I have a confession to make.
I love Major Grey’s chutney.
I have for years.
It’s gooey and sticky and sweet and I always have a jar of it in the fridge. Usually the top is stuck on the jar and I have to run very hot water on it to get it open.
I was toddling about the Saveur website when I came upon this recipe for Ripe Mango Chutney.
I thought that I had died gone to heaven because now I could make the chutney I adore whenever I want.
Except for one thing. It’s not Major Grey‘s. It’s nothing like it. And I am afraid that the Major Grey’s Chutney makers of the world will discover a downturn in their financial situation because I prefer this.
Spicy and sweet and hot and fresh and fast to make and improves with age.
Compliments all food groups and combinations.
Sorry, Major. You‘ve ruled my palate long enough..
It’s time for a change.
Ripe Mango Chutney
Adapted from Saveur Magazine who adapted it from The Great Mango Book by Allen Susser
4 large ripe mangoes
2 tbsp extra virgin olive oil
2 medium Vidalia onions, peeled and diced
3 tbsp minced fresh ginger
2 tbsp minced fresh garlic
2 long red thin chiles
1 large red bell pepper, diced
1 tbsp black mustard seeds
1 tbsp toasted cumin seeds, ground
1 tbsp coarse salt
1 cup dark brown sugar
½ cup cider vinegar
¼ cup fresh lime juice
½ cup golden raisins
Peel mangoes, remove flesh slicing along flatter sides of mango, on both sides and then around the edges with a sharp knife. Cut into large dice and set aside.
Heat oil in large pot over medium heat. Add onions and cook about five minutes, til they begin to get soft, and add the ginger, garlic, chiles and red bell peppers; stir well. Stir in the mustard seeds, cumin and salt and cook for about five minutes. Add sugar and cook stirring until dissolved, add vinegar, lime juice and raisins and mangoes. Simmer til chutney has consistency of a marmalade, takes about 50 minutes.
You can sterilize jars, put the chutney in and store in the refrigerator or take it a step further and process the chutney in the sterilized jars in a hot water bath to seal (method is here)and then you can store in your pantry.
Makes 5 cups of chutney.
Try it with these recipes:
Goan Shrimp Curry
The Frazzly Nub Rice Bowl