Friday, June 3, 2011

Mango Chutney

Several times a year, usually completely out of sync with the typical seasons for growing and preserving things here in the Pacific Northwest, mangoes are in season somewhere else in the world and the price for them at the grocery stores here drops. Many years ago, I discovered this recipe for making mango chutney and it has been a staple condiment of ours ever since. It's always in our fridge and often on our table, and the making of it is now as much a kitchen ritual for me as making the zucchini relish from my childhood. Awhile back, I was a bit too enthusiastic in making and canning mango chutney. Unlike our once-a-year season for zucchini, mangoes go on sale several times a year, which prompted me, each and every time I saw them on sale, to buy large quantities, turn them into this chutney and 'stock up'. As a result, we became a bit overstocked -so much so that it was necessary to put myself on restriction from making it for a few years. Finally, we are down to a half dozen pints of stored mango chutney, mangoes were on sale last week when I was at the grocery store, and last night I filled our house with the exotic aroma of chutney cooking. My oldest daughter, not a big fan of chutney but a huge fan of mangoes (I also bought some for eating fresh) said, "That's a terrible thing to do to such lovely mangoes, but hey, if it makes you happy...." Oh, it did!

Mango Chutney
Adapted from: Preserving the Taste by Edon Waycott

Combine in a large bowl, cover and leave overnight (or a night and a day) in the fridge:
8 large mangoes, peeled and chopped
2 c. cider vinegar
2 c. sugar
1 c. brown sugar
2 large onions, finely chopped
2 large Granny Smith apples, (peeled), cored, and finely chopped
6-8 garlic cloves, minced
1/4 - 1/3 c. grated peeled fresh gingerroot
1 c. raisins
1 T. each coarsely ground black pepper (1 t. regular), crushed red peppers, ground cinnamon and yellow mustard seeds
1 t. ground allspice
1/2 t. each ground cloves and salt

The next day (or evening) pour all into a 7-8 quart preserving pot and bring to a boil, uncovered over medium-high heat, and stirring frequently to avoid scorching. Reduce heat to medium-low and simmer for about 30 minutes until syrupy. Ladle into 9 hot, sterile pint jars to 1/2 inch of top and seal. Water bath process 10 minutes. Season 3 weeks before using.

What to do with all this preserved Mango Chutney? My husband puts it on baked potatoes instead of sour cream, and it elevates plain white rice beyond plain. It's good with any curry dish like my mother-in-law Lolita's Turkey (or chicken) Curry (click here), and Anjum's Goan Meatball Green Curry (click here), and dishes like Tandoori rabbit or chicken (click here). Also, a few tablespoons mixed into ground turkey makes for an extraordinary turkey burger (or meatballs). These are just a few of the ways we enjoy this incredible condiment, and the possibilities are endless. It also makes a great gift for those who like this sort of thing -and most do.

1 comment:

  1. That looks fabulous. I love a large dollop of Mango Chutney with a Lamb Curry. Looking at your cute sheep though maybe we should change that to 'Sweet potato, Spinach and Coconut Curry'.