Burnt-Sugar Mango Chutney & Goat Cheese Naanwich

I have a thing for flatbreads of any name and nationality – pita, roti, pizza, naan or chapati – you name it and I’ll happily eat it. Or make a sandwich out of it and then eat it.

Flatbreads are easy to make, but life gets busy. I grab them ready-made at my local international foods market or the grocery store. Naan are dependably available where I shop so I’ve been keeping them on hand lately.

You don’t have to use your own homemade mango chutney to make this simple sandwich; as our friend Ina Garten would say,”storebought is fine”…but once you see how little is involved in the recipe you might be tempted to make a batch.

The first time I made this chutney I was in a big, bad hurry and I didn’t read the recipe correctly. So I went on my merry way and caramelized the sugar before adding all the ingredients. It turned out to be one of those delicious mistakes.

I think of chutney as a gateway preserve for those with the itch to “put something up”, minus the need to fuss around with sterilizing¬†jars, lids and giant pots full of boiling sugary fruit taking up every burner on the stove .

It keeps for forever in the fridge (Okay, maybe not forever. One year. A long time.) and it can be used in glazes, marinades, salad dressings or just as the delicious condiment it is.

Burnt-Sugar Mango Chutney & Goat Cheese Naanwich

When I first made this chutney, I was in a hurry and misread the instructions. Instead of boiling sugar and water together, I cooked the sugar alone until it caramelized and then added the rest of the ingredients. My goof turned out to be a delicious one - I loved the deep color and flavor of the chutney. So I pass my recipe foible onto you.

Ingredients

  1. 3/4 cup sugar
  2. 1 cup water
  3. 1/4 cup rice vinegar
  4. 1/4 cup fresh lemon juice
  5. 2 teaspoons nigella seeds (optional)
  6. 1/4 teaspoon cayenne pepper
  7. 2 firm mangoes (about 2 pounds), peeled , pitted and chopped
  8. 3 crushed garlic cloves
  9. 1/3 cup peeled, grated fresh ginger
  10. 1/2 cup golden raisins
  11. 1/4 moist dates, pitted and chopped
  12. Fine sea salt, to taste

Instructions

  1. Heat the sugar in a heavy, medium saucepan, whisking over medium heat until dissolved and beginning to turn the color of butterscotch. Add the water - it will sputter so stand back.
  2. Add the rest of the ingredients and bring to a boil. Reduce the heat to a simmer and cook until the mango is very soft and the chutney has thickened, about 30 minutes. Taste and season little by little with up to 1/2 teaspoon salt to taste. The flavor should get brighter, not salty.Makes about 2 cups.
  3. To make the Naanwich, cut one naan bread in half. Spread one half with soft goat cheese, chopped cilantro, arugula or spinach and about 2 tablespoons mango chutney. Top with other half. Cook on an oiled, hot panini grill or heavy ridged grill pan until toasted.

Notes

http://familystylefood.com/2011/03/burnt-sugar-mango-chutney-goat-cheese-naanwich/

Comments

  1. this is gorgeous!

  2. What a fantastic example of culinary catastrophe leading to delicious results – all the best food inventions happen that way! Can’t wait to give this a try

  3. Wow! This looks amazing. I love naan and flatbreads too. And I can never resist goat cheese!

  4. This is beautiful and brilliant! Naanwich… so clever! I can just taste the freshness from the cilantro and mango chutney. Ohhh how I love indian food! I can’t wait to try this!

  5. This looks wonderful. I love the combination of mango chutney and goat cheese – great idea! And I love the name…”naanwich” :-)

  6. That nanawich looks really good!

  7. Sounds and looks yum !!

  8. annette rosenquist says:

    I didn’t find the actual recipe for making the Burnt-Sugar Mango Chutney.

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