Mango Chutney

Mango Chutney

I prepared the Curry Chicken Burgers with Bismati Rice Recipe of April 20, 2010) and Naan (bread) for our Dinner. Being the frugal person I am, I thought the difference in the price of chicken breasts verses ground chicken breasts was $4.00 per pound. Now how difficult can grinding a chicken breast be? I must admit it was time consuming until I got it figured out that any tendons would block the grinding disc. For the difference of $6.00 for the one and one-half pounds, I still would grind the chicken breasts. I served a sour tofu instead of sour cream to reduce cholesterol. It was very tasty and difficult to distinguish from sour cream. The Mango Chutney certainly was the condiment that made the dish!

***

I would highly recommend that you use the Mango Chutney recipe the next time you plan to prepare pork, poultry, or fish. It is so worth your effort.

Mango Chutney

Ingredients:

1/3 cup sugar

2 1/2 Tablespoons distilled white vinegar

1 cup mango, peeled and cut into 3/4" pieces

2 tablespoons chopped onion

1 1/2 Tablespoons golden onions

2 teaspoons crystallized ginger, finely chopped

1/4 garlic clove, minced

1/4 teaspoon mustard seeds, whole

pinch of red pepper flakes

***

Directions:

Combine sugar and vinegar in a 2 quart saucepan; bring to a boil, stirring until the sugar dissolves.

Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.

This chutney is great on poultry, pork, chicken and fish. Refrigerate any leftovers.