Mango Spackle

This is Adam Perry Lang’s take-off on the classic Major Grey’s mango chutney. By combining fresh mango chunks with lightly caramelized diced mango, you get the whole spectrum of mango-ness. The combination of fresh fruit with a chutney of the same fruit—sweet, sour, salty, aromatically spiced, and savory—is a wonderfully complete complement to perfectly grilled food.  we love it.  Pick up a copy of his Charred & Scruffed, which we like for its bold new flavors such as this one.

• Heat 1/4 cup of the olive oil in a medium saucepan over medium-low heat. Add the garlic and cook just until golden brown, 2 to 3 minutes. Add the onion, ginger, and curry powder, season with salt and pepper, and cook until the onion is just golden, 4 to 5 minutes. Add the sugar and diced mango, stir to combine, and cook for 4 minutes. Add the rice wine vinegar and cook until it has evaporated and the pan is dry, then add the chutney, scallions, and lime juice and cook for 2 minutes. Taste and adjust the seasoning if necessary.
• Using an immersion blender, blitz the mixture for 3 seconds, or just until coarsely pureed; the spackle should still be chunky. Or transfer to a regular blender and pulse to a coarse puree.
• Spread the mixture in an even 1/2-inch-thick layer on a parchment-lined dehydrator tray (or trays) and dry in a dehydrator at 105°F for 3 hours, or until the consistency of tomato paste. Alternatively, spread on a parchment-lined baking sheet, put in a convection oven set at the lowest setting, prop the door ajar with the handle of a wooden spoon, and dry for 3 hours, or until the spackle is the consistency of tomato paste.
• Using a rubber spatula, scrape the spackle into a bowl or other container. Stir in the cilantro and the remaining 1 tablespoon olive oil. The spackle can be used right away, but for the best flavor, refrigerate in a tightly sealed container for at least a day, or up to 4 days, before using.