Mango and Golden Raisin Chutney Recipe
Introduction
This Mango and Golden Raisin Chutney is a vibrant and flavorful condiment perfect for adding a sweet and spicy kick to your meals. Combining fresh mangoes, crunchy macadamia nuts, and warming spices, it’s a versatile recipe that pairs wonderfully with grilled meats, cheeses, or as a spread.
Ingredients
- 2 pounds Mango
- 1 1/2 tablespoons Vegetable Oil
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1 1/4 cups Onion, diced
- 2 tablespoons Fresh Ginger, grated
- 1/2 cup Red Bell Pepper, diced
- 1/2 cup Pineapple Juice
- 1/4 cup Apple Cider Vinegar
- 1/4 cup Brown Sugar
- 2 1/4 teaspoons Sweet Curry Powder
- Kosher Salt, to taste
- Ground White Pepper, to taste
- 1/4 cup Golden Raisins
- 1/4 cup Macadamia Nuts
Instructions
- Step 1: Toast the macadamia nuts in a dry skillet until golden and fragrant, then roughly chop them. Dice the onion and red bell pepper. Grate the fresh ginger and peel the mangoes for preparation.
- Step 2: Using a sharp knife, slice each mango vertically along both sides of the pit to create two disc-shaped slices. Score the mango flesh in a diamond pattern and push the skin outward to expose the flesh. Carefully cut the flesh away from the skin.
- Step 3: Heat the vegetable oil and crushed red pepper flakes in a sauté pan over medium heat. Add the diced onions and cook until soft and translucent. Stir in the grated ginger and red bell pepper, cooking for another 1 to 2 minutes. Add the mango pieces and sauté for an additional minute.
- Step 4: In a small bowl, mix together the pineapple juice, apple cider vinegar, brown sugar, and sweet curry powder. Pour this mixture into the pan and stir well to combine. Bring to a low simmer and let it reduce gently for about 30 minutes, stirring frequently.
- Step 5: Season the chutney with kosher salt and ground white pepper to taste. Stir in the golden raisins and chopped macadamia nuts. Remove from heat and let cool slightly before serving. Enjoy your chutney as a zesty accompaniment to your favorite dishes!
Tips & Variations
- For a smoother texture, pulse the chutney gently in a food processor after cooking, but be careful to keep some chunkiness for texture.
- Swap macadamia nuts with toasted cashews or almonds for a different crunch and flavor.
- Add a pinch of cinnamon or ground cloves for a warmer spice profile.
- If you prefer less heat, reduce the crushed red pepper flakes or omit them entirely.
Storage
Store the chutney in an airtight container in the refrigerator for up to two weeks. Bring it to room temperature or warm gently before serving to enhance the flavors. This chutney also freezes well; thaw it overnight in the refrigerator before use.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen mango instead of fresh mango?
Yes, frozen mango can be used if fresh is unavailable. Thaw it completely and drain any excess liquid before cooking to avoid a watery chutney.
How spicy is this chutney?
This chutney has a mild to moderate heat level from the crushed red pepper flakes, which you can adjust to your preference or omit for a sweeter chutney.
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Mango and Golden Raisin Chutney Recipe
- Total Time: 55 minutes
- Yield: About 3 cups 1x
- Diet: Vegetarian
Description
This vibrant Mango and Golden Raisin Chutney combines sweet, tangy, and spicy flavors with the rich crunch of toasted macadamia nuts. Perfect as a condiment to enhance grilled meats, cheese boards, or as a zesty topping for sandwiches.
Ingredients
Produce
- 2 pounds Mango
- 1 1/4 cup Onion, diced
- 1/2 cup Red Bell Pepper, diced
- 2 tablespoons Fresh Ginger, grated
Pantry & Spices
- 1 1/2 tablespoon Vegetable Oil
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1/2 cup Pineapple Juice
- 1/4 cup Apple Cider Vinegar
- 1/4 cup Brown Sugar
- 2 1/4 teaspoon Sweet Curry Powder
- To taste Kosher Salt
- To taste Ground White Pepper
- 1/4 cup Golden Raisins
Nuts
- 1/4 cup Macadamia Nuts
Instructions
- Toast and Prepare Ingredients: Toast the macadamia nuts in a dry skillet over medium heat until lightly browned and fragrant, then roughly chop them. Dice the onions and red bell pepper. Grate the fresh ginger and peel the mangoes carefully.
- Prepare Mango Flesh: Using a sharp knife, slice the mango vertically on either side of the large pit to create two thick slices. Score the flesh in a diamond pattern and push the skin outward to expose the mango cubes. Slice the mango flesh away from the skin.
- Sauté Aromatics: Heat vegetable oil and crushed red pepper flakes in a sauté pan over medium heat. Add the diced onions and cook until soft and translucent. Add grated ginger and red bell pepper, cooking for 1 to 2 minutes to release their flavors. Add the mango pieces and sauté for an additional minute.
- Add Liquids and Simmer: In a small bowl, whisk together pineapple juice, apple cider vinegar, brown sugar, and sweet curry powder. Pour this mixture into the pan with the mango and vegetables. Stir well to combine, then bring to a gentle simmer. Let the chutney cook undisturbed, stirring occasionally, for 30 minutes to thicken and develop flavor.
- Season and Finish: Season the chutney with kosher salt and ground white pepper to taste. Stir in the golden raisins and toasted macadamia nuts. Allow to warm through for a few minutes before removing from heat. Serve the chutney warm or at room temperature to complement a variety of dishes.
Notes
- For added texture, adjust the cooking time to keep some mango pieces slightly firmer.
- This chutney pairs wonderfully with grilled meats, seafood, or sharp cheeses.
- Store leftover chutney in an airtight container in the refrigerator for up to one week.
- Toasting the nuts enhances their flavor and adds a lovely crunch contrast to the soft chutney.
- If you prefer less spice, reduce or omit the crushed red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Fusion
Keywords: mango chutney, golden raisins, macadamia nuts, sweet and spicy chutney, curry chutney, fruit chutney, condiment recipes
