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Sriracha Mango Chutney

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SRIRACHA MANGO CHUTNEY RECIPE

by Rachel John, Executive Chef Ziegfeld Ballroom, Gotham Hall

INGREDIENTS

  • 1 raw mango, almost ripe, cut into 1/4 inch chunks*
  • 1 tsp chili powder
  • 2 tsp sea salt
  • 1 tsp vegetable oil
  • 2 Tbsp sriracha sauce
  • ¼ red onion, julienned
  • 1 jalapeno, cut into thin rounds, seeds removed
  • 1 Tbsp whole cilantro leaves

PROCEDURE

Toss the mango with the chili powder and sea salt and hold until it softens, about ½ hour. When ready, toss with the remaining ingredients and serve.

NOTE: If you plan to pair this chutney with Chef Rachel’s Star Anise Braised Pork Belly Tacos, you can add some coconut yogurt to the chutney to add to the silky mouthfeel of the taco.

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