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Mango Beer Chutney
October 4, 2009  |  Recipes

This recipe was part my entry for Thiebouchef: Beer. (Thiebouchef is Dakar’s premier competitive potluck.) A number of the recipes I will post here have their origins in that august competition.

I had always wanted to make a chutney, and best of all I was able to get all the ingredients (except the curry powder) at my local market in Yoff.

Ingredients

  • 2 pounds red onions diced to 1/2 inch
  • 4 large mangoes diced small
  • 2 red bell peppers
  • 1 habanero (One should really be enough, but use two if you feel like you have to.)
  • 1/4 cup sugar
  • 1 bottle beer – I used a Flag, a West African lager and it came out great, but I think that a Belgian golden ale would be great here.
  • 2 tbsp white vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp yellow curry powder

Fry the onions in a small amount of olive oil over medium high heat for 30 minutes, or until they turn a dark red brown. This will require a lot of stirring to make sure they do not burn. While you are preventing the onions from burning, go ahead and char the bell peppers and habanero over open flame until their skins are completely black, then set them aside to cool.

When the peppers are cool, peel away the burned skins, remove stems and seeds, and dice. Be very careful not to touch your eyes after working with the habanero. Also, you might want to go ahead and wash that cutting board and knife right now.

Add the peppers to the onions and continue to fry over medium heat. Add 3 of mangoes and continue to cook until the mango disintegrates.

Add the beer, vinegar, and sugar and reduce heat to a simmer for 45 minutes, stirring occasionally. At this point, you can do a few taste tests and adjust the recipe a bit. I ended up adding a bit more beer, but Flag is pretty mild. If you are using a hoppier beer, you may need to add some more vinegar to balance the bitter.

That’s it! Remove from heat and add the remaining diced mango. Serve at room temperature with nearly anything. Pork comes to mind. Or shrimp. Or a sharp cheese and toast.


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