Last week we had friends from Indiana come visit for the long July 4th weekend. We often went to ethnic restaurants, and enjoyed the diversified food served in Bloomington. So naturally I decided to cook something with a little ethnic flair. I had been craving Indian food, and rarely make it at home, so took this opportunity to create an Indian dinner. Though I've made naan from scratch, it's a bit of work and I didn't want to spend hours in the kitchen while they were here. I found two varieties at Whole Foods, whole wheat and garlic and herb.
I have noticed that when you grill, everyone seems to congregate around the grill, so you can cook but not be anti-social in the kitchen. I figured I'd have JJ and John man the grill outside while I did a bit of prep inside. I made tofu and chicken with a simple curry rub. Then I skewered some veggies for the grill as well (and made extra to put in a quiche for the next morning), and made a curry sauce (coconut milk, curry paste and lime juice) and the mango chutney. I also served plain Greek yogurt as a third condiment.
I used to buy Mango Chutney from Trader Joe's, but now I'm so far from TJ's! I looked at a few jars at Whole Foods and Publix, but they were running $6-10, which is pretty expensive for a simple condiment. It finally hit me, why don't I just make it? Mangoes are in season and on sale right now, and since the rest of dinner was pretty low-key, making mango chutney was no sweat.
I looked up a few recipes and found Alton Brown's was highly recommended. My only issue was it made massive quantities, and I only wanted a cup or two. I scaled it back quite a bit, and I also omitted the raisins because Vickie doesn't like them. This chutney was fantastic! I definitely would make the full amount next time and freeze small portions or jar it for future use.
adapted from Alton Brown
2 mangoes, peeled and diced
1 tsp. EVOO
1/2 tsp. red chile flakes
1/2 small red onion, minced
1 tbsp. grated fresh ginger
1/4 red bell pepper, minced
1/4 c. cider vinegar
2 tbsp. brown sugar
Kosher salt and white pepper
Add EVOO to a small stock pot over medium heat.
Add mango, chile flakes, onion and bell pepper.
Sauté' for about 10 minutes, until softened and beginning to caramelize.
Add ginger, vinegar, brown sugar, salt and pepper, stir well to combine (if using raisins, add here).
Turn heat to low, cook for an additional 2-3 minutes.
Remove from heat, serve at room temperature or refrigerate until using.