Sunday, April 22, 2012

Sweet and Spicy Mango Chutney

Chutneys are used a lot with rice and curry meals.  It's gives a little added sweet and tangy flavor to your plate with the other more spicy dishes.  Chutneys can be made from many types of vegetables and fruits.  This is a mango chutney made with ripe fresh mangoes.

PS... this is another recipe re-do from the early days of my blog.  I always like making mango chutney... but I desperately needed to take better photos.

2 mangoes chopped
1 Tbs of grated ginger
1 Tbs of grated garlic
1/4 cup white or cider vinegar
1/4 cup sugar
1/4 cup water
2 tsp salt (or to taste)
1/2 Tbs red chili powder (or to taste)
1/4 tsp turmeric
1 cinnamon stick


Wash and peel the mango.  Then slice the meat off the fruit around the large pit.  Chop the mango into small pieces.  You can also plus them in a food processor. Then grate 1 Tbs of ginger and 1 Tbs of garlic.

Tip:  I use a vegetable/potato peeler to easily peel the skin off the mango.

On medium-high heat add vinegar, sugar, water, salt, red chili powder, turmeric and cinnamon stick in a pan.  Then add the chopped mango and grated garlic/ginger.  Stir well and bring mango mixture to a gently bubble on stove.

Cook for 15-20 minutes stirring and smashing the mango until it is fully cooked and there are no raw pieces.  You want the liquid to evaporate and become a very thick glaze.  Taste for salt and flavor here.    Allow to cool completely. Store mango chutney in the fridge.  Enjoy.

Note: I recommend waiting 24 hours before eating the chutney to give it more time for the flavors to develop.

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