The first time I had mango chutney, it was in NYC at Pomme Frites paired with their delicious belgian fries. They had a ton of other sauce choices to choose but my friends definitely recommended the mango chutney. It was pretty darn good that I wanted to try out this recipe for myself. Hope you enjoy it as much as I do!
3 medium apples, peeled, cored, and chopped
2 large mangoes, peeled and chopped
1 1/2 cups granulated sugar
1 cup finely chopped onion
1/2 cup (125 mL) white vinegar
1 tablespoon (15 mL) lemon juice
2 teaspoons curry powder
1/2 teaspoon each: ground nutmeg and salt
1/3 teaspoon cloves
1. Combine apples, mangoes, onion, and vinegar in a large stainless steel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally.
2. Add sugar, lemon juice, curry powder, cloves, cinnamon, and salt; boil gently for 5 minutes.
I love that this sauce can be used with several things; a dipping sauce, marinate sauce for chicken dish. Either way, you will have fun thinking up of different ways to use this. I have a dish in mind to use with this in the next post coming soon.