Recipe

Mango Chutney Recipe

Add Step-by-Step Photos	Tinymango / All my dishes 1 year, 10 months ago Just the last recipe i've used for this last batch of mango chutney. i found it on epicurious. it is not a bad little chutney recipe. from the epicurious site: Editor's note: This recipe is excerpted from The Complete Book of Year-Round Small-Batc... More Prep:35m Cook:100m Servings:20	Tinymango
	chutney easy preserving small batch

Does this look good? Yeah! / Nope

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Ingredients

3 medium apples, peeled, cored, and chopped

2 large mangoes, peeled and chopped

1/2 medium sweet red pepper, chopped

1 1/2 cups (375 mL) granulated sugar

1 cup (250 mL) finely chopped onion

1/2 cup (125 mL) golden raisins

1/2 cup (125 mL) white vinegar

1/4 cup (50 mL) finely chopped peeled gingerroot

1 tbsp (15 mL) lemon juice

2 tsp (10 mL) curry powder

1/2 tsp (2 mL) each: ground nutmeg, cinnamon, and salt

Directions

Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.

Chutney Butter

Combine 3 tbsp (45 mL) Mango Chutney and 1 tbsp (15 mL) softened butter or margarine. Stir in 2 tsp (10 mL) chopped fresh cilantro and a pinch of cayenne pepper. Makes 1/4 cup (50 mL).

"I like to mix this chutney into a vinaigrette made with vegetable oil, rice vinegar, soy sauce, honey, lime juice, lime zest, and crystallized ginger," says Topp. "It makes a delicious dressing for fruit salad or a marinade for barbecued chicken, pork, and ham."

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