Mango Chutney

Mango Madness

On Saturday, I was invited over to a friends house to make mango chutney. I must confess, that I have never made it before.  I learned many things, mainly about canning.  The only problem is that you are supposed to wait 2 months before eating it!!!

Mango Chutney

Makes about 4 cups

4 lb fresh mangos, ripe but not too soft, peeled
3 Tbs vegetable oil
1 tsp chile flakes
2 1/2 cups medium dice red onion
1/4 cup minced fresh ginger
1 cup small dice red bell pepper
8 oz unsweetened pineapple juice
4 oz cider vinegar
1/2 cup brown sugar
1 1/2 Tbs curry powder
Kosher salt and fresh ground white pepper
1/2 cup golden raisins

Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you’ll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.

In a sauté pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and sauté for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.

In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper and add the raisins

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