Burger Chutney & Confit Recipes

Preserved Mango Chutney

YIELD: 18 servings

21/2 lb. diced fresh mango
3.5 oz. brown sugar
6 oz. diced onion
5 oz. golden raisins
1 oz. walnuts, chopped
1 Tbsp. minced garlic
1 fl. oz. cider vinegar
1 lemon, zested and juiced
1/2 oz. minced ginger
1 oz. minced jalapeno
1/2 tsp. ground mace
1/4 tsp. ground cloves

1. Combine all the ingredients and simmer until reduced and thickened (about 30 minutes).

2. Cool the chutney and taste. Adjust seasoning with additional lemon juice if necessary. The chutney may be used at this point or refrigerated for 7-10 days.

Recipe: Klaus Tenbergen

Red Onion Confit

YIELD: 23 servings

2 lb. julienned red onions
4 oz. honey
1/2 cup red wine vinegar
1/2 cup red wine
1/4 tsp. ground black pepper

1. Simmer the onions in the honey, vinegar, and wine until the mixture is the consistency of marmalade, about 30 minutes. Cool completely.

2. Season with the pepper. Adjust the sweet and sour flavor by adding a small amount of red wine vinegar or honey. The confit may be refrigerated up to 7 days.

Recipe: Klaus Tenbergen