Sunday, October 5, 2008

Ripe Mango Chutney

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

Country Captain

The Frazzly Nub Rice Bowl


Darius T. Williams said...

Thanks for sharing this - this looks really good!


cook eat FRET said...

how much for a jar. c'mon, everyone has got their price...

i neeeeeed mango chitney


noble pig said...

Love it. I can only imagine how fabulous this is.

Debby said...

Wow this looks great! Need to, want to, will try it soon!!!!!!!!!!!!

Kevin said...

I have been looking for a good mango chutney recipe. I am going to have to try this one!

Cindy said...

Oh, that sounds good! I made the strawberry fig recipe that you posted a few ago. It was insanely good--very possibly the best jam I have ever made, and I've made a lot over the years. I am forever in your debt!

Mary Coleman said...

Darius: It is TOO good! It's different from Major Grey's in that it has a saucey quality, but it is so good. Enjoy!

Claudia: Anything for you!

Cathy: Come on,I know how you cook. You could do this!

Debby: Thanks for stopping will make it over and over again!

Kevin: hey there, nice to see you. Give it a try. You have a lot of great recipes this would compliment.

Cindy: Thank you dear. The book that jam came from is fabulous.

Cindy said...

I just gave you an award--come on over to pick it up!

Coming soon over at Figs: Fun with quince!

Arley James said...

Try Major Grey's with brie or camembert ... it's off the chain good.