Mango Sriracha Chutney

Mango Sriracha Chutney - this stuff is crazy good and so... versatile. It's fabulous for appetizers, as a sandwich spread, a base for pizza, a glaze for grilled chicken - you name it!

The thought ran through my mind that I might need to take a little break from this Mango Sriracha Chutney after four test batches.

Yup, that's how many times I made it before it was "just right". Of course that meant lots of sampling and taste-testing. And I had fun coming up with tons of ways to use the delightful, sweet and spicy condiment.

I served it as an appetizer with crackers and sliced cheese (pictured) as well as both cream cheese and goat cheese. I found it makes an incredible base for a pizza, topped with shredded cheese, rotisserie chicken, applewood bacon, slivers of red onion and lots of fresh basil. And burgers? Oh yes! A good burger becomes heavenly, topped with a crumble of blue cheese and a dollop of Mango Sriracha Chutney.

This fun chutney also makes a wonderful salad dressing when it's thinned out with a few other ingredients, as in this Provencal Roasted Chicken Salad with Mango Curry Dressing. Definitely a winner!

And then there's grilled chicken. Thin the chutney out with a bit of fresh lime juice and a splash of olive oil and brush it on boneless, skinless breasts. Oh my! Every day grilled chicken is magically transformed into golden-glazed, sweet-and-spicy deliciousness! It would also be fantastic brushed on pork tenderloin, shrimp or scallops.

Despite all these wonderful ways I found to use my supply of chutney, I was still contemplating taking a break, as four batches is A LOT! Then I tried these sandwiches: just a spoonful spread on rustic bread with Havarti cheese and lots of thinly sliced rosemary ham. I toasted the sandwiches in a big sauté pan with a drizzle of olive oil until the cheese was melty and the bread golden.

I served the sandwiches for lunch this past weekend to my son, Nick and his wife, Lindsay. After taking one bite, Nick said, "Wow, I think this is one of the best sandwiches I've ever had!" Everyone around the table agreed.

So, you know what? I'm not giving the chutney a break. In fact, since I just scraped the last little bit onto another pizza, I think I definitely need to pick up a few mangoes and whip up another batch. You do too. I know you'll love to have a stash of this exotically delicious, super versatile condiment in your fridge!

P.S. We just finished the pizza. You would have laughed your furry little head off had you been a mouse in the house listening to Scott "oooh" and "aaah" over each bite!

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Mango Sriracha Chutney

Mango Sriracha Chutney - this stuff is crazy good and so... versatile. It's fabulous for appetizers, as a sandwich spread, a base for pizza, a glaze for grilled chicken - you name it!

Author: Chris Scheuer

Course: Condiment

Cuisine: International

Prep Time: 9 hrs 11 mins

Cook Time: 9 hrs 11 mins

Ingredients

• 4 ripe medium size mangos, peeled and diced into ¼-inch pieces
• 1 tablespoon finely grated fresh ginger
• 3 cloves garlic finely minced
• ½ cup rice vinegar
• 1 cup sugar
• ¼ teaspoon cinnamon
• ½ teaspoon turmeric
• 1 teaspoon ground coriander
• ½ teaspoon chili powder
• ¼ teaspoon kosher salt
• 1-2 teaspoon Sriacha hot pepper sauce
• 1 tablespoon black sesame seeds
• 1 teaspoon mustard seed
• 1 tablespoon fresh lime juice

Instructions

1. Combine all ingredients except for about ½ cup of the chopped mango in a medium-size sauce pan. Bring to a boil, stirring frequently. Reduce to a steady simmer and cook for 20 minutes.
2. Add reserved ½ cup of mango and continue to cook for another 10 minutes or until mixture thickens and starts to become syrupy. Stir in fresh lime juice. Chutney will thicken a bit more as it cools.
3. Ladle into clean jars and allow to cool. Refrigerate. (Chutney will keep well stored in the refrigerator for several weeks, if it lasts that long!)