Mango Chutney
Description
Borrowed from, ‘The Little Island Bake Shop’, by Jana Roerick, this is a one-pot sauce wonder that can work as a super quick appetizer with cheese and crackers or enhance anything grilled and all things curry. I cheated and did not process jars…I figured that since all of my other favorite chutneys live long and prosper in the freezer, then this one will too – enjoy!
Ingredients
~6 large fresh or frozen mangoes, peeled and chopped (I used 2, 600 g bags of frozen mangoes)
1 c. EACH sugar AND apple cider vinegar
1 T. freshly grated ginger
1/2 T. EACH ground ginger, sea salt, chili flakes AND mustard seeds
1 t. EACH cumin seeds AND coriander seeds
1/2 t. EACH chili powder (I used hot) AND turmeric
1 c. raisins
Instructions
In a large non-stick skillet, add all ingredients except for the raisins and bring the mix to a simmer while stirring frequently. Cook (while continuing to stir), for about a half hour until the chutney is thick and jammy. My frozen mangoes were in rather large chunks so at this point I took a potato masher to it and it worked brilliantly. Stir in the raisins. Pour the hot chutney into jars and process as you would – OR – measure into containers that have a tight seal, allow the chutney to cool completely, and then freeze until you wish to enjoy it. Our first taste was with a Saturday night curry and it was amazing!
