Apricot Mango Chutney is a deliciously festive appetizer or it can be served as a side dish too!
I first fell in love with chutney’s in one of the classes from my Culinary Arts Program. I’d tried chutney before at Indian restaurants but I had no idea how much I would LOVE making them until this class.
In Garde Manger with Chef Franz we made everything from Chutney to Sushi to to sandwiches/salads to Apple Birds…
All the ladies in our entire school absolutely loved Chef Franz… he’s just that kind of Chef! I think the guys thought he was pretty cool too but most of them probably wouldn’t admit it 🙂
Apricot Mango Chutney
- 1/2 cup sugar
- 1 cup white wine vinegar
- 3 cups mango
- 1 cup dried apricots
- 1/2 cup red onion small diced
- 1/2 cup green pepper small diced
- 2 tablespoons jalapeno fine diced
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 2 tablespoons ginger freshly grated
- 1 tablespoon orange zest
- 1 teaspoon sea salt
- In a stock pot over high heat, boil vinegar and sugar for 3 minutes, stirring.
- Add all other ingredients.
- Turn heat down to medium low and slowly simmer for 30-45 minutes or until the consistency of porridge.
- Allow to cool and serve.
- Serve with naan or pita bread cut into triangles.
- Refrigerate any leftovers in an air tight container. (will stay good for several weeks)
*adapted from Chef Franz, UVU Culinary Arts
Each group of students in our class made there own spin off a base recipe… it was fun to taste the flavors that complimented each other and even the ones that didn’t quiet work so well. It’s always fun to experiment and expand your flavor palate.
This Apricot Mango Chutney was my spin off and I’m quite in love with it 🙂
Much Love and Peace~