(yield 2 cups)
- 2 lbs. Fresh or Frozen mango pieces (frozen works fine)
- 4 oz. pineapple juice or orange juice
- 2 oz. cider vinegar
- ¼ cup brown sugar
- 2 tsp. Curry powder
- 1 tsp ginger powder
- Juice of ½ lime
- ½ Tsp. Of chili flakes of Cayenne pepper
- 1 medium red onion (large dice)
- 1 medium fresh bell pepper (medium dice)
- 2 Tbl vegetable oil
Chutney Preparation Method:
Sanitize your hands, utensils and workspace before proceeding.
In a suitable size saucepan, heat the oil and sauté the vegetables until they begin to sweat. Add the garlic, sweat it gently then add the sugar and liquid ingredients. Add the dry ingredients and continue to cook for 15- 20 minutes or until for chutney becomes somewhat syrupy. Remove and cool.
To finish:
In a hot skillet, brown the patties on each side and cook to a minimum of 170 degrees. If you are cooking a large batch, brown on each side then finish them in the oven. Place the cooked patty on a grilled slider bun and top with the lukewarm chutney. Serve on small plates or in parchment lined baskets.