  • 1 tablespoon cornstarch
  • ½ cup plus 2 tablespoons tart apple cider
  • 1 cup brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1 tablespoon cider vinegar
  • 2 teaspoons curry powder
  • ½ teaspoon dry ginger
  • ¼ teaspoon Saigon cinnamon

Preheat a medium saucepan over medium heat, add oil, and swirl to coat the bottom of the pan. Add onion and sauté 3 minutes or until it begins to soften; stir in the chile flakes.

Place the cornstarch in a small bowl and whisk in 2 tablespoons of the apple cider to form a smooth slurry; set it aside. Stir the remaining cider into the onion mixture and add brown sugar, granulated sugar, vinegar, curry powder, ginger, and cinnamon. Bring the mixture to a boil, stir in the mango and reserved cornstarch slurry, and cook 10 minutes, stirring frequently, until the mixture thickens and reduces by one-fourth.

Yield: 3 cups chutney

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