Sous Vide Mango Chutney

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Christina Wylie

Koh Samui Thailand

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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When you’re eating hot curry, a bit of sweet mango chutney works wonders to cool your taste buds. This is a fruity recipe that really lets the mango shine. Serve it with a curry and some crispy papadums for added pleasure. This recipe makes between 1-2 cups depending on the size of your mango.
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Ingredients for 4

  • 1 large ripe mango, peeled and cut into small dice

  • 1/4 Granny Smith apple, peeled, cored, and cut into small dice

  • 1/4 red onion, finely chopped

  • 1/4 cup packed light brown sugar

  • 1 1/2 tablespoons malt vinegar

  • 1 chile, finely chopped

  • 1/2 teaspoon grated fresh ginger

  • Pinch salt

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).

  • Step 2

    Combine all ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.

  • Step 3

    Place the bag in the water bath and set the timer for 6 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer to an ice bath and let cool to room temperature. Transfer the cooled chutney to a jar and refrigerate for up to 1 week.

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185 F / 85 C Recipe Temp
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