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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- 4 ripe medium size mangos, peeled and diced into 1/4-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
- ￼Combine all ingredients except for about 1/2 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.
- Add reserved 1/2 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.
- ￼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!)