You may notice a mango theme recently. This because the grocery store had a two-for-the-price-of-one mango sale. Who can resist. I love mangoes. I grew up where people had mango trees in their yards, and in season brought you bags of mangoes.
I recently learned that two-for-the-price-of-one is called a BOGO (for buy one, get one), so now I know that the email ads that tell me BOGO today are not asking me to play a game or dance, but are trying to get me to buy two pairs of shoes.
Back to my BOGO mangoes (that actually sounds like a good name for a recipe: pork with bogo mangoes.) My problem with mangoes is that they are hard to peel, which is compounded by the fact that I tend to eat them while I peel them, leaving me less than I need of peeled mango. I have seen photos where someone cuts the mango down its flat sides and neatly dices the flesh while it is still on the skin. Allegedly, the diced mango comes off the skin neatly diced – but mine never does. I just peel the whole mango first, slice off as much as I can to dice for whatever I am making – and eat whatever is still clinging to the pit, mango juice dripping down my chin.
This recipe started as a recipe for chicken breasts from Cooking Light, but I have turned it into pork kebabs, adding the vegetables to make it a more substantial meal.. A chutney is a variety of sweet and spicy condiment, usually involving a fresh, chopped vegetable or fruit with added seasonings. When I lived in Mumbai, fresh chutney, made of whatever fruit or vegetable was available in the open air market that day, accompanied most meals. It was often made with chili peppers and very spicy. The piquant chutneys were thought to stimulate the appetite. Mango chutney in Mumbai was likely to be made from green mangoes. This mango chutney, made with ripe mangoes, follows a more western interpretation of chutney: fruit, vinegar and sugar, cooked down to a reduction, and often preserved like jam, rather than eaten fresh. Leftover chutney of any kind is great on cream cheese or goat cheese sandwiches.
Curried Pork Kebabs with Mango Chutney
Mango chutney:
2 cups chopped peeled ripe mango
¼ cup brown sugar
1 cup apple juice
1/3 cup diced dried apricots
2 teaspoons cider vinegar
1 teaspoon grated peeled fresh ginger
¼ teaspoon ground allspice
1/8 teaspoon ground red pepper
Pork Kebabs
1/3 cup low-sodium soy sauce
1/3 cup fresh lime juice
1 teaspoon curry powder
1½ lbs pork tenderloin, trimmed of all fat and cut into 1” pieces
1 medium onion, peeled, quartered, and cut into 20 chunks
1 red or yellow bell pepper, de-veined and seeded, and cut into 16 chunks
To prepare chutney, combine all chutney ingredients in a medium saucepan, and bring to a boil. Reduce heat, and simmer for 20 minutes, stirring mixture occasionally. Remove from heat and allow to cool.
To prepare kebabs, combine the soy sauce, juice, curry, and pork cubes in a zip-top plastic bag; seal and shake. Marinate in refrigerator 10 minutes, turning once. (I actually marinated them while I prepared the chutney). Pre-heat a grill and lower the heat to medium high.
Remove pork cubes from bag. String pork cubes on 4 large or 8 small skewers, alternating with onions and peppers. (If you are using bamboo skewers, soak them in water for at least ½ hour prior to stringing them on the skewers). Brush kebabs with marinade, and then discard remaining marinade.
Place pork kebabs on grill. I have a kebab rack, a nifty metal square with notches that suspends the kebabs above the grill rack. If you don’t have one of these devices, be sure to coat your grill rack with cooking oil so the kebabs don’t stick. Cook for about 5 minutes, then turn kebabs over and cook for an additional 5 minutes or until pork is done. Serve with chutney on the side. This makes 4 servings (one large or 2 small skewers) with about 4.5 grams of fat/serving. I served the kebabs over couscous made with chicken broth.
The Perpetual Feast 