Mango Raisin Chutney

Name: Mango Raisin Chutney
Yield: Makes 3 cups
Ingredients: 2 tablespoons olive oil; 1 red onion, finely diced; 2 ripe mangoes, peeled, pitted, and chopped; 1 medium yukon gold potato, cut into 1/4-inch dice; 1/2 cup sugar; 1/4 teaspoon crushed red pepper flakes; 2 tablespoons sweet paprika; 2 teaspoons salt; 1/2 cup dark raisins; 1/2 cup chopped fresh cilantro (including stems)

January 24, 2012

Chutney adds a ton of flavor to many different dishes. At the Shop we serve this with the Jerk Chicken Balls (page 30) because it’s the perfect counterpoint to the salty-spicy meatballs. Also, definitely try mixing this staple condiment into cooked rice or serve it alongside grilled chicken or fish. Alternatively, spread it on sandwiches, or stir it into a bit of mayo or yogurt for a quick dip. This sauce will keep for up to two weeks in the fridge.

Recipe information

Yield
Makes 3 cups

Ingredients

2 tablespoons olive oil

1 red onion, finely diced

2 ripe mangoes, peeled, pitted, and chopped

1 medium yukon gold potato, cut into 1/4-inch dice

1/2 cup sugar

1/4 teaspoon crushed red pepper flakes

2 tablespoons sweet paprika

2 teaspoons salt

1/2 cup dark raisins

1/2 cup chopped fresh cilantro (including stems)

Preparation

Step 1
Heat the olive oil in a medium saucepan. Add the onions and cook, stirring, until soft and translucent, about 10 minutes.
Step 2
Add the mangoes, potatoes, sugar, red pepper flakes, paprika, and salt. Heat the mixture, over medium-high heat, stirring frequently, until it begins to bubble. Reduce the heat to low and simmer until the potatoes are tender but not falling apart, about 15 minutes, continuing to stir frequently so that the chutney does not stick to the pan. Stir in the raisins and cilantro and allow to cool before serving.

Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved. Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation. Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick. Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.

TagsChutney Condiment Mango Stone Fruit Fruit Raisin Dried Fruit Dairy Free Gluten Free Nut Free Vegetarian Vegan Easy Saute Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes