This was a total experiment AND a total success. I wanted something to go on top of hubby’s venison burgers and bought a few mangos earlier in the week. I rummaged through my fridge and cabinets and had everything I needed except for the cider vinegar. (Lucky for me, I live close to a grocery store). I think this chutney would also pair great with pork or fish.
1 T olive oil
1/4 C red onion, chopped
1 large mango, diced
1/2 jalapeño, seeded and diced
2 tsp honey
2 tsp freshly grated ginger
2 T golden raisins, roughly chopped
4 T cider vinegar
1/4 tsp salt
Over medium heat, heat the oil in a small sauce pot. Add the onion and cook for a few minutes or until it begins to soften. Add the remaining ingredients and bring them up to a boil. Reduce heat to simmer and cook for about 15 minutes.
The vinegar breaks down the fresh fruit and you are left with a sweet, tangy goodness. The sweetness from the honey, mangos and raisins paired great with our savory burgers! I was a little concerned that 1/2 a jalapeño would be too spicy for only one mango, but with out the seeds, it was just perfect.
This was my first attempt at chutney but it won’t be my last! Yum!