Ingredients with Measurements:
- 2 red bell peppers, roasted and chopped
- 1 ripe mango, peeled and diced
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper
- 1/4 cup raisins
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Roasting pan
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers in half and remove the seeds and stems.
3. Place the peppers on a roasting pan and roast for 20-25 minutes, or until the skin is charred and blistered.
4. Remove the peppers from the oven and let them cool for a few minutes.
5. Peel off the skin and chop the peppers into small pieces.
6. In a medium saucepan, combine the roasted red peppers, diced mango, white vinegar, brown sugar, salt, ginger, cinnamon, cloves, cardamom, and cayenne pepper.
7. Bring the mixture to a boil over medium-high heat, stirring occasionally.
8. Reduce the heat to low and simmer for 20-25 minutes, or until the chutney has thickened and the mango is soft.
9. Stir in the raisins and cilantro.
10. Remove the chutney from the heat and let it cool to room temperature.
11. Transfer the chutney to a food processor or blender and pulse until it reaches your desired consistency.
12. Serve the chutney at room temperature or chilled.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Roasting temperature: 400°F
Serving size:
Makes about 2 cups of chutney.
Nutritional information:
Per serving (2 tablespoons):
Calories: 60
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 70mg
Total Carbohydrate: 15g
Dietary Fiber: 1g
Total Sugars: 13g
Protein: 0g
Substitutions for ingredients:
- Red bell peppers: You can use any color bell pepper, or substitute with roasted tomatoes or eggplant.
- Mango: You can use papaya, pineapple, or peach instead of mango.
- White vinegar: You can use apple cider vinegar or rice vinegar instead of white vinegar.
- Brown sugar: You can use honey, maple syrup, or agave nectar instead of brown sugar.
- Raisins: You can use dried cranberries, cherries, or apricots instead of raisins.
- Cilantro: You can use parsley or mint instead of cilantro.
Variations:
- Spicy Roasted Red Pepper Mango Chutney: Add more cayenne pepper or chopped jalapeño peppers for extra heat.
- Smoky Roasted Red Pepper Mango Chutney: Use smoked paprika instead of regular paprika.
- Sweet and Sour Roasted Red Pepper Mango Chutney: Add 1/4 cup of pineapple juice or orange juice for a tangy flavor.
Tips and tricks:
- To make the chutney smoother, blend it for a longer time in the food processor or blender.
- You can store the chutney in an airtight container in the refrigerator for up to 2 weeks.
- Serve the chutney with grilled meats, naan bread, or as a dip for vegetables.
Storage instructions:
Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
The chutney can be served at room temperature or chilled. If you prefer it warm, you can heat it in the microwave or on the stovetop.
Presentation ideas:
Serve the chutney in a small bowl or jar, garnished with fresh cilantro or chopped nuts.
Garnishes:
Fresh cilantro, chopped nuts, or a sprinkle of paprika.
Pairings:
Grilled chicken, pork, or fish. Naan bread or pita chips.
Suggested side dishes:
Cucumber salad, roasted vegetables, or rice pilaf.
Troubleshooting advice:
- If the chutney is too thick, add a splash of water or vinegar to thin it out.
- If the chutney is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the chutney.
- Store the chutney in the refrigerator and discard any leftovers after 2 weeks.
Food history:
Chutney is a condiment that originated in India and is made with a variety of fruits, vegetables, and spices. It is often served with curry dishes or as a dip for snacks.
Flavor profiles:
This Roasted Red Pepper Mango Chutney is sweet, spicy, and tangy with a hint of smokiness from the roasted peppers.
Serving suggestions:
Serve the chutney as a condiment for grilled meats or as a dip for vegetables. It also pairs well with naan bread or pita chips.
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Region: Indian