8 ounces cleaned grouper collars
2 teaspoons extra-virgin olive oil
Pinch sea salt
Pinch freshly ground black pepper
1/2 red onion, diced
1 teaspoon whole mustard seeds
1 whole black cardamom pod
1 teaspoon whole coriander
1 teaspoon whole cumin
1 teaspoon diced fresh ginger
1 clove garlic, diced
1 jalapeno, seeded and diced
1/2 cup sugar
2 tablespoons apple cider vinegar
1 pound mangoes, peeled and cut into 2-inch cubes
1 teaspoon kosher salt
Juice of 1 lemon
Fresh cilantro leaves, for garnish
Chopped scallion, for garnish
For the chutney, the mangoes should be firm and almost ripe, but still a little green. Store the chutney in a sealed container in the refrigerator for up to 2 weeks.
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