Mango Chutney (L'Academie de Cuisine)

By KDCooks

From Culinary Skills Lab - Sauces II - 10/17/11
(Chef Sandy Patterson)

Serve over Pork.

Ingredients

• 1 TB cooking oil
• Flesh from 4 ripe mangoes, diced**
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 2 TB finely diced ginger
• 1/4 cup raisins
• 1/3 cup currants
• 1/4 cup chopped pecans
• 1/4 cup white wine
• 1/4 cup white wine vinegar
• if they aren't ripe, you may want to add sugar to this recipe

Preparation

Step 1

Heat pan over med-low heat. Add oil, onions and a pinch of salt to pan.

Sweat onions until they are soft and translucent. Add all the remaining ingedients to the pan except for the pecans.

Simmer gently until it is all soft and the liquid has evaporated. Stir in the pecans.

Season with salt & pepper and touch of cayenne.

Serve over pork or chicken.