Chili Crunch Sauce: Mango Chili Chutney
Sweet, tangy, and spicy, this mango chili chutney combines juicy mango, warm spices, and Momofuku Chili Crunch for a versatile topping for bagels, grilled meats, and more.
Serves 2.
what you'll need
INGREDIENTS
- 1 can (15 oz) mango chunks
- 2 tbsp shallot, minced
- 1 tsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cardamom
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 2 tbsp Momofuku Chili Crunch
- 1 tsp neutral oil
- Pinch of salt
Directions
Drain the mango, reserving 2 tbsp of syrup. Roughly chop into small pieces.
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Warm oil in a small saucepan over medium heat. Add shallot and ginger, cook 2–3 minutes until soft.
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Stir in turmeric and cardamom, toast for 30 seconds until fragrant.
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Add mango, reserved syrup, apple cider vinegar, brown sugar, and salt. Simmer on medium-low for 12–15 minutes, stirring occasionally, until thickened.
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Remove from heat, stir in Chili Crunch. Adjust salt or vinegar to taste. Cool before serving.
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It's great on a bagel with cream cheese, but excellent on grilled meats. Enjoy!
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what you need from momofuku
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