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

by Alto- Shaam

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!

Supplies

  • 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
  • 1 ½ 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
  • Instructions

    Step 1

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

    Step 2

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

    Step 3

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

    Step 4

    Step 5

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

    Step 6

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

    Step 7

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

    Step 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.

    Step 9

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

    Step 10