Recipes // Main Dish Seafood // Mango + White Ginger Chutney with Salmon

Mango + White Ginger Chutney with Salmon


By Ingrid Hoffman

4 servings


  • 2 large mangoes, peeled, pitted and cubed
  • 3 tablespoons chopped fresh cilantro
  • 4 (6-ounce) skinless salmon fillets
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • 1/2 cup golden raisins
  • 6 tablespoons packed dark brown sugar
  • 1/3 cup cider vinegar
  • 1/4 cup water
  • 3 tablespoons grated peeled fresh ginger
  • 1 garlic clove, minced
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon ground allspice
  • 2 teaspoons corn oil


  1. Combine the onion, bell pepper, raisins, brown sugar, vinegar, water, ginger, garlic, 3/4 teaspoon of the salt, and allspice in a medium saucepan; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the onion and bell pepper are softened, about 8 minutes.
  2. Add the mangoes and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally until the mangoes are softened and the chutney has thickened slightly, about 20 minutes. Remove from the heat. Stir in 2 tablespoons cilantro. Let cool to room temperature, then cover and refrigerate for up to 1 week.
  3. Meanwhile, Sprinkle the salmon with the remaining 1/2 teaspoon salt.
  4. Heat the oil in a nonstick ridged grill pan set over medium-high heat.
  5. Add the salmon and cook, turning once, until just opaque in the center, 4 - 5 minutes per side. Transfer to a plate; sprinkle with the remaining 1 tablespoon cilantro and serve with the chutney.
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