Let’s talk about ugly food for a little bit. We eat with our eyes, and we all know that. When food looks good, you want to eat it. Bright, luscious colors attract the eye, which probably makes your mouth water, and then you find your fork moving in that direction. When the food is just an image on a screen, it really has to look pretty, or you might not find any interest. Well please, please, please don’t turn away just because you see a brown patty above. Today’s recipe is not even about the brown patty, which was a lentil cake gone wrong. The recipe you need to know is actually for the chutney sitting atop the lentil cake–the chutney that saved this ugly lentil cake actually. Let’s focus on that one, shall we?
Chutneys play on almost each flavor palate that that rings a bell in our mouths–sweet, sour, savory, spicy. All of those ‘s’ words should be big hits to your taste buds, and that is why chutneys have the ability to up the ante for any dish you have on the table. Interestingly enough, the word as we know it today has been relegated to the sweet and sour fruit or vegetable versions that most of us know, but actually chutneys can also be herb, spice, chili or dairy-based. Mangoes tend to be one of the main ingredients found in a number of chutneys, and you’ll find it in this one as well. Acidic tomatoes, sweet mangoes and savory onions combined with a few spices, sugar and of course vinegar cook down to a thick, chunky mixture that can be plopped over anything. Including disappointing lentil cakes that can, and will, be brought to life. It’s funny how even a lifeless dish can get a necessary and delicious kick in the butt from an awesome chutney. Serve it alongside meats, seafood, breads or legumes, and whatever chutney you create will take them to another level.
Tomato, Mango and Onion Chutney – About 1 1/2 cups
1 1/2 tablespoons vegetable oil
2 red onions, diced
2 vine tomatoes, seeded and chopped
1 mango, pitted and chopped
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon mustard powder
2 teaspoons fresh ginger, minced
3/4 teaspoon cinnamon
1/2 teaspoon paprika
1/4 teaspoon chili powder
4 tablespoons brown sugar
1/2 cup apple cider vinegar
1. Pour oil into a medium sized pot over medium high heat. Once hot, saute the chopped onions, tomatoes and mango until softened, approximately 5-7 minutes.
2. Add the remaining ingredients, and bring to a boil. Reduce to a simmer and cook 35-45 minutes or until thickened.
Click HERE for the printable recipe.
Other recipes you may enjoy...
Don’t Waste Those Herbs!
Ring The Bell For Spring
Grape Mint Tomato Salad From Ally’s Kitchen
Give It Another Chance
Dinner Before You Know It