We’re Cooking: Mango Chutney


The abundance of fresh mango is inspiring, and after you have blended them into cocktails, served some as your dessert for the night or with breakfast in the morning, I found the need to find something new to do with mango. Jam would be the obvious choice, but I tend to shy away from super sweet things, though this chutney does include a cup of sugar, it also includes spicy peppers and tangy vinegar, melding sweet, spicy and savory for a tasty topper for grilled fish (we tried it with fresh Ono,) grilled chicken, or simply an accompaniment to blue cheese and crusty bread. Make sure your mango are very ripe. We used a combination of tart green mango and purple mango (who knew there were so many varieties of mango) creating an almost umami savoriness with the fruity sweetness in the chutney.


You can make this and jar it (processing it in a water bath for at least 20 minutes) to save for future use up to 6 months, or place the chutney in an air tight container in the fridge. It should last about 2 weeks.



Mango Chutney
1 cup white vinegar
1 1/2 cup white sugar
2 tablespoons grated ginger
2 Thai red chiles, minced
1 medium onion, white or red, chopped
1 clove garlic, minced
1 tablespoon curry powder
1 tablespoon Dijon mustard
2 tablespoons chopped fresh basil and mint
1-2 green onions, sliced into thin strips (both dark green and white parts)
8 ripe mango, skin removed, cut from core and chopped (about 7-8 cups)
1 teaspoon salt
1 cup raisins, soaked in 1/4 cup hot water to rehydrate

20150530_181950_resized_1Add sugar and vinegar to a large stock pot or Dutch oven over medium heat, stir together and bring to a low boil, stirring until sugar dissolves.

Stir together remaining ingredients in a large bowl then pour into the pot, stirring into the vinegar and sugar mixture. Bring to a boil then simmer, stirring often for about an hour until the chutney is thick and syrupy and the mango has broken down into a sauce like texture.

Serve warm, room temperature or chilled.