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Mango Chutney with Sauvignon Blanc

Makes 4 cups

Chutney adds great flavor when served with salads, curries, chicken, or any type of fish, and it pairs well with many wines including; Sauvignon Blanc, Pinot Gris, Grenache Rosé and Riesling. Store it in small jars so you can put it on the table with other condiments. It will keep well for up to two weeks when refrigerated.
  • 2 teaspoons crushed garlic
  • 1 cup sugar
  • 1 teaspoon fresh ginger, grated
  • 4 dried chilies, cut into 1/2-inch pieces
  • 1/2 teaspoon salt
  • 1/2 cup cider vinegar
  • 1/2 cup Sauvignon Blanc
  • 1/4 cup raisins
  • 1/2 red bell pepper, finely diced
  • 1/2 red onion, finely diced
  • 1 tablespoon cornstarch
  • 2 teaspoons water
  • 7 medium, slightly under-ripe mangos, peeled and roughly diced, room temperature
  • 1/2 bunch cilantro, chop just before adding
  • 1/2 bunch scallion (green onions), thinly sliced (green part only)
Put the garlic, sugar, fresh ginger, dried chilies, salt, cider vinegar, wine and 3/4 cup water into a medium saucepan and place over medium-high heat. Reduce the liquid to half of the original volume. The flavor of the mixture will be very strong. Add the raisins, red bell pepper and red onion and reduce for 3-5 minutes more. There should be approximately 3/4 cup of glaze remaining in the pan.

Make a thick, smooth slurry (a smooth cornstarch paste) by adding 2 teaspoons water to the cornstarch in a small bowl. Reduce the heat under the saucepan to low, and add the slurry gradually, until the sauce is thick enough to coat a spoon. Use only as much of the slurry paste as you need. Simmer the sauce for another 3-5 minutes over very low heat. If it becomes too thick, you can thin it by adding water or wine.

While still over low heat, add the diced mango, and gently stir for 5 minutes. You want to warm the mango, without cooking it. Remove from the heat and stir in chopped cilantro, and sliced scallion. Chill before serving.

Chef Bruce Riezenman
August 2006

Eat well!
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