Mango Chutney

How to serve a mango

How to serve a mango.

Summer’s come to an end but there are wonderful things that can be done with fruit, including tropical fruit, that will preserve the summer fun well into the winter.  A versatile product is mango, which freezes well and can also be preserved in several ways.  The recipe below is one option,

Mango Chutney

  • 10 mangoes, peeled and cut into bite-sized cubes
  • 1 large (3-to-4 inch) piece ginger, minced
  • ½ cup white raisins
  • 1 large red bell pepper, cut into bite-sized cubes
  • 2 cloves garlic, minced
  • 1 cup brown sugar
  • 1 cup red wine vinegar
  • 1 cinnamon stick, crushed
  • Cayenne pepper and salt to taste

Put everything in a skillet and bring to a boil.  Immediately reduce to a low simmer for 20 to 30 minutes, stirring lightly with a wooden spoon to keep ingredients from forming a yucky ball of polymer goo which will taste like tar and never come off the pan.  It’s ready once the sauce has thickened and the mangoes are at desired texture.

After cooking add cayenne pepper and salt to taste. Substitute ground clove for cayenne for a mellower condiment.  Chutney can be served warm after cooling for half an hour or refrigerated for up to six months.  Reheating is not recommended (reference polymers above).  It can be pureed for use as a glaze.  And, I’ve been told, mixed together but not cooked to use as a marinade.

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