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 so worth making.
1 Tbl. olive oil
2 tea. fresh ginger
2 cloves garlic
1/2 tea. red pepper flakes
1/2 red onion, finely diced
1/4 red bell pepper, finely diced
2 garlic cloves
Place in a separate bowl, until ready to use:
1 tea. ground coriander
1 tea. curry powder
1/2 tea. ground cumin
1/4 tea turmeric
1.4 tea. ground cardamom
2 whole cloves
1/4 tea ground cinnamon
1/4 tea. salt
1 cup granulated sugar
1/2 cup apple cider vinegar
16 oz. frozen cubed mangos
Finishing:
Juice of 1 fresh lime
1 Tbl. finely diced fresh cilantro
1 tea. finely diced fresh mint leaves
1/4 tea, fresh orange zest
1 tea. whole grain mustard
Place first seven ingredients is a large sauce pan and slowly bloom flavors over medium low heat. Cook until onions are softened. Stir constantly so not to scorch or burn.
Add spice mix measured in a bowl, stir constantly for 30 seconds.
Add sugar and vinegar to deglaze. Add cubed mangoes and cook for 2-3 minutes. Pour mixture into a blender as much as you choose to break down fruit. Chunkiness is to your desired consistency. I usually pour 3/4 of mixture and pulse blender 3 to 4 times.
Return to medium low heat for 10 minutes stirring constantly for all flavors to meld.
To finish, stir in fresh lime juice, fresh cilantro, fresh mint and orange zest.
Cool completely before refrigerating in an air light jar.
OPTIONAL- Use ripe fresh peeled peaches instead of mangos.
Use this in TALLBlondes' recipe for Sweet Hot Mango Prawns, see below:
