Mango Chutney
I have been lucky enough to do quite a bit of traveling in the last couple years, and this had greatly expanded my culinary knowledge. Several months ago, while eating at an Indian restaurant, I was introduced to chutney. It was served with flat bread and the flavor was divine. Chutney is similar to jam or marmalade in texture and consistency, 
but it’s generally made with vinegar, onions, and spices along with fruit to make it savory and sweet. The most popular chutney seems to be mango, which is what I had, but it can be made with a wide variety of fruits. In India, a spicy chutney is traditionally served with curry, while a sweet chutney is served with bread and crackers. Sadly, there is a lack of Indian restaurants where I am now, and store bought chutney just isn’t the same. My solution to this way to make my own. >>
The first obstacle was finding a recipe. Not to say that there aren’t a ton of recipes out there, I just wanted one that was slightly more authentic. I decided to go with Alton Brown’s Mango Chutney recipe since he seems to at least try to make authentic dishes. The recipe isn’t overly complicated. There is a lot of dicing involved which takes a lot of time, but once that is done, all the ingredients just need to simmer for 30 minutes. The ingredients are common. Mango (I unfortunately had to use frozen, but I don’t think it changed the outcome too dramatically), red onion, red pepper, and ginger are the basics. All of these get diced and sauteed in a little bit of chili spiked oil. A sauce is made out of pineapple juice, brown sugar, curry powder (I used the mild yellow curry powder), and vinegar. Everything simmers together for 30 minutes, and then golden raisins are added (I skipped the macadamia nuts). Cool the mixture down in an ice bath and then refrigerate.
The results weren’t too bad for a first try. The chutney had a perfect consistency and thickness. The flavor was good – sweet and savory, although it was a little spicier than I had anticipated. Since I used mild curry powder, I can only guess the chili flakes made it spicy. I will cut down on that when I make it again. I can’t remember exactly 
what the chutney tasted like at the restaurant, but I think their’s was more on the sweet side. It tasted great on top of turkey burgers we had tonight, adding a delightful Indian flare. The possibilities for it are endless – which is good because it makes a lot. I made half a batch and still think I have 4 cups of chutney. Not that I’m complaining though, because I think I could eat some with every meal!