Trinidadian Mango Chutney
This recipe is inspired by my incredible Trinidadian sous chef, Reba. I thought I knew mango chutney from Indian restaurants and, well, the 90s. But this version is unlike anything I’ve ever tasted, and it pairs well with savory and sweet dishes alike. Interestingly, the mango skins are left, and lend incredible earthiness to the dish. Need a pop of flavor on your burger? Looking for an incredible addition to your ice cream? Here’s your answer!
8 – 10 green mangoes, skins on, chopped
2 tsp turmeric powder
4 cloves garlic, grated
1 small hot pepper, chopped fine (I like Fresno or habanero for extra heat)
2 blades chive, finely chopped
¼ cup cilantro, chopped
1 tsp ground geera (Trinidadian curry blend. If you can’t get it, yellow curry powder will suffice)
Place mangoes, turmeric, garlic, and hot pepper in a large pot and just cover with water. Bring to a boil.
Let cook for approximately half an hour. As the mixture cooks, mash the fruit against the sides of the pot with a large spoon. The mixture should thicken slightly. Add the salt, sugar, herbs, geera/curry and stir.
Taste and adjust seasoning.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.