Mangoes and Memories – A Lovely Chutney

There are times I would love to live in other climes.  If they got rid of the excessive heat and humidity.  My mum used to head down to Florida as a child in the early 50’s.  I can’t imagine the heat in the car all the way down the east coast without A/C.  But when she got there Grammy Kevin had mango trees.  What a treat that must have been fresh off the tree with the juice dripping.  I love the sweetness of the mangoes but they go well with spice.  It’s a great ingredient to work with. 

As I mentioned in the last post for hot pepper jelly my husband and I indulged in a kitchen day.  We take the day to just create and enjoy being with each other.  I love those days.  🙂  Our next treat was mango chutney.  We got the recipe from the “Best Ever Curry Cookbook” by Mridula Baljekar.  We’ve had some great meals from that cookbook.  As with the hot pepper jelly it wasn’t difficult to make but the flavours are wonderful.

To begin with you want as many fresh ingredients as you can find.  We doubled the recipe so that is what I’ll tell you for this post.  It made about 5 half pint jars worth.  We found some really nice mangoes and fresh ginger yesterday at the co-op.

Mango chutney 1 2013 Mango chutney 2 2013

Cut 6 mangoes into chunks.  If they are a bit firm that is ok.  Heat in a large pot with 1 1/3 cup of apple cider vinegar.  Cover and simmer over low heat for 10 minutes. 

Mango chutney 3 2013

In the mean time prep the other ingredients.  Finely chop 2-3 cloves of garlic, grate about 2″ of ginger, and finely chop two small hot peppers.  We used jalapenos from our garden.  My fingers burned for several hours with the pepper juice after all our recipes!  Also, bruise 5 cardamom pods.  The recipe also calls for 1/2 tsp of coriander seeds crushed but we didn’t have that so we used a bit of ground coriander.  And you will need 1 bay leaf, 1/2 tsp salt, and 1 1/3 brown sugar.  After the 10 minutes add all the ingredients to the mangoes and apple cider vinegar.

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Slowly bring to a boil then lower the heat and simmer for 30 minutes.

Mango chutney 7 2013

Follow the standard jarring techniques.  It did say to leave for a week before eating but we tasted it and it was amazing so it would be hard to wait a week!

Mango chutney 8 2013

I’ll need to make some naan now.  🙂

 

 

 

15 thoughts on “Mangoes and Memories – A Lovely Chutney

  1. This looks soooo good. 🙂 I love mango chutney. Such wonderful flavors that are both sweet and tart. This would be wonderful on chicken, lamb, pork, rice, sandwiches, etc. So many uses for a good chutney and so many different varieties of chutney. Most people don’t realize that when they go to the store and buy chutney, it’s typically mango chutney.

  2. This sounds really good! I like that you spent a day cooking together. My husband’s idea of cooking is putting in a frozen pizza or making hamburgers on the grill…lol!!! Or he will make something and say, “Do you want to take a picture of this?”…too funny!

  3. There’s nothing like a good chutney and you’ve made a very good one. I need to try my hand at it. Thanks for sharing your recipe. I’ll be sure to buy gloves before I tackle the jalapenos. 🙂

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