Mango Cannabis Chutney
There’s nothing quite like mango chutney to prove that sweet and spicy are a heavenly pair. Our recipe ramps up the bliss factor several notches by featuring a cannabis-honey infusion.
The benefits of infusing your sauces, instead of your entire meal, are many: for one, it’s the easiest way to dose some – but not all – dishes when you’re cooking for a crowd. Sauces also lend themselves nicely to microdoses, allowing you to add just a touch of cannabis whenever needed.
Best of all, a single sauce can add zest to a variety of dishes. We recommend serving dollops of mango cannabis chutney alongside just about any Indian dish, or trying it on your next cheese platter, burger or sandwich. It also makes a wicked glaze for grilled chicken or lamb, and a sweet dipping sauce for chicken nuggets and fries.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
Ingredients
3 ripe mangoes
3 cardamom pods
1 cup white wine vinegar
¼ cup cannabis-infused honey
¼ cup honey
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp chili powder
1 tsp sea salt
1 tsp nigella seeds or mustard seeds
2 garlic cloves, minced
¼ cup ginger, grated
1 chili, (fresh and finely diced or dried and whole)
Method
Peel, stone, and chop mangoes (rough chop is okay).
Remove cardamom seeds from the pods.
Add vinegar and both honeys to a medium saucepot. Cook over medium heat until honey dissolves. Bring to a light boil, and reduce by a couple of centimeters.
In a dry pan on medium heat, gently toast cardamom, cumin and coriander until aromatic. Remove from heat, add chili powder and crush in a mortar and pestle or spice grinder.
Add the spice blend, mangoes, salt, nigella seeds, garlic and ginger to the vinegar mix. Bring to a boil, then reduce to a simmer and cook for 45 minutes to 1 hour, or until it has a thick, syrupy consistency.
If using dry whole chili, add it in the middle of the cooking process, and remove it when you reach your desired heat. If using fresh, diced chili, add it during the last 10 minutes of cook time.
This recipe yields approximately 1 1/2 cups of chutney, enough for three 1/2-cup doses.
