Mango Chutney

Mango Chutney3 Ripe but Firm Mangoes (about 2¾ pounds), peeled,
pitted and cut into 1/2-inch pieces
OR
2 jars of Del Monte Mango slices (in the produce section) –
cut into 1/2-inch pieces
1 cup Mango Juice
½ cup Fresh Lemon Juice

4 Medium Garlic Cloves, minced
1 Tablespoon Ginger. minced
1 cup Sugar
1 teaspoon Ground Coriander
½ teaspoon Ground Ginger
¼ teaspoon Dry Mustard
¼ teaspoon Cayenne Pepper
2 tablespoons Pickled Hot Cherry Peppers,thinly sliced
If the wine is not heavily oaked, you may add:
½ cup sliced almonds (about 2 ounces)

Cook first 3 ingredients in heavy 4-quart nonaluminum saucepan over medium-high heat until mango is just tender, stirring occasionally, about 15 minutes. Cool 5 minutes.

Transfer mangoes to a bowl using a slotted spoon. Add garlic, ginger, sugar, coriander, ginger, mustard and cayenne to the poaching liquid and bring to a boil. Lower heat to medium and cook until reduced to thin syrup, stirring frequently, about 20 minutes. Add mangoes and peppers and cook until reduced to thick jam, stirring frequently, about 20 minutes. If you are adding them, stir in nuts. (Can be prepared 3 weeks ahead; refrigerate. Bring to room temperature before serving.)
Makes about 4 cups

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