I was recently reading a post about chutneys on the Greek Vegan Forum. I do not intend to get store bought chutneys as they usually contain sugar and other preservatives so I decided to make my own. Instead of serving it alone I thought to give it a try and add it to some sauteed tofu for a more fruity and spicy dish. Sean loves spicy food, so if you do as well, you can add 1 more chilli. I thought it was spicy enough but Sean said he would prefer it a bit more spicy.
1 can jellied cranberry sauce
1 mango peeled and cut in small cubes
1 chilli pepper cut in 3-4 pieces
2 bay leaves
1/2 ts Salt
1/2 ts mustard seeds
1 ts of cumin seeds, roasted
1 ts of coriander seeds, roasted
1 ts curry powder
2 TB olive oil, divided
1 1/2 cups tofu, pressed, drained and cubed
To make the mango chutney, heat 1 TB of olive oil in a pan over medium-high heat. Add them mustard seeds. When they start to pop add the chilli pepper, and all the other spices and mix for a minute. Add the mango cubes and the cranberry jelly and mix well. Once it starts bubbling lower the heat and let it sit for 5 minutes.
In another pan heat the other 1 TB of olive oil and saute the tofu until browned. Add the mango chutney and let it sit for 5 minutes in low heat. Serve over quinoa, rice or mushed potatoes.