In the Kitchen with Sigona’s Featuring: Mango Chutney with Cranberry-Pear White Balsamic
Sometimes all your turkey, sandwich, toast or cheeseboard needs is a good chutney. This is a simple, delicious chutney that takes little time to create. The combination of flavors is savory-sweet, and can be enhanced by a pinch of ground cinnamon or ginger, if desired.
Try it with in this sandwich: Gooey Grilled Cheese with Thomasville Tomme and Mango-Cranberry Chutney (any cheese will work well here).
Mango Chutney with Cranberry-Pear White Balsamic
Sometimes all your turkey, sandwich, toast or cheeseboard needs is a good chutney. This is a simple, delicious chutney that takes little time to create. The combination of flavors is savory-sweet, and can be enhanced by a pinch of ground cinnamon or ginger, if desired. Adapted from The Olive Oil & Vinegar Lover’s Cookbook. Makes about 1 1/2 cups, depending on mango size.
Ingredients
Ingredients:
- 2 Tbsp Sigona’s Meyer lemon olive oil
- 5 green onions white and light green parts chopped
- 2 mangos peeled and chopped
- 1/3 cup dried East Coast cranberries look for them in our dried fruit & nut section
- 2 Tbsp honey such as raw, local, unfiltered honey from Honey Hole Honey Co., available only at Sigona’s
- 1/4 cup Sigona’s cranberry-pear white balsamic
- Optional: a pinch of ground cinnamon or ginger
Instructions
- Heat the olive oil in a medium skillet or frying pan over medium heat. Add the green onions and cook, stirring occasionally, until tender and soft, about 3 minutes.
- Add the mango, cranberries, honey and balsamic. Bring the mixture to a gentle boil, stirring occasionally, then reduce heat to a simmer and cook until the mixture has thickened and the cranberries have plumped a bit, about 7 to 10 minutes.
- Allow to cool a bit before serving. May be used warm, chilled or at room temperature. Will keep, sealed and refrigerated, for up to a week.
Tried this recipe?Let us know how it was!
