Mango Madness

I love food that comes with a sauce because if even the meat's a little dry, a little tasteless, or a just little ordinary you always have a helping hand to make the meal taste better.

I like to think that most of my cooking doesn't need sauces to make it taste better, but everyone has flops once and while. And even when my food tastes great, I love the added benefit of a sauce to help kick up my meal a notch or two.

The recipe I am sharing today isn't really a sauce or a jam, it's more of an in-between style accompaniment. Are you curious about what I made or have you figured it out yet?

Wait no further! It's a Mango Chutney! And just for the record, a chutney doesn't need to be reserved for serving with curries! It's great with tons of things!

I've used my Mango Chutney as a jam with pork tenderloin and as a sauce for a sandwich. Which will you try first?

Mango Madness Chutney with Grilled Pork Tenderloin

1 large mango, peeled and cut into 1/2 chunks 

1 medium/small onion, finely chopped

2 cloves of garlic, minced

1/2 teaspoon of chili flakes 

1 teaspoon of ginger, peeled and minced

1/3 cup brown sugar

1/2 cup dried cranberries

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

3/4 cup vinegar 

1 pork tenderloin

1 teaspoon each of salt and pepper

1 tablespoon olive oil

1. Combine mango, onion, garlic, chili flakes, ginger, brown sugar, dried cranberries, turmeric, cinnamon, and vinegar in a medium pot on the stove. Bring mixture to a boil and then reduce temperature to a simmer. Cook uncovered until chutney is thickened and sticky, about 30 minutes, stirring occasionally. Season to taste with salt and pepper. 

2. While chutney is cooking, preheat grill to medium heat. Season pork tenderloin with salt and pepper and drizzle with olive oil. Place on the grill and cook until meat reaches desired doneness, about 6-8 minutes per side (depending on the size of the tenderloin).

3. Let the meat rest about five minutes, slice, and serve with a generous amount of Mango Madness Chutney. 

Or, try it on my Curried Chicken Sliders for lunch the next day!

Curried Chicken Sliders

1 baguette, sliced into thin rounds
1 lb of chicken breasts, sliced into thin strips
3 cloves of garlic, minced
1 tablespoon curry paste
1 tablespoon olive oil
1 cup baby spinach
1 cup of Mango Madness Chutney

1. Add olive oil, garlic, and curry paste to a pan on the stove at medium heat. Stir and cook until curry paste is fragrant and garlic begins cook, about 1 minute, then add the chicken. Cook until chicken is fully cooked, about 5-8 minutes. Season to taste with salt and pepper. 

2. Lay half of the slices of bread on a platter and divide spinach among them. 

3. When chicken is finished cooking, top the spinach covered slices of bread with chicken and any of the curry drippings from the pan if desired. Follow with a spoon of Mango Madness Chutney. Finish by topping your sliders with the remaining bread. 

4. Enjoy!

I think both ways of serving this chutney are great, so you might want to make a double batch!