Mango-Havanero Chutney

Mango-Havanero Chutney

5oz. mangos (partially green), peeled and chopped
3oz brown sugar, lightly packed
3oz cider vinegar
1 T golden raisins
1/4 lemon (including peel), seeded and chopped
1 tbsp. fresh ginger, chopped
½ cloves garlic, finely chopped

½ tablespoons vegetable oil

1oz medium dice red onion

½ Ounces fresh pineapple juice

Kosher salt and fresh ground white pepper

10 or more havanero peppers (seeded and minced)

1/4 t Cumin seeds

1/4 t Coriander seeds

1/4 t Mustard seeds 

1/4 t Paprika

1/4 t Ground cinnamon

1/4 t Ground allspice

1/4 t Ground cloves

1/4 t Ground nutmeg

1/4 t Curry powder

1/4 t Cardamom powder

Peal and small dice the mango.

In a sauté pan add all the spices to toast them and bring out the oils. Then add the oil and the onions and sweat until soft. Add the ginger and sauté for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.

In a separate bowl, combine the pineapple juice, vinegar, and sugar. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and minced havanero and transfer to another container over an ice bath.