Mango Chutney
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Ok, no, we don’t actually have fresh mangoes growing around here. But you’re going to be needing this anyway, for your roast beef, cheddar and chutney sandwiches in the fall.
Adapted from Madhur Jaffrey
Makes 1 pint, plus a little more
Ingredients
2 oz golden raisins
1¾ cups cider vinegar
14 oz Turbinado sugar (Sugar in the Raw)
2 tsp salt
½ teaspoon cayenne pepper
1¼ lbs mango flesh
6 cloves garlic
2 inches fresh ginger stem
4 oz dried peaches
4 oz dried apricots
Instructions
- Cube the mango. Peel and mash the garlic. Peel and grate the ginger. Quarter the dried peaches.
- Combine all the ingredients in a heavy, non-reactive pot. Bring to a boil.
- Turn heat to medium-low and cook, keeping up a fairly vigorous dimmer, for about 30 minutes, or until you have a thick, jam-like consistency. Stir frequently. Lower the heat as chutney thickens, to prevent sticking on the bottom of the pot.
- Remove from heat and let cool. Chutney will thicken further.
- Pour into a clean jar and seal. Refrigerate.
- Chutney can be used immediately, and will keep indefinitely in the refrigerator.
My husband says: Fresh mango works, if you can get it. But for this recipe the jars of mango in syrup– usually refrigerated in the produce section – are just fine, and a lot easier.
