In the Kitchen In the Kitchen
Mango Chutney with Sauvignon Blanc
Chef Bruce Reizenman pairs this spicy chutney with our Frei Brothers Reserve Russian River Valley Sauvignon Blanc. One of Bruce's favorite food-friendly wines, Sauvignon Blanc balances crisp acidity and grassy, floral aromas, and is a versatile partner for spicy cuisine. Bruce suggests his chutney recipe as a wonderful complement to salads, spicy curries, chicken or fish. Makes four cups.
Ingredients
- 2 tsp crushed garlic
- 1 cup sugar
- 1 tsp fresh ginger, grated
- 4 dried chilies, cut into ½-inch pieces
- ½ teaspoon salt
- ½ cup cider vinegar
- ½ cup Frei Brothers Reserve Russian River Valley Sauvignon Blanc
- ¼ cup raisins
- ½ red bell pepper, finely diced
- ½ red onion, finely diced
- 1 tbsp cornstarch
- 2 tsp water
- 7 medium, slightly under-ripe mangos, peeled and diced
- ½ bunch cilantro, chop just before adding
- ½ bunch scallion (green onions), thinly sliced (green part only)
Instructions
Put the garlic, sugar, fresh ginger, dried chilies, salt, cider vinegar, wine and ¾ cup water into a medium saucepan and place over medium-high heat. Reduce the liquid to half of the original volume. The flavor of the mixture will be very strong. Add the raisins, red bell pepper and red onion and reduce for 3-5 minutes. There should be approximately ¾ cup of glaze remaining in the pan.
Make a thick, smooth slurry (a smooth cornstarch paste) by adding 2 teaspoons water to the cornstarch in a small bowl. Reduce the heat under the saucepan to low, and add the slurry gradually, until the sauce is thick enough to coat a spoon. Use only as much of the slurry paste as you need. Simmer the sauce for another 3-5 minutes over very low heat. If it becomes too thick, you can thin it by adding water or wine.
While still over low heat, add the diced mango, and gently stir for 5 minutes. Aim to warm the mango, without cooking it. Remove from the heat and stir in chopped cilantro and sliced scallion. Chill before serving.
Note: Store this chutney in small jars so you can put it on the table with other condiments. It will keep well for up to two weeks when refrigerated.
