Mango Mango Mango Chutney….
We have a big dispute in my family about how to say this word. Alan who speaks Spanish claims that he says it correctly (“mon-go”). But who says it’s a Spanish word anyway. After all they grow in Hawaii. We eat them there right off the tree…. Sheesh.... The correct way to pronounce this word if you care is “Main-go”. As anyone who is from here knows. Anyway... Sweet, succulent, flavorful, colorful. Last week at Whole Foods, Kiet mangos were on sale, for a relatively good price so I bought 12 of them – and they’re freaking huge.
Some of the mangos were ear marked for chutney. Some for sorbet. Some for eating plain. I was really excited about the chutney but couldn’t quite figure out when I was going to find the time to make it before the fruit ripened (you want slightly under ripe for chutney). The days were going by and my mangos were threatening to ripen. And then the first presidential debate came on and after about 10-minutes I was so disgusted that I decided to move my body into the kitchen and make the chutney and just listen to the debate. Watching my beloved president was breaking my heart. So that’s what I did. I moved into the kitchen and made some chutney. The debate didn’t turn out too well but I think the chutney did - but if I make it again, I will use less fresh ginger and so….. below…. Is my adapted recipe (with the less ginger).
Mango Chutney (a combination of many…..)
4 pounds or 6 to 8 cups of slightly under-ripe mango, peeled and cut into 1” cubes or just slightly smaller than that.
3 Tbsp grapeseed oil
1 medium red onion chopped fine, or 1 cup
½ tsp red chili pepper flakes
8 ounces fresh lemon juice
4 ounces apple cider vinegar
1 cup brown sugar
½ cup chopped fresh pineapple
2 Tbsp finely chopped fresh ginger
2 Tbsp finely chopped crystallized ginger
1 tsp black mustard seeds
½ tsp sweet paprika
½ tsp ground turmeric
¼ tsp ground cardamom
¼ tsp ground coriander
½ cup golden raisins
½ cup dried cranberries
Heat the grapeseed oil in a heavy bottomed pot (your jam pot) Add the chili flakes and when the oil has darkened from the flakes, add the onion and sauté until soft. Add the spices and stir. Add the remainder of the ingredients except for the raisins and cranberries. Cook until the mixture thickens about 45-minute to an hour. Stir frequently so that the cooking fruit does not stick to the bottom of the pot. When done, add the cranberries and raisins and cook for an additional 5 minutes.
Pour into sterilized jars and seal in a hot water bath (below)
Jar Sterilization: Run the jars and lids through a short-cycle on the dishwasher. Or, place them in a large 12-quart pot of boiling water on top of a steaming rack so they don’t touch the bottom of the pot) and bring the water back to a boil for 10 minutes. Or, place clean, dry jars without their lids in a 200° oven for 10 minutes. Pour boiling water over the clean lids.
Sealing Jars: Pour the chutney into hot, sterilized jars, wiping the rims clean before putting the lids on, and close the lids but not tightened too hard. Then put them into your huge pot of boiling water on top of the steaming rack so they don’t touch the bottom of the pot. Cover and boil the filled jars for 10 to 15 minutes. When you take them out you should hear a little ‘pop’ sound. Close the lids more tightly. You’re good to go.
One of our favorite uses of this Chutney is to pour it over chicken breasts and bake at 425° for 20 minutes – fairly close to the top of the oven so it’s near the heat source. The chutney fills the chicken with delicious flavors and the high-heat method of cooking leaves the chicken moist and tender.
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