Saturday, October 26, 2013
...is being able to make this chutney!"
This is approximately what a friend said last night when a group of us got together and made dinner, and I brought this mango chutney.
Inspired by a chutney my Mom made for me a few weeks ago (although it turned out to be entirely different), this mango chutney is as easy and delicious as it comes. The peeling and chopping is a tad bit time consuming, but once the fruits and veggies are all diced up, everything is dumped in one pot and cooks together. Spices and a dash of acid at the end complete this delicious condiment that you'll want to serve (or just eat with a spoon!) all winter long. Last night we served it over a brined pork tenderloin (more inspiration from Mom!), but I suspect it would be fantastic on chicken and lamb as well.
(Apologies for forgetting pictures--by the time dinner was on the table we all dug in and forgot the photos! I can guarantee I'll be making this again and again, so pictures will come eventually)
Mango Chutney (adapted from The Complete Book of Year-Round Small-Batch Preserving by Eleanor Topp and Margaret Howard)
Makes approximately 5 cups
* 3 medium or 2 large apples, peeled and diced (I used Golden Delicious, I don't think there's any right or wrong variety)
* 2 large mangoes, peeled and diced
* 1 cup of diced onion (I used red onion, but I think any variety would work)
* ½ of a red bell pepper, diced
* ½ cup golden raisins
* ¼ cup peeled minced fresh ginger root
* 1¼ cups (250 g) granulated sugar
* ½ cup white vinegar
* 1 Tablespoon fresh lemon juice
* 2 teaspoons curry powder
* ½ teaspoon nutmeg
* ½ teaspoon cinnamon
* ½ kosher salt
Note: ½-inch dice on the apples and mango is ideal, about ¼-inch dice on the onions and peppers
1. In a large saucepan, combine the apples, mangoes, onion, red bell pepper, raisins, ginger, sugar, and vinegar. Bring the mixture to a boil, and then reduce to a simmer. Simmer for about 25 minutes, or until the fruit has softened and the mixture has thickened.
2. Add the lemon juice and spices, and cook for another 5 minutes.
3. Serve hot over your protein of choice, and wait for the compliment roll in. Or if you're canning-savvy, go ahead and can some, or all, of it for later use. (While I've successfully canned in the past, it's always been a bit of an experiment, so I don't feel qualified to give instruction on it just yet!)