When mangoes get really cheap I buy a bunch and make mango chutney. Years ago I used to make pear chutney every summer but our pear tree stopped producing so I’ve switched to mangoes. They’re really prettier than pears anyway.
Cutting up the mangoes is fun because you get to do this:
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I set aside all the pretty cubes with some raisins, vinegar and sugar.
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Then I make a seasoning paste out of a whole bunch of ingredients–onion, garlic, ginger, lots of seeds and spices–and cook it for about 10 minutes. I used roasted peanut oil this time. This is really the fun part because you can put in all kinds of flavors. I love using star anise and stick cinnamon in mine.
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Then I add in the mangoes and cook it for a long time–about 2 hours at a low simmer.
And there it is:
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I put it into pint jars. Using 8 mangoes I got about 4 pints.
Some of them I put into the freezer and some I give as gifts.
It is great with a plain grilled chicken breast, or with rice and lentils.


Comments

Mango Chutney — 5 Comments

  1. Mmm. Love mango chutney. I have a crate of nectarines and peaches to use this week. Do you refer to a specific recipe, or wing it?

  2. YUM! I love mago chutney but have never made. I’m not sure that the bricks we get here would be as tasty as the ripe mangoes that you would be able to get.
    SIGH

  3. YUM! I love mago chutney but have never made. I’m not sure that the bricks we get here would be as tasty as the ripe mangoes that you would be able to get.
    SIGH