Very Mango Chutney with Grilled Pork Chops

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
10

Fruit salsas and chutneys are a tasty accompaniment to pork, poultry, salmon, tuna and other proteins. With some variety of mango available every month of the year, chefs have a ready source for house-made condiments. Here, Chef Allen uses ripe Francis mangos from Haiti as the base for a sweet-spicy contrast to grilled pork chops.

Ingredients

1 1/2 cups brown sugar
1 cup apple cider vinegar
2 med. onions, chopped
3 cloves garlic, minced
1 tbsp. finely chopped ginger
1 small habañero pepper, seeded and minced
1 tbsp. sea salt
4 large, very ripe mangos, peeled, pitted and chopped
1/2 cup lime juice
1/2 cup golden raisins

Steps

  1. In large saucepan over med. high heat, bring sugar and vinegar to a simmer.
  2. Add onions, garlic, ginger, habañero pepper and salt. Return to a boil and simmer for 10 min.
  3. Stir in mango, lime juice and raisins. Simmer for 15 to 20 min. longer until mixture becomes the consistency for marmalade.
  4. Leftover chutney keeps refrigerated for 1 month or frozen for 3 months.
Source: Chef Allen Susser and National Mango Board

More From FoodService Director

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

FSD Resources