Four Sanaa Chutneys

If you've ever had the bread service from Sanaa at Disney's Animal Kingdom Lodge Kidani Village, you know how delicious it is, but did you know, you can make it at home? You can now!  I had the privilege to be a Duty Manager at DAKL (as it's affectionately known) and while I was there, the chefs graciously shared some of their recipes with me.  I only have 4 from the original bread service to share, but it's a start. 

Tamarind Chutney:

1 Tablespoon canola oil

1 teaspoon ground cumin

1 teaspoon ground ginger

1/2 teaspoon garlic powder

1/2 teaspoon ground fennel

1/2 teaspoon garam masala

1/2 teaspoon dried hibiscus flowers (you can use hibiscus tea)

2 cups water

1 1/4 cups brown sugar

3 Tablespoons tamarind paste (some bougie stores carry this, or Amazon)

1/2 cup soy sauce

Heat the oil in a saucepan over medium heat. Add the cumin, ginger, garlic powder, fennel, and garam masala. Cook until the spices become fragrant, careful not to burn. Add the dried hibiscus flowers.

Whisk together water, brown sugar, tamarind paste, and soy sauce. Add to the pan and bring to a simmer.

Simmer for ~30 minutes or until it is thick enough to coat the back of a spoon.

Strain through a fine sieve, store in the refrigerator for up to 5 days.

Coriander Chutney

2 cups cilantro, washed, dried, large stems removed (I've used parsley for this because...cilantro...ew)

1/2 cup mint leaves, washed and dried

1/4 small jalapeño pepper, seeded, stem removed

2 teaspoons peeled minced ginger

2 Tablespoons finely chopped yellow onion

Juice from one lemon

1 teaspoon sugar

2 teaspoons coarse salt

Combine all ingredients in a food processor and puree until smooth. 

Store in the refrigerator for up to 5 days

Coconut Chutney

2 cups unsweetened coconut flakes (emphasize: UNsweetened)

1/2 cup coconut milk (not water)

3/4 cup water

1 1/2 Tablespoons rice vinegar

Combine all ingredients (you can food process if you want it less chunky)

Mango Chutney

2 small mangoes, peeled and chopped

1/2 red bell pepper, chopped

3/4 cup brown sugar

1/2 cup onion chopped

1/4 cup white vinegar

1/8 cup minced ginger

1 1/2 teaspoons lemon juice

1 teaspoon Madras curry powder

1/4 teaspoon cumin

1/4 teaspoon ground nutmeg

salt to taste

Combine mangoes, red pepper, sugar, onion, vinegar, and ginger in a large stainless saucepan. Bring to a boil over high heat, reduce heat, and boil gently uncovered for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally.

Add lemon juice, curry powder, nutmeg, and salt, cook for another 5 minutes