Chutney adds a ton of flavor to many different dishes. At the Shop we serve this with the Jerk Chicken Balls (page 30) because it's the perfect counterpoint to the salty-spicy meatballs. Also, definitely try mixing this staple condiment into cooked rice or serve it alongside grilled chicken or fish. Alternatively, spread it on sandwiches, or stir it into a bit of mayo or yogurt for a quick dip. This sauce will keep for up to two weeks in the fridge.
1 medium yukon gold potato, cut into 1/4-inch dice
1/2 cup sugar
1/4 teaspoon crushed red pepper flakes
2 tablespoons sweet paprika
2 teaspoons salt
1/2 cup dark raisins
1/2 cup chopped fresh cilantro (including stems)
Steps:
Heat the olive oil in a medium saucepan. Add the onions and cook, stirring, until soft and translucent, about 10 minutes.
Add the mangoes, potatoes, sugar, red pepper flakes, paprika, and salt. Heat the mixture, over medium-high heat, stirring frequently, until it begins to bubble. Reduce the heat to low and simmer until the potatoes are tender but not falling apart, about 15 minutes, continuing to stir frequently so that the chutney does not stick to the pan. Stir in the raisins and cilantro and allow to cool before serving.
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