British-Style Mango Chutney Recipe
Classic british dishes updated for the modern American cook.
A simple mango chutney and some tart aged cheddar might seem like an unlikely combination, but the sweet acidity of the chutney and the saltiness of the cheddar come together to make a sandwich that satisfies both sweet and salty urges in each bite. This sandwich goes very well with both a strong cup of tea and a nice glass of ale, and can be either a snack or a light lunch with a few lightly dressed greens on the side.
This version of a cheddar and chutney sandwich, with only three components, is simple and delicious. But there are lots of ingredients you can add to give it even more dimension. Some of my favorites are chopped cilantro or scallions, sliced apples, or if you happen to have it, some leftover roast pork or lamb.
Mango chutney keeps well in the fridge, and even gets better after a few days. Some people like to add nuts to their chutney; if you are that kind of person, I'd recommend a few toasted pine nuts, or chopped macadamia nuts.
- Yield:Makes 1 pint of chutney (enough for several sandwiches)
- Active time: 20 minutes
- Total time:50 minutes
Ingredients
- 1 tablespoon vegetable oil
- 1/2 red onion, finely chopped
- 1 medium clove garlic, finely chopped (about 1 teaspoon)
- 1 inch piece of ginger, finely chopped
- 1/2 teaspoon curry powder
- 1/4 teaspoon turmeric powder
- 1 mango, peeled and cut into 1/2 inch pieces (about 1 1/2 chunks)
- 1/2 apple, peeled and grated (about 1/2 cup)
- 1/4 cup cider vinegar
- 1 tablespoon brown sugar
- 1 tablespoon golden raisins
- Kosher salt and freshly ground black pepper
Directions
-
1.
Heat oil in a medium saucepan over medium heat until shimmering, then add onion and cook until soft, about 4 minutes. Add garlic and ginger and cook until soft and fragrant, about 2 minutes. Add curry powder and turmeric and stir until all the ingredients are evenly incorporated.
-
2.
Add mango, apple, cider vinegar, brown sugar, and raisins and stir to combine. Reduce heat to medium low and allow chutney to simmer until fruit is soft, about 25 minutes. Remove from heat and allow to cool to room temperature. Season to taste with salt and pepper. Chutney can be stored in a sealed container in the refrigerator for several weeks.
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