Again, it’s been a long time since I’ve updated this blog. I feel bad about it, but the last weeks I haven’t been in an “Internet mood”. I tried to spend as little time as possible in front of the computer, but that doesn’t mean that I didn’t cook anything. To the contrary, I’ve been cooking a lot for Jon and our new roommate and for friends. I have a lot of recipes I need to post and hopefully I’ll catch up very soon.
Let’s start with this chutney I prepared with the latest mangoes the National Mango Board sent me. This time I received some Tommy Adkins and Francis mangoes (click here to learn more about the varieties and availability in the US). The Francis mangoes were very ripe so I decided to use them right away in a chutney recipe they also sent me. I made some minor changes, but the final result was still a delicious dinner.
- •1/4 cup brown sugar
- •1/4 cup apple cider vinegar
- •1/2 medium onion, chopped
- •1 garlic clove, minced
- •1 small chipotle adobado pepper
- •sea salt to taste
- •1 large very ripe soft Francis mango, peeled, pitted and chopped
- •the juice of 1 lime
- •1/4 cup raisins
- In a large sauce pan over medium high heat, combine the sugar and vinegar bringing the mixture to a simmer.
- Add the onions, garlic, pepper and salt. Let this come back to a boil and simmer for 10 minutes.
- Stir in the mango, lime juice and raisins. Simmer for another 15-20 minutes until the mixture becomes the consistency for a marmalade.
- •I served this with pork chops. In a large cast-iron skillet I seared the chops for about 2 minutes per side in olive oil. I then added the mango chutney and baked them for 35 minutes. I served the chops with mashed potatoes and a side of grape tomatoes and avocado. The Mango Board recommends pairing with grilled meat or poultry.