By: Annie Emery
Expanding taste buds at a young age is a great way to develop appreciation for exploration. I love using spice to flavor and pushing the boundaries of how far I can eventually go without adding sugar. I think Indian cuisine takes the cake on this. For morning snack, I served mango chutney on top of cream cheese with crackers to warm them up for the afternoon, which was a curried chicken salad. The mango chutney is familiar to jam they have probably had, yet the red pepper and fresh ginger may awaken new relish. Which brings me to the pairing of curried chicken salad, which has zero sugar and is quite substantial. The curried chicken salad is a process and requires more than just a few ingredients, so for now I’m going to walk you through the variable, fridge lasting, delicious side of chutney.
- 6 ounces red pepper, sliced OR 1 Tbs crushed red pepper flakes
- 1 inch piece of fresh finger root, peeled
- 7 ounce bag of dried mangos OR about 4 fresh mangos
- 1/2 Cup water
- 1/2 Cup distilled vinegar
- 1/3 Cup sugar
- Food process the ginger, pepper, and mango together.
- Transfer to a sauce pot ,with the water, vinegar, and sugar (mixed well), and bring to a boil over medium- high heat.
- Reduce heat to a simmer and stir occasionally for about 20 minutes, until thick.
- Pour into storage container and let cool. This can last in the fridge for at least a couple of weeks (I’ve never had one long enough to let it go bad), use on sandwiches, burgers, pork chops, chicken, eggs and hash, cheese boards, etc.