I have fallen madly in love with The Virginia Chutney Co. and I just don’t know what to do with myself.
With each jar of chutney came a recipe card and even more recipes can be found on their website. I decided that the mango chutney salmon with braised fennel was the way to go for my first chutney dish.
Major Grey’s Mango Chutney is made up of mangoes, sugar, apple cider vinegar, ginger, salt, raisins, garlic, lime juice, cinnamon. The ginger stands out right away, so I knew it was going to pair perfectly on top of the salmon.
To start, I added 4 tbsp of chutney to a pan with 1 tbsp of water to loosen the glaze. I heated it for about 5 minutes on low heat.
While the glaze was warming up, I added Trader Joe’s frozen leeks to a pan with another tbsp of the chutney. I cheated and didn’t use fresh leeks, but hey, you work with what you have.
I will say that because they were frozen, there was a bit too much water in the pan so I had to drain out some of the liquid half way.
When the glaze was ready, I spread it on top of a nice piece of salmon and threw it in the oven for 20 minutes (thick piece of salmon) at 400 degrees.
The salmon was just gorgeous when it came out of the oven. You could smell the ginger and cinnamon right away and it almost had a citrus aroma to it.
I added about a 3/4 cup of leeks to a plate and then topped it with a portion of the salmon.
This dish was just amazing and I can not wait to cook with the other chutney flavors.
If you haven’t cooked with chutney before, I would highly recommend it. There is so much you can do with it and honestly, it’s amazing just by itself or paired with cheese.