Shivas Mango Chutney
From elgourmand 15 years ago
- 45 minutes to make
- Serves 20
We had some very nice Chicken Curry served with some store bought rubbish labeled “Mango Chutney” at a friend’s house a while back. Mango jelly labeled Mango Chutney; shocking. This time of year in Samoa we get about 2,745 mangos from the front tree and another 1,856 from the back tree, you need some mangos? Read more See, we can’t even give them away. Top quality Mango Chutney is easy and cheep to make so why put up with store bought, so called, “Mango Chutney”? Hay, eating well is the best revenge. See less
Ingredients
- • 4 large firm, ripe mangoes (not over-ripe), peeled & chopped into small chunks. This is actually the hard part. shopping list
- • ½ cup distilled white vinegar (use malt vinegar for a different taste) shopping list
- • 1 teaspoon grated fresh ginger root, a tad more or less to taste. shopping list
- • 10 whole cloves (you can chop these a bit if you like) shopping list
- • 1 teaspoon ground coriander shopping list
- • 3/4 teaspoon ground cinnamon shopping list
- • a pinch or 2 of red pepper flakes (increase to increase spice level) shopping list
- • 1/2 teaspoon salt shopping list
- • 3/4 cup sugar (try using raw sugar for an interesting taste) shopping list
- • ½ cup raisins shopping list
How to make it
- 1. In a medium saucepan, combine all of the ingredients.
- 2. Bring the mixture to a slow boil over medium high heat, stirring occasionally. The mixture should not be hot enough to burn. Using a non-aluminum pan is best.
- 3. Reduce the heat and simmer for 30 to 45 minutes, uncovered, stirring occasionally. The consistency should be thick and glossy and easy to spoon. The mangoes should be extremely tender and translucent. Adjust salt or sugar to taste.
- 4. Remove from heat and allow to cool until just warm.
- Chutney should be served at room temperature. It can be left overnight to ripen at room temperature in an airtight container and then be refrigerated for two weeks. We keep it in the fridge for two months without any problem but that means packing it hot in sterile jars. The chutney can also be frozen for up to six months in small containers and thawed as needed. This recipe makes a generous cup + and can be doubled or tripled or whatever for more chutney.
The Rating
Reviewed by 11 people-
oh I love this and will be making this tomorrow to go with a nice fish dish thanks for sharing
ravenseyes
in Belcamp loved it
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Wow, when I get the courage to make mom's Twelve Boy curry again, I'll pump up the volume with homemade chutney and blow that jarred stuff out of the water. I need an "OCCASION" to make that bad boy.
notyourmomma
in South St. Petersburg loved it
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I'm with you on the "store bought rubbish stuff" and eating well..."One cannot think well, love well, or sleep well if one has not dined well." ~Virginia Woolf~ It's nice to remember to do this, and thanks for the great recipe! 5UP
~Dian...more
diannehocut
in Little Rock loved it
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