Chris's Mango Chutney
Chris Schlesinger, owner of the East Coast Grill in Cambridge, Massachusetts, says there are no set rules determining which chutney best suits a given dish. Let your personal preference prevail.
- 1/4 cup vegetable or peanut oil
- 1 red onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons jalapeno pepper, minced
- 1 1/2 cups white vinegar
- 1 cup sugar
- 3 mangos, cut into 1/2-inch squares
In a saucepan, heat oil over medium-high heat until hot but not smoking. Add red onion, and cook until translucent, 3 to 4 minutes. Add green and red peppers. Stir for 1 minute. Add ginger, jalapeno pepper, white vinegar, sugar, and mangoes. Simmer, stirring occasionally, until liquid has thickened slightly, 15 to 20 minutes.
Remove from heat, and allow to cool to room temperature.