How to Make Mango Chutney in Your Alto-Shaam Combi Oven

Delicious mango chutney has a lot of uses in the kitchen. This recipe uses the Alto-Shaam combi oven to cook the chutney in jars so you can store it until you're ready to use it!

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How to Make Mango Chutney in Your Alto-Shaam Combi Oven Recipe
10 Steps
Ingredients
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1
In a large bowl combine the following:  chile flakes, brown sugar, curry powder, kosher salt, and white pepper.

In a large bowl combine the following: chile flakes, brown sugar, curry powder, kosher salt, and white pepper.

2
Add your liquid ingredients and stir together to make a paste.

Add your liquid ingredients and stir together to make a paste.

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3
Add your diced mango, ginger, red pepper, red onions, and chopped golden raisins to your mixture.

Add your diced mango, ginger, red pepper, red onions, and chopped golden raisins to your mixture.

4
5
Stir the mixture up well to completely coat the solid ingredients.

Stir the mixture up well to completely coat the solid ingredients.

6
Place your uncooked chutney into mason jars and place into your combitherm oven.

Place your uncooked chutney into mason jars and place into your combitherm oven.

7
Cook your chutney at 185F (85C) for at least 5 hours. (I cooked it overnight.)

Cook your chutney at 185F (85C) for at least 5 hours. (I cooked it overnight.)

8

After removing the chutney from the oven, place it into an ice bath or use an Alto-Shaam Quickchiller to cool it down to below 40F/4C as quickly as possible.

9

This recipe was adapted from blog.sousvidesupreme.com check out their website for lots of great sous vide ideas.

10

Ingredients

2 Pounds fresh diced mango 
3 Tablespoons olive oil 
1 Teaspoon red hot chile flakes 
4 Tablespoons pineapple juice 
4 Tablespoons cider vinegar 
1 Cup brown sugar 
Teaspoons curry powder 
1 Teaspoon kosher salt 
½ Teaspoons ground white pepper 
¼ Cups minced fresh ginger 
1 Cup red bell pepper 
½ Cups golden raisins 
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