Source: Chef Allen Susser and National Mango Board
Fruit salsas and chutneys are a tasty accompaniment to pork, poultry, salmon, tuna and other proteins. With some variety of mango available every month of the year, chefs have a ready source for house-made condiments. Here, Chef Allen uses ripe Francis mangos from Haiti as the base for a sweet-spicy contrast to grilled pork chops.
1 1/2 cups brown sugar
1 cup apple cider vinegar
2 med. onions, chopped
3 cloves garlic, minced
1 tbsp. finely chopped ginger
1 small habañero pepper, seeded and minced
1 tbsp. sea salt
4 large, very ripe mangos, peeled, pitted and chopped
1/2 cup lime juice
1/2 cup golden raisins
- In large saucepan over med. high heat, bring sugar and vinegar to a simmer.
- Add onions, garlic, ginger, habañero pepper and salt. Return to a boil and simmer for 10 min.
- Stir in mango, lime juice and raisins. Simmer for 15 to 20 min. longer until mixture becomes the consistency for marmalade.
- Leftover chutney keeps refrigerated for 1 month or frozen for 3 months.