10-Minute Mango And Golden Raisin Chutney
This delicious, flavorful chutney is the perfect topping for masala turkey buddha bowls!
- 1 ½ tablespoons cooking oil
- ½ teaspoon red pepper flakes
- ½ teaspoon curry powder
- ½ cup red onion fine diced
- ½ teaspoon grated fresh ginger
- 1 clove garlic finely minced (use a garlic press)
- ⅓ cup red wine vinegar
- ⅓ cup water
- ½ cup mango preserves jam or jelly
- ¼ cup golden raisins
Heat a medium skillet over medium heat and swirl in the cooking oil. Add in the red pepper flakes and curry powder, and stir continuously for 15 seconds to release the aromatics. Add in the red onion, ginger and garlic. Continue to cook for 2-3 minutes, until the onion is soft and translucent. Adjust your heat to avoid burning the spices!
Add in the red wine vinegar and the water, and turn the heat to medium high. Continue to stir and cook the mixture until the liquid bubbles. Stir in the mango preserves and the raisins and continue cooking until the sauce has thickened, about 1 minute more. Transfer sauce to a mason jar.
This sauce can be served warm or cold (we prefer warm!) To warm the sauce, remove the mason jar lid and microwave in 30 second intervals at 50% power. You can add a little water if the sauce is too thick.