Two positives today: the weather is amazing and finally back to typical SoCal! Finally! AND our house is officially done with construction from the flood so I can have my kitchen back! WOOOHOOO! First order of business: cooking. Cooking. Cooking. Cooking.
There is a restaurant downtown Huntington Beach called Duke's that we frequent all too often. However, they have an item that is only on their Saturday lunch menu, the Turkey Stack Sandwich, which drives me nuts, because that is the one time we hardly ever make it there. It is a sandwich with turkey, cheese, avocado, tomato, bacon, and a mango chutney aioli. Delicious! So delicious, in fact, that we crave it often, and thus, have decided to start recreating it at home!
So, this aioli was an interesting task as there are a lot of recipes for aioli (basically, it's a garlic mayo), and lots of recipes for mango chutney, but none combining the two. So, I created my own! Quite successfully, I might add, and now I want to put it on everything.
Cheesy Factor (1 no cheese, 10 all cheese): 0
Time Factor (1 shortest, 10 longest): 1
Dummy Factor (1 easiest, 10 hardest): 1
Mango Chutney Aioli
1/4 cup Major Grey's Mango Chutney
1/2 cup mayo
Juice from 1 lemon
2 cloves garlic, minced
1/4 tsp salt
1/8 tsp pepper
Combine all ingredients in bowl, mix well. Taste and adjust ingredients to taste. Cover and put in fridge 30 minutes.
Soooo yummy! I actually added a little more garlic, and a little more Chutney, but make the recipe first, then adjust to how you like it. Major Grey's is the best mango chutney, in my opinion, but you can make your own very easily as well. Major Grey's can be found in almost all grocery stores though, and is usually in the condiment aisle, by the jelly's etc.
