Mango Chutney | Recipe by sousvidetools.com
- COOK TIME: 8 Hours
- PREP TIME: 30 Minutes
- DIFFICULTY: Easy
- 228 g diced fresh mangos (thawed out frozen pieces are acceptable, too)
- 22.5 ml light olive oil
- 1.25 ml red chilli flakes
- 1 tablespoon (15 ml) unsweetened pineapple juice
- 1 tablespoon (15 ml) cider vinegar
- 50 g brown sugar
- 1 teaspoon (5 ml) curry powder, mild or hot
- 1/4 teaspoon (1.25 ml) salt
- 1/8 teaspoon (0.6 ml) ground white pepper
- About 75 g medium red onion, peeled and diced small
- 1 tablespoon (15 g) minced fresh ginger
- 45 g red bell pepper, diced small
- 18 g raisins or golden raisins, coarsely chopped
What’s for dinner tonight? Here at SousVide HQ we have been discussing all kinds of meals, from the very simple to the sublime. One of our favourite accompaniments to almost any meal, yes including dishes that aren’t curry, is the beautiful, fruit filled, chunky mango chutney…..– we’re salivating just writing about it so I hope you enjoy this as much as we will!
Makes about 240ml – serving portions depend on how popular it is!
- Fill and preheat your water bath to 182F/83C.
- Peel the mango, cut the flesh away from the pit, and chop it small. (If using thawed frozen, chop the chunks into smaller pieces.)
- In a small bowl combine the pineapple juice, vinegar, sugar, curry powder, salt and pepper. Add the oil and red pepper flakes to create a spice paste and set aside.
- Put the mango, ginger, bell pepper and raisins into a cooking pouch; add the spice paste and massage gently through the pouch to mix it altogether.
- Vacuum seal the pouch and place it fully in the water oven to cook for at least 5 hours but overnight up to 8 hours is preferable.
- Once cooked, quick chill the pouch by submerging it in ice water (half ice, half water) for at least 30 minutes or until chilled through. Refrigerate until ready to use or store, in the unopened pouch in the refrigerator for up to a week.