THE WASHINGTON POST – This chutney, adapted from Son of a Southern Chef: Cook with Soul by Lazarus Lynch, is the ideal partner to jerk chicken. If you can’t find Jamaican curry powder, make your own by combining a teaspoon each: turmeric, cumin, coriander, garlic powder, black pepper, mustard, fenugreek, chili powder and salt.
One tablespoon canola oil
One small red onion, finely chopped
One large garlic clove, minced
Two teaspoons grated fresh ginger
One very ripe red mango, peeled, pitted and chopped into large dice
Half cup light brown sugar
One third cup golden raisins
Quarter cup dried cranberries
Quarter cup apple cider vinegar
One tablespoon Jamaican-style yellow curry powder
Half teaspoon crushed red pepper flakes
Finely grated zest and juice of one lime
In a medium saucepan over medium-high heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened.
Add the garlic and ginger and cook until fragrant. Stir in the mango, brown sugar, raisins, dried cranberries, vinegar, curry powder and red pepper flakes, scraping any bits from the bottom of the saucepan. Bring the mixture to a boil and cook, stirring occasionally, until it begins to thicken, about five minutes.
Watch carefully and reduce the heat slightly if the chutney begins to stick to the bottom of the saucepan. Reduce the heat to low and cook until the chutney has thickened, about 10 minutes more, stirring occasionally. Remove from the heat and transfer the chutney to a bowl. Stir in the lime zest and juice.
Let cool before serving.
Nutrition per serving | 109 calories, 1g protein, 23g carbohydrates, 1g fat, 0g saturated fat, 0mg cholesterol, 13mg sodium, 1g dietary fibre, 17g sugar