2 tablespoons vegetable oil

1 small red onion, thinly sliced

1 medium ripe but firm mamey, peeled, pitted, and cut into 1/2-inch dice (about 1 cup)

1/2 cup cider vinegar

2 tablespoons (packed) brown sugar

1/8 teaspoon ground allspice

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper



In medium sauté pan over moderate heat, heat oil until hot but not smoking. Add onion and sauté, stirring occasionally, until translucent, 7 to 9 minutes. Add mamey and vinegar and cook, stirring frequently, until mamey is tender, about 3 minutes. Stir in brown sugar and allspice and simmer gently until sugar is melted and mixture is slightly thickened and syrupy, about 3 to 5 minutes. Stir in salt and pepper. Transfer chutney to serving dish and cool to room temperature, stirring occasionally.





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