Mango-peach chutney
Tropical sauce with cilantro
◷15 minutes + 2 hours cooling
Bright and aromatic chutney with tropical notes of mango and the sweetness of peach jam. A perfect sauce for meat, poultry, or cheeses. Fresh cilantro adds a refreshing accent.
Ingredients
◎8 servings
Vegetable oil1 tbsp.
Mango(ripe but firm, peeled and diced (450–500 g flesh))2 pc
Shallot(finely chopped (can be substituted with red onion))1 pc
Fresh ginger(grate)5 g
White wine vinegar(about 1/4 cup)60 ml
Peach jam(about 1/2 cup)150 g
Fresh cilantro(chopped (about 1/4 cup), add only to cooled chutney)5 g
Instructions
Preparation
1
Heat the oil in a pan over medium-high heat.
2
Sauté the sliced mango until lightly golden, about 5 minutes.
3
Add the finely chopped shallot and grated ginger, cook until fragrant, about 1 minute.
4
Stir in the white wine vinegar and peach jam, bring to a gentle simmer.
5
Cook until thickened, about 5 minutes. The volume should be approximately 2 cups.
6
Transfer the chutney to a bowl and let cool to room temperature, about 2 hours.
7
When the chutney has completely cooled, stir in the chopped cilantro.
Important
⚠️ Add cilantro only to cooled chutney
If you add cilantro to a hot sauce, it will wilt and lose its freshness
Storage
In the fridge
Up to 1 week in an airtight container
Serving
Before serving, it is best to bring to room temperature
What to serve with
Perfectly paired with
Roasted meats, chicken, turkey, hard cheeses, crackers