Condiments, Quick Recipes, Vegetarian Recipes

Mango Chutney

June 25, 2014

Recently I have really been appreciating the power of a good condiment. Just before I left Jamaica at the beginning of last month, mango season was starting and Julie mangoes were in abundance. After mastering chili jam and pepper jelly, I felt the urge to make mango chutney. When I told my friend about my amazing mango chutney she asked if it was like an English mango chutney or an Indian chutney. At the time I had had neither so I couldn’t compare but now I can say it is nothing like an English chutney, which is just sweet on sweet on sweet and it closer to an Indian chutney, even though I find the Indian version overly seasoned.

My chutney recipe is unique because the spices allow the flavours of the mangoes to sing even more sweetly. One thing I will stress is that in order for this recipe to be magical it is really dependent on the mango. I have tried making the same recipe in England, as I would love to bottle it one day and sell it because it tastes so good, but this is just a dream since the mangoes in England are young, lack juice and flavour, which affects the texture and the taste of the final product. I urge you to use mangoes that you enjoy eating raw because it will make a world of a difference in your mango chutney.

Mango Chutney

Mango Chutney

My small jar didn’t last a week. I used it with Deep Fried Camembert, with chickpea curry (I need to share that recipe with you), I’d put a dollop on my plate and dip my roasted vegetables in it. Honestly it is addictive and I nearly forgot to mention it makes for a great little gift for someone.

First blitz your ingredients

First blitz your ingredients

Then cook your mango chutney

Then cook your mango chutney

Jar and enjoy your mango chutney

Jar and enjoy your mango chutney

Live, Love, Eat!

April x 

Mango Chutney
Yields 226
A delicious condiment that will preserve your mangoes when the season has finished
Print
Prep Time
12 min
Cook Time
20 min
Total Time
32 min
Prep Time
12 min
Cook Time
20 min
Total Time
32 min
Ingredients
  1. 1 Julie Mango
  2. 1/8 cup cranberries
  3. 3/4 cup sugar
  4. 2 garlic cloves
  5. 1 teaspoon curry powder
  6. 1/4 scotch bonnet pepper
  7. 1/2 teaspoon nutmeg
  8. 1" piece of ginger
  9. 1/4 cup apple cider vinegar
  10. 1 tablespoon lemon juice
  11. 1/4 red pepper
  12. 1 tbsp dark rum
  13. salt and pepper
Instructions
  1. Cook rum and sugar over medium to high heat until sugar dissolves.
  2. Meanwhile blitz all the other ingredients in a food processor until smooth.
  3. Add this to the rum, stir and bring to boil before simmering for 20 minutes.
  4. Remove from the hob and let it cool before storing in a sterilized jar.
Notes
  1. Keep refrigerated.
The Yummy Truth http://www.theyummytruth.com/

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