Sautéed Sausages and Cabbage with Apricot-Mango Chutney

Sautéed Sausages and Cabbage with Apricot-Mango Chutney
Photo by Scott Phillips

Ingredients

  • 1 large slightly underripe mango, peeled, pitted, and cut into ½-inch pieces (about 1-½ cups)
  • ½ tsp. cumin seed
  • 4 cooked chicken sausages
  • 1 cup cider vinegar
  • 4 tsp. finely grated fresh ginger
  • 4 tsp. minced garlic (5 medium cloves)
  • 2 Tbs. extra-virgin olive oil
  • + 9 more ingredients
    • 1 small yellow onion, very thinly sliced
    • 1/3 cup granulated sugar
    • Freshly ground black pepper
    • 1 medium serrano chile, seeded and thinly sliced
    • Kosher salt
    • ¾ tsp. coriander seed
    • ¾ tsp. fennel seed
    • 1 small head green cabbage, cored and very thinly sliced (8 cups)
    • 3 small fresh apricots, peeled, pitted, and cut into ½-inch pieces (about 1-1/3 cups)

Combine the vinegar, sugar, chile, ginger, garlic, and 1/4 tsp. salt in a 2-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Stir in the apricots and mango. Reduce the heat to low and simmer, stirring occasionally, until t...

View full recipe at Fine Cooking

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