Mango-Grilled Red Onion Chutney
- Course: Condiment
- Features: Make-Ahead Recipes, Gluten-Free
Summary:
This condiment, at once sweet, tangy and aromatic, goes great not only with a steak just off the grill, but also with leftover strips in sandwiches with greens and tomatoes.
MAKE AHEAD: This chutney is best made the day it is to be served. Assemble and refrigerate up to 4 hours in advance.
Makes about 2 cups
Ingredients:
- 1 large or 2 medium red bell peppers, stemmed, seeded and cut into quarters
- 1 large red onion, cut crosswise into 1/4-inch rounds
- 1 Anaheim or poblano pepper, stemmed, seeded and cut into quarters
- 2 tablespoons olive oil
- 1 teaspoon yellow or red curry powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- Flesh of 2 medium-ripe mangoes, peeled and cut into 1/2-inch dice (about 2 1/2 cups)
- Leaves from 2 or 3 stems cilantro, chopped (2 tablespoons)
- 1-inch piece peeled ginger root, minced (1 tablespoon)
- Juice of 1 lime (at least 1 1/2 tablespoons)
Directions:
Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
Meanwhile, combine the red bell pepper, onion and Anaheim or poblano pepper in a mixing bowl, then add the oil, curry powder, cumin, salt and black pepper; toss gently to coat.
Place the peppers and onions on the grill; cook for 5 to 8 minutes, using tongs to turn them every couple of minutes, until the vegetables brown and the red peppers become just tender (the red onions will still be somewhat firm). Transfer to a cutting board to cool.
Coarsely chop the peppers and onions and add to a medium bowl, along with the mango, cilantro, ginger and 1 tablespoon of the lime juice. Taste and adjust seasoning with lime juice, salt or pepper as needed.
Serve immediately, or cover and refrigerate for up to 4 hours.
Recipe Source:
From food writer Tony Rosenfeld.
E-mail the Food Section with recipe questions.
(Dominic Bracco II for The Washington Post)
