This is the season for mango’s. They are everywhere, they are ripe, and they are delicious. Because they are originally from Southeast Asia, there is an incredible selection at Uwajimaya in the international district.

In my constant search for new ways to use mango, I often will fall back on my favorite way, chutney. This mango chutney is sweet and savory at the same time- my favorite combination. There is also a complex spiciness from the cinnamon and star anise. I often use this chutney with pork, but also with roast duck and with smoked turkey. Another great way to eat this is on a soft roll or brioche with aged white cheddar.

Mango Chutney

-1 Tbs butter
-2 ripe mangos, diced into 1/2″ pieces
-1/2 a sweet yellow onion, diced into 1/2″ pieces
-1/4 cup chicken broth
-pinch of cinnamon
-1 whole star anise
-kosher salt
-2 tsp sugar
-1 Tbs red wine vinegar

1) In a sauté pan, melt the 1Tbs butter over medium-high heat.

2) Add the onion, sprinkle with kosher salt and turn the heat to medium. You want to sweat and soften the onions until they are translucent and tender, about 3 minutes. Avoid browning them.

3) Add the mango to the onions, and let cook together for another 2 minutes. Sprinkle the sugar over the mangos and onions, and stir to combine.

4) Add the chicken broth, cinnamon and whole star anise, and let simmer over low heat for about 10 minutes, stirring occasionally.

5) When the mango and onions have melded together and everything soft and fragrant, add the vinegar. Let the vinegar cook off completely, about 2 more minutes.

6) Take the chutney off the heat, and remove the whole star anise, discarding it. Taste for salt, and season if needed.

You can keep this refrigerated, and serve it cold, or warm it to serve.