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Very Mango Chutney with Grilled Pork Chops

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.

At a glance
Main Ingredient
Fruit, Pork
Cuisine Type
American
Menu Part
Entrée
Serves
10
Yield: 10

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

Methods/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.
Chef Allen Susser and National Mango Board

Related Terms:

Fruit, Pork, American, Entrée

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