Chutney seems harder to find in stores than usual, but mangos are cheap and plentiful right now. A solution is at hand.
My usual technique is to review as many recipes as I can find, sift out the common steps/ingredients, and use the result as a base.
- 2 mangos (one ripe, one not so)
- 1 cup brown sugar
- 1 cup cider vinegar
- 1 cup Thompson raisins
- 1 cup golden raisins
- Several cloves of garlic, the little bitty ones that are too small for anything else, crushed and diced
- 1 inch peeled ginger root
- 1/2 tsp cayenne pepper
Peel and cut mangoes into as small pieces as you want: I recommend using ripe ones and cutting them in 1/2 inch dice.
Add the mango to a large bowl with the sugar and raisins and mix.
If you have a food processor, I recommend smashing up the garlic, ginger, and cayenne with the vinegar in that. But if you don’t, just grate the ginger as best you can.
Add this to the bowl, stir well, and cover overnight. Stir occasionally, if you like or can’t resist the smell.
The following day, dice two medium onions, and saute them in some oil, til soft and golden, in a large saucepan.
Add the other goodness and bring to a boil, keeping it going until it thickens. The sauce should turn a rich brown and thicken quite a bit. The mango should soften quite a bit as well.
Take off the heat and can it up. This only made 2 1/2 pint jars.
I would probably double it if I were to do it again. I’m going to let it mature for a couple of weeks to a month before sampling.
Now playing: Sunday by The Cranberries from the album “Everybody Else Is Doing It, So Why Can’t We?”