Mango Chutney by Alpe Pragas, sweet and spicy
Mango Chutney by Alpe Pragas is a sweet and spicy condiment made from ripe mango, ginger, pink peppercorns, and a hint of chili, cooked down in South Tyrol with apple cider vinegar. Chunky rather than smooth, it brings fruit and heat to the plate in a single spoonful.
Mango Chutney is the tangy condiment from Alpe Pragas in the Braies Valley of South Tyrol, labeled as Mostarda Mango & Ginger. Two-thirds of the 160-gram jar consists of mango, complemented by apple cider vinegar, fresh ginger, pink peppercorns, and a touch of chili.
Sweet, sour, and spicy in a single spoonful
When you open the jar, the aroma of ripe, tropical mango rises, warm and honey-sweet.
On the spoon, the fruit sweetness comes first, then the ginger makes itself known, and finally, a subtle heat lingers on the tongue. The apple cider vinegar ties it all together and ensures the sweetness never becomes cloying.
The mango remains chunky in the jar rather than being pureed, so you can still recognize it when you serve it. It glows golden yellow, and a single spoonful is enough to steer a simple dish in a new direction. Those who previously only knew chutney as a smooth paste will notice the difference from the very first bite.
Pink pepper, a relative of the mango
Pink pepper is misnamed, as it is not related to black pepper.
It is the dried berry of a South American tree from the sumac family, which is the same family to which the mango belongs. So the two are among their own kind in the jar, something you wouldn't guess just by looking at the colors.
Its heat is mild and floral, more of a scent than a sharp sting. That is exactly what a fruit with such inherent sweetness needs, as spicy black pepper would overwhelm it. The berries are harvested red, and they retain their rosy hue when dried, which is why they are often used in the kitchen as a splash of color.
With curry, cheese, and grilled food
Chutney originates from Indian cuisine, where it is served as a condiment alongside rice and curry.
It plays the same role here. A spoonful in a curry sauce adds depth; it sits alongside fried chicken and prawns as a sweet and spicy accompaniment; and on a sandwich with arugula, it takes over the role of mayonnaise.
With mild sliced cheese and cream cheese, the sweetness brings out the saltiness, and as a glaze on oven-baked chicken legs, it provides a nice color. It also gives lentil dal a sunny boost, and the jar pairs just as well with fried halloumi.
Add it to warm dishes only at the table so that the freshness of the ginger heat is preserved.
A recipe from a South Tyrolean star chef
The recipes for this savory line were developed in collaboration with South Tyrolean star chef Gerhard Wieser.
His influence is evident in the balance, because balancing sweet fruit and sharp spice is harder than it ends up sounding. At Alpe Pragas, the mango is gently cooked down with very little sugar so that it remains identifiable in the jar and doesn't turn into a sauce.
On a cheese board, it goes well next to the fig mustard sauce. All savory varieties can be found under the chutneys and mostardas from Alpe Pragas, and all the sweet items are in the Alpe Pragas assortment.
