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Hot Mango Chutney

Updated February 23, 2016
(1 Votes)

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CostInexpensive

Moderate

Total Timeunder 1 hour

One Pot MealYes

OccasionBuffet, Casual Dinner Party, game day

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, soy free, vegan, vegetarian

Five Ingredients or LessYes

Mealdinner

Taste and Texturefruity, hot & spicy

Type of DishCondiments

Ingredients

  • 1 dried New Mexican chile pepper pod, soaked in warm water for 20 minutes
  • 2 large ripe mangoes, peeled and cut into ½-inch slices
  • 1 tablespoon tequila
  • 1 teaspoon sugar
  • 2 tablespoons pinon nuts, toasted

Instructions

Remove the stem, seeds, and veins from the chile and cut into needle-thin julienne.

In a saucepan, combine the mangoes, tequila and sugar over moderate heat. Stir with a wooden spoon until the sugar dissolves and the mangoes begin to give off their juice. Add the chile julienne and cook for another 2 to 3 minutes. Set aside to cool.

When the mixture has cooled, fold in the pinon nuts.

Serve at room temperature with Turkey Mole.

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