I ran out of chutney months ago, so I was delighted to see mangoes yesterday at my local supermarket, HEB. Rather pricey at $MXN80/Kg but I couldn’t resist. Next week I’ll try the market, where I should be able to buy them at half that price.
Mango is such a delicious fruit. And so versatile. Enjoy it as it comes, or in a compote, or a fruit pie, or… best of all: as mango chutney. Here’s my recipe:
Ingredients
5 large mangoes peeled and cut into strips.
1 cup of sugar (you can vary the flavour by using white or brown. I use white).
1 cup of white vinegar
1 cup of chopped onion
1 level tbsp grated ginger root
3 cloves of garlic, minced.
1 tsp mustard seeds
¼ tsp dried red pepper (chile) flakes
1 tsp sea salt (iodine free)
1 tsp cumin seeds
½ tsp cardamom powder or cardamom seeds
Method:
Combine the vinegar and sugar in a large pan (do NOT use a copper pan). Bring to a simmer while stirring until the sugar dissolves. (NOTE: If you want to can this, to make it canning-safe you’ll need to increase the sugar content by one cup)
Add all the rest of the ingredients and simmer for 45 minutes to an hour, until thickened, stirring occasionally. Don’t let it burn. Allow to cool and store in sterilised jars. Will keep for months in the refrigerator.
Eat with: curries, salads, cold meat dishes, as a sandwich relish … endless possibilities.