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Mango Chutney

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© 2010 Helana Brigman
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Mango Chutney is one of those easy condiment dishes that everyone should know how to make.  It keeps extraordinarily well (usually, a refrigerator life of a year or more) and saves you tons of money if you’re the type who actually has a use for chutney (Indian food anyone?).   For example, one small, 1 cup jar of chutney at your local supermarket will probably cost you $5-7, whereas this chutney recipe yields 3 cups at $5-6.  Talk about a deal.

Chutney is a great condiment for Indian cuisines.  I most often find myself using it for couscous cakes, but can be used as a fantastic dipping sauce with na’an as an appetizer.  Make this chutney with fresh mangos and you’ll have versatile condiment for your next Indian-based dinner.

Mango Chutney

Recipe comes from Elise Bauer over at Simply Recipes (the original can be found here).


* 2 cups sugar

* 1 cup distilled white vinegar

* 6 cups mangoes (about 4 to 5 ripe)

* 1 medium onion, chopped

* 1/2 cup golden raisins (can substitute regular)

* 1/4 cup crystallized ginger

* 1 garlic clove, minced or pressed

* 1 teaspoon mustard seeds, whole (can be omitted)

* 1/4 teaspoon red chili flakes (hot)

1.) Begin by preparing the mango: cut mango into small cubes (about 6 cups).  For detailed instructions on how to cut the fruit from a mango, see here.

2.) Measure other ingredients: raisins, crystallized ginger, chili, onions, garlic, sugar, and mustard.

3.) Add vinegar and sugar to a pot on medium-high heat.  Bring to a boil and stir until sugar has dissolved.

4.) Add ginger, mustard, chili pepper, mango, raisins, onions, and garlic.  Cook for 45 minutes to an hour on medium-to-medium high heat until syrupy and thickened.  Stir occassionally.

5.) Remove from heat and allow to cool.  Pour into glass jar and refrigerate.  Keeps for 1 year.

Mango Chutney

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