Now that we are at the end of Mango season, you may be looking for another way to use this tasteful this stone fruit This recipe was first published in Gourmet (April 2004). I had two peppers (yellow and orange) that needed to be used so I replaced them with the red pepper. I also use a potato masher to break up the larger pieces of mango. This allows the chutney to remain on the food when plating.
Mango and Red Pepper Chutney
YIELD Makes about 4 cupsINGREDIENTS
3 firm-ripe mangoes (3 pounds total), peeled and cut into 1/2-inch cubes
1/3 cup distilled white vinegar
1/3 cup packed dark brown sugar
1/3 cup golden raisins
1 3/4 teaspoons salt
1 (1-inch) piece fresh ginger, peeled and chopped
1 tablespoon chopped fresh jalapeño including seeds (from 1 chile)
3 garlic cloves, chopped
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon turmeric
2 tablespoons vegetable oil
1 medium onion, chopped
1 red bell pepper, cut into 1/4-inch dice
1 (3-inch) cinnamon stick
Toss together mangoes, vinegar, brown sugar, raisins, and 1 teaspoon salt.
Mince and mash ginger, jalapeño, and garlic to a paste with remaining 3/4 teaspoon salt using a large heavy knife, then stir in cumin, coriander, and turmeric.
Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring occasionally, until golden, 8 to 10 minutes. Add garlic paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute. Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and cool chutney, uncovered, about 45 minutes.