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This 10-Minute Mango and Golden Raisin Chutney is the perfect sweet, warm and tangy sauce for Buddha Bowls!
You’ll want this sauce over everything!
We love creating sauces for our Buddha Bowl recipes that start with a store-bought base. In this recipe, we started with a jar of mango preserves, though apricot preserves is just as delicious. You can buy jam, jelly or preserves. We’ll add a touch of curry powder, fresh ginger and garlic to spice things up.
We used this sauce for Turkey Masala recipe (uses leftover turkey – but you can also use leftover roasted chicken)
What is Chutney?
Chutney is an Indian condiment. It’s usually made out of fruits or vegetables that are flavored with spices, sugar, and vinegars. In this case, we’re going to use mango and golden raisins to compliment the flavors of masala sauce and to add an extra ‘wow’ element to our masala turkey buddha bowl.
Toasting Spices Wakes Them Up!
Before we add the spices to our chutney, we’re going to toast them in a hot skillet. Why? When the red pepper flakes and curry powder are heated in a hot pan, they release aromatics that will make our easy Buddha Bowl dish more flavorful. Taking a few extra seconds here totally levels up your cooking!
Use this 10-Minute Mango & Golden Raisin Chutney for this Signature Buddha Bowl Recipe:
Turkey Masala with 10-Minute Mango & Golden Raisin Chutney
This delicious, flavorful chutney is the perfect topping for masala turkey buddha bowls!
Course:
condiment
Cuisine:
Indian
Keyword:
chutney
Servings: 1 cup
:
-
1 ½
tablespoons
cooking oil -
½
teaspoon
red pepper flakes -
½
teaspoon
curry powder -
½
cup
red onion fine diced -
½
teaspoon
grated fresh ginger -
1
clove
garlic
finely minced (use a garlic press) -
⅓
cup
red wine vinegar -
⅓
cup
water -
½
cup
mango preserves
jam or jelly -
¼
cup
golden raisins
Heat a medium skillet over medium heat and swirl in the cooking oil. Add in the red pepper flakes and curry powder, and stir continuously for 15 seconds to release the aromatics. Add in the red onion, ginger and garlic. Continue to cook for 2-3 minutes, until the onion is soft and translucent. Adjust your heat to avoid burning the spices!
Add in the red wine vinegar and the water, and turn the heat to medium high. Continue to stir and cook the mixture until the liquid bubbles. Stir in the mango preserves and the raisins and continue cooking until the sauce has thickened, about 1 minute more. Transfer sauce to a mason jar.
This sauce can be served warm or cold (we prefer warm!) To warm the sauce, remove the mason jar lid and microwave in 30 second intervals at 50% power. You can add a little water if the sauce is too thick.
