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

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources