Created for KosherEye.com by Chef Shaya Klechevsky
1 tablespoon First Cold Press Olive Oil
½ cup shallots, finely diced
Pinch of salt
2 cups small diced mango (riper the better)
½ cup white wine vinegar
¼ cup sugar
2 tablespoons cornstarch
2 tablespoons water
Heat the olive oil in a saucepan and sauté the shallots. Season with a pinch of salt, and cook for about 2 minutes, until tender and translucent – not browned.
Add diced mango and continue to sauté for about 2 more minutes.
Add the white wine vinegar and sugar. Mix them together in the pan and bring mixture to a boil.
In a separate bowl, whisk together the cornstarch and water until smooth, then stir the cornstarch mixture into the mango mixture and bring to a boil.
Cook the chutney for about 4 minutes, stirring constantly.
Remove from heat and cool to room temperature. Place chutney in a container, cover with plastic wrap and set aside until ready to use. If not using immediately, refrigerate. Bring to room temperature prior to using as part of Turkey Chop with Coconut-White Wine Sauce recipe.