SRIRACHA MANGO CHUTNEY RECIPE
by Rachel John, Executive Chef Ziegfeld Ballroom, Gotham Hall
- 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
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.