Serious Eats: Recipes

The Secret Ingredient (Mango Chutney): "Tandoori" Mango Salmon

[Photographs: Kerry Saretsky]

What I love about mango chutney, which is made from raw, green mangoes, is its balance of sweet and sour. It tastes distinctly of both sugar and of vinegar. I love the way the sweet caramelizes when cooked, and the way the sour cuts through fattiness. Which makes it the perfect complement to a simple broiled salmon—caramelized around the edges, with just that point of acidity to balance the salmon's strong, oily flavor.

I do a little variation on my traditional tandoori preparation here. I start with a basic marinade of yogurt and spices, and add the chutney. When the salmon broils directly under the heat (my makeshift tandoori oven), the yogurt bakes, and the chutney helps to caramelize it. It's this perfect sweet and savory contrast in a thick crust on the fish. I serve it with a simple tossed salad with curried vinaigrette. It's an exotic take on something very simple and accessible.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the French in a Flash series for Serious Eats.

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