Mango Chutney

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It is mango season so here is just one way to use up those juicy fruits while they are ripe for the picking. This chutney is sweet but definitely has a savory and a spicy component. Since whipping up a batch, I have discovered that it pretty much tastes great with everything as a condiment on the side, especially jerk chicken. However, my new favorite way to devour it is simply with some crackers. This recipe makes about 3 cups, if you think that might seem like more you can eat, give a jar of it to your host mom.

Ingredients
1 tablespoon coconut or vegetable oil
1 scotch bonnet pepper, minced
1 medium onion, chopped medium
1/4 cup finely chopped fresh ginger
1 clove garlic, minced
4 lbs ripe mangos (5 julie mangos), peeled, pitted, and roughly chopped
1 cup of sugar
3/4 cup distilled white vinegar or rice vinegar
1 teaspoon garam masala
1 teaspoon Kosher salt
1/2 teaspoon mustard seeds (optional)

Note about the ingredients: Garam masala and mustard seeds are both spices used in Indian cooking. I found both of them in stores owned by Indians in Jamaica. Since the heat of scotch bonnet peppers can vary, I just added a little bit at a time, tasting the chutney as it cooked, and ended up adding one whole pepper by the end. If you use a more stringy type of mango, I would recommend blending or food processing it before adding it to the pot. Otherwise, your chutney will maintain that stingy texture.

Directions
Heat oil and scotch bonnet pepper in a medium saucepan over medium heat. When oil starts to bubble around the pepper add the onion and cook until softened, about 5 minutes, stirring often. Add in ginger and garlic and continue to cook until fragrant, about 1 minute.

Add mangos, sugar, vinegar, garam masala, salt, and mustard seeds to pan. Bring to a boil, reduce heat and simmer until mangos soften and sauce is thick and syrupy, about 45 to 60 minutes. Give the chutney a good stir every 10 minutes or so while it cooks. In the end, it will have the texture of a fruit preserve.

Place in a large jar or sealable container and allow to cool. Cover and store in the refrigerator.

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5 thoughts on “Mango Chutney

  1. usually, i eat it on crackers as a snack but it goes well as a condiment to jerk chicken or fried chicken. it is sweet and spicy at the same time.

  2. In Hawaii, we used to use chutney with our curry for a sweet and savoury combo of awesomeness. Also, Michelle and I discovered how good it was with good brie and french bread which we don’t have here of course.

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