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Chutney, Mango I (P, TNT)
Source: This is from the TV cooking show, "Good Eats with Alton Brown"
Yield: About 3 cups

2 fresh mangos, ripe but not too soft, roughly diced as above
1-1/2 tbsp. vegetable oil
1/2 tsp. chile flakes (pizza pepper flakes work well)
1/2 large red onion, diced
3 tbsp. minced fresh ginger
1/2 red bell pepper, diced
4 oz. unsweetened pineapple juice
2 oz. cider vinegar
1/4 cup brown sugar
2 tsp. curry powder
Kosher salt and fresh ground white pepper, if desired
1/4 cup raisins
1/4 cup shelled pistachios, toasted and coarsely smashed

Preheat oven to 350°F.

In a medium saucepan heat the oil and add the chile flakes. Be careful not to burn the chile, just let it sizzle for a few seconds and color the oil. Add the onions, sweat until soft.

While the onion is cooking, combine the pineapple juice, vinegar, sugar, and curry powder in a bowl.

Add the ginger and bell pepper to the onions and sauté for 2 minutes. Add the mango and cook for 1 more minute. Add the pineapple juice mixture, stir to combine. Bring to a low simmer and reduce for 30 minutes, stirring frequently.

When the oven is ready, spread the nuts on a cookie sheet and toast them for 10 to 12 minutes. Remove, allow to cool briefly, then chop coarsely. I find the easiest way is to put the nuts in a Ziploc bag and whack them a few times with a rolling pin.

After 30 minutes of reduction, adjust the seasoning with salt and pepper if needed. Add the raisins and nuts and transfer to a bowl in an ice bath. Allow to cool completely.

Poster's Notes:
It's a wonderfully flavorful topping for meats or strongly-flavored fish. My version is slightly modified, principally by halving all the quantities to make an amount more suitable for a 2 to 4 person household. I also substituted pistachio nuts for macadamias.

One warning: as written the result is quite spicy; the chile flakes result in a pretty fiery mixture. If you don't appreciate heat, reduce the amount of chili flakes to just a pinch.

Also, another bit of info from Alton without which I couldn't have done it; How To Peel A Mango. The mango pit is not round--it's sort of football-shaped in cross-section. Slice off the stem end of the fruit and feel around with your fingers to find the long axis of the pit. Slice parallel to that axis along the surface of the pit on both sides of the fruit, then slice off the two edge pieces remaining. Score the flesh on the pieces in a checkerboard pattern without penetrating the peel, then flatten it peel-side down on the cutting board and slice off the cubes of flesh. It's easier than this makes it sound.

Posted by tooooomuchcoffee

Nutritional Info Per Serving: N/A