Recipe: Carrot-Cranberry Chutney
Jonathan Miles’s Wild Chef column in the February 2012 issue features a killer moose (or whitetail) stew from noted chef … Continued
Jonathan Miles’s Wild Chef column in the February 2012 issue features a killer moose (or whitetail) stew from noted chef Marcus Samuelsson. The stew recipe was pretty hefty by itself, so we didn’t have room to squeeze in this side that Samuelsson shared. So, if wild game stew is on menu at your place this month, consider wowing your guests with this chutney. Trust us: It’s worth the effort.
-3 tablespoons vegetable oil
-4 carrots, peeled, quartered and cut into 1/4-inch pieces
-3 bird’s eye chilies, chopped (or substitute one or two red jalapeños)
-1/2 cup light brown sugar
-8 garlic cloves, chopped
-1 2-inch piece of ginger, chopped
-1 Tbsp. yellow mustard seeds
-2 tsp. turmeric
-2 tsp. chili powder
-2 cups chicken stock
-1/2 cup white wine vinegar
-2 mangos, pitted and cut into 1/2-inch cubes (about 5 cups)
-2 teaspoons onion (nigella) seeds (optional)
-Juice of 2 limes
-1/2 cup prunes, chopped
-1/2 cup dried unsweetened cranberries, roughly chopped
-1 Tbsp. honey
-1/2 Tbsp. salt
-2 tsp. chopped chives
-2 tsp. chopped cilantro
1. Heat the vegetable oil in a large pot over medium heat. Add the carrots, chilies, sugar, garlic, ginger, mustard seeds, turmeric, and chili powder and saute until the spices are fragrant and the sugar dissolves, about 5 minutes. Add the chicken stock and vinegar and bring to a simmer; cook for 10 minutes, then add the mango, onion seeds, and 2 cups of water and simmer for another 20 minutes.
2. Stir in the lime juice, prunes, cranberries, and honey and simmer for 20 more minutes. Season with salt. Let cool to room temperature. Stir in the chives and cilantro.
Makes 6 cups.