Day 78 Quarantine: Sweet & Sour Mango Chutney

Today, to go with our Hawaiian chicken brochettes, we made a Sweet & Sour Mango Chutney. Now, I love mangoes! Their tangy-ness, fibrous seed, and rich flesh make for a perfect fruit. Though, in this chutney, the mixture of onion, vinegar, mango, and sugar just hit those flavors over the top.

Honestly, this mixture is just a simple syrup made of vinegar and granulated white sugar. First, begin by adding about 1 cup of white vinegar, and about 1/3 of a cup of granulated white sugar. Put these two ingredients into a wide-based pan, and bring to a slow simmer while stirring. Then, add the garnish: two cut up mangoes (just the flesh), & 1/3 of a cup of diced onions. Stir while this cooks, and reduce the flame.

Once I made this chutney, which was about 3 hours before I actually used it, I could not stop “sampling” it. I only left about half because I couldn’t keep my spoon out of the bowl! Anyways, long story short, this chutney is one to crave. It could be used on basically any game: pork (heading in the Hawaiian direction), chicken, and anywhere else from there!

After dressing this chutney on the main meat, you could also add just a pinch of fresh mint; the color and a hint of that flavor wouldn’t be bad!

Enjoy.