Truth be told I developed this recipe to reverse engineer my most favorite brand of prepared Mango Chutney and very difficult to source. This recipe is an amalgam of different flavor profiles to make the best Mango Chutney to throw into any dish at the last moment without much additional preparation. This is terrific on any pan seared or poached white fish,or as a glaze on roasted lamb or your favorite pork ribs. Even drizzled on a basic cheese pizza can bring sheer joy and delight to your taste buds with this sweet and acidic exotic elixir. I am truly proud to bring you this TALLBlonde Mango Chutney recipe. Get a clean quart-sized jar ready as you will only need to make this recipe once a year. While this may seem laborious on its surface I would like to think it is so good you will make an effort to make it twice a year to replenish your well used and well enjoyed supply. When you consider $8 for an 8 oz. jar this is soooo worth making!
8 cups chopped Mango fruit (my grocer carries a 3 lb. frozen bag used here)
1 1/2 cups white sugar
1 cup apple cider vinegar
1 cup finely diced onion
1/2 cup finely diced fresh ginger
1/4 cup finely diced dried black figs, you may use golden raisins as substitute
2 garlic cloves, finely diced
2 Tbl. prepared curry powder
2 tea. turmeric
1 tea. red bell pepper finely diced
1 tea. mustard seeds
1/4 tea. red chili flakes
1/4 tea, crushed black cardamom seeds
Juice of 1 fresh lime
Mango will maintain its shape as it cooks and not dissolve. Dice your mango to the desired consistency to your liking: chunky, smooth, a little of both.
Throw all ingredients into a crockpot to cook and soften fruit eliminating the chance of scorching rather than cooked on the stovetop, but not required. If you use a crockpot cook on high for one hour. On the stove top use medium low heat and slow simmer. Cool, place in a sterile well sealed jar and place in refrigerator until needed.
Use this in TALLBlondes' recipe for Sweet Hot Mango Prawns, see below: