Sunday, June 23, 2013

Spicy Mango Chutney

(2 pints)

I rarely make anything the same way twice. In my case it depends on mood, what I happen to have on hand and time.

Mangoes were on sale this week and this morning I made this delicious spicy mango chutney. It has a bit more kick to it than my usual chutney. In all likelihood that's because I left the seeds in the jalapeno pepper. I have been getting braver and doing this more frequently recently.

The chutney will keep refrigerated for about a month. Just make sure to sterilize your jars and lids first.

1 tbsp coconut oil
4 cloves garlic, finely chopped
1/4 cup fresh ginger. chopped
1 tbsp mustard seeds
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp curry powder
1/2 tsp cardamom
1/2 tsp salt
1/2 large sweet onion, chopped
1 jalapeno pepper, thinly sliced (seeds and all if you are feeling brave)
1/2 cup apple cider vinegar
1/2 cup sucanat or brown sugar
4 yellow slightly under-ripe mangoes, cut into 1/2 inch dice (about 3 cups)
1/2 cup currants
up to 1/2 cup water, if needed 

Heat the oil in a heavy pot with a tight fitting lid over a medium flame. Add the garlic and ginger. Saute for a minute or two. Add the mustard seeds and when they begin to make a popping sound stir in the turmeric, cumin, coriander, curry powder, cardamom and salt.

Lower the flame and stir in the onion. Saute the mixture, stirring from time to time until the onion is translucent, taking care nothing sticks to the bottom of the pot. Stir in the jalapeno slices.

Add the vinegar, sucanat, diced mango, and currants. Cover the pot with a lid and cook over a low flame for about 50 minutes. Check the chutney about every 10-15 minutes and give it a good stir. Despite the lid, the chutney might become too thick; stir in a small amount of water, if needed.

Ladle the hot chutney into sterilized jars, cover with lids, screw on the bands and cool. Will keep refrigerated for about one month.

If you plan on keeping the chutney longer than 4 weeks then ladle into hot sterilized jars, leaving about a 1/2" head space. Cover with metal lids, and screw on the bands. Process in boiling water bath 8 minutes (extend this time to 15 minutes if your jars weren't hot and sterilized beforehand). Remove from the water and leave to cool. The lids should make a popping sound as the jars cool.


Sippity Sup said...

The seeds could certainly be the delightful culprit. GREG

Shareba said...

I haven't tried to make my own chutney before, but this doesn't look too hard. I think it would be really nice with pholourie!

Gerlinde in Washington said...

Shareba, I had to look up pholourie as I wasn't familiar with it. I imagine you are right, it looks like chutney would go well with pholourie!

Anonymous said...

Geraldine!! this is gorgeous - LOVE the ingredients and spices you use!
Mary x

The Flavorland Chef. said...

Wow, I have to agree with Mary that the ingredients and the chutney look gorgeous!
I'm planning an Indian cooking spree in about two weeks so I think this chutney recipe will come in handy then :)


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